1. Fill a large pot with water. Add the black eyed peas and bring to a boil. Cook beans about 1 hour, or until peas are tender.
2. Meanwhile, caramelize the onions. Heat a large pan over medium-high heat. Once hot, add a small amount of olive oil (enough to coat the bottom of the pan). Add the onion slices and stir to coat them with oil. Reduce the heat to medium-low and cook for 20-30 minutes or until the onions turn golden brown (do not allow the onion to burn). Set aside.
3. When peas are tender, add kale and Bulgar wheat and cook for another 10 minutes. After 10 minutes, remove pot from the heat and drain off any remaining water. Toss mixture with olive oil, salt and pepper, then top with caramelized onions and serve.

1. In a small bowl, mix Dijon mustard and Worcestershire sauce. 
2. Place mushrooms, carrots, celery, onion, water and bay leaf into a slow cooker. Sprinkle with flour and thyme. Top with chicken. Cook for 4-5 hours on high or 7-8 on low. 
3. 10-minutes before serving, add the peas, milk and salt and pepper to taste, and stir to combine. Cook for another 10 minutes.
4. To serve, place chicken mixture in a bowl and top with a buttermilk biscuit. 

Buttermilk Biscuit

• 1 cup flour

• 2 tsp. baking powder

• 3/4 tsp. salt

• 2 Tbsp. butter

• 1/2 cup cold buttermilk

1. Preheat oven to 450°F.
2. In a medium bowl, whisk together flour, baking powder and salt. Using your fingers, rub the butter into the dry ingredients until the mixture looks like crumbs (move quickly, you don't want to butter to melt!)
3. Make a well in the center of the mixture and pour in the cold buttermilk. Stir the mixture just until the dough comes together - it will be very sticky.
4. Turn the dough onto a floured surface and dust the top with flour. Spread the dough out (you don't need to use a rolling pin, just roughly spread it out) and fold it in half. The spread the dough out a again and fold in half again. Do this 5-6 times to create the "layers" of the biscuit. Finally, spread the dough to be about 1-inch think and cut biscuits with a 2-inch round cutter. 
5. Place biscuits on a baking sheet and bake until biscuits tall and lightly golden, about 15-20 minutes. 

1. Preheat oven to 350°F
2. Cut your squash in half. This is not an easy task - be careful and please don't cut your fingers!
3. Clean out the squash - remove all the seeds and stringy bits around the seeds (just like when you carve a pumpkin)
4. Place the spaghetti squash with cut sides down on a baking sheet. Place baking sheet in the oven and pour some water on the baking sheet. The water will steam and cook the spaghetti squash.
   **The reason you add the water after you put the baking sheet in the oven is so you won't spill the water while carrying your baking sheet to the oven!
5. Cook spaghetti squash until a sharp knife can be inserted into the squash flesh with only a little resistance, about 30-50 minutes. My squash cooked in 45 minutes.
   **Two things to remember: 1. The larger the squash and the thicker the flesh, the longer it will take to cook and 2. You can always cook your squash longer if necessary, but you cannot undo an overcooked squash. I recommend cooking the squash for 25-30 minutes, then checking the squash every 5 minutes until it is ready.
6. Once squash is cooked, remove from oven and set aside to cool for a few minutes until you're able to handle the squash. Use a large fork or spoon and scoop the "spaghettis" from the squash (this is my favorite part!) - set aside
7. Heat a large pan over medium-high heat. Once hot, add olive oil (enough to coat pan)
8. Add shallots, garlic and mushrooms - cook for 3-5 minutes
9. Add peas, tomatoes and chicken broth. Let simmer for another 5-7 minutes
10. Add spaghetti squash and salt and pepper to taste
11. Top with 4 Tbsp. of Parmesan cheese and serve!

• 1 eggplant
• Bag of tomatillos
• Bag of ground cherries
• 5 potatoes
• 2 bell peppers
• 1 onion
• Bunch of purple carrots
• Bunch of kale
• 1 acorn squash