Posts Tagged ‘bacon’

It is summer here in North Carolina. To me, that means that the local farmer’s markets are packed with yummy produce! Going to the farmer’s market on Saturday mornings is one of my most favorite things to do. It’s like a candy store and toy store all in one. Plus, I’m surrounded with lots of other people who are just as excited about eating all that beautiful stuff. During the summer I have tomatoes pretty much every day. How can you resist such a tasty and beautiful fruit as the heirloom tomato? One other item I eat on a regular basis during the summer are purple hull beans. I typically cook them with a few strips of bacon, onion, garlic and whatever else I might have around.

2 slices of bacon

1 onion

2 cloves garlic

2-3 carrots

1 bell pepper

1 pound shelled purple hull beans

In a medium size pot, over medium heat, saute the bacon until it starts to brown. Add the onion, and garlic and saute a few more minutes. Add the carrots, bell pepper and beans. Add enough water to cover by about an inch. Bring to a boil then cover and lower the heat. Simmer for about 30 minutes.  Season with sea salt and black pepper.

I served this with some local corn and of course some heirloom tomatoes mixed with some basil, goat cheese, and balsamic vinegar.

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This is one of my favorite pasta sauces. It’s simple and super yummy! This recipe is adapted from Martha Stewart.

4 slices bacon, cut into 1/2 inch pieces

1 onion, diced

2 cloves garlic, minced

1/2 tsp red pepper flakes

1- 28 oz can diced tomatoes

salt and pepper

1 pound orecchiette pasta (I used Gluten-Free shells)

In a medium sauce pan heated over medium high heat, add the bacon and cook until browned and almost crisp. Add the onion and cook until softened about 5 minutes. Add the garlic and red pepper flakes, cook 1 minute.  Add tomatoes, bring to a boil, reduce to a simmer and cook until slightly reduced, about 15-20 minutes.

Cook your pasta according to the package.

I served this with a simple Mixed Green salad.

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Saturday: Red Lentil Dal with Cabbage and Cilantro Salad

Sunday: Singapore-Style Noodles with Shrimp and Flourless Chocolate Cake

Monday: Leftovers

Tuesday: Orecchiette with Bacon Tomato Sauce, Mixed Greens Salad

Wednesday: Leftovers

Thursday: Pancakes!

Friday: Pan Seared Steak with Red Wine Pan Sauce, Roasted Potatoes, Sautéed Kale

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I love simple yummy recipes like this one. This recipe is adapted from the wonderful book,  The Art of Simple Food by Alice Waters.  I would highly recommend this book for anyone. If you are just learning to cook, this will teach you the basics of real food. If you are an experienced cook this book will re-introduce you to the joys of simple real food.

Olive oil

3 slices bacon, cut into 1/4 inch pieces

1 large onion, diced

6 medium tomatoes, peeled, seeded, and chopped, or 2- 15 oz cans whole tomatoes, drained and chopped (reserve the juice)


In a heavy pan over medium heat saute the bacon in the olive oil until the meat is nice and browned. Remove the meat and set aside.  Add the onions to the bacon/olive oil and cook until soft-about 10 minutes.  Add the tomatoes and cook about 10 minutes, adding the tomato juice if it becomes too dry. Taste for salt.

That’s it! How simple is that.  Since Thanksgiving was only 4 days ago, I still had leftover turkey, so I diced about a cup of it and tossed it in.  I served this over whole wheat pasta with some roasted Brussel’s sprouts.

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