yields four servings

1 cup olives, chopped
½ cup raisins, plumped in hot water
½ cup tomatoes, small diced
2 tablespoons garlic, minced
2 tablespoons fresh basil, chiffonade
2 tablespoons fresh mint, chiffonade
4 oz olive oil
2 oz balsamic vinegar
¼ cup pine nuts, toasted
salt and pepper, to taste

2 bunches broccolini, cleaned
1 tablespoon garlic, minced
2 oz olive oil
salt and pepper, to taste

Eggplant Puree:
3 eggplants, whole
1 lemon, juiced
3 oz olive oil
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
salt and pepper, to taste

4 (6 oz) swordfish fillets?
olive oil, to coat
salt and pepper, to taste

For the Olive and Raisin Tapenade: Toss together ingredients and season to taste.

For the Broccolini: Blanch broccolini in salted water, shock in ice bath, and drain off excess water. Heat sauté pan with olive oil and slightly brown garlic. Add broccolini and heat through. Season with salt and pepper.

For the Eggplant Puree: Char eggplant over open grill until soft. Peel skin off eggplant and put in food processor. Add lemon juice, olive oil, salt, and pepper. Blend until smooth. Mix in bowl with basil and mint.

For the Swordfish: Season swordfish with olive oil, salt, and pepper. Sear until golden on both sides. Let rest.

To Plate: Place broccolini on plate. Make a line of eggplant puree. Lay swordfish across both. Top with tapenade.

bacon recipe courtesy of: Tiffany Derry, Top Chef, Season 7, Episode 7?

Originally posted 2013-07-20 01:05:00. Republished by Blog Post Promoter


serves four?

300?grams pappardelle?
60?mls olive oil?
200?grams bacon lardons, cubed?
50?grams pine nuts?
45?mls red pepper, finely chopped?
200?grams baby leaf spinach?

Cook the pasta according to the packet instructions. Meanwhile, heat the oil in a large frying pan over a high heat and add the bacon. Stir-fry for 3-4 minutes or until crisp. Then add the pine nuts and red pepper and cool for 1-2 minutes. Drain the pasta and add it to the pan with the baby spinach leaves, stirring gently until the spinach has just wilted. Season generously and serve immediately.

bacon recipe courtesy of: All About You.com, 1st floor, 33 Broadwick Street, London W1F 9EP


serves 4-6

8 oz. asparagus spears
1 bunch butter lettuce, torn in pieces
1 handful of arugula leaves
3 ripe tomatoes, cut into wedges
12 black pitted olives
1/4 cup pine nuts, toasted
8 slices bacon, fried medium crisp and crumbled (divided)
1/4 cup fresh mozzarella, cubed 1/4 inch

1 teaspoon lemon extract
1 tablespoon olive oil
1 teaspoon whole grain mustard
2 tablespoons balsamic vinegar
sea salt
black pepper

Steam asparagus for 4 minutes. Rinse in cold water. Cut into 1 to 2 inch pieces. Toss all the ingredients together and arrange on salad plates. Drizzle dressing over top. Top with a few reserved bacon crumbles.

bacon recipe courtesy of: Nueske’s, 203 N. Genesee Street, Wittenberg, Wisconsin 54499


serves about 4 people

2 strips of thick cut smoked bacon, cut into small pieces (or 1 tablespoon extra virgin olive oil)
1 pound fresh washed baby spinach (or frozen: thaw & ring out water)
2-3 cloves of garlic, smashed with side of knife, skin removed
½ cup pine nuts (Spanish)
½ cup raisins
pinch of salt (to taste)
pinch of hot pepper flakes (to taste, optional)

Heat a large skillet over medium heat. Add in the cut up bacon and occasionally stir. Once the bacon starts browning, add the garlic, smashed without skin, and sauté until turns golden brown. Remove garlic and reserve. At this point, add in the pine nuts and the raisins. Frequently stir. The raisins will magically inflate and the pine nuts will turn golden brown. Add in the spinach in small batches, stirring, allowing any excess liquid to cook off. Repeat. Add salt and pepper flakes to taste. (Spaniards do not use black or white pepper in traditional dishes like this. They say it changes the flavor too much.) If you really like garlic, add the garlic in at this point. Cook with stirring until the spinach is wilted, about 5 minutes.

bacon recipe courtesy of: Erin Swing (The Gluten-Free Organic Chemist & Chef), The Sensitive Epicure, Cincinnati, Ohio, October 12, 2011