With the warm weather finally here and flowers blooming all over town, I am ready to give my Dutch oven a rest. Though I love ...

In a large bowl, toss the black-eyed peas with the tomatoes, arugula and 1/4 cup of the chimichurri; season with salt and pepper. Pile the salad on plates, top with the shrimp and serve ...

Set aside. Cut vegetables. Heat grill and grilling tray. Place vegetables and shrimp in a large bowl. Add about 1/3 of the vinaigrette to the bowl (about 3 tablespoons) and toss. Spread ...