Summer Salads

Home Made Baked Beans

Forgot to take a picture of the beans! They are gorgeous & delicious!

About 6 pieces of All Natural Bacon, fried to almost crisp

1 Whole Sweet Onion, diced

1/2 Each Red & Orange Bell Peppers, diced

3 Cloves of Garlic, diced

2 Whole Jalapeno Peppers, stem removed, seeds & membrane intact

1/3 Cup Brown Sugar

2 18 oz. Bottles of Sweet Baby Ray’s Honey Chipotle BBQ Sauce

2 15 oz. Cans of White Beans, rinsed & drained

2 15 oz. Cans of Kidney Beans, rinsed & drained

2 15 oz. Cans of Butter Beans, rinsed & drained

In a large skillet drizzle about 2 tablespoons of olive oil, or reserved bacon fat, and heat on medium-high. Saute the onion, bell pepper, garlic, and jalapeno until the onion just begins to turn translucent.

Place the sautéed ingredients and all other ingredients in a crockpot, stir well. Heat on low for about 5-6 hours.

Tomato & Onion Salad with Herb Dressing

About 8 -10 Roma Tomatoes, sliced in quarters lengthwise

About 1/2 Cup Fresh Basil, chopped

About 1/2 of a Large Red Onion, sliced thinly

Herb Vinaigrette:

About 1/2 Cup Olive Oil

About 3-4 Tbsp. Balsamic Vinegar

2 tsp. Dijon Mustard

Pinch of Sugar

Pinch of Salt & Pepper

Whisk or place in covered container and shake until it is emulsified. Drizzle over tomatoes, onions, and basil, and gently toss.

Pea Salad

3 12 oz. Bags of Petite Peas, thawed

About 3/4 of a Red Onion, diced small

1 Pkg. (block) of Sheep’s Milk Cheese or Goat Cheese

About 1 Cup of Olive Oil Mayonnaise

About 4 Tbsp. Rice Wine Vinegar

Dash of Salt & Pepper

Whisk mayo, vinegar, and salt and pepper together in a small bowl. Spoon over peas and onions. Crumble cheese block over peas and mayo and carefully mix until incorporated. Refrigerate for at least 2 hours before serving.

Waldorf Salad

About 6 Sweet Apples, washed, dried, and diced (do this into a bowl of lemon water so they don’t brown)

About 2 Cups of Red Seedless Grapes, washed and sliced in half

About 3/4 of a Cup of Walnuts, rough chopped and toasted until lightly golden

About 3 Stalks of Celery, sliced down the middle and then diced thinly

About 1/2 Cup of Olive Oil Mayonnaise

Dash of Sugar

Dash of Salt & Pepper

Place all ingredients in a bowl, toss carefully. Refrigerate for at least 2 hours.

Three Bean Salad

2 15 oz. Cans of White Beans, rinsed & drained

2 15 oz. Cans of Kidney Beans, rinsed & drained

2 15 oz. Cans of Garbanzo Beans, rinsed & drained

4 Stalks of Celery, sliced down the middle and chopped thinly

1 Red Onion, diced small

1 Cup Parsley, rinsed and drained, chopped finely

2 Tablespoons Fresh Rosemary, chopped finely

About 2/3 Cup Apple Cider Vinegar

About 1/3 Cup Granulated Sugar

About a 1/2 Cup Olive Oil

Several Grinds of Sea Salt & Pepper

Whisk the vinegar, sugar, olive oil, and salt & pepper together until sugar is dissolved. Pour over remaining ingredients and toss. Refrigerate for at least 4 hours before serving.