Winston Blick’s Panzanella Salad with Bacon Ends, Blueberry, Basil Vinaigrette  & Polebeans, Chèvre, Heirloom Cherry Tomatoes and Mint

So you’re thinking,” What in the heck are Bacon Ends?” Well since pigs aren’t grown   rectangular, when slicing the cured belly (slab bacon) there are ends leftover. Pretty much,  funny shaped bacon. Not to be confused with funny tasting. Unless you think amazing bacon is funny tasting. Then you ought not read further. We are going to endeavor to construct a hearty late summer salad with bacon ends and well, friends. 


  •  1  Pound Bacon Ends, Cooked in a pan over medium heat until right before crispy    –Drain bacon fat and set fat and bacon ends aside (do not refrigerate)
  •  2 Pounds blanched and shocked Polebeans -Blanch in salted boiling water for 4-5 min, drain with colander, then shock in 1  gallon ice water. This will cool them quickly and maintain their bright green color
  • 1 Mid sized loaf of Ciabatta (or Sourdough) either cut in 1 inch cubes or torn into 1      inch chunks with your bare, angry hands, set aside bread chunks and anger
  • 1 Pint of those fancy pants Heirloom cherry tomatoes, cut in half and set aside
  • 1 Half or Whole log of good Chevre, crumbled and set aside
  • 10 and exactly 10, hand bruised Mint leaves, set aside
  • 1 Handful of Basil leaves, better still Cinnamon Basil or Thai Basil. You can keep a  little stem on there. Remember the stem or “wood” has more flavor than the leaves and you bought it so you ought use it.                              
  • 1 Pint blueberries, picked over, divided in half and set aside.
  • 1 half cup olive oil
  • 1 half cup bacon drippings
  • 1 Tablespoon brown sugar
  • 2 Tablespoons tomato vinegar, that’ll be on another recipe card so just use Apple     Cider vinegar 


  1. I know that was a lot. But this is the heavy lifting part. 
  2. Take the first 6 Ingredients and mix in a large bowl, large enough to get your now     calm hands in with the ingredients. 
  3. Take the last 6 Ingredients and dump in a blender, purée until a thick vinaigrette has pulled together.
  4. Drizzle some over the big bowl, give it a little mix. Taste it. Crack some Peppercorn     over it. Sprinkle some coarse sea salt over it. Send family to Sheetz. Eat the whole bowl yourself. You deserve it.

 You did good. 

Erin Snyder’s Banh Mi Sandwich

Banh Mi Meatloaf

2 lbs. ground pork
½ c. fresh basil, chopped
8 cloves garlic, minced
6 scallions, finely chopped
2 Tbls. fish sauce
7 tsp. Sriracha sauce
2 Tbls. sugar
1½ Tbls. cornstarch
salt and ground pepper to taste

Mix all ingredients in a large bowl, and pack into four small disposable loaf pans that have been sprayed. Place loaf pans on a sheet tray lined with parchment paper. Bake at 350°F (in a convection oven, if possible) for 35-40 minutes or until internal temperature reaches 155 degrees. Cool and wrap in plastic for storage.

Make the sandwich

4 baguettes, sliced in half and then crosswise
1 c. mayonnaise mixed with 1-2 Tbls. Srirachi sauce (to your taste)
1½ c. each of shredded cabbage, shredded radish and julienned carrots, that have been salted and tossed with 3 Tbls. rice vinegar and 1 Tbls. sugar
1 cucumber, sliced thin, salted and sprinkled with rice vinegar and sugar (3 to 1 ratio)
Fresh cilantro sprigs
2-4 Jalapeno peppers, sliced into rings

Spread the split baguettes with the Srirachi mayo and top with slices of Bahn Mi meatloaf. Add slices of cucumber, cilantro sprigs, Jalapeno peppers and a handful of the marinated cabbage, radish and carrot mixture. Adjust the toppings to your preference, adding additional hot sauce if desired. Makes 8 servings (one-half baguette each)

Free Range Yogurt Marinated Chicken with Garlic and Herbs

Serves 6 or more

  • One free range chicken, about 5 pounds
  • One loosely packed cup of mixed summer herbs (any combination of basil, parsley, tarragon, savory, chives, thyme)
  • 1 bulb of garlic, cloves separated and peeled
  • 2 cups plain yogurt
  • 1/4 cup Dijon mustard
  • Salt and pepper to taste

Bathe the chicken under cold running water and pat dry, noticing the firm texture of the skin.

Place the herbs, garlic and mustard in the bowl of a food processor and blend to a paste, adding a little yogurt to make it slush around a little better.

Stir in the rest of the yogurt and season with salt and pepper.

Place the chicken in a large bowl and pour the yogurt marinade over top, massaging it into the bird.

Cover the bowl with plastic wrap (or place in a large Ziploc bag) and refrigerate overnight or for 4 hours or more (or less!)

Preheat the oven to 450°F and put the chicken in, uncovered.

Immediately reduce the heat to 350°F and cook for 20-25 minutes per pound, or until a thermometer registers 165° F, about 2 to 2 and a half hours. Allow to stand for a bit before cutting it for maximum juiciness.

Dylan’s Bacon and Chive Sweet Potato Biscuits

Prep time: 30 min | Cook time: 30 min | Serves 12


  • 1 large sweet potato or yam (equivalent to 2 cups mashed)
  • 3 Tbs coconut flour
  • 3 eggs, whisked
  • 6-8 strips of bacon, diced
    leftover rendered fat from bacon
  • 3-4 Tbs chives, thinly diced
  • 1 tsp baking powder
  • ½ tsp garlic powder
  • salt and pepper, to taste


Preheat oven to 415 degrees

Poke holes in the sweet potato w. a fork

Place in oven and bake for 30-40 min or until soft

Once sweet potato is done, turn oven down to 375

When sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered w. a paper towel so soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits.

When the sweet potato is done, peel and place in a bowl and mash with a fork.

Then add in the eggs and mix well w. the potato.

Then add the bacon fat and mix well.

Then add your dry ingredients: coconut flour, baking powder, garlic powder and salt and pepper.

Finally, add the diced cooked bacon and chives. Mix thoroughly.

Now line a backing sheet w. parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed.  Try to make them all equal in size so they cook the same.

Place in oven and bake for 22-27 minutes.

Take out and let rest.

Top with some melted grass-fed butter. You don’t have to, since it’s not paleo, but I did it, and it was delicious. Trust me.

— Dylan

Bratwurst w. braised red cabbage