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I’ve been craving BLTs. We’ve got fresh tomatoes and bacon in the freezer. We also have fresh cucumbers. While it isn’t called for in the recipe, you could use cucumber in place of the green onions, too, or mix cucumber and romaine.
Bacon, lettuce and tomato is a classic combination. This recipe has a nice presentation and eliminates the carbs from the bread. This also makes for a quick meal if you cook and crumble the bacon ahead and store it in the fridge or freezer. If I have a recipe calling for a slice or two of bacon, I cook the whole pound and put the excess in the freezer for the next time I need some.
The leftover bacon grease can be used as the fat in seasoning vegetables or to fry eggs for a savory recipe. Never throw out the bacon fat, it’s useful for many different meals.
From the Menu Mailer Volume 4 Week 4
Hands-on: 20 minutes
20 cherry tomatoes for an appetizer or 4-6 standard tomatoes for a main dish
1 pound bacon- pork or turkey
½ cup mayonnaise
1/3 cup green onions, chopped (or romaine if available in your location)
Cut a thin slice off of the top of each tomato. Scoop out and discard the pulp. Invert onto a plate or towel to drain and set aside.
Preheat the oven to 400 degrees. Lay the bacon out on a sheet pan in a single layer. Cook for 10-12 minutes or until the bacon is done to your liking. Alternately, you can pan-fry the bacon if you wish. Cool and crumple the bacon. Set aside the bacon grease for other uses- store in the fridge if you aren’t going to use it up soon.
In a bowl, combine the bacon with the remaining ingredients. Taste and add salt if needed. Stuff into the tomatoes. Refrigerate until serving.
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