Taylor's Caviar
1 lb Fresh Field Peas
1 lb Sweet Potatoes, Roasted and Small Diced
1 ea Sweet Pepper, Small Diced
1 ea Poblano Pepper, Small Diced
1/2 ea Cayenne Pepper, Minced (optional/*adds extra heat*)
1/2 ea Onion, Small Diced
1/4 lb Radishes, Small Diced
1/4 lb Turnips, Small Diced
2 Tbs Cilantro, fine chopped
1 cup TaylOrganic Tomato Juice (plain, spicy, or sungold)
1 Tbs Brown Sugar or Honey
2 Tbs Cider Vinegar
2 Tbs Lemon Juice
Preheat oven to 350 degrees. Add peas to pot of water with a little salt added and boil until tender. Meanwhile, bake sweet potatoes until just done. (Be careful not to overcook, or they will turn to much once mixed with the remaining ingredients.) Once the peas and potatoes have cooled, put them into a large mixing bowl and add the peppers, onion, radishes, turnips, and cilantro. Set aside. Then, in a small bowl with a whisk, or a jar with a tight fitting lid, blend together the tomato juice, brown sugar, vinegar, and lemon juice. Pour as much of the dressing as you desire over veggies, add salt and pepper to taste, and stir to blend. Serve right away, or let it rest overnight to allow flavors to blend. Serve plain as a salad, or with chips, crackers, or bread. Enjoy!
1 lb Sweet Potatoes, Roasted and Small Diced
1 ea Sweet Pepper, Small Diced
1 ea Poblano Pepper, Small Diced
1/2 ea Cayenne Pepper, Minced (optional/*adds extra heat*)
1/2 ea Onion, Small Diced
1/4 lb Radishes, Small Diced
1/4 lb Turnips, Small Diced
2 Tbs Cilantro, fine chopped
1 cup TaylOrganic Tomato Juice (plain, spicy, or sungold)
1 Tbs Brown Sugar or Honey
2 Tbs Cider Vinegar
2 Tbs Lemon Juice
Preheat oven to 350 degrees. Add peas to pot of water with a little salt added and boil until tender. Meanwhile, bake sweet potatoes until just done. (Be careful not to overcook, or they will turn to much once mixed with the remaining ingredients.) Once the peas and potatoes have cooled, put them into a large mixing bowl and add the peppers, onion, radishes, turnips, and cilantro. Set aside. Then, in a small bowl with a whisk, or a jar with a tight fitting lid, blend together the tomato juice, brown sugar, vinegar, and lemon juice. Pour as much of the dressing as you desire over veggies, add salt and pepper to taste, and stir to blend. Serve right away, or let it rest overnight to allow flavors to blend. Serve plain as a salad, or with chips, crackers, or bread. Enjoy!
Note: This recipe is extremely versatile. Feel free to play with the flavors, add or subtract veggies, and make it your own.
