Fried Egg Salad with Bacon and Roasted Vegetables

Breakfast-for-dinner gets a wake-up call with the fresh veggies our farm stand vendors are bringing to the Market.  Have you seen the lettuce and microgreens?  Our meat vendors have a wide variety of seasoned bacon and Farmer Nick’s has your eggs.  Season it up with spices from Something’s Brewing and serve with a slice of artisan bread from Carly’s Confections. 


Fried Egg Salad with Bacon and Roasted Vegetables.jpg
  • 2 medium sweet potatoes, peeled and cut in 1-inch pieces (3 cups)

  •  10 ounces fresh green beans, trimmed and cut into 2-inch lengths (2 1/2 cups)

  •  1 medium onion, sliced into 1/2-inch wedges (1/2 cup)

  •  6 tablespoons olive oil, divided

  •  ½ teaspoon salt, divided

  •  ¼ teaspoon freshly ground black pepper

  •  2 tablespoons balsamic vinegar

  •  2 teaspoons whole grain mustard

  •  1 clove garlic, minced

  •  6 slices bacon

  •  4 eggs

  •  8 cups mixed salad greens


  1. Preheat oven to 425°. On a large baking sheet, toss the sweet potatoes, beans, and onion with 2 tablespoons olive oil, 1/4 teaspoon salt and the pepper. Spread evenly. Roast for about 20 minutes or until lightly browned, stirring once.

  2. Meanwhile, for dressing: In a small bowl, whisk together the remaining 4 tablespoons olive oil, the balsamic vinegar, mustard, garlic and remaining 1/4 teaspoon salt. Set aside.

  3.  In a large nonstick skillet, cook bacon until crisp. Transfer bacon to paper towels to drain, reserving some drippings in skillet. Fry eggs in drippings to the desired doneness.

  4. To assemble: Divide greens between four dinner plates. Top with roasted vegetables and crumbled bacon. Drizzle with dressing and top with fried eggs.


Recipe courtesy of Midwest Living

Strawberry Salad with Gorgonzola, Walnuts, and Mint

Strawberry Salad with Gorgonzola, Walnuts, and Mint

Feast your eyes on this stunning Strawberry Salad with Gorgonzola, Walnuts and Mint! It's a party in your mouth! And, there is no better place than the Market for your fresh strawberries, herbs and lettuce.  Check out Wild Tree for their selection of balsamic vinegar and oils and The Cheese People for their fine selection of cheese.


  • 5 oz spring mix (I like the 50/50 mix with half spring mix and half spinach
  • 1 pint strawberries, washed, hulled, sliced
  • 1 cup walnut halves
  • 3 oz creamy Gorgonzola ½ cup mint chiffonade
  • Balsamic Vinaigrette:
  • ¾ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ½ tsp salt
  • ½ tsp pepper


  1. Place spring mix in a large bowl. Top with strawberries and walnuts.
  2. Sprinkle Gorgonzola and mint chiffonade over the top.
  3. For the dressing.
  4. Combine all ingredients in a glass jar with a lid.
  5. Place the lid on the jar and shake vigorously until the dressing has emulsified. It should look homogeneous in appearance.
  6. Serve salad with dressing on the side or drizzle over the top just before serving.

Recipe courtesy of Fave Healthy Recipes Author: Trish - Mom On Timeout