Spinach Salad with Bacon Vinaigrette

Everything is better with bacon, at least that’s how the saying goes. It holds true for this classic recipe that combines greens with egg, vinaigrette, and of course bacon. It’s hearty enough for a main dish, yet cooling on a hot day.

I found this recipe at Suzie’s Farm.

Ingredients

4 ounces baby spinach or other fresh greens
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste

Directions

Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion (see above for a different, mellower way to add the onions) and coins of hard-boiled egg.
In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat.
Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad.
Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon.
Pour over entire salad and season salt and pepper.
Toss gently and serve hot.

Summer Squash Squares

Summer squash squares are healthy take on lemon squares. They are easy to bake and make a conversation-starting appetizer or brunch side. This recipes makes 24 squares.

The post Summer Squash Squares appeared first on FullBellyFarm.com and was adapted here.

Ingredients

1 cup gluten-free baking flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup finely chopped onion

1/2 teaspoon chile pepper

1/4 teaspoon dried leaf thyme

6 slices bacon, cooked, not crisp, diced (optional)

1/2 cup shredded Cheddar or Jack cheese

4 eggs

2/3 cup oil

3 cups thinly sliced zucchini

Directions

Heat oven to 350°. Grease and flour a 13-x9-inch baking pan.

In a mixing bowl, combine the flour, baking powder, salt, seasonings and chopped onion.

In a small bowl, whisk the eggs with the oil. Add egg mixture to the dry mixture and stir until blended. Fold in the cheese, zucchini and bacon.

Spread in the prepared baking pan. Bake for about 25 minutes, until set and lightly browned around the edges. Cool slightly and cut into squares.

Pattypan Squash Stuffed with Bacon

Stuff anything with bacon, and watch is disappear. Pattypan squash are the perfect shape for stuffing, but you could use any round squash instead. One of the glories of summer is that there are many varieties of squash to choose from and experiment with.

This recipe and photo appeared on ” target=”_blank”>KnowYourFarms.com and was adapted here.

Ingredients

  • 6 pattypan squash, stem and blossom removed
  • 6 slices bacon
  • 1/2 cup diced onion
  • 1 1/2 cups gluten-free bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
  3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
  4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  5. Bake for 15 minutes in the preheated oven, or until squash are heated through.