This one-pan meal can be pulled together in just 12 minutes and requires only 8 ingredients, including salt, pepper and oil. I’ve fed it to my family for brunch, lunch and dinner, and they asked for more for breakfast the next day. Round out the meal with a side of creamy polenta or grits. Or serve it over a bed of chewy farro or wheat berries. If you can spare the extra mostly hands-free cooking time, my favorite accompaniment to this, however, is Rosemary Roasted Potatoes.
A smoky and subtly spicy take on a classic, you start this soup by gently sautéing a flavor bomb of onion, garlic, ginger, tomato paste, ground cumin and smoked paprika. Instead of taking out a cutting board to mince anything, I use my already prepared Triple Aromatic Puree, a blend of onion, garlic and ginger that I make in large batches and store in my freezer.
My Shiitake Mushroom “Bacon” Lettuce and Tomato with homemade Cashew Mayo on a Collard Green Wrap is the summer recipe for those who need alternatives to the traditional elements of the BLT but still want to celebrate the tomato. Of course you can mix and match these elements - try a vegan or vegetarian version on your favorite bread or work your usual bacon into a collard wrap to keep it gluten free. Bottom line is, you have options and don’t have to skip the BLT this summer. Just don’t replace the tomato.
