By Nancy Smorch
So, tonight’s recipe isn’t anything new (aside from an avocado twist), but it’s simply a reminder of a great option for using those tomatoes that are starting to pop up in your garden about now.
Is it me, or does it seem the tomatoes are ripening a little later this year in West Michigan? They just started popping up in our garden last week – it looks like next week will be the week for canning! In the meantime, I’m enjoying snacking on them every time I come back from doing anything with the horses in the barn, as the garden is between the barn and the house.
Mike and Frankie just made a trip to Florida last week and they brought back some bacon from Pasture Prime, near Ocala. It’s pretty good stuff! So, I thought I would use it along with the fresh tomatoes and make BLTs for dinner tonight – with a little twist of avocado spread.
Here’s what I did.
Bacon (2 slices for each sandwich)
Bread (I used Whole Foods Gluten Free bread)
1 large ripe tomato, sliced
Turn the oven to 400 degrees F, and put the bacon in a pan lined with aluminum foil in the oven as it is preheating.
Meanwhile, heat a pan over medium heat and add the bread, making sure to coat each side with olive oil and sea salt. “Grill” the bread (2 slices per sandwich, obviously) and set aside until ready to assemble the sandwich.
Take two peeled and pitted avocados in a bowl and add about 1/2 Tbsp. olive oil, about 1/2 tsp. sea salt, and 1/4 tsp. fresh ground pepper. Chop up and mix all of this together until it forms a chunky spread.
When the bacon is finished, assemble the sandwiches. Spread the avocado mixture onto one piece of the grilled breads. Add 2 slices of bacon, tomatoes, and lettuce, and finish off with the other slice of grilled bread.
Plate and enjoy the bounties of the season!!