Spinach Salad with Hot Bacon Dressing

1/2 package of bacon

1/2 C of brown sugar
1/2 C of red wine vinegar
I/2 of the spinach cleaned
1/2 of the mushrooms

Chop the bacon in to bit sized chunks, they don’t need to be seperated, just cut so when they are cooked down they are pieces. Put in saucepan and fry the bacon until done. DO NOT drain the grease, this is the oil for the dressing. Now add the brown sugar and red wine vinegar. Please be careful, they wine vinegar will steam up something fierce and don’t stick your nose over it right after you do it to smell, it is terribly strong. Let it simmer a little and then taste, it shouldnt have too much of vinegar taste or a sugar taste, it should be equal.

Don’t let it cool down, it’s supposed to be hot. You can heat it back up if you want to take it to work or eat the rest later, but it should be hot. I hope you enjoy it–we used to eat it A LOT in the summer growing up near the beach in MD, it was the first time I actually decided that spinach wasnt disgusting! 🙂 Let me know if you like it.

-Kirsten Cox

Watercress, Bok Choy and Cabbage Pasta (Salad)


3 garlic cloves, finely minced
1 tsp minced ginger
4-5 bok choy, rinsed, separate thinly sliced stems and thinly sliced leaves
1 cup finely sliced cabbage
2 tbsp thinly sliced carrot
4 fresh shitake mushroom caps, thinly sliced
Leaves of watercress, roughly torn (you can use your fingers to tear them) to small leaves
Salt and pepper to tas

te; cooked fusilli

In a light oiled pan, fry the ginger and garlic till fragrant. Add the carrot and fry briskly, followed by cabbage. It takes about 5-8 minutes for carrot and cabbage to turn slightly tender. Then add in mushrooms, bok choy stems and lastly the leaves. Fry and mix them thoroughly, adding some water/stock if necessary if mixture becomes too dry. Add in watercress leaves, then cooked pasta and give it a good toss in the pan. Pinch of salt and pepper to taste.

Slice the bok choy, cabbage, carrots and mushrooms to the approximate size of the pasta (which in this case, fusilli) to better the bite (chew) in each spoonful as you eat. This perfects the textures (and bite) of the final dish.

-Neal Cash