Roasted Beet Salad with Bacon and Poached Egg

There is a lot going on in this salad – in addition to the beets, bacon, and the egg it also has spiced pecans and croutons.  It makes for a very satisfying salad with that breakfast for dinner vibe.  It does have a lot of steps but some things like the croutons, beets, and nuts can be made a day or so ahead of time or made in larger quantities for use later in the week.  I usually will roast and marinate all of the beets I have for the week, using part for the salad and some to snack on or use as a side over the next couple days, same thing goes for the spiced nuts.

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Cousa Squash stuffed with Lamb, Eggplant and Sungold Tomatoes

I have seen a lot of recipes lately for stuffed squash…wait, let me start again.  I have seen a lot of squash lately, so naturally I have been noticing a lot of squash recipes and many of them stuffed.  At the market recently I overheard Joanna saying that this squash is particularly good stuffed because of its nutty flavor.  For this reason, and because it is a middle eastern squash variety, it just made sense to try it with some spiced lamb, feta cheese, and other items from my share.

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Squash and Goat Cheese Pizza, on the grill

I have a new (used) grill and an unstoppable desire to cook on it every night.  I love being able to cook outside when my kitchen becomes too hot to bear, not to mention taking advantage of the long daylight hours before fall returns.  These pizzas make an incredibly soft dough that has a wonderful crispy texture in just 5 minutes of cooking on the grill.  Using summer squash was a no brainer because I have gotten several pounds of squash every week and was looking for something fun to do with it – the colorful squash mixed with the tomato sauce and fresh cheve makes this pizza beautiful and super tasty.

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Cucumber and Mango Salad with Chili Peppers

There have been a lot of beautiful cucumbers in my share lately so I have been trying them out in dishes as  the featured ingredient, which can be a lot of pressure for the mild cucumber.  This pretty salad is a little bit sweet and spicy and a lot colorful.  I served it as a side to spicy carnitas tacos (recipe coming soon!) and they went together very well – the sweetness of the mangos really complimented the pork, but I think it would be a good side for a grilled meat or fish dish as well.

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