Bacon, Lettuce, and Tomato Sandwich

We are at the peak of our locally grown tomato harvest. Lush, vine-ripened tomatoes, kissed by the summer sun, are flooding the markets. And how happy we are about it. We have been eating tomatoes in every way we can think.

But really, is there any better way to honor the summer tomato than a humble BLT? While the BLT offers many opportunities for experimentation and adaption, and I am as guilty of that as anyone, I always go back to the time-honored classic that I remember from my childhood.

Bacon, Lettuce, and Tomato Sandwich
For each sandwich
2 slices sturdy white bread
mayonnaise or butter, to taste
freshly washed and dried lettuce
strips of crispy bacon
slices of ripe tomato
Salt and pepper

Spread each bread slice with mayo or butter. Layer one slice of bread with lettuce, bacon, and tomato. Sprinkle tomato with salt and pepper.  Top with the other slice of bread, cut in half and enjoy!

Spinach Enchiladas

We have finally gotten some relief from the heat and I feel like cooking again. I can even bake! We have been eating salads, sandwiches, cold soups for so long, I am beginning to crave cooked, warm food.

I recently made these fresh spinach enchiladas which turned out great. Pritchard Parker and I both enjoyed them very much.

I went to a local Mexican Market (Tienda) to purchase my tortillas, queso blanco, and enchilada sauce.  I love ferreting out authentic ingredients in small, family owned, ethnic markets. The prices are always good, I learn a lot, and the shopkeepers are always helpful, friendly, and grateful.

Of course you can buy your tortillas and enchilada sauce at any grocery store. If you can't find queso blanco,  substitute ricotta or cottage cheese.





Spinach Enchiladas
1 Tbsp. butter
1 bunch sliced scallions
2 cloves garlic, minced
12 oz. fresh spinach, steamed until barely tender, then rinsed and squeezed dry
1 cup queso blanco
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6-inch) corn tortillas
18 oz. enchilada sauce

Melt butter over medium heat. Add garlic and scallions and cook for a few minutes until fragrant, but not brown. Stir in spinach and cook a few minutes longer. Remove from heat and mix in the queso blanco, sour cream, and 1 cup of the Monterey Jack.

Warm the tortillas, a few at a time, wrapped in damp paper towels, for about 30 seconds in the microwave.  Spoon about 1/4 cup of spinach mixture onto the center of each tortilla. Roll up and place, seam side down, in a 13x9 inch baking dish. Pour the enchilada sauce over the top, and top with the remaining 1 cup of Monterey Jack cheese.

Bake for 15 to 20 minutes in a preheated 375 degree oven, until the sauce is bubbly and the cheese is melted and beginning to brown.

Chilled Persian Yogurt Soup

I was intrigued by this recipe when I saw it in Food & Wine Magazine last summer. At last I made it and I am so glad I did. I just loved this very unusual summer soup, which is filled with herbs, nuts, and raisins.

Here in the dog days of summer, I need meals which are cooling and refreshing. Served with grilled bread, this soup made a perfectly satisfying weeknight supper. Make the soup ahead of time as it needs to be served well-chilled.

Chilled Persian Yogurt Soup
(Chef Hoss Zare)
1/2 cup walnuts
1/4 cup dried rose petals, crushed*
2 cups plain Greek yogurt
1 1/2 cups ice water
1/2 cup golden raisins
1/2 seedless cucumber, peeled and finely diced (1 cup)
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
Sea salt and freshly ground black pepper
Ground sumac*

Preheat oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

Meanwhile, in a small bowl, cover the rose petals with cold water and let stand until softened, about 20 minutes. Drain the petals and squeeze dry.

In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper.  Refrigerate until very cold, at least 1 hour.

Serve the soup in shallow bowls, sprinkled with sumac.

*I ordered both the rose petals and the sumac from Savory Spice Shop.

Mini Nicoise Croissants

This heat has really zapped my appetite. All I really want to eat is fruit, and I certainly have! Cantaloupe, blueberries, peaches, plums, apricots, nectarines, cherries. I can't seem to get my fill with no other food really interesting me. Nor have I had much interest in working in the kitchen (Pritchard Parker has even been cutting up my Cantaloupes for me).

I do know, however, that no matter how delicious, juicy, and cooling the summer fruits are, they do not make a balanced diet. Not to mention my husband wants and needs some more substantial foods to eat. So I have been making efforts.

I saw the recipe for Nicoise Toasts in the July, 2012 issue of Bon Appetit Magazine. It really looked pretty and appealing in the photograph. Other than boiling the eggs, no cooking was involved.

The sandwich was made with a combination of tuna salad and egg salad. I used leftover grilled salmon because I had some on hand. I made the sandwiches on mini croissants because that is the size sandwich my puny appetite can enjoy.  I love the "new-school egg salad made with cottage cheese, parsley, and capers".  The two salads layered on the same sandwich  was delicious.

For the Egg Salad:
4 hard-boiled eggs, chopped
3/4 cup cottage cheese
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. coarsely chopped capers
1 scallion, thinly sliced

Combine all ingredients in a mixing bowl and mash with a fork until a coarse paste forms. Season to taste with salt and pepper.

For the Tuna Salad:
4 oz. tuna packed in olive oil
1 cup halved cherry tomatoes
1 cup parsley leaves
1 Tbsp. lemon juice
1/4 c. pitted, sliced olives
2 Tbsp. olive oil

Toss together the cherry tomatoes, parsley, lemon juice, olives and olive oil. Season with salt and pepper, and add more lemon juice, if desired. Gently fold in tuna keeping it chunky.

Spread some of the egg salad on bread of choice and top with the tuna salad.

Cherry Cola Barbecue Sauce

Several years ago, I saw this recipe in Bon Appetit magazine. I made it then and have made it several times since. Everyone always loves it and compliments it. I have used it on pulled pork, ribs, chicken, even tofu and it is always delicious.

Cherry Cola Barbecue Sauce
(adapted from Bon Appetit)
1 Tbsp. olive oil
2 large Vidalia onions, chopped
2-3 cloves garlic, minced
2 (12 oz.) bottles chili sauce
8 oz. cherry preserves
1 cup Dr. Pepper
1/3 cup brown sugar
1/4 cup apple cider vinegar
1 tsp. or more Tabasco sauce (I like much more)

Saute onions in olive oil until golden. Stir in garlic. Add chili sauce, cherry preserves, Dr. Pepper, brown sugar, and vinegar. Simmer for 1 hour.

Remove from heat; stir in Tabasco sauce. Taste and adjust seasonings. Let cool completely.