Bacon in a salad doesn't necessarily scream
"healthy!" but because the meat is used in
moderation, this dish is still a winner. Just two
slices (for four servings) impart a smoky flavor
into the vinaigrette that coats the greens.
Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try: Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Brussels Sprouts with Orange-Butter Sauce
Halfway between a soup and a stew, this hearty one-pot meal is great for a crowd. Take a cue from the American South and try adding sliced hard-boiled egg to the pot. If you're not a fan of parsnips and turnips, substitute these ingredients with cut-up raw potatoes.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).