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.

Tomatillo Shakshuka

-Husk and wash 4-5 tomatillos.

-Chop up 1 onion.

-Wash ½ a bunch of cilantro.

-Roughly chop all the tomatillos and cilantro into large chunks.

-Add to the bowl of a food processor along with the following:

1 clove of garlic

½ cup water

-Blend for one minute.

-Heat a large skillet.

-Pour mixture (should be runny) into pan and simmer.

-Crack 4 eggs into mixture and cover.

-Simmer eggs for 4-5 minutes or until eggs reach doneness you like.

Savory Roasted Parsnip Bread Pudding

-Preheat oven to 425 degrees.

-Peel 1 pound of parsnips, then chop into thin slices

-Drizzle parsnips with olive oil and season with sea salt and pepper.

-Arrange on a rimmed baking sheet.

-Roast, shaking occasionally, until caramelized and tender, about 25 minutes.

-Reduce oven heat to 375.

-Cut 2 leeks in half the long way, then wash between the layers.

-Chop into thin half-moon shaped pieces.

-Heat 2 TBS unsalted butter over medium heat in a medium saute pan until melted.

-Add leeks and cook, stirring occasionally until tender, about 5 minutes.

-Remove from heat; add ½ cup white wine and return to heat.

-Let simmer until reduced, about 1 minute.

-Take the leaves off of 5-6 thyme branches until you have 2 TBS.

-Add thyme and remove from heat.

-Stir in roasted parsnips.

-Whisk together the following in a large bowl:

1½ ounces unsalted butter

2 cups heavy cream

5 large eggs

3/4 cup Parmesan

-Season with sea salt and freshly ground black pepper.

-Add leek-parsnip mixture.

-Cut 1 loaf of brioche bread into 1 inch cubes.

-Mix into the large bowl with the other ingredients.

-Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish.

-Cover loosely with parchment, then foil and bake until golden brown and puffed, 50 minutes.

-Remove parchment and foil.

-Sprinkle with another ¼ cup Parmesan and return to oven.

-Bake for 10 minutes more.

-Let stand for 5 minutes before serving.

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.

Summer Squash Cake with Ginger and Hazelnuts

-Preheat your oven to 350 degrees.

-Sift together the following:

2 cups flour

1 tsp baking soda

¾ tsp baking powder

½ tsp salt

-Stir in 1¼ cups sugar.

-Grate enough summer squash so you have 1½ cups.

-In another bowl, whisk together the following:

2 large eggs

½ cup melted butter

⅓ cup orange juice

2 tsp orange zest

2 tsp peeled and grated ginger root

1 tsp vanilla extract

-Pour the wet ingredients into the bowl with the flour and stir until just combined.

-Fold in ½ cup chopped hazelnuts and the summer squash.

-Butter and flour a 8x8 square pan.

-Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30-35 minutes.