2 cups peas
4 slices pork bacon
3 tablespoons oil
1/2 small onion, chopped
2 tablespoons flour
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
salt and pepper

1. Heat oil in a large skillet over medium-high heat. Add the bacon and fry until crisp. Remove from the skillet.
2. Reduce heat to medium and add the onions, frying until golden brown and tender.
3. Stir in flour, brown sugar and Worcestershire sauce.
4. Add the peas, stirring occasionally until sauce has thickened.
5. Season with salt and pepper to taste and serve.

Makes 4 servings

8 ounces linguine
4 egg yolks
2 tablespoons olive oil
4 slices pancetta bacon, sliced
1/4 cup parmesan cheese, grated
1/8 teaspoon nutmeg
water
salt and pepper

1. Bring a large pot of water to a boil. Add a generous pinch of salt, then the linguine.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat and add the pancetta. Reduce heat to low and cook until just browned.
3. When linguine is al dente, remove from the water (do not drain) and add it to the pancetta.
4. Whisk together egg yolks, parmesan and about 1/2 cup of the pasta water.
5. Mix the sauce into the linguine and bacon and season with salt, pepper and a light dash of nutmeg. Serve immediately.

Makes 2 servings

4 boneless, skinless chicken breasts
1 cup corn kernels
12 slices bacon
1/4 cup white wine
2 medium bananas, peeled and sliced in half
19 ounces cannellini beans
3 tablespoons butter
salt and pepper

1. Preheat oven to 350 degrees.
2. Mash half of the cannellini beans with a fork, then combine all of the beans with the corn and place in the bottom of a casserole dish.
3. Butterfly the chicken breasts and place a banana slice into each. Close the opening and seal with a toothpick if necessary.
4. Season chicken with salt and pepper and lay on top of the corn and beans.
5. Place the bacon slices on top of the chicken and dot the butter around the corn.
6. Pour the wine over top and bake until chicken is cooked through to the center, about half an hour.

Makes 4 servings

1/2 small baguette, sliced
8 slices pork bacon
6 eggs, beaten
2 cups whole milk
1 teaspoon mustard
1/4 cup parmesan cheese, grated
salt and pepper

1. Butter an ovenproof dish and arrange 3-4 layers of baguette slices and bacon.
2. Whisk together eggs, milk and mustard and season with salt and pepper. Pour over the bread and bacon.
3. Cover the dish with plastic wrap and refrigerate for an hour or two so that the bread can absorb some of the moisture.
4. Preheat oven to 350 degrees.
5. Bake strata in the oven until the center has puffed up and a toothpick can be inserted into the center and come out clean, about 1 hour.
6. Let stand for several minutes before cutting. Serve with Hollandaise and top with parmesan cheese to serve.

Makes 4 servings

19 ounces canned navy beans, drained and rinsed
12 ounces canned sweet corn, drained
1 small red onion, chopped
2 stalks celery, chopped
1/4 cup sweet pickle relish
4 slices bacon, cooked and crumbled
2 ounces cheddar cheese, cubed
1/2 cup sour cream
2 tablespoons milk
1 teaspoon mustard
1/8 teaspoon red chili flakes

1. Combine beans, corn, onion, celery, bacon and cheese in a bowl.
2. Whisk together sour cream, milk, mustard, relish and chili flakes in a bowl.
3. Mix dressing with the bean mixture and serve.

Makes 8 servings

1 cup dry lentils
4 chicken breasts, halved and sliced into 2" pieces
8 slices bacon, sliced in half
1 medium carrot, chopped
1 stalk celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
1/2 cup dry white wine
1/2 teaspoon fennel seed
2 tablespoons butter
salt and pepper
water

1. Place lentils in a large pot with carrot, celery, onion, garlic and bay leaves.
2. Add just enough water to cover the pot contents, cover and cook over medium-low heat, stirring occasionally, until lentils are tender, about 45 minutes.
3. Meanwhile, season chicken with salt and pepper and wrap with pieces of bacon, securing with toothpicks if necessary. Sprinkle wrapped chicken with fennel seed and press into flesh.
4. Melt butter in a large skillet over medium heat and add the chicken, frying both sides until browned and bacon is crisp.
5. Add the wine to the pan and lower heat to a simmer. Cook covered until chicken is cooked through to the center, about 10 minutes.
6. Combine the lentils and vegetables to the chicken and allow to simmer uncovered until excess liquid evaporates.
7. Season with salt and pepper and serve.

Makes 4 large servings

12 inch thin pizza crust
3 tablespoons honey
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 cup baby spinach
12 cloves roasted garlic
1/8 small red onion, sliced
2 slices bacon
3 ounces mozzarella cheese, sliced
1 tablespoon parmesan cheese, grated

1. Preheat oven to 350 degrees.
2. Combine honey, balsamic vinegar and minced garlic and set aside.
3. Heat a large non-stick skillet over medium heat and fry bacon until crisp. Remove from the pan and let cool on paper towel.
4. Add the slice of red onion and sauté until tender, separating into rings as it cooks.
5. Brush the honey sauce over the pizza crust, then evenly disperse torn pieces of bacon, spinach, sautéed onion and roasted garlic cloves.
6. Top with mozzarella and parmesan cheese and transfer to a pizza pan. Bake until crust has browned and cheese has melted, about 15-20 minutes.

Makes 1 pizza

10 ounces canned clams
4 slices bacon, chopped
1 medium onion, chopped
1-1/2 cups water
4 medium potatoes, peeled and cubed
3 cups half and half cream
3 tablespoons butter
salt and pepper

1. Place bacon in a large pot over medium-high heat and cook until almost crisp.
2. Reduce the heat to medium, add the onions to the pot and cook in the bacon fat until tender, about 5 minutes.
3. Add the potatoes and water and bring to a boil. Cook uncovered until potatoes are fork tender, about 20 minutes.
4. Season the broth with salt and pepper to taste.
5. Reduce heat to a simmer and add the cream and butter. Adjust seasoning as necessary.
6. Add the clams and half of the liquid and allow to heat thoroughly. Serve immediately.

Makes 8 servings

6 baby potatoes
4 slices bacon
1/4 cup scallions, chopped
salt and pepper
water

1. Boil potatoes in salted water until fork tender, about 15 minutes.
2. Meanwhile, heat skillet over medium-high heat and fry bacon until crisp. Reserve on paper towel.
3. Drain potatoes, cut into quarters and add to the bacon fat. Season liberally with black pepper.
4. Turn potatoes once the flesh starts to brown, about 3-4 minutes. Allow to brown the other side.
5. Garnish with bacon bits and scallions to serve.

Makes 4 servings

2 cups spinach
1 red chili, seeded and sliced
1 tablespoon bacon fat or oil
1/4 teaspoon mustard seed

1. Melt bacon fat in a skillet over medium-high heat and add chili and mustard seed.
2. Once chili starts to brown, add the spinach and reduce heat to low.
3. Stir in spinach and allow to wilt, about 2 minutes, then serve immediately.

Makes 2 servings