Cucumber and Black-Eyed-Pea Salad

Cucumber and Black-Eyed-Pea Salad (EatingWell/MCT)

MealsMatter.org McClatchy-Tribune

If the summer heat has lulled your family into a culinary stupor, it's time to wake up your taste buds! This week we're featuring recipes that use familiar summer foods in delicious but unexpected ways.

Take the cucumber, for instance. This summer staple comes alive this week in Cucumber and Black Eyed Pea Salad paired with grilled Ranch Chicken. Wrap up the meal with Aunt Dotty's Rhubarb Pie where a creamy custard sauce balances sweet-tart fruity flavors.

Other summer foods with a twist this week include Watermelon-Feta Salad with Fresh Herbs, a Chocolate Zucchini Cake, BBQ Chicken with "Almost Fried" Green Tomatoes and Eggplant Caprese with Tomato and Basil. Register at MealsMatter.org to add these and other delicious summer recipes to your own family meal planning and shopping list.

"Family Meals Matter" features recipes selected by registered dietitians from the thousands of user-contributed recipes available at our free online nutrition and meal-planning website, Meals Matter (www.MealsMatter.org), sponsored by Dairy Council of California.

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FEATURED FAMILY MEAL

Cucumber and Black Eyed Pea Salad

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried
  • Freshly ground pepper to taste
  • 4 cups peeled and diced cucumbers
  • 1 14-ounce can black-eyed peas, rinsed
  • 2/3 cup diced red bell pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup slivered red onion
  • 2 tablespoons chopped black olives

Preparation

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Ranch Chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup plain nonfat yogurt
  • 1/4 cup skim milk
  • 1/2 package dry ranch dressing mix

Preparation

Combine yogurt, milk and ranch mix, mix well. Put chicken in plastic sealable bag, pour yogurt mixture over it. Seal and refrigerate at least 1 hour.

Grill over medium flame 20 minutes, or until done, turning once.

Aunt Dotty's Rhubarb Pie

  • 1 prepared pie crust
  • 2 to 3 cups rhubarb, cut into 3/4" pieces
  • 1 1/4 cups sugar, divided
  • 1 tablespoons (heaping) flour
  • 1 cup milk
  • 2 egg yolks
  • 1/2 teaspoon cinnamon
  • 2 egg whites

Preparation