To bring in 2012, I made a prosperous plate of Hoppin’ John, greens, and cornbread. To bring in 2013, I wanted to keep the tradition of serving black eyed peas, greens, and cornbread while trying something new. This year, I opted to explore Southern Cuisine’s African influences. I made Pain Tunisien (Tunisian Semolina and Olive Oil Bread), kale and spinach sauteed in garlic Peri-Peri sauce, and a tagine of black-eyed peas and eggplant. With our bellies full of these delectable symbols of prosperity, Jill and I wish you a Happy New Year!
The recipes are available from the following cookbooks: