Tag Archives: side dish

Recipe: Kale Salad with Bacon, Cranberries, and Goat Cheese by Melissa McKinnon

Ingredients:

  • 3 slices thick-sliced bacon, crumbled
  • 3 Tbsp. bacon grease, reserved from frying
  • 3 Tbsp. apple cider vinegar
  • 1 tsp. sugar
  • 1/4 tsp. dry mustard
  • salt and pepper, to taste
  • 6 c. chopped fresh kale leaves (discard stems)
  • 1/4 c. dried cranberries
  • 1/4 c. slivered almonds
  • 1/4 c. crumbled (honeyed or plain) goat cheese (about 2 oz.)
Spaghetti with Marinara Sauce and Fresh Basil; Kale Salad with Crackers

Kale Salad with Crackers, served as a side with

Spaghetti with Marinara Sauce and Fresh Basil

Instructions:

1. Cook thick-sliced bacon over medium high heat until crisp. Remove bacon from pan and pat dry with paper towels. Crumble bacon. Let bacon grease cool slightly (pour 3 Tbsp. grease into a glass bowl to help it cool faster, if desired–just don’t let it burn).

2. Prepare kale. I buy the pre-washed, pre-chopped bag of kale, but if you buy fresh, whole kale from your grocery store or farmers’ market, wash thoroughly (I recommend triple washing to remove all the grit), pat (or spin) dry, remove stems and chop as finely as desired. Set aside.

3. Whisk together vinegar, sugar, mustard, salt and pepper. Carefully pour warm grease into vinegar mixture; whisk to combine. (I do this step in the serving bowl to cut down on clean-up.)

4. Toss kale in dressing. Make sure leaves are evenly coated with dressing (use your hands–just don’t burn yourself). Then add crumbled bacon, goat cheese, cranberries and almonds and toss.

5. Serve as an appetizer, a side salad, or as dip with crackers. The combination of crunchy and creamy, tangy and sweet is fantastic! This is definitely a new family favorite! Bon Appetit!

Note: You could also add 2 Tbsp. of finely chopped red onions or scallions for a nice touch.

As an alternative, I made some this week and switched out the cranberries for some finely chopped sun-dried tomatoes, added juice from half a lemon to the dressing, and used plain goat cheese, along with the almonds and crumbled bacon, and it was a big hit! So whether you go savory or sweet, bon appetit!

Recipe: Cheesy Cauliflower

This is my favorite way to eat cauliflower! And if you have someone in your family that thinks they don’t like cauliflower, try this recipe on them and see if they still don’t like cauliflower. You can eat this as a side dish, on a piece of toast (cauliflower sandwiches), or as a sausage dog topper (Bryan’s idea, and he seemed to really like it). Here it is:

  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 cloves of garlic, minced
  • 1-2 shallots, finely sliced (optional)
  • 3 baby bella mushrooms, finely chopped (optional)
  • 1 head of cauliflower, roughly chopped (discard stem)
  • 2 Tbsp. Dijon mustard
  • 1/2-1 c. shredded cheese (sharp cheddar is our favorite for this recipe)

Heat butter and oil in large saute pan over medium low heat. Saute garlic (and shallots and mushrooms, if desired) for 1-2 minutes. Add roughly chopped cauliflower florets. Cook until softened (about 5-7 minutes). Stir in dijon mustard (feel free to add salt and pepper or Lawry’s seasoned salt, if desired). Sprinkle with cheese and continue cooking till cheese is melted. Serve hot.

My Dinner: I added a salad for additional color

Bryan's Dinner: Cheesy Cauliflower Sausage Dogs