Kim’s Summer Salad May 7, 2008

Ingredients
10 oz. Spinach
1 Qt. Strawberries
1 Pint Blueberries
1/2 lb. Bacon (Cooked and Crumbled–omit or put on side if making for a vegetarian)

Dressing:
2 T. Sesame Seeds
1 T. Poppy Seeds
1/4 C. Sugar
1/2 C. Olive Oil
1/4 C. Balsamic Vinegar
1/4 t. Paprika
1/4 t. Worcestshire Sauce
1 T. Red Onion (Minced)

Method
1. Combine dressing ingredients in lidded jar and shake. Refrigerate a few hours or overnight.
2. Pour dressing over salad ingredients and serve.

Notes: I first had this salad at a Kowalski family dinner where Marc’s girlfriend Kim brought it. It was amazing and I couldn’t stop eating it! I asked her for the recipe and she verbally gave it to me, but I was missing some of the ingredients. After some searching around on the internet, I found enough similar recipes to tweak and recreate hers. This is great for a BBQ or just in the early Spring when the strawberries first come out and you want to pretend it’s not snowing in Colorado

Spinach, Pear and Pancetta Salad February 27, 2008

Ingredients
2 oz. Pancetta or Bacon (coarsely chopped)
1 Small Shallot (minced)
3 T. Olive Oil
1.5 T. Sherry Vinegar
1/2 t. Dijon Mustard
1.2 t. Fresh Thyme (finely chopped)
Salt and Freshly Ground Black Pepper
5 oz. Baby Spinach
1 Bosc Pear (cored and thinly sliced)
2 oz. Mild Goat Cheese (crumbled)

Method
1. Cook Pancetta or Bacon over medium high heat. Transfer to paper towels to drain.
2. Discard all but 1/2 T. fat from pan. Add shallot and stir over medium high heat until soft, 1-2 minutes. Remove from heat and whisk in oil, vinegar, mustard and thyme. Season with salt and pepper.
3. Put spinach and pear in a large bowl and gently toss with dressing. Crumble goat cheese on top and sprinkle with pancetta/bacon.

Olive Garden Hot Artichoke-Spinach Dip December 5, 2006

Ingredients
1 C. Chopped Artichoke Hearts
1/2 C. Frozen Chopped Spinach (Thawed; Fresh OK!)
8 oz. Cream Cheese (Reduced Fat OK!)
1/2 C. Grated Parmesan Cheese
1/2 t. Crushed Red Pepper Flakes
1/4 t. Salt
1/8 t. Garlic Powder
Dash Ground Pepper

Method
1. Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.
2. Heat the cream cheese in a small bowl in the microwave for 1 minute.
3. Add the spinach and artichoke hearts to the cream cheese and stir well.
4. Add the remaining ingredients to the cream cheese mixture and combine. Serve hot with crusty bread or bagel chips!

Recipe from “Top Secret Restaurant Recipes” by Todd Wilbur