It’s always great to have dinner almost completely waiting for you when you come home from work, and the way that can happen is to plan ahead, and use a slow cooker. The black-eyed peas and ham shank went into the slow cooker before I left for work and simmered slowly all day. The cornbread dressing was assembled last night and simply needed to be heated in the oven when I got home.  The pickles were made last weekend. And throwing some cabbage and apple wedges into a pot to simmer while the dressing cooks is simple enough.

Long-simmered black-eyed peas with a ham shank
Cornbread dressing with red peppers
Braised cabbage with apples
House-made bread and butter pickles

A navel orange