Sometimes in the rush of the season, preparing baked goods, buying gifts, it may leave little time for a good lunch. I always make time for certain things: good bread, good bacon and good vegetables. Luckily where I live there is ample choice of all three groups. And on the busiest of days, the classic BLT is always welcome. But in winter when things get colder, sometimes a cool lettuce doesn’t always feel right. When that happens I go with warmer options. In this case, my Winter BLT features wilted baby bok choy with a bold mayo I featured in my blog a few days ago, Parsnip-Rosemary Mayo.
WINTER BLT WITH PARSNIP-ROSEMARY MAYO
For the wilted baby bok choy:
2 Peas On Earth baby bok choy, cut in half lengthwise
2 tsp Mighty Trio Organics cold pressed canola oil
1/2 tsp salt
Preheat oven to 190C/375F.
On a sheet of foil, lay the baby bok choy halves along the centre. Drizzle with oil and sprinkle with salt. Fold the foil over the bok choy, crimping all the edges to seal it closed. Set aside.
For the Roasted Tomatoes and Onions:
1 lb Doef’s Greenhouses tomatoes on the vine, halved
1 medium August Organics onion, peeled and coarsely chopped
1 Tbsp Mighty Trio Organics cold pressed canola oil
Lay the tomatoes, cut side down in a medium depth roasting pan. Sprinkle the onions over the tomatoes and drizzle with oil. Roast in the preheated oven for 15 minutes. Turn them gently and place the foil pack of baby bok choy with it in the oven for a further 15 minutes. Remove from the oven and allow to cool slightly, but remain slightly warm.
For the Winter BLT:
4 Dutch Delicious Bakery mini baguettes, sliced lengthwise leaving one side still connected
1/3-1/2 cup Parsnip-Rosemary Mayo
Prepared Wilted Baby Bok Choy
Prepared Roasted Tomato and Onion
8 slices Sunshine Organic side bacon, cooked until crispy
Spread both cut sides of the mini baguettes with the Parsnip-Rosemary Mayo. Drape the bottom side of the bread with some wilted baby bok choy, then roasted tomato and onion and two slices of crispy bacon. Serves 4 for lunch.