Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
5 Per Page25 Per Page
With only 5 ingredients, this sandwich highlights each flavor and skimping on one is not worth it. Start with your favorite bread (gluten-free is fine, too), only the ripest, freshest tomatoes, and thick bacon you know you will love. Even the mayo will show up in your mouth, but its main roll is to keep the bread from getting soggy as the thin layer of fat creates a barrier against the drippy sweetness of the juiciest tomato slices you can find.
What if the bread was taken out of the BLT and you were left simply to feature the lettuce? A creamy dressing reminiscent of the typical mayonnaise condiment brings these together. Use thick hickory smoked bacon or even more delicate prosciutto, crisped up. A poached egg would work well, although we keep it simple with a hard boiled egg. Making this an easily transportable lunch. Dress the lettuce and then package the tomatoes, eggs, and bacon separate if taking on the go.
Slowly roasting eggplant in its whole pod and then pureeing it with other tastiness has to be one of the easiest, most satisfying dips to toss together. Make it as often as possible from August through October when the eggplant is fresh and at its peak. This will help reduce the bitterness eggplant often has, but we have a few tips to assist in creating a bitter-free spread.
Asparagus is woven with strips of bacon to create a not only delicious, but attractive side dish perfect for your next barbeque.
As simple and delightful as it sounds. The smoky fat of the bacon is used with the succulent sweetness of shrimp. Seek out wild-caught shrimp from North America for the least polluted & sustainable options. Farm fresh bacon, or at least without nitrates is often your best choice. Add salt with discretion after you have tasted a shrimp.
