Fall Greens with Bacon and Pecorino Cheese

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Fall is one of my favorite seasons, partly because of the yummy veggies that are available in the grocery store. Brussel sprouts and kale are two of the best veggies to eat this time of year, offering tons of nutrients and packed with fiber. Add a little bacon and pecorino cheese and whalla – you’ve got a delicious side dish to pair with just about any protein.

Ingredients

Dressing:
2 tbsp fresh lemon juicestrained
1 tbsp Dijon mustard
1 tsp finely minced shallot
1 garlic clovefinely diced
⅛ tsp Celtic sea salt
fresh cracked black pepper to taste
¼ cup extra virgin olive oil
Salad:
3 cups thinly sliced kaleremove stems and discard (or save for vegetable stock)
1 lb brussel sproutsfinely shredded
4 slices turkey baconchopped (I buy the pre-cooked kind at the grocery store if available)
¼ cup roasted almondschopped
½ cup pecorino cheesefinely grated

Directions

Mix the salad dressing ingredients in a mason jar and seal with lid. Shake for a minute or until all ingredients are well incorporated.

In a large bowl, add salad ingredients and lightly toss. Drizzle dressing over the top and toss to incorporate. Enjoy!

Refried Lentils

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A healthy and satisfying alternative to traditional “refried beans”

Ingredients

2 cups dry lentils
3 cups low sodium chicken or vegetable stock
3 cups water
¼ cup olive oil
salt and pepper to taste

Directions

In a large pot bring chicken stock and water to a boil. Add lentils, cover with a tight fitting lid, reduce heat to a simmer and cook until they are tender for 45-50 Minutes.

When lentils are tender remove from heat and add olive oil. Use an immersion blender to puree the lentils or pour into a regular blender and blend until smooth. If using a blender, make sure to leave lid cracked to allow heat to escape (this is important, trust me).

Enjoy within 7 days for best freshness.