A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

Basil, Lettuce and Tomato Sandwich – The Recipe

A BLT with basil, lettuce and tomato.

By Bronwyn Dunne

 A variation on the classic BLT, this is a sandwich that celebrates tomatoes and borrows from the Italians for a light and delicious treat! 

Ingredients:

2 slices of either Ezekiel Bread or a whole grain bread (Bread and Butter Farm in South Burlington, VT, makes an amazing multi-grain, sour dough-starter loaf that is perfect for this sandwich variation.) toasted.

2 tablespoons mayonnaise ( Hellman’s is my preferred spread if I don’t make my own.)

 1 large tomato from the garden

 2-3 lettuce leaves from the garden (I like curly red lettuce which can be grown well into October in my garden.)

 Salt and pepper to taste

 Procedure:

Toast the bread and slather on the mayonnaise on the inside of each slice. Slice the tomato and place as many on one slice of bread as it can hold. Salt and pepper the tomatoes.

Wash the lettuce and basil and pat them dry. Top the tomatoes with basil slices and then the lettuce leaves. Cover the contents of the sandwich with the second slice of bread and serve.

A Bientot!

 

 

 

Posted: 10-12-2012

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By Bronwyn Dunne

 A variation on the classic BLT, this is a sandwich that celebrates tomatoes and borrows from the Italians for a light and delicious treat! 

Ingredients:

2 slices of either Ezekiel Bread or a whole grain bread (Bread and Butter Farm in South Burlington, VT, makes an amazing multi-grain, sour dough-starter loaf that is perfect for this sandwich variation.) toasted.

2 tablespoons mayonnaise ( Hellman’s is my preferred spread if I don’t make my own.)

 1 large tomato from the garden

 2-3 lettuce leaves from the garden (I like curly red lettuce which can be grown well into October in my garden.)

 Salt and pepper to taste

 Procedure:

Toast the bread and slather on the mayonnaise on the inside of each slice. Slice the tomato and place as many on one slice of bread as it can hold. Salt and pepper the tomatoes.

Wash the lettuce and basil and pat them dry. Top the tomatoes with basil slices and then the lettuce leaves. Cover the contents of the sandwich with the second slice of bread and serve.

A Bientot!

 

 

 

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By Bronwyn Dunne

 A variation on the classic BLT, this is a sandwich that celebrates tomatoes and borrows from the Italians for a light and delicious treat! 

Ingredients:

2 slices of either Ezekiel Bread or a whole grain bread (Bread and Butter Farm in South Burlington, VT, makes an amazing multi-grain, sour dough-starter loaf that is perfect for this sandwich variation.) toasted.

2 tablespoons mayonnaise ( Hellman’s is my preferred spread if I don’t make my own.)

 1 large tomato from the garden

 2-3 lettuce leaves from the garden (I like curly red lettuce which can be grown well into October in my garden.)

 Salt and pepper to taste

 Procedure:

Toast the bread and slather on the mayonnaise on the inside of each slice. Slice the tomato and place as many on one slice of bread as it can hold. Salt and pepper the tomatoes.

Wash the lettuce and basil and pat them dry. Top the tomatoes with basil slices and then the lettuce leaves. Cover the contents of the sandwich with the second slice of bread and serve.

A Bientot!

 

 

 

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By Bronwyn Dunne

 A variation on the classic BLT, this is a sandwich that celebrates tomatoes and borrows from the Italians for a light and delicious treat! 

Ingredients:

2 slices of either Ezekiel Bread or a whole grain bread (Bread and Butter Farm in South Burlington, VT, makes an amazing multi-grain, sour dough-starter loaf that is perfect for this sandwich variation.) toasted.

2 tablespoons mayonnaise ( Hellman’s is my preferred spread if I don’t make my own.)

 1 large tomato from the garden

 2-3 lettuce leaves from the garden (I like curly red lettuce which can be grown well into October in my garden.)

 Salt and pepper to taste

 Procedure:

Toast the bread and slather on the mayonnaise on the inside of each slice. Slice the tomato and place as many on one slice of bread as it can hold. Salt and pepper the tomatoes.

Wash the lettuce and basil and pat them dry. Top the tomatoes with basil slices and then the lettuce leaves. Cover the contents of the sandwich with the second slice of bread and serve.

A Bientot!

 

 

 

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