Recipe Source Cooking Matters

Southwestern Black-eyed Pea and Corn Salad

Southwestern Black-eyed Pea and Corn Salad

Ingredients 1 medium bell pepper 1 small red onion 2 (15½ ounce) cans black-eyed peas 1 (15¼ ounce) can corn kernels, no salt added 3 Tablespoons canola oil 2 Tablespoons vinegar 1 teaspoon cumin ¼ teaspoon salt ½ teaspoon ground…

Japanese Simmered Squash

Japanese Simmered Squash

Ingredients 1 medium acorn squash, about 2 pounds 2 cups water 2 Tablespoons brown sugar 2 Tablespoons reduced-sodium soy sauce Materials Sharp knife Cutting board Vegetable peeler Spoon Measuring cups Measuring spoons Large skillet Aluminum foil Instructions Rinse squash and…

Purple Vegetable Pancakes

Purple Vegetable Pancakes

Ingredients Pineapple Dipping Sauce 1 clove garlic 1 (8-ounce) can crushed pineapple packed in juice 3 Tablespoons water 2 Tablespoons reduced-sodium soy sauce 1½ teaspoons cornstarch ¼ teaspoon ground ginger Pancakes 1 medium zucchini 1 medium beet 1 medium carrot…

Noodles with Peanut Butter Sauce

Noodles with Peanut Butter Sauce

Ingredients 1 (16 ounce) package whole wheat pasta ¼ cup peanut butter ⅓ cup warm water ¼ cup low-sodium soy sauce 2 Tablespoons cider vinegar 4 teaspoons sugar 1 bag frozen vegetables, such as broccoli or snow peas, thawed Optional…