2806. WARM BACON and HERB COLESLAW

serves 8-10?

1 head cabbage (1 1/4 lbs.), cored and thinly sliced
1/2 small red onion, thinly sliced?
1 large carrot, shredded?
2 cups flat-leaf parsley leaves?
1/2 cup fresh oregano leaves?
8 strips thick-cut bacon, cut into 1-in. pieces
1 medium shallot, thinly sliced?
1 tablespoon Dijon mustard?
1 tablespoon sugar?
1/2 cup apple cider vinegar?
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher salt?
1/2 teaspoon pepper

Combine cabbage, onion, carrot, and herbs in a large bowl. Set aside. Cook bacon over medium heat, stirring often, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain; set aside. Add shallot to hot bacon grease and cook, stirring occasionally over medium heat, until softened, about 2 minutes. Add mustard, sugar, and vinegar and stir to combine. Stir in oil, salt, and pepper. Pour dressing over reserved vegetables along with half the reserved bacon and toss to coat evenly. Sprinkle remaining bacon over slaw and serve immediately.

bacon recipe courtesy of: Sunset Magazine, July 2011

Originally posted 2013-01-13 08:46:00. Republished by Blog Post Promoter

2845. KOHLRABI, APPLE and BACON SLAW

serves six

3 small kohlrabi bulbs
1 medium Granny Smith apple, peeled and cored
15 sugar snap peas, peas reserved and pods cut into strips
6 slices bacon
1/2 cup mayonnaise, preferably homemade
Salt and freshly ground pepper, to taste

Fry bacon in a pan until very crisp. Drain on paper towels and set aside. Peel the outer layer of the kohlrabi bulbs; run through the shredding blade of a food processor or shred using the largest holes of a box grater. Repeat with the apple; add to the peas and pods in a large mixing bowl.? Crumble the bacon on top and add the mayonnaise. Toss until thoroughly coated; taste and season with salt and pepper. Cover and refrigerate for 30 minutes before serving to allow flavors meld.

bacon recipe courtesy of: Jan, Jan’s Sushi Bar, June 21, 2011

2765. STAR ANISE BACON SOUP

serves 3-4

1-2 tablespoons butter
12 oz. bacon, cut into 1/2″ pieces
1/2 – 1 cup onions
1 teaspoon garlic powder
1 teaspoon ground ginger
1 bag cole slaw veggie mix (shredded cabbage and carrots)
1/2 teaspoon black pepper
5-6 dried star anise stars
2 cups or more other vegetables and/or mushrooms
salt or tamari to taste, if desired

To a large soup pot on high heat, add butter, bacon, onions, garlic powder, and ginger. Stir continuously until onions sizzle and turn translucent. Add cole slaw mix, black pepper, star anise stars, and continue to stir for about 2 more minutes. Add water and other vegetables, and cook an additional 10-15 minutes, or until all vegetables are tender. Pick out star anise stars, and serve hot.

bacon recipe courtesy of: Primal Kitchen: A Family Grokumentary, November 22, 2010