Tuesday, March 22, 2016

Black Forest Taragon Vegetables

     Prepare to have your mind blown!  This is an unbelievable side dish to any main entree', and has the flexibility to go fancy or casual with ease (just like me).  After picking up some center cut Black Forest Bacon at Whole Foods, this medley took on a life of its own and grew to epic grandeur.  I just love all their great produce options.  The recipe literally came together as I was creating and thinking of "just one more thing to add to the pot".  Funny how those can turn out to be the best inventions!  This is definitely a keeper and one to have at any special occasion!  And you must try out Whole Foods Bacon, it is off the charts delish and comes in several specialty flavors, AND you can buy it by the slice!  #baconwinning

Ingredients for 8-12 servings~
24oz sack Organic Honey Gold baby potatoes, boiled for 20 minutes and drained
5 slices Black Forest Pork Bacon
1 large yellow sweet Onion, diced
1 pound (16oz) sliced fresh Mushrooms
1 pound fresh Asparagus, trimmed and sliced
1 large fresh Red Bell Pepper, sliced
1 pound (16oz) frozen 365 Whole Foods Peas, cooked
8oz fresh Sugar Snap Peas, steamed
2 Tablespoons Rice Vinegar
1 Tablespoons Extra Virgin Olive Oil
1 Tablespoon dried Taragon
1 Tablespoon Dijon Mustard
Salt and Pepper to taste

     Bring Potatoes to a slow boil for 20 minutes, and drain.  Meanwhile, add Bacon to skillet til crisp on each side, remove and reserve 2 Tablespoons of the grease, add the 2 Tablespoons grease back to the skillet along with diced onion til golden brown.  Then add Mushrooms til cooked thoroughly, then add Asparagus and Red Bell Pepper til crisp tender.  Stir in cooked Potatoes, cooked Peas and cooked Sugar Snap Peas.  Combine well and use spatula to break soft Potatoes in half.  Combine Rice Vinegar, EVOO, Taragon and Mustard til well incorporated and pour over vegetables and stir to coat.  Add Salt and Pepper to taste.  Enjoy  :)

No comments:

Post a Comment