Often, the men in our families or lives don’t eat enough vegetables, and that it’s sometimes a struggle to get them to do so. My husband is a meat and potatoes guy through and through, and I’m always delighted when I can entice him to eat a little of “that green stuff”. But one thing I have noticed about guys, is that, if you put bacon on it, they’ll eat it. So, what easier way to get a guy to eat his veggies?
This American classic is a lovely dish to take to a Father’s Day cookout. Fresh young spinach is dressed up with eggs, mushrooms, red onions, sprinkled with delicious bacon bits, and mixed with a tasty vinaigrette. This colorful dish will stand out on the picnic table beside the burgers, pasta salads and grilled corn. Be sure to put the dressing on just before serving, and be sure to keep all the ingredients cold.
Diff: Easy Prep Time: 20 min. Cook Time: 10 min. Serves: 4
8 ounces young spinach
2 large eggs
8 oz. thick sliced bacon
3 T. red wine vinegar
1 t. sugar
½ t. Dijon mustard
4 large white mushrooms
Kosher salt and coarsely ground black pepper
1 small red onion, thinly sliced
- Heat water in two quart pot until boiling. Lower eggs gently into boiling water, reduce heat until water is just at a simmer. Cook eggs for 14 minutes. Remove eggs from pot and plunge into cold water to prevent further cooking. When cool, remove and peel off the shell. Slice each egg into 8 pieces and set aside.
- While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
- Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. (Sorry, no picture of pot on the stove!)
- Add the sliced onion to the spinach and combine, then add the dressing and bacon and toss gently until mixed.
- Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with coarse black pepper. Serve immediately.
This nutritious dish is both attractive and simple to prepare and is a great way to get your veggie shy friends to eat more of the good stuff.
Wishing all the Father’s of the World a Happy Father’s Day! Until next week, wishing everyone all of God’s blessings, good health and happy eating!
Memorial Day is coming up, and that means family barbecues and gatherings. So what do you take or prepare this year? This is usually a quandary for me so I spend hours looking through cooking magazines and recipes, hoping to find just the right dish. I’ve always been a big fan of pasta salad, but don’t like rich, creamy dressings, and haven’t found a vinaigrette based pasta salad dressing that I like. So I was delighted when I came across this recipe.
The combination of tomato sauce and salsa is unusual and really makes the dish. Full of wonderful, fresh veggies and herbs; this colorful salad can easily become a full meal salad with the addition of chicken, meat or cheese. It’s healthy, quick and easy to prepare, and absolutely delicious. What else could you ask for? So, take this salad to your next outdoor gathering, graduation or party, and be prepared for compliments and recipe requests!
Diff: Easy Prep: 20 min + Chilling Cook: 11 min Serves: 12
4 cups. uncooked spiral pasta (tricolor or reg)
1 jar (16 oz.) salsa (mild or medium)
1 can (15.5 oz) corn, drained or
2 cups frozen corn, thawed
1 ½ cups halved cherry tomatoes
1 medium red onion, chopped
1 can (8 oz.) no-salt-added tomato sauce
4 T. minced fresh parsley
1 T. red wine vinegar
Fill large pot with water, add salt and oil. Bring to boil.
Cook pasta according to directions. Rinse in cold water and drain.
In large serving bowl, combine pasta and veggies. Stir to combine.
Add liquid ingredients, combine well to blend with pasta mixture.
Refrigerate at least 30 minutes before serving as this will allow the flavors to meld. You can sprinkle additional parsley on top just before serving.
Enjoy! Happy Memorial Day!
I hope everyone has a safe and wonderful Memorial Day. Until next week, wishing you all of God’s blessings, good health and good eating!
Now that the weather is getting warmer and we’re looking forward to summer and spending more time outside, here’s a easy and healthy snack you can take with you on your next hike. The beauty of this recipe is that you can substitute any dried fruit you like, and can also add various ingredients such as flax seed or additional nuts or seeds if desired. If you’re allergic to peanut butter, you can substitute almond or sunflower seed butter instead. The protein hit from the peanut butter, oats and eggs should help keep you going for hours! Not only are these good while you’re on the trail, but they’re also a nice reward after a good hike!
Diff: Easy Prep: 15 min. Cook: 20-23 min.
½ c. whole wheat flour
1-2 T. flax seed if desired (can be ground)
1 t. ground cinnamon
½ t. baking soda
1/8 t. kosher or sea salt
2 t. pure vanilla extract
½ c. packed brown sugar
1 large egg
2 large egg whites or equivalent
1 c. dried cranberries or sweet dried cherries
½ c. coarsely chopped nuts (walnuts, pecans, almonds, etc.)
1/4 c. sunflower seeds
½ – ¾ c. chocolate chips
½ c. smooth or chuncky peanut butter
2 T. extra virgin olive oil
½ c. organic honey
2 c. old fashioned rolled oats
Preheat oven to 350 F. Coat a 9 X 13 pan with olive oil.
- Whisk flour, cinnamon, baking soda and salt in a medium bowl.
Beat peanut butter, brown sugar, and honey in a large bowl until blended.
Blend egg and egg whites with fork in a small bowl, then add to peanut butter mixture along with oil and vanilla. Beat until smooth.
Add flour mixture and mix with spatula. Mix in oats, cranberries/cherries, choice of nuts and chocolate chips.
Scrape batter into prepared baking dish. Use spatula to even out.
- Bake until lightly brown and firm to touch, 2-23 minutes. Let cool completely before cutting.
Enjoy! This is wonderful served with fruit and a glass of cold milk.
Hope all of you will be able to enjoy some time in the great outdoors this week. Wishing all of you God’s blessings, happy hiking, good health and good eating!