Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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![]() I enjoy preparing recipes that appear in Southern Living Magazine. The recipes are well tested, a diverse offering and turn out well when I prepared. One such recipe that I tore from their magazine appeared in the May 2021 issue, Seared Steak-and-Field Pea Salad. This is a wonderful one pan meal. I was unsure as to what field peas were, but discovered it could be a bean. Field peas include speckled butter beans, crowders, pink-eyed peas, butter beans and lady cream peas. This clarifies what I was seeing in the image from the magazine. For this recipe you’ll need brown sugar, white balsamic or white wine vinegar, olive oil, flank steak, field peas, kosher salt, fresh corn, orange and red bell peppers, black pepper, fresh chives and flaky sea salt. Although this recipe calls for flank steak, I thought I would try flat iron steak which was on sale last week at my local ShopRite.
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![]() For Valentine’s Day I prepared a heart healthy meal for my husband and I. From the January 2022 issue of “Charleston Magazine,” there was a delicious recipe for Warm Lentil, Roasted Carrot & Herb Salad from chef Cynthia Groseclose. Ms. Groseclose is a plant-based chef and owner of Plant Pâstissiére in Charleston, SC.
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