Spinach Salad with Warm Bacon Dressing

Ingredients

• 8 ounces young spinach
• 2 large eggs
• 8 pieces thick-sliced bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 4 large white mushrooms, sliced
• 3 ounces red onion (1 small), very thinly sliced

Directions

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Whole Wheat, Low Sugar Carrot Muffins

2 cups whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon cloves

3 eggs

1 teaspoon vanilla

2/3 cup olive oil

2/3 cup brown sugar

3/4 teaspoon Stevia

3 cups shredded carrots

1 cup applesauce

1 cup toasted unsweetened coconut



Mix dry and wet ingredients separately (sugar and coconut = wet), then mix together. Bake at 350 for about 15 minutes.

Bangla Style Greens

1 pound leafy greens like baby bok choi, spinach or dandelion greens 3 tablespoons vegetable oil 1 teaspoon panch puran 1/2 teaspoon cayenne pepper or ref pepper flakes 2 teaspoons minced garlic 1 1/12 cups finely chopped onions 1 teaspoon salt 1/2 teaspoon sugar if using bitter greens like dandelion Wash and thoroughly drain the greens. Chop coarsely and set aside. Heat the oil in a large wok or a large deep heavy skillet over medium-high heat. Add the spices and cayenne pepper or red pepper flakes, but not the salt. Stir briefly, then add the garlic and stir-fry for just 10 seconds. Add the onions and stir-fry, lowering the heat to medium after 2 minutes, until very tender and soft, about 10 minutes. If using sugar, add now. Raise the heat to high, add the greens and stir-fry until they are bright green, 1-5 minutes depending on the greens. Add the salt and continue to stir-fry until the greens give off their liquid, then cover and steam for 1 minutes. Remove the lid and continue to stir-fry until tender and cooked through. Timing will depend on the greens you use. Transfer to a bowl and serve hot. Serves 6.