Fresh Beet Salad

3 beets, peeled and cut
into 1/4–inch cubes
6 slices bacon
1 bunch red Swiss chard
leaves chopped and
stems discarded
1 cup frozen peas
3/4 cup crumbled
feta cheese

Place the beets into a saucepan with enough water to cover one inch; bring to a boil. Reduce heat to medium–low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.

Meanwhile, cook the bacon in a large, deep skillet over medium–high heat until evenly browned, about 10 minutes; transfer bacon to paper towel– lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.

Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, three to five minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about five minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

Spinach with Chickpeas and Fresh Dill

Contributed by
allrecipes.com

2 Tbsp. olive oil
1 large onion,
thinly sliced
1–1/2 cups canned
chickpeas, drained
1 pound spinach
1/2 cup minced fresh

dill weed
2 lemons, juiced
salt and pepper to taste

In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.

Clean spinach and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.

Stir in lemon juice, and season with salt and pepper to taste. Serve

Skillet Zucchini

Contributed by
allrecipes.com

1/4 cup butter
6 medium zucchini,
sliced
1 large onion, sliced
2 large tomatoes,
cut into chunks
4 slices cooked bacon
salt and pepper to taste
1/4 cup water

1 cup bread crumbs
1 tsp. soy sauce
1 cup shredded
Cheddar cheese
1/2 grated
Parmesan cheese

Melt butter in a large skillet over medium–high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.

Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking two minutes until cheese is melted. Sprinkle with Parmesan cheese to serve.

Okra Salad

Contributed by allrecipes.com

3 slices bacon
1 (16 ounce) package
frozen cut okra
1 onion, chopped
1 green bell pepper,
seeded and diced
1 medium tomato, diced
1/3 cup white sugar
1/4 cup corn oil
1/4 cup white vinegar

Place bacon in a large skillet over medium heat. Cook until evenly browned, then remove to paper towels to drain. Pour off most of the bacon grease, leaving a thin coating on the pan. Add okra to the bacon grease in the skillet, and fry until tender, about five minutes. Transfer the okra to a salad bowl, and toss with the onion, green pepper, and tomato. Crumble in the bacon.

In a small bowl, whisk together the sugar, corn oil, and vinegar until the sugar has dissolved. Pour over the salad, and toss to coat. Chill for 30 minutes before serving.