I am one of those pumpkin-crazed people who embraces all things, from lattes to ravioli and lip balm to candles. Fall squash is also one of my favorite things to cook with, and I particularly love sweet and creamy butternut squash, which is the star of my grilled pizza. A touch of maple syrup enhances the sweetness of mashed butternut squash, which is smothered on top of the crust and topped with sharp blue cheese, crispy bacon and toasted pecans. Cooler fall evenings are perfect for firing up the grill and enjoying dinner on the patio with your favorite beverage. Round out the meal with a fall salad, like spinach with apples or roasted beets.
Move over lettuce, sautéed kale is a new match for crispy bacon and juicy tomato slices. Served over toasted baguette slices, these bites make a hardy appetizer that is easy to eat with your hands. It’s an easy dish to make with two farm-fresh ingredients from your Community Supported Agriculture share or with summer favorites from the Farmers’ Market. This dish pairs well with an earthy Pinot Noir from Willamette Valley Oregon. Just make this simple recipe, open a bottle of vino and you are ready to entertain.
There’s something so beautiful about a wedge salad where you can see layers of green produce decorated with your favorite toppings. Instead of lettuce, I used cabbage grilled in foil packs with an orange-sage marinade that doubles as a warmed dressing. Crunchy bacon and melt-in-your-mouth blue cheese round out my Grilled Cabbage Wedge Salads. These are elegant enough for entertaining and simple enough to make on a busy night.
Move over croutons, cornbread tastes better with this hearty salad. Garlic lovers will love the sautéed garlic scapes along with tangy ranch, crunchy bacon and buttery lima beans. It’s a perfect meal to make with leftover cornbread and grilled chicken. If you have extra cornbread, store it in the freeze and defrost for future salads.
Meat lovers rejoice for this salad that was made for you. The classic bacon, lettuce and tomato (BLT) sandwich is one of my favorite meals to make with farm fresh tomatoes. As an alternative to this time-honored dish, I created a salad and took it up a notch by topping it with grilled steak and blue cheese dressing. This hearty salad is perfect for a relaxing summer weekend and pairs well with your favorite red wine.
The inspiration for this dish came from a restaurant in Lexington, Kentucky that serves a honey bourbon and sugar glazed bacon appetizer with peanut butter. My version is lighter, but still captures the wonderful combination of bacon and peanut butter.