By Ellen Cawood

Kitchen Corner

I went to visit my Meme this week and she was in her “pioneer spirit” as she likes to call it. She was canning all kinds of fruits and vegetable from the summer to have in the winter months. I have watched her do this every year since I was little, and it is a tradition that I truly believe is a talent that should be passed down through the generations.

One of the things she was canning was beautiful tomatoes. Seeing them made me in the mood for tomatoes with salt and pepper on them, which is one of my favorite treats. Since that’s not much of a recipe to share I thought I would give another great tomato recipe to end your summer harvest.

World’s Best BLT

Ingredients: Thick cut bacon, summer garden heirloom tomatoes, 2 tablespoons of ranch dressing, 1 teaspoon of buffalo sauce, iceberg lettuce, ¼ an avocado, sourdough bread.

Instructions: Preheat the oven to 400 degrees. Place bacon on an aluminum foil line baking sheet, and bake in the oven for 10 minutes or until bacon is crispy. This method of cooking the bacon ensures the bacon will keep its shape and cook evenly.

While you bacon is cooking, lightly toast the sourdough bread and set aside until assembly. In a small bowl mix together the 2 tablespoons of ranch and the teaspoon of buffalo sauce and set aside until assembly. Remove ¼ of an avocado from the skin by halving and scooping with a spoon. Slice the heirloom tomatoes, and separate lettuce leaves.

Once the bacon is cooked, remove from oven, dab dry from grease and begin putting the sandwich together.

Spread the avocado, like butter, on the toasted bread. Next layer add some of the buffalo ranch sauce followed by the lettuce and tomatoes. Lastly cut 4 strips of bacon in half and layer on top, followed by the top piece of bread. Add a side of chips and a coke and you’ve got the perfect summer treat!