Combine black-eyed peas and white beans in a large mixing bowl. Add tomatoes, red onion, green pepper and jalapeño to bowl. Stir.

Combine vinegar, sugar, zest, salt and pepper in a small bowl and stir until sugar dissolves. Add the oil and whisk. Pour liquid mixture over beans in the large bowl. Add the cilantro and toss until well-combined. Refrigerate for at least 2 hours to develop full flavor.

Serve with corn chips for New Year’s entertaining!

Thursday, November 30, 2017 - 20:53

Heat olive oil in a medium pan over medium heat with onions. Cook, stirring regularly, until caramelized. Add the garlic to the onions and stir for a few minutes. Add frozen collards and frozen peas to the pan and cook until warmed through. Add remaining spices to the pan and stir. Remove pan from direct heat.

Add cooked peeled potatoes to the pan and mash the mixture together with fork or masher. Mash in the salt and pepper.

Let the mixture cool enough to handle with your hands.

Thursday, November 30, 2017 - 20:48

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and sprinkle with flour.

Sift the all-purpose flour into a medium mixing bowl. Add salt and baking powder and stir until well combined.

Use a mixing bowl and hand mixer or stand mixer to cream the butter and sugar together until smooth. Add the eggs, vanilla extract, almond extract, orange liqueur, orange zest to the mixing bowl and slowly mix until well combined. The texture should be light, slightly fluffy, and totally smooth except for the zest.

Thursday, November 30, 2017 - 20:41

Heat olive oil in a large soup pot over medium heat. Add the onion and stir frequently until translucent. Add the garlic, red pepper, diced tomatoes, and Ecco Domani Pinot Grigio. Stir the liquid mixture and bring to boil. Add the mussels to the liquid and cover the pot with a lid. Cook mussels for about 2½-3 minutes. Every 20 seconds grip the handles of the pot with lid over it and give the pot a shake to separate the mussels.

Thursday, November 30, 2017 - 20:36

For the sauce, combine all ingredients in a small mixing bowl and whisk together. Set the sauce aside.

Rinse scallops and gently pat dry with paper towels to remove excess liquid. Add flour, salt, and pepper to a one-gallon plastic zipper bag and shake to mix it up. Add scallops to the bag, close it and shake it until scallops are evenly coated.

Thursday, November 30, 2017 - 20:30