Wilted Spinach Salad with Warm Bacon Dressing

-Hard boil 4 eggs, then peel and quarter them.

-Slice the stems off, wash and dry 1 bunch of spinach.

-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.

-Pour all of the bacon fat into a heatproof bowl and then return 3TBS of bacon fat to the pan.

-Chop 1 small sweet onion and then add to the bacon fat and cook for 3 minutes.

-Stir in 3 minced garlic scapes and cook for another 15 seconds.

-Add 3 TBS cider vinegar and then remove the skillet from the heat.  

-Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.

-Add the bacon and toss until the greens are slightly wilted.

-Divide the greens on plates and top with the egg quarters.  Serve immediately.

Wilted Beet Greens with Warm Bacon Dressing

-Hard boil 4 eggs, then peel and quarter them.

-Slice the stems off, wash and dry 1 bunch of beet greens.

-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.

-Pour all of the bacon fat into a heatproof bowl and then return 3 TBS of bacon fat to the pan.

-Stir in 1-2 minced garlic cloves and cook for another 15 seconds.

 -Add 3 TBS cider vinegar and then remove the skillet from the heat.

 -Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.

 -Add the bacon and toss until the greens are slightly wilted.

-Divide the greens on plates and top with the egg quarters. Serve immediately.

Pasta with Butternut Squash and Bacon

-Boil a large covered pot of salted water for the pasta.

-Peel and then coarsely shred 1 butternut squash on a box grater.

-In 12-inch skillet, cook ½ pound of bacon on medium heat 8 to 10 minutes or until bacon is crisp. With slotted spoon, transfer bacon to small plate.

-Drain and discard all but 2 tablespoons of fat from the skillet.

-To same skillet, add the following:

1 clove of garlic, finely chopped

¼ tsp red pepper flakes

-Cook 30 seconds, stirring.

-Add butternut squash and ¼ tsp sea salt.

-Cook 10 minutes, stirring and mashing frequently.

-Stir in the following:

2/3 cup half-and-half

6 sage leaves, finely chopped

-Cook 2 minutes.

-Remove from heat.

-Cook 1 pound of pasta according to package directions.

-Reserve ½ cup cooking water.

-Drain pasta well; return to pot.

-Add chopped bacon, squash mixture and..

½ cup grated Parmesan

The reserved cooking water

¼ tsp sea salt

-Toss until well coated and serve.

Spaghetti Squash Fritters

-Preheat your oven to 425.

-Cut a spaghetti squash in half and scrape the seeds and fiber out of each half.

-Rub olive oil over the cut sides of the squash and on a baking tray.

-Bake the squash for about 30-40 minutes.

-Remove it from the oven when it's cooked through and soft and let it cool.

-After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.

-Wring out 3 cups of the spaghetti squash by wrapping it in a clean kitchen towel and squeezing hard with your hands over the sink.

-Fry 5 pieces of bacon, then when cool chop them.

-In a large bowl beat 2 eggs.

-Add 1/3 cup flour and continue beating for about 30 seconds to combine.

-To the same bowl, add spaghetti squash along with the following:

½ a cup finely grated Parmesan

1 finely chopped leek or 3 green onions

½ tsp sea salt

-Mix very well until all the mixture has uniform consistency.

-Add chopped bacon and mix.

-Heat a large skillet on high-medium heat until very hot.

-Add 2 TBS olive oil, it should sizzle and smoke right away.

-Scoop[ a tablespoon-ful of the batter for each fritter and drop on the skillet.

-Using a spatula, make each fritter flatter and rounder.

-Cook until the bottom side of each fritter is golden brown, about 2-3 minutes.

-Reduce heat to medium.

-Using a spatula, flip fritters to the opposite side, and cook 2-3 more minutes.

-Serve as is, or top with a dollop of Greek yogurt or sour cream.

Stuffed Sweet Peppers

-Heat the oven to 375 degrees.

-Slice 3-4 peppers in half lengthwise then scoop out any seeds and membrane.

For the filling:

-Cut 4 slices of thick cut bacon crosswise into 1/4-inch-thick strips.

-Add to a pan over medium heat.

-Cook, stirring often, until crisp.

-Transfer cooked bacon to a paper towel to drain.

-Dice half an onion.

-Add the onion to the pan used to cook the bacon. If the pan seems dry, add a splash of olive oil.

-Cook for 2-3 minutes.

-Add 1 clove of minced garlic and cook for about 30 seconds.

-Remove from the heat.

-Add the following to a bowl:

4 ounces cream cheese, at room temperature

4 ounces goat cheese, at room temperature

Juice of half a lemon

1/8 tsp red pepper flakes

1/4 tsp dried oregano

1/4 teaspoon sea salt

-Mix until well blended.

-In another bowl, combine the following:

3 TBS melted butter

3/4 cup panko breadcrumbs
The bacon

 -Spoon the cheese mixture into each pepper half then place the pepper, filling side down, into the buttery breadcrumbs.

-Arrange pepper halves, filling side up on the baking sheet.

-Bake the peppers until they have softened and the breadcrumbs are golden brown, about 20 minutes.

Baby Turnip Salad with Toasted Pecans and Bacon

-Preheat the oven to 350.

-Remove the greens from one bunch of turnips.

-Tear the turnip leaves with your hands into medium sized pieces and set aside.

-Slice turnips as thin as possible.

-Put the turnips into a bowl of iced water.

-Toast ¼ cup pecans in the oven just until they start to brown, about 7 minutes at 350 degrees.

-Remove the pecans from the oven and set aside.

-Fry 4 slices of thick cut bacon until crunchy on the outside.

-Remove from the pan and set aside, reserving the fat.

-Prepare a simple vinaigrette:

-Combine 1-2 TBS Balsamic vinegar with a pinch each of sea salt and pepper.

-Slowly drizzle/whisk in about 1-2 TBS extra virgin olive oil. Set aside.

-Heat the bacon fat in the same pan.

-Once hot, add 2 cloves of minced garlic and sauté for 30 seconds.

-Add greens to the pan, season with the following:

Sea salt

A splash of Balsamic vinegar

-Cook until the greens are wilted.

-Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette.

-Chop up bacon into ½ inch pieces.

-Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.

-Top with the vinaigrette and some chopped chives or cilantro and serve.