Recipes

Cajun Caviar

Catering chef Patricia Haydel offers this Cajun Caviar as a festive alternative to the typical black-eyed peas and rice that's served alongside smothered cabbage on New Year’s Day down South. Observing these holiday traditions is said to guarantee a New Year filled with luck (from the black-eyed peas) and money (from the cabbage). Wishing everyone good luck, good health and all the best in 2013!

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Ingredients

  • 1 15-ounce can black-eyed peas, drained and rinsed
  • 1 15-ounce can whole ripe olives, drained and sliced
  • 2 large cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 cup chopped green onion
  • 1/3 cup chopped pickled jalapeño pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon wine vinegar
  • 1 teaspoon cumin

Directions

Combine all ingredients in a bowl; mix well. Cover and refrigerate for at least 2 hours, preferably overnight, until ready to serve.

Serve with tortilla chips or your favorite crackers.

Recipe compliments of Chef Patricia Haydel, Lagniappe Catering

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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