Louisiana Supper Stew
2 Cups Dried Black-Eyed Peas
4 Large Garlic Cloves
2 Teaspoons Calabrian Peppers
1 Teaspoon Smoked Paprika
1/2 Can Tomato Paste
In a stock pot, cover the beans with 2 inches of hot water. You can add more water as the beans double in size. Soak for 4 to 6 hours. Peel 4 whole garlic cloves and toss them into the pot, keeping the water level above the beans at 2 inches. Bring the pot to a boil. Add the Calabrian pepper and paprika. Simmer for 35 minutes, adding more water to keep the beans from drying out. Stir in the tomato paste. Cook for another 10 minutes. You can refrigerate this part overnight if it is too late in the day.

1 Onion Sliced 1/2 Moons3 Stalks + Leaves of Celery Sliced
1 Rainbow Pepper Diced
2 Cups Rainbow Chard
Holy Trinity Salt to Taste
Course Ground Pepper
Hot Sauce to Taste
Sauté the onion, pepper, and celery. In Louisiana this vegetable blend is know as The Holy Trinity. The salt is from Highbush Farm, a blend of the same, dried celery, onion, pepper. Visit our good friends at the Berkeley Springs Farmer’s Market every Sunday morning. Melissa is the master of seasoned salt. Reheat the black-eyed peas and stir in the veggies. Stack the chard leaves, cut them into thin strips. Add to the beans. Add the salt and hot sauce. You can also sauté some of the fish peppers with a little garlic and oil. Garnish each skillet.

Fish Pepper Muffins (Double the recipe to make 12)
3/4 Cup Corn Meal
     OR 1/2 Corn Flour + 1/4 Corn Meal
3/4 Cup All Purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
3 Tablespoons Sugar
1/2 Can Coconut Milk
1 Teaspoon Flax Meal
1 Teaspoon ACV
2 Tablespoons Oil
1 Tablespoons Melted Butter
1 to 2 Fish Peppers Minced
2 Tablespoons Parsley
2 to 3 Ears Corn
Cornmeal has a coarse  texture. You can use more or less as noted above. Mix together the flour, baking soda, baking powder, and salt. In a small bowl combine the coconut milk, flax meal, and ACV. Let this rest for about 20 minutes. Add the oils and sugar to the wet ingredients. Cut the corn from the ears. In a small blender pulse 1 ear of the corn. Add the remaining corn and the chopped kernels to the flour. Then add the milk mixture, parsley, and chopped fish pepper. Stir until well combined. Fill muffin tins with a 1/3 cup of the batter. Bake at 350 for about 22 minutes.