Elegant Holiday Feast

Kale Salad with Roasted Black-Eyed Peas and Pickled Onions

MAKES ABOUT 6 SERVINGS

Crunchy, tangy, and delicious, this salad puts fresh winter greens to good use.

1 (15-ounce) can black-eyed peas, drained, rinsed, and patted dry
1 tablespoon canola oil
2 teaspoons firmly packed light brown sugar
¾ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup drained pickled onions (see Kitchen Tip)
8 cups lightly packed coarsely chopped kale
½ cup toasted pecans, chopped

1. Preheat oven to 425°. Line a small rimmed baking sheet with parchment paper.

2. In a small bowl, stir together peas, oil, brown sugar, paprika, salt, and pepper. Spread in an even layer on prepared pan.

3. Bake until crisp, about 25 minutes, stirring occasionally. Let cool completely on a wire rack.

4. In a large bowl, toss together pickled onions, kale, and pecans. Let stand for at least 1 hour or up to 3 hours. Toss with peas just before serving.

KITCHEN TIP

To make pickled onions, in a small bowl, stir together ½ cup sliced red onion, ⅓ cup red wine vinegar, 2 tablespoons canola oil, and ¼ teaspoon each salt and pepper. Cover and let stand for 1 hour.

Butter-Fried Potatoes

MAKES 4 TO 6 SERVINGS

Crispy potatoes pan-fried in butter—what’s not to love?

½ cup unsalted butter, cubed
1½ pounds baby Yukon gold potatoes, halved
1½ teaspoons kosher salt
½ teaspoon ground black pepper
3 sprigs fresh rosemary

1. In a large cast-iron skillet, melt butter over medium-high heat. Before butter is fully melted, add potatoes in an even layer; sprinkle with salt and pepper. Cook, without stirring, for 4 minutes. Stir; cook for 3 minutes. Stir in rosemary; cook until potatoes are tender, about 3 minutes more.

Lemon-Thyme Buttered Asparagus

MAKES 4 TO 6 SERVINGS

Thyme- and lemon-infused butter adds bright flavor and richness to earthy asparagus.

1 tablespoon unsalted butter
2 pounds fresh asparagus, trimmed
¼ cup water
½ teaspoon kosher salt