Twin Falls, Idaho (KMVT-TV) Jane Deal from Ballard Cheese uses organic veggies for recipes on Tasty Tuesday.

Here are the recipes she used. All of the vegetables she brought are from M&M Heath Farms.

 

Potato & Pea Salad

5 M&M Heath Farms medium red potatoes
1/2 cup Ballardʼs Danish Pearl cheese, cut unto small cubes
2 cups M&M Heath Farms sugar snap peas, stems and strings removed
2/3 cup vegetable oil
1/3 cup rice wine vinegar
2 Tbs stoneground dijon mustard
1 Tbs shallot, minced
2 Tbs fresh dill, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp celery seed

Fill a large saucepan with water and bring to a boil. Cut potatoes in half and carefully
place in the saucepan. Boil until tender, about 15 minutes. Drain water from pan and
allow potatoes to cool. Cut potato halves into cubes and place in a medium salad bowl.
Add snap peas and cheese cubes to the bowl with the potatoes. In a smaller bowl,
place the vinegar, mustard, shallot, dill, salt, pepper, and celery seed. Slowly pour the
olive oil in while beating vinegar mixture with a wire whisk. Whisk until dressing has
emulsified. Pour the dressing over the potatoes, snap peas and cheese and toss to
coat. Let salad sit in fridge for 1-2 hours before serving.

 

Kale Loves Bacon

1 bunch M&M Heath Farms kale
4 slices Falls Brand bacon
3 cloves garlic
salt and freshly ground black pepper
1-2 Tbs balsamic vinegar

Wash the kale in cold water and separate the leaves completely away from the stems
and the middle veins. Discard stems and veins. Pat the leaves dry with paper towels.
Fry bacon slices in a frying pan until crisp. Take the bacon out of the pan and place on a
cutting board. Leave the bacon grease in the pan. Allow bacon to cool then chop into
small pieces. Heat bacon grease back up over medium heat. (You should have about 2
tablespoons of grease in the pan. Pour off any extra grease and discard.) Using a sharp
knife, thinly slice the cloves of garlic. Place the chopped bacon and sliced garlic back
into the frying pan and sauteʼ over medium heat until garlic slices begin to brown. Add
the kale leaves to the skillet and sauteʼ and stir for 2-3 minutes, or until the leaves begin
to wilt. Place a lid over the pan and cook for another 2-3 minutes. Spoon the kale on to
a serving platter and drizzle a desired amount of balsamic vinegar over the top and
serve.