It’s often said that anything + bacon = awesome. For example, cheeseburger + bacon = awesome, or roast chicken + bacon = awesome, and definitely waffles + maple syrup + bacon = super awesome. But what about spinach?

I’ve never understood why so many people dislike spinach- I’ve always adored it. It’s got that fresh, slightly peppery flavor that brightens up my taste buds. I once knew someone who only ever ate spinach if it was creamed. Now, I like a good creamed spinach myself, but my hands-down favorite way to have this leafy vegetable is raw, in a salad. All it really needs is a few squeezes of fresh lemon juice, some good kosher salt and cracked pepper, and a splash of extra virgin olive oil…

But today I want to share with you a super awesome way to eat your spinach: in this Spinach & Bacon Salad, which I got from Alton Brown. It’s got fresh spinach, chopped bacon and eggs in it- which makes for a very hearty salad:

Spinach Salad with Warm Bacon Dressing

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

So I’ve discovered the joys of watching Gossip Girl. I know, I know- it’s high school. How can I even relate to these Upper East Side kids? I don’t know- but I do know how crazily addicting this show is.

My favorite character, naturally, is Blair Waldorf- and today’s recipe is in honor of her. It’s a bit sophisticated, unbelievably easy to make, and sooo tasty.

Wickedly Good Waldorf Salad

1 fuji apple, cored and chopped (I like it with the peel on)
half a cup walnuts, chopped
half a cup of celery, sliced thin
half a cup of red or green seedless grapes
4 tablespoons mayonnaise (please use Hellman’s or Best Foods real mayonnaise. Makes all the difference!)
1 tablespoon freshly squeezed lemon juice
salt & pepper to taste
green butter lettuce (my choice)- or any good, fresh, crispy lettuce

Whisk together the mayonnaise and lemon juice. Season with salt and pepper to taste. Mix in apple chunks, celery slices, chopped walnuts and whole grapes. Serve on lettuce.

You know you love me… XOXO!

Ingredients

1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste

What’s next
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.

Ingredients

3 cups fusilli pasta
3/4 cup broccoli florets
3/4 cup cauliflower florets
1/2 cup red onion, sliced
1/2 cup thinly sliced carrots
1/2 cup red bell pepper, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped mushrooms
1/2 cup chopped celery
3/4 cup light mayonnaise
1/4 cup distilled white vinegar
1/4 cup white sugar
salt and pepper to taste

What’s next

Cook pasta according to package directions. Drain and rinse pasta under cold water. Place pasta in a large serving bowl add the all the vegetables and toss to combine. Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.

Serve on a croissant or a honey pita. Let the flavors meld together for a day for a fuller flavor.

Ingredients
4 skinless, boneless chicken breast halves – cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple – peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise

What’s next
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!