black pepper

Braised kale with bell pepper and bacon

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Looking through our recipe archives, I don’t think that we have nearly enough bacon recipes.  Not only that, but with the discount on bell peppers, I wanted to give you one more recipe to use them up while they’re in season. (Check out our other bell pepper recipe here), and don’t forget the shishito peppers, also in season and on sale (recipe here). The following recipe is from celebrity chef Guy Fieri and serves 4

Ingredients

  • 8 ounces slab bacon, diced
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • Kosher salt
  • 1 bunch curly kale, stemmed and cut into pieces
  • Pinch red pepper flakes (or more if you like it hot)
  • 2 tablespoons apple cider vinegar
  • Freshly ground black pepper

Instructions

Render the bacon until crispy in a Dutch oven over medium-high heat. Remove and set aside on a paper towel-lined plate. Add the onions and bell pepper to the pot and sprinkle with salt. Stir to combine and saute until translucent, about 5 minutes. Add the kale and red pepper flakes and toss to combine. Allow the kale to wilt, about 2 minutes. Turn off the heat and toss in the apple cider vinegar. Taste and adjust the seasoning with salt and pepper.

Red Pepper & Goat Cheese Frittata

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I learned about the magic of frittatas from Yebuny Johnson, who you may know, is a fabulous cook, a heart-centered human being, and a brand new mom. Turns out, frittatas are easier than I ever thought, and is a great quick dish to pop into the oven and walk away from, and can include just about whatever you have left in your fridge and pantry. I’m a big fan of goat cheese, and that rainbow of peppers at the market are just too beautiful to pass up. I found this recipe from Eating Well:

 

Ingredients

  • 8 eggs
  • 2 tablespoons finely chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 cup sliced red bell pepper
  • 1 bunch scallions, trimmed and sliced
  • 1/2 cup crumbled goat cheese

 

Directions

  1. Position rack in upper third of oven; preheat broiler.
  2. Whisk eggs, oregano, salt and pepper in a medium bowl. Heat oil in a large, ovenproof, nonstick skillet over medium heat. Add bell pepper and scallions and cook, stirring constantly, until the scallions are just wilted, 30 seconds to 1 minute.
  3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata to allow the uncooked egg to flow underneath, until the bottom is light golden, 2 to 3 minutes. Dot the top of the frittata with cheese, transfer the pan to the oven and broil until puffy and lightly golden on top, 2 to 3 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.

Green Beans With Bacon Vinaigrette

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We have beautiful French fillet beans coming from the farm! The key to cooking fresh green beans just right is to parboil them beforehand. This will soften them and prepare them for the saute. Bacon and green beans are a match made in heaven in this dish from Real Simple, but the mustard and vinegar give it complexity and kick! Do you think trimming green beans is a time waster? Check below the recipe on how to trim 2 pounds of green beans in a snap!

 

Ingredients

  • 2 pounds green beans, trimmed
  • 6 slices bacon
  • 2 shallots, sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons olive oil
  • salt and black pepper

Directions

  1. Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.
  2. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
  3. Remove all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. I like to pour all of my bacon drippings into a jar to save for adding a hint of bacon flavor to other dishes in the future. Don’t throw it out! Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

 

How to trim off the ends of green beans in (even faster than a) snap:

Trimming green beansYou only need to cut off the stem end, where the bean attached to the vine. The other end if fine to eat.  Line up the stems. Sort the beans so that the stems all face one direction. Scoot a handful against your palm so that they’re even and then chop them all off in one go!

With this method you’ll be getting through a whole bowl in just a few minutes!