3654. SAVORY BACON GRANOLA

1 1/4 cup of rolled oats
4 slices of thick cut bacon
1/2 cup of flax seeds
1/2 cup of sunflower seeds (unsalted)
1/2 cup of sliced almonds
1/2 cup of dried apples, diced
1/2 teaspoon of sea salt
1 egg white
1/4 cup of vegetable oil
3 tablespoons of maple syrup

Preheat oven at 325 degrees F. Cut bacon into small cubes and cook in a pan over medium high heat until fat renders and just begins to tan around the edges. Remove bacon from pan and drain on paper towels. Combine oats, sunflower seeds, flax seeds, almonds, dried apple, bacon, and salt in a large bowl and toss to combine. Whisk an egg white in a small bowl until frothy. Add maple syrup and oil to the bowl of the oat mixture and add egg white. Toss to coat. Pour in even layer on baking sheet lined with parchment and bake for 25 minutes until lightly browned. Cool completely and store in an air tight container.


bacon recipe source: Karen, Honestly YUM (@HonestlyYUM), August 6, 2014

3325. BRUSSELS SPROUTS with BACON and SUNFLOWER SEEDS

makes six servings


1 lb. Brussels sprouts, trimmed
2 tablespoons olive oil
3 slices bacon, cooked, drained and crumbled
2 tablespoons sunflower seeds
salt and ground pepper to taste

Cook Brussels sprouts in boiling, salt water in medium sauce pan 6 to 8 minutes or until tender crisp; drain. Cut Brussels sprouts in half, if desired. Saute Brussels sprouts in hot oil in large skillet with cooked bacon and sunflower seeds 2 to 3 minutes or until heated through. Season with salt and pepper, to taste.


bacon recipe source: Dole Food Company, PO Box 5700, Thousand Oaks, CA 91359-5700

1896. BROCCOLI BACON SALAD with DRIED CRANBERRIES

5 cups fresh broccoli florets
½ cup dried cranberries
½ cup shelled sunflower seeds
½ cup cooked, crumbled bacon
¼ cup of red onion, chopped

Dressing:
1 cup mayonnaise
2 tablespoons vinegar
½ cup sugar

Combine broccoli florets, dried cranberries, sunflower seeds, crumbled bacon, chopped onion, in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.


bacon recipe courtesy of: Lisa Myers, San Jose, California, on Tastebook.com

1873. MUSHROOM SALAD with BACON RASPBERRY VINAIGRETTE

3 to 4 cups lettuce or spinach
2 or more eggs, hardboiled
1/2 cup thin-sliced red onions, divided
1 cup sliced, fresh white mushrooms
1/4 cup sunflower kernels
1 cup fresh ripe raspberries, divided
5 to 6 slices bacon
2 tablespoons sugar
1 teaspoon salt
1 teaspoon garlic powder (or equivalent minced garlic)
3 tablespoons salad oil
2 tablespoons vinegar (cider or red wine)

First things first, boil some eggs. At least 2. Start with about 3 or 4 cups of any leaf vegetable–lettuce, baby spinach, arugula, whatever.Next, make about 1/2 cup of VERY thin slices of onion (red or otherwise). Divide the sliced onion into halves and toss 1/2 of the onions into the salad mix.

Next,add about 1 cup sliced, fresh white mushrooms to the salad. Throw in 1/4 cup sunflower kernels (or nuts) and about 1/2 cup fresh (washed!) raspberries. If they’re not in season or on sale, you can always swap out this ingredient with something else–fresh strawberries, even canned mandarin oranges work nicely and make a fine salad/vinaigrette substitution on the cheaps. Heat a medium-sized skillet and place 5-6 strips bacon in the bottom. Fry until crisp; remove bacon from pan, leaving the grease. Move skillet to a cooled surface. When eggs are ready (after boiling 15-20 minutes), place them in ice water to cool so they will separate from their shells more easily.

Meanwhile, take another 1/2 cup of ripe raspberries (or whatever fruit you’re using) and mash with a wooden spoon until juiced. Sprinkle mashed fruit with 1 tablespoon sugar, 1 teaspoon garlic powder (or equivalent minced garlic) and 1 teaspoon salt; mix well. Stir in 3 tablespoons salad oil (the type of olive oil that’s been cut with soybean oil is a REAL money saver) and 2 tablespoons red wine- or cider vinegar.Dump vinegar mixture into liquid bacon grease and stir well. Add the other half of the sliced onions to the vinaigrette; mash into mixture with wooden spoon. Allow vinaigrette to sit for a minute or two while you slice the boiled eggs and add them to the salad. (Throw crumbled bacon on the top, too, if you like.) Strain the dressing mixture with a spoon and drizzle liquid over salad. Serve immediately.


bacon recipe courtesy of: Gracie, The Red Kitchen Project, March 26, 2010

1756. KOHLRABI SALAD with APPLE, BACON and SNOW PEAS

yields one serving


1 small kohlrabi bulb
¼ cup chopped Fuji apple
10 snow peas
1 tablespoon sunflower seeds, shelled
2 slices bacon
¼ cup heavy cream
1 teaspoon apple cider vinegar
1 tablespoon honey

Slice the kohlrabi paper thin with a mandolin. Mix with chopped apple. Shell the snow peas. Toss them in along with the sunflower seeds. Crumble the bacon finely and mix it in. Refrigerate while making the dressing. Mix vinegar into the cream and let it sit out for 10 minutes until thick. Add honey and mix well. Add the dressing to the salad a little bit at a time until thinly coated.


bacon recipe courtesy of: Dianasaur Dishes, Foodista.com: The Cooking Encyclopedia Everyone Can Edit

1223. CAULIFLOWER with BACON, PIMENTOS and SUNFLOWER SEEDS

makes 4 to 6 servings


8 lean slices streaky bacon
1 medium head cauliflower (about 2 pounds), trimmed and washed
2 tablespoons lemon juice
2½ cups milk, scalded
1 teaspoon salt
Freshly ground black pepper to taste
½ cup toasted sunflower seeds
One 4-ounce jar pimento strips, drained
6 tablespoons (¾ stick) butter, melted

In a skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble.

Place the cauliflower bottom side down in a heavy pot, sprinkle with the lemon juice, and pour the milk over the top. Bring the milk to a very low boil, cover the pot, and simmer till the cauliflower is tender, about 25 minutes.

Remove the cauliflower from the pot, drain well, and place in a serving bowl. Season with salt and pepper, then scatter the sunflower seeds over the top. Arrange the pimento strips attractively over the top, spoon the melted butter over the entire head, and sprinkle the crumbled bacon over the top. Serve the cauliflower florets hot.


courtesy of The Bacon Cookbook by James Villas. Wiley Publishing, Inc. 2007

297. BROCCOLI, BACON, and ONION SALAD

5 cups broccoli
3 tablespoons red wine vinegar
8 slices bacon
1 cup chopped red onion
2/3 cup olive oil
½ cup toasted salted sunflower seeds

Cook broccoli in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain well.

Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon.

Whisk oil and vinegar in medium bowl to blend. Mix in onion. Season to taste with salt and pepper. (Broccoli, bacon and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.)

Combine broccoli and bacon in large bowl. Toss with enough dressing to coat. Garnish with sunflower seeds. Pass remaining dressing separately.


courtesy of: Turtle Farm Organic Fruits & Vegetables, 7260 NW 58th Street, Johnston, Iowa 50131