This is my go-to recipe for New Year’s Day. Not only is veggie-packed (aka FIBER!) and delicious, it is also a Southern tradition to eat black-eyed peas and collard greens on the first day of the new year to bring good luck and prosperity. Sounds good to me!

This is one of my go-to recipes to bring to family events, potlucks, and everywhere in-between! It’s amazing as a side dish but is also completely satisfying as a main course. I like to make it ahead of time so the flavors in the dressing have some time to meld together.

I hold a special place in my heart for garlic scapes. They are only available for a few short weeks in June, so I make sure to stock up and freeze what I don’t need right away. That way, I can enjoy them all year! If you can’t find scapes or it’s not scape season, you can use garlic cloves as an easy substitute.