Blackeyed peas - cover with water and boil, adding in creole seasoning and salt. In a frying pan, fry bacon. Serve the peas with crumbled bacon and salsa on top!
Yellow squash - cut into bite-sized pieces, along with half a sliced onion, and season with vegetable seasonings. Saute in olive oil until tender, adding in a chopped plum tomato near the end of cooking.
Okra - slice into thin coins and toss in a bowl of cornmeal. Fry in hot oil until brown and golden - drain on paper towels - sprinkle with kosher salt.
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