Soul Food Recipe: Black-Eyed Peas and Collard Greens

Soul Food Recipe: Black-Eyed Peas and Collard Greens Soup (Courier-Post)
Ingredients: 3 tablespoons olive or canola oil 1 medium sized onion, chopped 1 medium sized green pepper, seeded and chopped 1 small garlic bulb, peeled and chopped 1 (16-ounce) package of frozen black-eyed peas 1 cup uncooked brown rice 1 (16-ounce) package of frozen, chopped collard greens 2 (32-ounce) cartons of low-fat chicken stock (low-sodium if preferred) 1 tablespoon salt 1 teaspoon

Taking the Fat out of Tuesday (Kansas City Star)
So I survived Valentine s Day without giving in to the tiniest bit of chocolate. But now look at what the food gods are throwing at me next week.

Grilled salmon fillets, onions top salad (Fort Wayne Journal Gazette)
The tender cumin-coated salmon and crisp onion rings take about the same amount of time to grill, and they complement each other nicely in this entree salad.

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