Which foods are "smart" foods? Entertain the guests at your Learning Shower with foods that are proven to improve your memory, and proven to taste delicious!

Black-Eyed Pea Crabmeat Citrus Salad

Serves 12

Ingredients
3 cups black-eyed peas, soaked overnight and drained
2 quarts ham hock broth or water
salt to taste
8 slices bacon, chopped
2 pounds fresh crabmeat
2 medium red bell peppers, seeded and diced
2 medium yellow bell peppers, seeded and diced
2 medium green bell peppers, seeded and diced
2 large purple onions, minced
6 whole scallions, sliced
2 large tomatoes, seeded and diced
2 tsp. fresh thyme, chopped
2 tsp. fresh tarragon, chopped
2 tsp. fresh chervil, chopped
8 whole ruby grapefruit, peeled and sectioned
12 fresh cilantro sprigs

Directions

Bring to a boil the ham hock broth (or water) and drained black-eyed peas. Reduce heat then simmer until peas are tender, 45 minutes to one hour. Season the peas with salt and pepper to taste. Drain and set aside.

Cook bacon in a skillet over medium heat until all fat is rendered, then remove from heat and place into another bowl with crabmeat, all the veggies, black-eyed peas, and the herbs. Mix until combined.

Place salad into a salad bowl or deep serving dish, garnishing with grapefruit slices and sprigs of cilantro.

Chicken Liver Pate

Serves 12

Ingredients
3 pounds chicken livers, fat trimmed
1 1/2 cups butter at room temperature>br> 1 cup onion, minced
4 tablespoons brandy
14 anchovy fillets
1/2 tsp. allspice
1/2 tsp. nutmeg
1/4 tsp. cayenne pepper

Directions

Cook chicken livers in pot of salted water until tender and cooked through (this should take about 15 minutes). Drain water from chicken livers and allow to cool.

Melt the1/2 cup of butter in a skillet over medium heat. Add onion and cook until tender. Next, add brandy to butter and bring to a boil. Remove from heat and cool completely.

Grind the livers, onion mixture, anchovies and remaining butter in a food processor until finely ground. Add spices and blend again until silky smooth.

Season with salt and pepper, then transfer to a bowl and refrigerate for at least 1 hour (can be prepared up to two days in advance). When preparing to serve, garnish with lemon wedges and watercress. Serve with crackers or slices of baguette.

Pot Stickers

Serves 12

Ingredients
1.5 pounds lean ground pork
2 pounds assorted chopped veggies. Choose from the following: Spinach, Chinese cabbage, broccoli rabe, bok choy, celery leaves, bamboo shoots, water chestnuts, onions, carrots, or celery.
1.5 Tbsp. fresh ginger, grated
3 Tbsp. oyster flavored sauce
1.5 Tbsp. sesame oil
1.5 Tbsp. Beef or chicken soup mix
Salt and pepper to taste
2 eggs, separated
1.5 pounds dumpling skins
water or broth
For dipping sauce:
2 parts sesame oil to one part worchestershire sauce, soy sauce, and sugar. Add pepper to taste. Heat over low flame or in micowave for one minute. Add one or two tablespoons of water if taste is too salty.

Directions

Mix together pork and vegetables; salt and pepper. Add herbs, sesame oil, soup mix, oyster sauce, and eggs. Blend thoroughly.

Place a spoonful of the mix in the middle of a single skin. Seal edges of dumplings with egg whites. You can either leave in the half moon shape or seal edges with a fork for crinkled effect. Heat 3 Tbsp. oil in a frying pan. Brown dumplings slowly over medium heat. Once browned, add 1/4 cup water or chicken broth to the pan and cover. Reduce heat to low and let simmer for 7-10 minutes. Dumplings are ready when liquid disappears.