In a bowl whisk together all the ingredients for the dressing, except for the salt and pepper. Give the dressing a taste and add salt and pepper as needed. Set aside.

In a medium skillet heat the olive oil. Add the chopped bacon and stir to coat it in the oil. Let the bacon cook until crispy, 8 - 10 minutes, stirring occasionally. Remove the bacon from the skillet to a plate lined with a paper towel. Set aside.

Clean the butter lettuce in a salad spinner. Slice each leaf in half down the center spine. Then slice the leaves cross-wise in thick ribbons. Place in a salad bowl. Cut the roma tomatoes in half and then in small wedges. Add the tomatoes to the salad bowl. Dice the avocado and add it to the salad. Add a pinch or two of salt to the salad. Add most of the bacon to the salad, leave a bit to top each plate.

Plate the salad, making sure each plate has a bit of each ingredients. Drizzle the dressing on top of the salad and top with a few crumbles of bacon. Enjoy!

Serves 4 - 6

​2 c All Purpose Flour
1 c Whole Wheat Flour
1 tsp Cream of Tartar
1 tsp Baking Soda
1 tsp Kosher Salt
½ c Chopped Walnuts
1/2 c Golden Berry Blend (a mix of dried Cranberries, Blueberries, Cherries & Golden Raisins)
1 1/4 c Buttermilk - Give or Take
Sugar to Top (Optional) 
 
Pre-heat oven to 450 degrees.  Grease a 8 inch round pan.  Set aside.

In a bowl, combine the flours, salt, baking soda and cream of tartar together. Stir in the chopped walnuts and golden berry blend. With a wooden spoon lightly stir the flour mixture to combine with the buttermilk. Add just enough buttermilk to give the dough a soft, but sticky, feel.

Turn the dough out onto a lightly floured counter and shape into a round loaf to fit in the cake pan. Place dough in the pan.  core the top to create an X (to let the fairies out). Sprinkle the top with sugar, if desired.

Bake the Soda Bread for 20 - 30 minutes or until golden brown. Let the bread cool slightly and remove from pan. Bread can be served slightly warm or not. Slice the bread and top it with Kerrygold butter.

Serves 4 - 6 people.

3 Russet Potatoes
Olive Oil
6 Slices Thick Cut Bacon
1/4 c Butter - Melted
1/2 c Sour Cream
1/2 c Grated Sharp Cheddar Cheese
2 Tbsp Chopped Chives
Kosher Salt
Fresh Ground Black Pepper

Pre-heat your oven to 400 degrees. Wash and dry the potatoes. Prick the potatoes a few times. Coat the potatoes with a bit of olive oil. Place the potatoes directly on the oven rack and bake for about an hour, or until the potatoes have softened. Remove the potatoes from the oven and set aside to let them cool.

In a medium size skillet heat about a tablespoon of olive oil. Dice the bacon slices and add to the skillet. Give it a stir so that the bacon is spread evenly in the skillet. Let the bacon cook until crispy, 8 - 10 minutes, stirring occasionally. Remove the bacon from the skillet to a paper towel lined plate. Set aside.

When the potatoes are cool enough to handle, cut them in half length wise. remove the inside of the potato, leaving about 1/4 of an inch next to the skin in tack. Place the potato insides in a bowl and give them a quick mash, lumps are okay here. Transfer the potato skin shells to a baking sheet and set aside. Mix in the butter, sour cream, cheese, chives, bacon crumbles, about 1/4 tsp salt and some fresh ground pepper. Give the potato mixture a taste and add additional salt and pepper if needed. Fill the potato skin shells with the potato mixture.

Pre-heat the oven to 350 degrees. Place the potatoes back into the oven. Bake for 20 minutes. Remove from oven and serve.

​Serves 6