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TOTAL TIME: 40 MIN
SERVINGS: 4

HEALTHY
FAST
INGREDIENTS

4 slices of bacon

½ cup all-purpose flour

1 large egg beaten with 1 tablespoon of water

½ cup yellow cornmeal

Salt and freshly ground pepper

1 pound unripe green tomatoes or large tomatillos, cut into ½-inch slices

Canola oil

8 thick-cut slices of whole wheat or multigrain bread, toasted

Low-fat mayonnaise and baby arugula, for assembling
DIRECTIONS

1. Preheat the oven to 400° and line a rimmed baking sheet with foil. Arrange the bacon on the foil and bake for about 15 minutes, until crispy. Drain the bacon and cut in half.

2. Meanwhile, put the flour, egg mixture and cornmeal in 3 shallow bowls. Season the cornmeal generously with salt and pepper. Dip the tomato slices in the flour, then in the egg and finally in the cornmeal, pressing to help it adhere. Transfer the slices to a wax paper–lined platter.

3. In a very large skillet, heat ¼ inch of canola oil until shimmering. Add the tomatoes and cook over moderately high heat, turning once, until golden and crisp, 5 minutes. Drain the tomatoes on paper towels.

4. Lay 4 slices of toast on a work surface and lightly spread with mayonnaise. Top with the green tomatoes, bacon and arugula. Close the sandwiches, cut in half and serve.
TOTAL TIME: 5 MINUTES
SERVINGS: 1
INGREDIENTS

2 ounces of Pure Leaf™ Lemon Iced Tea

2 ounces pomegranate juice

Lemon peels, for garnish
DIRECTIONS

1. In shaker filled with ice, add all ingredients. Shake well, then strain into chilled martini glass. Garnish, if desired, with lemon peel.

SERVING SUGGESTION: Moisten rim of chilled martini glass with a lemon wedge, then coat with colored sugar.

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