Kale Salad with Roasted Butternut Squash, Bacon, and Fried Eggs

Ingredients:

Salad:

1 large bunch green kale, ribs removed and torn into bite-sized pieces

1 medium butternut squash, peeled and diced in 1/4-in dice

8 slices of high-quality thick-cut bacon

4 eggs

2 tablespoons butter

olive oil

kosher salt

fresh ground pepper

Vinaigrette:

2 teaspoons whole grain mustard

2 tablespoons maple syrup

1 small shallot, finely minced

1 tablespoon reserved bacon fat

1/4 cup red wine vinegar

6 tablespoons extra virgin olive oil

kosher salt

fresh ground pepper

Pre-heat oven to 425 degrees.

Place the butternut squash on a sheet tray, drizzle with olive oil, and season with salt and pepper. Toss to combine. Roast until soft and starting to crisp around the edges, about 20-25 minutes, stirring halfway through. Remove from the oven and set aside.

Reduce the heat to 350 and place bacon on a large baking sheet. Place in the oven and bake for 20 minutes or until the bacon is crisp. Remove from the oven, and drain the bacon on paper towels. Break the bacon into 1-inch pieces. Reserve 1 tablespoon of the bacon drippings for the dressing.

Melt the butter in a large skillet over medium-low heat. Crack the eggs into the skillet. Once the whites start to set, sprinkle a few drops of water around the edges of the pan and cover with a tight fitting lid. Cook for 1-2 minutes or until the white is completely set and the yolk reaches your desired level of doneness.

Divide the kale evenly between 4 large bowls. Arrange the roasted butternut squash and bacon on top. Drizzle with maple bacon vinaigrette and top with one egg. Serve immediately.

Viniagrette:

Place all ingredients in a mason jar, or any other jar with an air-tight, secure lid. Place the lid on the jar and shake vigorously until all the ingredients are emulsified. Dressing will keep in the fridge for up to 7 days. Makes about 3/4 cup.

Quick Dill Pickles

Ingredients:

4-6 small to medium cucumbers, thinly sliced

1 cup distilled white vinegar

2 cups water

2 tablespoons kosher salt

2 tablespoons sugar

4 teaspoons mustard seed

4 teaspoons black peppercorns

1/4 cup roughly chopped dill

8 cloves garlic, crushed

Method:

Divide the cucumbers between 8 pint jars. Top each jar with 1/2 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, 1 crushed garlic clove, and 1 1/2 teaspoons chopped dill.

In a large bowl, combine the vinegar, water, salt, and sugar. Whisk briskly until the salt and sugar is dissolved. Pour enough brine over each jar to cover the cucumbers completely. Cover tightly and refrigerate for at least 48 hours before serving.

Kale Salad with Peaches, Roasted Onions, and Goat Cheese

Ingredients

Salad:

1 bunch red Russian kale, washed, ribs removed, and torn into bite sized pieces

1 medium red onion, sliced in 1/4-inch slices

3-4 medium peaches, sliced

4 oz goat cheese

3 slices good quality bacon

Vinaigrette:

2 teaspoons whole grain mustard

2 tablespoons maple syrup

1 tablespoon reserved bacon fat

1/4 cup red wine vinegar

6 tablespoons extra virgin olive oil

kosher salt

fresh ground pepper

Method

Serves 4 as a meal, 8 as a side

Salad:

Pre-heat oven to 375 degrees.

Place bacon and onion on a large baking sheet. Place in the oven and bake for 20 minutes or until the bacon is crisp and the onions are starting to brown around the edges. Remove from the oven, and set aside the bacon for another use. Reserve the bacon drippings for the dressing.

Place the kale in a large serving bowl. Arrange the peaches, goat cheese, and roasted onions on top. Drizzle with maple bacon vinaigrette and serve.

Viniagrette:

Place all ingredients in a mason jar, or any other jar with an air-tight, secure lid. Place the lid on the jar and shake vigorously until all the ingredients are emulsified. Dressing will keep in the fridge for up to 7 days. Makes about 3/4 cup.

Roasted Napa Cabbage with Bacon and Blue Cheese

This quick and easy dish is a super flavorful light meal or a great accompaniment to a simple roast chicken. 

Ingredients:

1 large head napa cabbage

1/2 cup whole buttermilk (I used Cruze Farm buttermilk)

2 oz Sequatchie Cove Shakerag Blue Cheese

1 tablespoon white wine vinegar

1/4 pound high quality bacon (I used Main St. Meats Belly Bacon)

Olive Oil

Salt

Fresh ground pepper

Method:

Serves 4 as a side, 2 as a meal.

Pre-heat oven to 350 degrees.

Place the bacon on a sheet pan and cook for 12-18 minutes or until crisp. Remove from pan and place on paper towels to drain. Crumble or chop bacon into 1/2 inch pieces. Set aside.

Raise oven temp to 450 degrees.

Cut cabbage in quarters and rinse well under cold water. Pat dry with paper towels or a clean dish towel. Place the cabbage on a sheet tray and drizzle with olive oil. Season to taste with salt and pepper. Place in the oven for 10-12 minutes or until the cabbage is soft and the outer leaves are slightly charred.

While the cabbage is roasting, make the blue cheese dressing. Place the buttermilk, blue cheese, vinegar, and a pinch of salt and pepper in a blender. Pulse a few times until the mixture is largely smooth and only a few pieces of blue cheese remain visible.

Remove the cabbage from the oven, drizzle with the blue cheese dressing and top with the crumbled bacon. Serve warm.

Roasted Kohlrabi Vinaigrette

Ingredients: 1 lb Kohlrabi bulbs

1 Tbs malt vinegar

1 clove garlic

About 10 fresh basil leaves

¼ cup olive oil, plus extra for roasting Kohlrabi

1 cup water

Salt and pepper to taste

Method:

Remove the kohlrabi leaves and reserve for the salad or for cooking later. Remove the peel and cut kohlrabi into 1-inch chunks. Place in a baking dish and drizzle with a little olive oil then season with salt and Pepper.  Bake at 375 degrees for about 1 hour, or until the tips begin to caramelize.

Remove from the oven and place the cooked kohlrabi in a blender with the water, garlic, and vinegar. Puree until smooth. Add the basil leaves and olive oil. Blend on low until combined, then season with salt and pepper to taste. Serve with fresh salad greens, radishes, pickled beets and toasted pecans.