Place the first six ingredients in a blender; cover and process until blended. In a large bowl, combine spinach, peaches, mushrooms, eggs, bacon, onion and almonds. Serve with dressing and cheese. Yield: 8 servings (1-1/2 cups dressing).
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-18 10:49:242016-07-18 10:49:24Spinach, Bacon and Peach Salad
2 cups cooked black lentils, green lentils, or chickpeas (from about 1 cup uncooked)
2 scallions, thinly sliced
2 tablespoons coarsely chopped fresh dill, plus small sprigs for serving
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice, divided
Kosher salt and freshly ground black pepper
2 small cucumbers, thinly sliced
1 tablespoon za’atar, plus more for serving
1 tablespoon olive oil
1 bunch large Swiss chard, ribs and stems removed, leaves torn into 2” pieces
garlic clove finely grated (optional)
Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
Combine lentils, scallions, dill, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper. Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside. Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za’atar.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-18 10:48:412016-07-18 10:48:41Lentils with Cucumbers, Chard and Poached Egg
1 cup thinly sliced Swiss chard stems (from about 1 large bunch)
Kosher salt and freshly ground black pepper
16 oz. green beans, trimmed, half halved lengthwise and separated into two equal piles
1 cup fresh basil leaves
2 tablespoons red wine vinegar
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of the beans and Swiss chard stems, season with salt and pepper, and cook, tossing often, until crisp-tender, about 5 minutes. Transfer bean mixture to a large bowl and toss with second half of green beans, basil, vinegar, and remaining 2 Tbsp. oil; season with salt, pepper, and more vinegar, if desired.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-18 10:47:442016-07-18 10:47:44String Beans with Chard Stems and Basil
Spinach, Bacon and Peach Salad
Spinach, Bacon and Peach Salad
Place the first six ingredients in a blender; cover and process until blended. In a large bowl, combine spinach, peaches, mushrooms, eggs, bacon, onion and almonds. Serve with dressing and cheese. Yield: 8 servings (1-1/2 cups dressing).
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Lentils with Cucumbers, Chard and Poached Egg
Lentils with Cucumbers, Chard and Poached Egg
Bring about 2” water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar, which helps the whites coagulate. Crack an egg into a small bowl, then gently slide it into water. Repeat with remaining eggs, waiting until whites are starting to set before adding the next one (about 30 seconds apart). After about 3 minutes, whites should be set and yolks still runny. Using a slotted spoon, transfer eggs to paper towels as they are done.
Combine lentils, scallions, dill, lemon zest, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper. Toss cucumbers with 1 Tbsp. za’atar and remaining 1 Tbsp. lemon juice in a small bowl; season with salt and pepper. Heat oil in a medium skillet over medium. Add Swiss chard by the handful, tossing and letting it cook down a bit before adding more, and cook until tender; season with salt and pepper. Stir in garlic, if using, and set aside. Divide lentils among bowls and top each with some chard, cucumbers, a few dill sprigs, and a poached egg. Sprinkle with more za’atar.
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String Beans with Chard Stems and Basil
String Beans with Chard Stems and Basil
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of the beans and Swiss chard stems, season with salt and pepper, and cook, tossing often, until crisp-tender, about 5 minutes. Transfer bean mixture to a large bowl and toss with second half of green beans, basil, vinegar, and remaining 2 Tbsp. oil; season with salt, pepper, and more vinegar, if desired.
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