These two summer crops are the main ingredients of one of my favorite summer dinners that requires limited use of the stove. This is ideal on 100° days.
BLTs remind me of growing up. I'd be at the pool all day and my mom would make these for dinner. They were fast, portable, and I could assemble them myself. My own version of this summer staple is the BBT - Bacon, Basil and Tomato on toast.
Other than the bread and the condiments, this dinner is made with local ingredients. This recipe covers enough for the mister and me.
Ingredients:
- Two small to mid-sized zucchini
- Garlic
- Basil
- Extra Virgin Olive Oil
- Salt & Pepper
Cut and quarter the zucchini. Put in a colander and sprinkle with salt. Set aside for 5-10 minutes while you chop your garlic and wash/chop your basil. Bring your pan to a low/med heat. Add Olive Oil and garlic. Cook 2-3 minutes. Shake the excess water from the zucchini and add to pan. Cook slowly, being careful not to overcook (mushy). Add basil about 2 minutes after zucchini. Move all items around pan carefully. Cover and cook for 5 minutes, checking consistency.
BBT ingredients:
- 4 slices of whole grain bread
- 6 slices of bacon (our favorite bacon comes from Countrytime Farm in Hamburg, PA)
- 1 large tomato sliced
- Bunch of basil leaves
- Condiments (mayo, salt and pepper)
I like my bread toasted for the crunch and will add just a minimal amount of mayo to the bread. I layer the sandwich with 3 slices of bacon, the tomatoes and then the basil on top. I always add my salt and pepper to the tomatoes. Stack the slice of bread on top and enjoy. I sometimes forget how filling this sandwich can be!
For a different taste on the BBT, substitute a thin slice of mozzarella for the mayo.
I hope you add these to your summer staples.
No comments:
Post a Comment