Tag: bacon

Posted on

JUDI’S RECIPES – WEEK 18 – OCTOBER 4, 2022

OCTOBER 4, 2022

Hi Everyone,

As we move toward our grand finale for this CSA season, the root vegetables and winter squashes dominate.

This week’s recipe is for butternut squash and bacon risotto, a totally yummy use for squash. You can use any winter squash in this recipe, but I like the butternut best.

WINTER SQUASH AND BACON RISOTTO

Ingredients
  • 2 TBS olive oil
  • 1/2 sweet onion, coarsely chopped
  • 1 tsp garlic salt
  • 1 tsp pepper
  • 1 1/3 c. cooked butternut squash
  • 3 c. chicken or vegetable broth
  • 1 c. Arborio rice
  • 2/3 c. white wine
  • 1/2 c. Parmesan cheese
  • 4 slices cooked bacon, chopped
Instructions

1. Add the cooked squash to the chicken broth and bring it to a simmer. Keep warm.

2. Heat the oil in a large pan on low heat. Add the onion, garlic salt, and pepper. Cook for 2 to 4 minutes, until the onion is softened.

3. Add the rice to the large pan and stir to coat with the oil and seasonings. Add the wine and stir, scraping up all the bits in the pan. Cook on low heat until the wine is absorbed.

4. Slowly, 1 cup at a time, add the broth and squash mixture to the rice. Stir the mixture frequently until the liquid is absorbed. Continue doing this, one cup at a time, until all the broth and squash mixture is absorbed.

5. Remove the pan from the heat and stir in the parmesan cheese. Top with the chopped bacon.

Enjoy!

HELPFUL HINT: To cook squash, pierce it in several places and microwave until soft. Then cut it open, remove the seeds and then remove the meat from the skin. You could also just buy it already cooked in any supermarket.

ANOTHER HELPFUL HINT: This is a sl-o-o-w dish. If you are in a hurry, leave it for another time. It is totally worth the time you have to put into it, though.

Have a delicious week!

Best,

Judi

Posted on

JUDI’S RECIPES – WEEK 2 – JUNE 11, 2019

June 11, 2019

Hi Everyone!

Week 2, and we can expect wet greens. It has been pouring down  rain relentlessly. But, the weekend, you must admit, was lovely.

Well, if we’re going to have salad every day, let’s make it interesting. Try this recipe – it is so delicious!

PANZANILLA SALAD WITH BACON AND ARUGULA

INGREDIENTS
12 oz. thick-cut bacon, cut into 1″ pieces
2 cups ciabatta bread, torn into small pieces
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
3 tbsp. balsamic vinegar
5 oz. arugula
1 lb. very ripe tomatoes, mixed varieties and sizes, cut into bite-size pieces
1 small red onion, thinly sliced
1/2 c. chopped fresh parsley
1/4 c. torn basil leaves
DIRECTIONS
  1. Heat a large sauté pan over medium heat and add the bacon in an even layer. Fry until crisp, about 5 minutes. Transfer the bacon, using a slotted spoon, to a plate lined with paper towels. Remove half the bacon fat and reserve.
  2. Make croutons: Return the pan to the heat and toss the bread pieces in the bacon fat. Season with salt and pepper. Toast until the bread is golden brown, about 5 minutes. Transfer the croutons to a bowl and set aside.
  3. Add the remaining bacon fat to the pan and stir with the garlic over medium heat. Sauté until the garlic is softened and fragrant, 1 to 2 minutes. Remove the pan from the heat and stir in the balsamic vinegar, salt, and pepper.
  4. Add the arugula, tomatoes, red onion, parsley, and croutons. Toss the salad together with dressing. Top with the bacon and basil and serve immediately.

You’re going to love it!

HELPFUL HINT: Don’t overthink it. If you can’t find endless varieties of tomatoes, just use whatever is ripe. Same thing with the bread. If you can’t find ciabatta, use any good Italian bread. Have other greens on hand? Throw them in there!

ANOTHER HELPFUL HINT: If you are vegan or vegetarian, just omit the bacon and use vegetable oil or olive oil instead.

This salad also benefits from a good grating of pecorino romano or parmesan cheese.

Let’s hope for some sunshine. In the meantime, enjoy the rain and the fresh vegetables!

Have a delicious week.

Best,

Judi