This is summer at its best. Be sure to get tomatoes and cabbage from your local farm!
BLT:1 lb sliced black pepper bacon Farm fresh tomatoes, sliced Iceberg lettuce, roughly chopped Fresh baked white bread, sliced Fresh mayonnaise Preheat oven to 400 degrees F Cook the bacon in a skillet until crisp, place on paper towel to remove excess fat Place bread on baking sheet. Bake for 5 minutes. Turn and bake for another 2 minutes. Spread mayo on toasted bread. Then layer the bacon, lettuce and tomato slices. Cole Slaw: 1 head of cabbage (preferably straight from the farm) – chopped and shredded – about 5 cups 1/2 cup of finely diced celery 1 cup of shredded carrots (can also use pickled carrots, chopped…this is what I use for this recipe) 1/4 cup of chopped green onions 1/2 cup of chopped green bell pepper Dressing: 1/2 cup of good, fresh mayonnaise 1 tablespoon of finely chopped pickles (can use a combo of dill and sweet) 1 tablespoon of honey 1 tablespoon of good mustard (Grey Poupon is good) S&P to taste Combine the veggies in a large bowl. Mix the dressing, and keep in fridge until ready to serve. Pour dressing over slaw and mix. Adjust seasonings, to taste. Enjoy!