3878. CORN, BEAN and CHEESE SALAD with BACON (ENSALADA MIRAFLORES)

Serves 4


3 ears choclo or other corn
1 tbsp olive oil
3 1/2 oz / 100 g bacon lardons
1 (7 oz / 200 g) can butter beans, drained and rinsed
1 large red onion, cut into 3/8-inch / 1-cm dice
4 large tomatoes, seeded and cut into 3/8-inch / 1-cm dice
1/4 rocoto chile, seeded and very finely chopped
7 oz / 200 g queso fresco or feta cheese, cut into small cubes
1 tbsp finely chopped flat-leaf parsely

For the Dressing
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
A pinch of superfine sugar
A squeeze of lime juice
Salt and freshly ground black pepper

Bring a saucepan of water to a boil over medium heat and cook the choclo until tender. Drain and plunge into iced water to cool down and then cut or break off the kernels from the cob.

Heat the olive oil in a frying pan over medium heat and saute the bacon lardons for a few minutes, until they are crisp and brown. Drain on paper towels.

Put the choclo, butter beans, onion, tomatoes, chile, and cheese in a large bowl.

Whisk all the dressing ingredients together in a small bowl or jug and pour into the bowl of salad. Gently toss everything together, trying not to break up the cheese.

Divide the salad among 4 shallow bowls and sprinkle over the bacon lardons and parsley.


bacon recipe source: Ceviche: Peruvian Kitchen, by Martin Morales (Ten Speed Press, 2013)

3810. SPINACH, BACON, FETA and MANDARIN ORANGE SALAD

2 tablespoons sugar

1 tablespoon Dijon mustard

1 teaspoon sesame seeds

1 tablespoon sesame oil

½ teaspoon salt

½ cup vegetable oil

¼ cup apple cider vinegar

Salad

8 cups packed spinach leaves (prewashed, bag type)

½ cup crumbled feta cheese

½ cup crumbled bacon pieces

¼ cup thinly sliced red onion

1 - 11 oz can Mandarin oranges, well drained

Combine all dressing ingredients in a small container or jar. Shake, shake, shake and put in the fridge to chill. 30 minutes should do it.

Combine all salad ingredients. Toss with a few tablespoons of dressing and serve!

bacon recipe source: Kathi, Laughing Spatula (@LaughingSpatula), August 28, 2014

3739. POTATO MOUSSAKA with BACON and SPINACH

800 grams potatoes

200 grams spinach

1-4 tablespoons oil

50 grams bacon

100 grams feta cheese

3 tablespoons grated cheese

1 small clove garlic

8 dl milk

little butter

1 tablespoon bread crumbs

salt, pepper, dried vegetable seasoning

Peel potatoes and cut into thin slices. Drain the spinach and finely shred and feta cheese crumble with fork. Butter fireproof dish and align layer of potatoes, layer of spinach, bacon pieces, feta cheese, and so until all is used (the last layer need to be potato). Heat milk with garlic, salt, pepper and spice from dried vegetables, then at first spray moussaka with oil, sprinkle bread crumbs, and then pour the milk.

Place in preheated oven at 200 degrees Celsius and bake for about 35-40 minutes. At the end of baking sprinkle grated cheese and return to oven until cheese melt and brown.

bacon recipe source: Serbian Cookbook (@SerbianCookBook), November 12, 2011

3594. BOILED PEANUT HUMMUS with COUNTRY BACON and FETA CHEESE

yields four servings


Hummus:
2 cups shelled boiled peanuts

4 tablespoons fresh lemon juice
4 tablespoons tahini
1 tablespoon chopped fresh parsley
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 small clove fresh garlic
4 tablespoons good-quality olive oil, plus more for drizzling
Kosher salt and fresh cracked pepper, as needed
1/4 cup cooked bacon, chopped fine, for garnish
1/4 cup crumbled feta cheese, for garnish

Toast:
1 loaf kalamata olive bread or baguette, thinly sliced
Olive oil, for drizzling
1/4 cup finely grated Parmesan

For the hummus: Set the peanuts on a baking sheet lined with paper towels and allow to air dry for 30 minutes.

Transfer to a clean kitchen towel and roll the peanuts around while applying light pressure with the palm of your hand. This will remove some of the skins off of the peanuts.

Place the peanuts, lemon juice, tahini, parsley, coriander, cumin, paprika and garlic in a food processor. Process for 1 minute and then, with the motor still running, slowly drizzle in the olive oil. The hummus should have a smooth, loosely spreadable consistency. Adjust with a tablespoon of hot water if needed. Season with salt and pepper and transfer to your serving bowl of choice. Garnish with a drizzle of olive oil, the crumbled bacon and feta cheese.

For the toast: Preheat the oven to 350 degrees F. Lay your thinly sliced bread pieces on a baking sheet. Drizzle with olive oil and sprinkle with the Parmesan. Bake until golden brown and fully crisped, 5 to 8 minutes. Serve alongside your delicious hummus.

 

 

bacon recipe source: Levon Wallace, Chef of Proof on Main, 21c Museum Hotel (@21cLouisville), Louisville, KY

3404. ADZUKI BEANS with BACON, MISO and KALE

makes 2 entrees or 4 side dishes


1 1/4 cups dried adzuki beans (or 2 cups cooked)
3 slices smoked bacon, cut into lardons
1 onion diced
2–3 large garlic cloves
1/2 Serrano pepper, finely minced
1 teaspoon miso paste
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups raw shredded kale
feta or ricotta salada cheese
pinch of dried red pepper flakes

Soak beans overnight for a super quick simmer. Rinse the dried beans and place them in a large pot. Add enough water come up two inches above the beans, cover the pot, and go to bed. The following morning, drain off the beans, reserving the water. The water makes a great base for a vegetable broth, and in a pinch I’ve used it instead of broth. Cover the beans with water again, by about 1 inch, and simmer for 30 – 45 minutes, or until al dente. Drain, rinse, and set aside.

Fry the bacon lardons until crispy.

Drain off all by 2 tablespoons of bacon grease, and add the onion, garlic, and Serrano pepper. Sauté unless softened. Add the cooked beans, and miso paste, being sure to distribute the paste through the mixture. Stir for about one minute, and remove from the heat.

Add the rice vinegar, salt, and ground pepper.

Remove the center tough vein of the kale leaves and thinly slice the leaves horizontally. Stir the kale into the beans so that the heat of the beans wilts the leaves.

Optional: Sprinkle a little feta cheese and dried red pepper flakes on top.

bacon recipe source: Susan Pridmore, The Wimpy Vegetarian, March 2013

3391. ARUGULA TARTINE with BACON, FETA and TARRAGON VINAIGRETTE

makes 1 serving


1 large egg
1 thick slice sourdough bread
2 oz feta
3 strips bacon, cooked and crumbled
1/2 cup arugula
1 tablespoon tarragon vinaigrette (recipe below)

Tartine assembly: Toast sourdough bread until slightly browned and crispy. In a small bowl, toss arugula with tarragon vinaigrette until coated. Top sourdough bread with arugula, and sprinkle with bacon and cheese.

Fried egg: Heat a small nonstick skillet over medium heat. Cook egg until whites are set and edges begin to curl. At this point the yolk will still be slightly runny. Place egg atop tartine and serve warm.

Tarragon Vinaigrette Dressing
1 tablespoon fresh shallot, minced
4 teaspoons champagne vinegar
1 teaspoon dijon mustard
2 teaspoons fresh tarragon, minced
1/4 cup good quality olive oil
salt and pepper to taste

In a small non reactive bowl, whisk to combine vinegar, mustard, shallot, tarragon, and a generous seasoning of salt and pepper. Slowly pour in olive oil and whisk to emulsify.


bacon recipe source: a Better Happiness St. Sebastian, July 1, 2014

3370. CHICKEN, BACON and BLACK BEAN TAQUITOS

makes 4 to 6 servings


6 medium-thick slices (about 5 ounces total) smoky bacon
1 small onion, cut into small dice (about 1 cup)
1 pound boneless skinless chicken thighs, tenders or breasts, cut into ½-inch pieces
1 can (15 ounces) black beans, drained, rinsed, slightly mashed
2 pouches (8 ounces each) enchilada sauce
salt
vegetable oil, such as expeller pressed canola oil or safflower oil
2 medium-sized (6 ounces each) zucchini, cut into sticks about ¼ by ¼ by 2 inch (about 3 to 4 cups)
1 package (1 dozen) corn tortillas
½ cup crumbled queso fresco, farmer’s cheese or mild feta
chopped fresh cilantro

Heat oven to 350 degrees. Cook bacon in large nonstick skillet over medium heat until crisped. Transfer bacon to a plate lined with paper towel and reserve.

Add onion to bacon fat in skillet. Cook and stir until onion is tender, about 3 minutes. Add chicken; cook and stir over medium heat until chicken is nearly cooked through, about 5 to 7 minutes. Stir in slightly mashed beans and ½ cup of the enchilada sauce; heat through, about 2 minutes. Crumble and stir in the bacon. Taste and adjust seasoning with salt if needed. Transfer to a bowl. Cover with foil to keep warm.

Wipe skillet clean and heat 1 tablespoon oil over medium-high heat. Add zucchini. Sauté, stirring, until golden, about 5 minutes. Season with 1/8 teaspoon salt. Set aside.

Lay tortillas out onto a baking sheet in stacks of two and generously brush all sides with oil. Bake, turning them once, to soften and warm, about 3 minutes.

Reduce oven to 300 degrees. Fill each warm tortilla with about 3 tablespoons of the chicken mixture. Then roll up into tight cigars and place on a plate seam side down. Repeat this process with all the tortillas.

In a large nonstick skillet, heat ¼ inch of oil over medium-high heat. Place 4 taquitos at a time, seam side down, into hot oil. Fry, turning once, until golden brown, about 2 minutes per side. Remove to a 13 by 9-inch pan lined with paper towel and keep warm in the oven until all are fried.

To serve, warm the remaining enchilada sauce in a small saucepan. Spoon sauce onto serving platter. Top with fried taquitos. Arrange sautéed zucchini down center of taquitos. Sprinkle everything with queso fresco and cilantro. Serve immediately.


bacon recipe source: Frontera Fiesta with Chef Rick Bayless; Frontera Foods, Inc., 449 N. Clark Street, Chicago, IL 60654

3360. MIXED GREEN SALAD with DICED AVOCADO, PEACHES, CRISPY BACON, FETA CHEESE and CHAMPAGNE VINAIGRETTE

makes 4 servings


1/4 cup champagne vinegar

1 tablespoon honey
2 teaspoons minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra-virgin olive oil
Salt and fresh ground black pepper
1/2 pound mixed greens
1 cup diced ripe peaches
1/2 avocado, diced
4 strips bacon, cooked until crispy and crumbled
1/3 cup feta cheese

 

In a blender, combine the champagne vinegar, honey, shallots, mustard and garlic. Puree until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste and transfer to a clean, non-reactive container with a lid. Set aside until ready to use, or store in the refrigerator for up to 1 week.

To make the salad, in a large stainless steel bowl, combine the mixed greens, peaches, avocado, bacon and feta cheese. Drizzle about 1/2 cup of the vinaigrette into the bowl and season with salt and pepper. Toss the salad gently but thoroughly to combine, then serve immediately on chilled salad plates.

bacon recipe source: Emeril Lagasse, "Meals in Minutes," The Essence of Emeril, Food Network

3278. KALE, BACON, BROWN RICE CRUSTLESS QUICHE

serves six


6 slices bacon
1 onion, chopped
2 garlic cloves, minced
1 bunch kale, washed, stemmed and chopped
1 cup day-old cooked brown rice
1 cup cooked carrots, chopped
¼ cup milk
2 tablespoons water
6 drops Tabasco
5 eggs
¼ teaspoon freshly grated nutmeg
freshly grated pepper
½ cup crumbled feta cheese
¼ cup shredded Parmesan cheese
Garnish: Serve with pico de gallo or salsa if you like

Heat oven to 350F degrees. Mist a 10-inch pie dish with nonstick spray and set aside. Cook bacon in a skillet until crisp. Remove strips to a plate lined with paper towel to cool. When cool, chop or break into small pieces. In skillet with bacon fat, sauté onion until it begins to brown, about 7-8 minutes. Add garlic and sauté another minute or two. Scrape onion mixture into a large mixing bowl. In same skillet, add kale and sauté until wilted, 6-8 minutes, stirring often. Scrape kale into the bowl with onion. Add cooked rice to the bowl, along with cooked carrots, if using, and cooked bacon. Stir to combine everything well. In a 4-cup measuring cup, add 1/4 cup milk, 2 tablespoons water, Tabasco, eggs, nutmeg and a few grinds of pepper. Whisk to combine. Spoon one-third of the onion-kale mixture into the prepared pie dish. Sprinkle on half the feta. Spoon half the remaining onion-kale mixture on, followed by the rest of the feta, and then the rest of the onion-kale mixture. Pour egg-milk mixture evenly over top (it may look like it isn’t enough; don’t worry). Sprinkle Parmesan on top. Bake uncovered for 45 minutes, until the quiche browns a bit on top. It will be set in the middle. Remove from oven and allow to cool for 10-15 minutes before cutting to serve. Alternatively, bake it ahead, cool and then keep refrigerated until serving time. Reheat slices briefly in the microwave, on 50% power, if you like. This also is wonderful served at room temperature. Offer salsa at the table for those who want it.


bacon recipe source: Dorothy Reinhold, Shockingly Delicious, July 21, 2013

3260. SPINACH BACON CREPES with HOLLANDAISE SAUCE

Crepes
1 1/2 cups milk
3 eggs
1 1/2 cups flour
2 tablespoons vegetable oil

Filling
3 tablespoons butter
2 cups fresh sliced mushrooms
1/2 medium sweet onion, finely diced
1/2 lb. bacon, cooked and finely chopped
1 cup frozen chopped spinach, well drained before measuring
1/3 cup crumbled feta cheese
1/2 cup Parmesan cheese
1/2 cup heavy cream

Hollandaise sauce
1/2 cup butter
2 egg yolks
3 tablespoons fresh lemon juice

Crepes: Put milk, eggs, flour and vegetable oil in blender until blend until smooth. Make crepes however you desire and set crepes aside. I use a crepe maker.

Filling: Saute mushrooms and onions in 3 Tablespoons butter. Add cooked and finely chopped bacon, spinach, feta, parmesan cheese and cream. Take off heat and set aside.

Fill crepes with the spinich mixture and Place in a 9x13 baking pan. Bake at 350 degrees F for 15 minutes. Take out and pour hollandaise sauce over crepes and serve.

While crepes are cooking, make hollandaise sauce: In sauce pan on low heat, melt 1/4 cup butter with the lemon juice. Slowly add and temper egg yolk and cook on low until thickened slightly. Slowly stir in the rest of the butter. Take off heat and pour over crepes.


bacon recipe source: Nikki, Chef in Training, January 4, 2014

3188. MUSSELS POUTINE with TOMATO-BACON GRAVY

serves 2 as a meal or 3-4 as an appetizer


2 large russet potatoes, sliced into ¼” disks
oil or fat for frying
sea salt
3 slices thick cut bacon, diced
½ a large yellow onion, sliced into rings
3 cloves garlic, sliced thinly
1 cup canned, diced tomatoes
½ cup dry white wine
mussels, rinsed and debearded
1 cup cheese curds or crumbled feta cheese
freshly chopped Italian parsley, for garnish

For the best results, you’ll want to slice the potatoes about an hour ahead of time and place them into a bowl with plenty of cold water to remove some of the starch. After about 30 minutes, rinse the slices thoroughly and place them onto a kitchen towel in a single layer to dry thoroughly, another 30 minutes. I placed a second kitchen towel on top and pressed lightly to absorb extra water. In the meantime you can prep all of your other ingredients.

Once the potatoes are thoroughly dry, heat your oil or fat to 300 degrees in a high-sided pot.  Fry the potatoes (in batches if necessary) until just beginning to soften but not yet become brown, about 4 or 5 minutes. Transfer to paper towels to cool thoroughly and turn off the heat under the oil.

While the potatoes cool from their first frying, start on the tomato-bacon gravy. Cook the bacon in a large pot with a tight-fitting lid until crispy (you’ll be steaming the mussels in it later). Remove the bacon and set aside, leaving all of the drippings behind. Add the onion and a generous pinch of salt to the bacon fat and cook for 8-10 minutes or until caramelized, stirring often.  Add the garlic and cook one more minute, and then pour in the diced tomatoes. Reduce the heat to low and simmer while you get set up to finish the dish.

Begin to heat your oil again for the second frying of the potatoes, this time to 350 degrees. Be sure your mussels are cleaned, debearded, and unopened. Lastly, preheat your broiler to high, placing an oven rack about 4 or 5 inches below it.

When your oil is ready, fry the potatoes a second time until golden brown and crispy, about 3 minutes.  Transfer the fries to another paper towel in a single layer and sprinkle generously with salt.

Return the crisped bacon to the tomato-bacon gravy. Add the wine as well and increase the heat to medium-high.  Once simmering, add the mussels, stir thoroughly once, and cover to steam for 3-4 minutes or until the mussels are just opened.

In the meantime, layer the potatoes in the bottom of a broiler-safe baking dish. Once the mussels have opened, transfer them with a slotted spoon to sit on top of the potatoes.  If the sauce is still at all watery, allow it to reduce a little and then spoon the chunky tomato-bacon gravy atop the mussels. Sprinkle with all of the cheese and place under the broiler to melt, watching carefully to prevent burning.

Once the cheese is sufficiently melted and just beginning to brown, remove the pan from the oven, sprinkle with the freshly chopped parsley, and serve the poutine immediately. We piled our potato slices high with shelled mussels, spoonfuls of tomato-bacon gravy, and hunks of melted cheese curds.


bacon recipe courtesy of: Hilary Finch Hutler, Tummyrumblr, December 4, 2012

3091. BABY SPINACH and BACON with SPICY PICKLED RED ONIONS and FETA

serves 4-6


For the pickled red onions
1 cup of sugar
1 cup of red wine vinegar
1 teaspoon of hot sauce
a sprinkle or two of salt and lots of freshly ground pepper
1 large red onion, sliced into thin rounds

For the salad
8 slices of bacon, diced
2 tablespoons of red wine vinegar
1 tablespoon of brown sugar
1 tablespoon of extra virgin olive oil
1 teaspoon of any mustard
8-10 oz. of baby spinach
8 oz. of feta cheese chunks

Begin with the pickled red onions. Put the sugar, vinegar, hot sauce, salt, and pepper into a small pot and bring to a boil, stirring occasionally. Add the onion and heat just long enough to return the mixture to a simmer, 2 or 3 minutes. Cool to room temperature. For best results, rest the mixture overnight in your refrigerator.

When it's salad time, brown the bacon pieces in a heavy frying pan over medium-high heat until they're crispy. Remove them from the pan with a slotted spoon and drain on a few pieces of folded paper towel. Discard all but 1 tablespoon of the rendered fat.

In a small bowl, whisk together the bacon fat, vinegar, sugar, olive oil, and mustard until smooth. Just before serving, toss the dressing with the spinach leaves and top with the feta, bacon, and pickled red onions. Serve and share!


bacon recipe courtesy of: Chef Michael Smith's Kitchen: 100 of My Favorite Recipes, by Michael Smith, p. 55; Penguin Canada, 2011

3085. CHICKEN BROCCOLI BACON DAIKON CASSEROLE

makes 8 servings


2 cups cooked, diced chicken
2 cups raw, diced broccoli tops and stems
1 cup cooked, roughly crumbled bacon
2 cups peeled, cubed, raw daikon radish
4 tablespoons butter
1.5 cups heavy white cream or half and half
1 teaspoon dry mustard
2 cups shredded medium cheddar cheese
½ cup shredded mozzarella cheese
¼ cup crumbled feta cheese

Bring 2 quarts of salted water to a boil over high heat. Cube daikon radish into ½” cubes. Add daikon to the pot and boil for 20 minutes or until slightly softened. Drain thoroughly. Heat butter in a 2 quart sauce pan on the stove over medium heat until melted. Add salt, pepper, mustard and half and half. Heat to boiling, stirring constantly, for one minute. Remove from heat. Add cheddar, mozzarella, and feta. Stir until melted. Prepare fresh broccoli by cutting florets and stems into smaller pieces. Preheat oven to 325 degrees Fahrenheit. In a 12 x 12 casserole, combine cheesy chicken sauce, daikon, bacon and broccoli. Bake, uncovered, at 325 degrees for 20 minutes.


bacon recipe courtesy of: Your Lighter Side, February 20, 2013

2990. CUSTARDY BAKED ORZO with SPINACH, BACON and FETA

makes six servings 


salt 
1 cup orzo 
12 ounces thick-cut bacon, cut into 1/2-inch pieces 
1 1/2 pounds leeks, white and tender green parts only, thinly sliced 
10 ounces baby spinach 
8 ounces feta cheese, crumbled 
freshly ground pepper 
4 large eggs 
1/2 cup plain Greek yogurt 
1/2 cup milk 

Preheat the oven to 375°. In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a medium bowl. 

In a large skillet, cook the bacon over moderate heat until browned, 8 minutes. Add the leeks and cook until tender, 8 minutes. Add the leek mixture to the orzo, leaving 1 tablespoon of fat in the skillet. Add the spinach to the skillet and cook until wilted; transfer to a colander and press out the excess liquid. Add the spinach to the orzo, fold in the feta and season with salt and pepper. 

In a bowl, whisk the eggs with the yogurt and milk, season with pepper and stir into the orzo. Scrape the mixture into an oiled 12-by-8-inch baking dish and bake for about 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before serving. 


bacon recipe courtesy of: Mike Isabella, Food & Wine, February 2013

2973. MANGO, BACON and STREAKY BACON SALAD

¼ cup of blanched almonds, chopped
A selection of salad greens
1 mango, peeled and diced
70 to 80 grams of feta, crumbled
4 rashers of streaky bacon
1 lemon
2 spring onions, finely sliced
Freshly ground black pepper

In a dry pan, toast the chopped almonds briefly until golden and remove from the heat. In the same pan fry the bacon rashers until crispy, drain on absorbent paper. Assemble the salad greens onto two plates, sharing the diced mango, feta and sliced spring onions between each plate. Chop or rip the warm bacon into bite sized pieces and scatter over the greens with the toasted almonds. Dress the salads with a squeeze of lemon juice and a little black pepper to taste. Serve immediately.


bacon recipe courtesy of: Bron Marshall, March 21, 2006

2739. CHOPPED SALAD with BACON and FRIED GARBANZO BEANS

serves six


3/4 cup olive oil, divided
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon chili powder
4 slices (1/4 pound) bacon
3 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 clove garlic, finely chopped
1 small shallot, finely chopped
12 cherry tomatoes, halved
1 cucumber, preferably English, peeled, seeded, and chopped
1 large head romaine lettuce, trimmed and sliced
1 can (15 ounces) butter beans, rinsed and drained
1/2 cup small feta cheese cubes
6 tablespoons ranch dressing

Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.

Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.

In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.


bacon recipe courtesy of: Traci Des Jardins, O, The Oprah Magazine, February 2011

2644. CAVATAPPI with ZUCCHINI, TOMATOES, BACON and FETA

serves four


3/4 lb. cavatappi or some other short pasta
4 slices bacon
1 tablespoon olive oil
2 medium zucchini (about 1 lb.), halved and thinly sliced
Kosher salt and black pepper
1 pint grape tomatoes
4 oz. Feta, crumbled (about 3/4 cup)
1/2 cup fresh basil leaves

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 5 to 7 minutes; let cool, then break into pieces. Add the oil, zucchini, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the drippings in the skillet and cook, tossing occasionally, until tender, 4 to 6 minutes.

Add the zucchini, tomatoes, and cooking water to the pasta and cook over medium heat, tossing, until the tomatoes soften slightly, 2 to 3 minutes. Add the Feta and bacon and toss to combine. Serve sprinkled with basil.


bacon recipe courtesy of: Charlyne Mattox and Dawn Perry, "Got 20 Minutes?", Real Simple, August 2012, p. 150

2626. SILVER BEET, POTATO and BACON CHUNKY FRITTATA

serves two


2 large cooked potatoes
4 eggs
4 lean bacon rashers, diced
60 grams feta cheese, crumbled
1 onion, finely diced

1 bunch (about 200 grams) silver beet, stalks removed and finely chopped

Briefly cook the silver beet in the microwave for 1 minute, or blanch it in boiling water for 2 minutes then cool under cold water. Slice the potatoes into thick slices. Beat the eggs together and set aside. In a wide-bottomed ovenproof pan, fry the onion and bacon until soft in a little oil. Add the potatoes to the pan, toss to combine, then spread the silver beet out over the top of everything in the pan. Pour the egg mixture over the top of everything and tip the pan so the mixture is evenly distributed. Cook the frittata over a moderate heat until the egg is set. Sprinkle the feta over the top and place under a hot grill for 5 minutes, until the top is browned and the cheese melted. Serve immediately with your favourite salsa.

bacon recipe courtesy of: Niki Bezzant, Healthy Food Guide, PO Box 47177, Ponsonby, Auckland 1144, New Zealand, October 2005

2580. TENDER SPRING VEGETABLE SAUTE with SMOKY BACON, MINT and FETA

1 pound spring vegetables–English peas, sugar snaps, broccoli florets, cauliflower, spinach or greens
olive oil
smoked bacon
3-4 spring onions, cut into slivers
splash of white wine
5 oz. feta cheese, cut into 1/4″ cubes
small handful mint, chopped
small handful parsley, chopped
salt  & pepper to taste

Blanch vegetables in boiling water for 30-45 seconds, then drain and refresh in ice water. Cut bacon into 1/4″ cubes or lardons and saute in a little olive oil until crisp and fat renders. Add spring onion and continue to saute for 2-3 minutes. Add vegetables to skillet and add white wine to deglaze pan. When hot throughout, add feta cheese and herbs and cook until herbs are bright. Serve sprinkled with additional chopped herbs.


bacon recipe courtesy of: Farmhouse Table, April 23, 2010

2527. KALE SALAD with THAI MAPLE BACON BRITTLE

serves six


Thai Bacon Brittle:
6 pieces hardwood smoked maple bacon
2 tablespoons sambal oelek (thai chili garlic paste)
3 tablespoons brown sugar
1 tablespoon maple syrup

Kale And Honeycrisp Salad:
1 bunch kale, stems removed
1 large honeycrisp apple
4 ounces of your favorite semi-soft cheese (goat, bleu, feta)
2 tablespoons Sherry vinegar
2 tablespoons olive oil
1-2 teaspoon maple syrup

To make your Thai Bacon Brittle: cook bacon on paper towels in microwave for 3 minutes. (Bacon will not be brown!) Pat dry and transfer to a wire rack placed on top of a lipped baking pan.

Mix sambal, brown sugar and maple syrup to form a thick paste. Using a spoon or pastry brush, glaze the top of the bacon. Bake in a 400 degree oven for 4 minutes, turn over and glaze the other side, continue cooking for another 3-5 minutes until golden brown and crisp.

To prepare dressing: Please adjust the ratio of vinegar/oil/syrup to your preferred level of sweetness/oil.


bacon recipe courtesy of: Lori Goldsby, for Food52.com