From the New York Times, “This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge — a farewell to summer, with winter chill waiting in the wings — but also as a sweetly welcome blurring of the lines between a side dish and a dessert.”
Rosemary Creamed Corn
Beautiful, fresh corn all creamy and buttery with herbs.
Black Bean Soup
We decided to have a nice fresh green salad with our soup. It was a great combination because there was something cool to pop in our mouths when the heat of the soup got to be a bit much.
Black and Pinto Bean Salad
Creamy beans, sweet red pepper chunks and corn niblets, crunchy pepitas, bangin’ cilantro flavor.
Black Bean Chili
This dish has a great balance between the creamy beans and the sweet corn, but it packs no heat.
Brown Rice and Black Bean Salad
This salad is super-simple to throw together and is packed with flavor and nutrients.
Bulgur with Red Pepper, Corn and Shrimp
Bulgur is packed with fiber, then there are shrimp for protein, lime and cilantro which add flavor-POP!
Layered Vegetable Enchiladas
The dish is packed with color and flavor and nutrients and wow! This is a very different take on enchiladas than I’ve ever had before, and I love it.
Crunchy Polenta Bites
Simple ingredients. Earthy flavors. Crunchy consistency.
Black Bean Confetti Salad
Popular at parties. That age old blend of black bean, corn, peppers, onions, lime, and spices.