- Combine zucchini, fennel, tomato, celery heart, and fresh herbs with peas and rice. Season with salt and pepper and toss with vinaigrette to taste.
Sapelo Red Peas
- In a large pot, combine all ingredients but salt and pepper and bring to a boil. Reduce heat (so water is around 180 degrees) and simmer for 20 minutes. Season with salt and pepper. Simmer until peas are tender, approximately 20 more minutes. Cool over ice bath. Once cool, strain off liquid and allow peas to “dry” at room temperature. (Note: Liquid from peas can be reserved and used in soups.)
Carolina Gold Rice
- Rinse rice in cold water until water runs clear. In a large skillet over medium heat, sweat onion and garlic in oil until translucent, about 5 minutes. Add rice and toast for about 3 minutes. Add stock and bring to a boil, then reduce heat to very low and cook for 3 minutes. Cover and cook another 5 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork to separate.
- Combine all ingredients and season to taste. (Note: For greater depth of flavor, combine zests and oil and allow to macerate for a few days, then strain before using.)