Total time: 30 minutes || Active time: 30 minutes
I don’t know how this happened, but I guess I’m a tomato farmer. Tomatoes are all I’ve thought about all summer. If I’m traveling, I don’t wonder about my boyfriend and cats, I wonder about my tomatoes. Are they getting enough nutrients? Are they getting the right amount of water? Do they need trimming? Are there any pests pestering them? And, most importantly, do they miss me like I miss them?
After a few snafus this past Spring (who expects snow in May?!) my babies finally got going. And even now in mid-September, most of my plants are still producing juicy orbs of ridiculous deliciousness. So of course I’ve been using them in everything. And, well, one thing led to another and I guess I don’t have to tell you, that this is how BLT Mac & Cheeze was born.
Being late summer, I really wanted this mac to be gardeny. If you have a garden, or a CSA, or just want to use some in-season produce from the grocery, maybe you’ll appreciate that. So I made the “B” out of eggplant (remember: vegans will make bacon out of anything.) For the “L”, arugula is always prolific in the garden, plus I love its muskiness, which goes perfectly with the bright and smoky flavors of the other ingredients.
The “cheeze” sauce is just something I threw together, very similar to the Chipotle Mac, but without the pepperiness and perhaps a little more noochy than usual. It’s just a nice creamy backdrop to the more assertive flavors its tossed with.
And there you have it: BLT Mac & Cheeze. I hope your summer has been as fruitful as mine (literally and figuratively) and I can’t wait to share some fall recipes with you soon!