Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
Ingredients
Pumpkin
- 1 Medium Pumpkin To roast
- 1/2 Teaspoon salt
- 1 1/2 Tablespoon olive oil
Vinaigrette
- 1/4 Cup maple syrup
- 3 Tablespoons apple cider vinegar
- 1/3 Cup extra virgin olive oil
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground pepper
Salad
- 6 Ounces Baby Arugula
- 4 Slices (1/4 Pound) bacon Cooked and Crumbled
- 1/2 Cup Pepitas Shelled pumpkin seeds
- 2 Ounces Pecorino Romano Cheese Shaved with a vegetable peeler
Servings:
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Instructions
- Preheat oven to 375F.
- To prepare pumpkin, toss pumpkin with olive oil and salt. Place on a foil-lined baking sheet and roast 15 to 25 minutes, until tender. Set aside.
- To prepare vinaigrette, combine maple syrup and vinegar in a small saucepan and bring to boil over medium heat. Remove from heat and whisk in olive oil. Stir in salt and pepper. (Makes about 1 cup. Leftovers can be refrigerated in a covered container up to a week).
- To prepare salad, combine arugula with about 1/4 cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.
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Tomato Grits with Fried Eggs
Ingredients
- 4 Large Organic Plum Tomatoes
- 3/4 Cup Organic Sprouted Yellow Corn Grits
- Sea salt and pepper to taste
- 4 Slices bacon
- 4 Large eggs Preferably Pastured
- 1 Cup grated cheddar cheese
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Instructions
- Grate 3 tomatoes into a bowl, discarding any remaining skin. Cop the remaining tomato and set aside.
- Bring 3 cups of filtered water or chicken broth to a boil in a medium saucepan.
- Add the sprouted grits and the grated tomatoes. Reduce heat to low and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
- Remove from heat and cover to keep warm.
- Cook the bacon in a skillet over medium-high heat, turning until crisp. Remove to a paper towel-lined plate. Discard all but 1 tablespoon drippings from the skillet. Let the bacon cool slightly, then crumble.
- Heat the bacon drippings over medium-high heat. Crack in the eggs and cook until the whites are set and the yolks are cooked to desired doneness.
- Spoon grits into 4 bowls. Top each serving with bacon, chopped tomato, cheese and a fried egg. Season with salt and pepper.
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BLT Quinoa Bowls
Ingredients
- 1 1/4 Cups Organic Sprouted Quinoa
- 2 Medium Organic Tomatoses Roughly Chopped
- 2 Tablespoons Chopped Fresh Organic Parsley
- 1 Tablespoon White Wine Vinegar
- Dash Sea Salt and Ground Pepper to Taste
- 4 Slices bacon Cut into 1/2-inch pieces
- 1 Medium Bunch Organic Broccoli Florets and Tender stems chopped (about 2 ½ cups)
- 1 Small Ear of Organic Corn Kernels Cut Off (of 1/2 cup frozen organic corn kernels)
- 2 Cloves Organic Garlic Minced
- 1 5 ounce package Organic Baby Spinach
- 2 Organic Scallions Thinly Sliced
- 4 Large eggs preferably pastured
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Instructions
- Cook the sprouted quinoa as the label directs. Set aside
- Toss the tomatoes with the parsley, vinegar, ½ teaspoon salt and dash of pepper. Set aside until juicy, about 20 minutes.
- Cook the bacon in a large skillet over medium heat, stirring occasionally until crisp. Remove 1 tablespoon of drippings and set aside.
- Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, about 2 minutes. Stir in the spinach in 2 batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa. Season with salt.
- Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 3 minutes.
- Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.
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