Spinach and Bacon Salad

3 slices bacon, diced

2 bunches of fresh spinach

2 green onions, thinly sliced

1/3 cup red wine vinegar

¼ cup chili sauce

1 clove garlic, mashed

½ tsp oregano

Salt and pepper

Hard boiled eggs, chopped (optional)

1. Brown bacon pieces slowly
2. Wash spinach and pat dry. Tear leaves into bite sized pieces and place in a bowl with onions.
3. When cooked add bacon drippings, add vinegar, chili sauce, garlic and oregano.
4. Heat until mixture simmers, stir. 
5. Pour over spinach mixture, stir in eggs, and mix well, serve at once. 

Mac and Cheese with Poblano Chiles and Green Onions

Original: Rabble and Rouser

3-4 medium poblano chiles, about ¾ pound

½ pound baked ham, sliced about 1/3 inch thick

6 scallions, including the green tops

Extra virgin olive oil

4 tablespoons unsalted butter plus a little extra for buttering the baking dish

4 tablespoons all-purpose flour

1 quart whole milk

4 cups (about 12 oz.) grated Monterey jack cheese

¼ cup grated Parmigiano-Reggiano cheese

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

10 oz. large elbow macaroni

½ cup fresh bread crumbs

2 teaspoons finely chopped fresh thyme

1.   Lightly coat the chilies, sliced ham, and green onions with oil. Grill the poblano chiles over direct medium heat (350* to 450*), with the lid closed as much as possible, until evenly charred on all sides (8 to 10 minutes). You can also char them over an open flame if you have a gas stove. 
2. At the same time, grill the ham and scallions over direct medium heat until lightly charred, 4 to 5 minutes, turning once or twice.
3. Remove the chiles, ham, and scallions from the grill and let cool. Peel away the charred skins from chiles. Remove and discard the stems and seeds. Roughly chop the chiles.
4. Dice the ham into 1/3 inch cubes and thinly slice the scallions crosswise and discard the root ends.
5. In a large saucepan over medium heat, melt the butter. As it starts to sizzle, whisk the flour into the butter to form a paste. Cook this mixture until it starts to brown, 3 to 4 minutes, stirring occasionally. Ass the milk and keep whisking to keep lumps from forming. Raise the heat to medium high.
6. Gradually add 3 cups of the Monterey jack cheese, all the Parmigiano-Reggiano cheese, the salt, and the pepper. As the cheese melts into the sauce and it begins to boil, lower the heat to a simmer. Cook for 4 to 5 minutes. Remove the cheese sauce from the heat and pour into a buttered 2 ½ to 3-quart baking dish.
7.   Cook the macaroni in salted boiling water for 3 minutes less than the cooking time recommended on the package. Drain the macaroni and add it to the baking dish, mixing it with the cheese sauce. Add the chilies, ham, and scallions. Mix well.
8. In a small bowl, mix the bread crumbs with the remaining 1 cup of Monterey Jack cheese and the thyme. Top the pasta with the bread crumb mixture and gently press it into the surface.
9. Place the baking dish over indirect medium heat and cook, with the lid closed as much as possible, until the mac and cheese is golden brown on top, 25 to 30 minutes. Wearing insulated mitts, remove the dish from the grill let cool slightly. Serve warm. 

Now go take a walk and burn off that amazing mac dinner!