Recipes: BLT and Zucchini Fries with Pesto Mayo

The classic BLT sandwich has everything going for it. It's crispy, salty, juicy and tangy. A quick-blitzed pesto mayo is the perfect sandwich spread and dip for baked zucchini fries. Best of all, you can find nearly everything you need for this meal at the Lenexa Farmers Market: bacon, lettuce, tomato, onion, bread, zucchini, spinach, basil, garlic and pecans.

BLT sandwich

Yield: 5–6 sandwiches

Ingredients

1 pound bacon
4 large pieces of lettuce
2 tomatoes, sliced
1 onion, sliced thin
Sliced bread

Directions

1. Lay bacon out on a cookie sheet. Pieces may be touching and overlapping a bit. Bake in a 400° oven for 7–10 minutes depending on desired crispness. Check at about 5 minutes and move bacon pieces around so they are no longer overlapping. This will help the bacon to cook evenly. 
2. Place 4–5 layers of paper towel on a plate, remove bacon slices from pan and place on paper towel to drain the excess fat off. 
3. Toast slices of bread. Spread each slice of bread with pesto mayo and layer 3–4 slices of bacon with lettuce, tomatoes and onions.

Zucchini Fries

Ingredients

3 medium zucchinis, cut large fry size
1 tablespoon olive oil
¼ cup cornstarch
¼ cup flour
½ teaspoon baking powder
½ teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon pepper

Directions

1. Mix all the dry ingredients together and toss with zucchini. Let sit for 10 minutes and toss again. 
   Grease a large cooking sheet with 1 tablespoon of olive oil. Arrange zucchini on cookie sheet. Bake at 450° for 7–10 minutes. 
2. Serve with pesto mayo.

Pesto Mayo

Ingredients

¼ cup fresh spinach
1 bunch fresh basil (approximately 1/3 cup)
1 clove garlic
¼ cup pecans
1 cup mayonnaise
Salt and pepper

Directions

1. In a food processor, pulse basil, spinach, garlic and pecans. Add mayonnaise and season to taste with salt and pepper.