1 tablespoon vegetable oil
3 large eggs, beaten
8 ounces bacon, cut into 1-inch pieces
1 medium onion, finely diced
5 cups cooked rice (blue moon white short or medium grain brown works well), fluffed and cooled
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons soy sauce
Fresh black pepper, to taste
3 scallions, chopped
1 cup frozen peas or corn (or both!)
Heat the oil in your wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
Keeping the heat at medium, add the bacon to the wok and allow it to render down and become crisp. The level of crispiness you achieve here is totally based on personal preference. Once the bacon’s looking good to you, take it out of the wok and set aside, along with the scrambled eggs. Leave the bacon fat in the wok.
Add the diced onion and frozen veg to the wok and stir-fry until translucent. Then add the cooked rice and stir-fry for 2 to 5 minutes. Use your spatula to flatten out and break up any clumps. Add the salt, sugar, soy sauce, and pepper. Give everything a good stir for another minute or so.
When you start to see steam coming off the rice, it’s heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up. To finish the dish, stir in the scrambled eggs, cooked bacon, and scallions. Serve!
https://www.justfarmed.com/wp-content/uploads/2021/03/fried-rice.jpeg1106764Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2021-03-18 10:48:192021-03-18 10:48:19Bacon and Egg Fried Rice
For the vinaigrette:
2 tablespoons blood orange juice (or other citrus)
2 tablespoons white wine vinegar like pinot noir
1 shallot, minced
1/2 teaspoon flaked sea salt
4 tablespoons extra virgin olive oil
For the salad
5-6 cups of arugula
2-3 watermelon radishes thinly sliced, about 3/4 cup
1/4 cup fresh cilantro leaves
1 avocado, thinly sliced
1/4 cup crumbled goat cheese
In a small jar combine the blood orange juice, white wine vinegar, minced shallot, and salt. Whisk or shake lightly. Add in the olive oil while whisking, or add and cover and shake the jar until combined.
In a shallow bowl, combine the thinly sliced radishes and 2 tablespoons of the vinaigrette. Allow to marinate for at least 10 minutes, but this can be done ahead and stored in the refrigerator until ready to eat.
Before serving, place the arugula, cilantro and the marinated radishes together with the remaining dressing. Toss to coat.
Garnish the salad with avocado slices and cheese. Serve.
https://www.justfarmed.com/wp-content/uploads/2021/03/salad.jpeg938625Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2021-03-11 15:16:242021-03-11 15:16:24Watermelon Radish and Arugula Salad
¼ cup pepitas or sunflower seeks
1 teaspoon plus ⅓ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
½ small shallot
½ large lemon
1 small garlic clove
2 tablespoons Dijon mustard
1 large bunch kale (about ¾ pound)
6 ounces brussels sprouts
2 ounces Washington Crossing or Parmesan Cheese
1 Cameo or Gold Rush apple
Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very fragrant, 7–10 minutes. Let cool. If you are using pepitas, you can skip this step altogether.
Meanwhile, start to build vinaigrette in a medium bowl. Finely chop shallot half and transfer to bowl. Using the tines of a fork or a reamer, juice lemon half over bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a microplane, finely rate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper.
Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.
Trim knobby end of 6 oz. brussels sprouts and pull off any dried or gnarly outer leaves. Cut all brussels in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.
Grate 2 oz. Parmesan on the small holes of a box grater.
Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple.
Whisk remaining ⅓ cup oil into bowl with lemon mixture.
Drizzle dressing over kale mixture; season with salt and pepper. Toss with your hands to coat.
Add cheese and sunflower seeds and toss lightly to incorporate.
Do Ahead: Dressing, kale mixture, and toasted pepitas can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover sunflower seeds and store at room temperature.
Bacon and Egg Fried Rice
1 tablespoon vegetable oil
3 large eggs, beaten
8 ounces bacon, cut into 1-inch pieces
1 medium onion, finely diced
5 cups cooked rice (blue moon white short or medium grain brown works well), fluffed and cooled
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons soy sauce
Fresh black pepper, to taste
3 scallions, chopped
1 cup frozen peas or corn (or both!)
Heat the oil in your wok or nonstick frying pan over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
Keeping the heat at medium, add the bacon to the wok and allow it to render down and become crisp. The level of crispiness you achieve here is totally based on personal preference. Once the bacon’s looking good to you, take it out of the wok and set aside, along with the scrambled eggs. Leave the bacon fat in the wok.
Add the diced onion and frozen veg to the wok and stir-fry until translucent. Then add the cooked rice and stir-fry for 2 to 5 minutes. Use your spatula to flatten out and break up any clumps. Add the salt, sugar, soy sauce, and pepper. Give everything a good stir for another minute or so.
When you start to see steam coming off the rice, it’s heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up. To finish the dish, stir in the scrambled eggs, cooked bacon, and scallions. Serve!
Watermelon Radish and Arugula Salad
For the vinaigrette:
2 tablespoons blood orange juice (or other citrus)
2 tablespoons white wine vinegar like pinot noir
1 shallot, minced
1/2 teaspoon flaked sea salt
4 tablespoons extra virgin olive oil
For the salad
5-6 cups of arugula
2-3 watermelon radishes thinly sliced, about 3/4 cup
1/4 cup fresh cilantro leaves
1 avocado, thinly sliced
1/4 cup crumbled goat cheese
In a small jar combine the blood orange juice, white wine vinegar, minced shallot, and salt. Whisk or shake lightly. Add in the olive oil while whisking, or add and cover and shake the jar until combined.
In a shallow bowl, combine the thinly sliced radishes and 2 tablespoons of the vinaigrette. Allow to marinate for at least 10 minutes, but this can be done ahead and stored in the refrigerator until ready to eat.
Before serving, place the arugula, cilantro and the marinated radishes together with the remaining dressing. Toss to coat.
Garnish the salad with avocado slices and cheese. Serve.
Winter Crunch Salad
¼ cup pepitas or sunflower seeks
1 teaspoon plus ⅓ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
½ small shallot
½ large lemon
1 small garlic clove
2 tablespoons Dijon mustard
1 large bunch kale (about ¾ pound)
6 ounces brussels sprouts
2 ounces Washington Crossing or Parmesan Cheese
1 Cameo or Gold Rush apple
Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very fragrant, 7–10 minutes. Let cool. If you are using pepitas, you can skip this step altogether.
Meanwhile, start to build vinaigrette in a medium bowl. Finely chop shallot half and transfer to bowl. Using the tines of a fork or a reamer, juice lemon half over bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a microplane, finely rate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper.
Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.
Trim knobby end of 6 oz. brussels sprouts and pull off any dried or gnarly outer leaves. Cut all brussels in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.
Grate 2 oz. Parmesan on the small holes of a box grater.
Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple.
Whisk remaining ⅓ cup oil into bowl with lemon mixture.
Drizzle dressing over kale mixture; season with salt and pepper. Toss with your hands to coat.
Add cheese and sunflower seeds and toss lightly to incorporate.
Do Ahead: Dressing, kale mixture, and toasted pepitas can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover sunflower seeds and store at room temperature.