Meat Free Blt Spaghetti With Butter Lettuce Leek And Tomato Recipes

CREAMY BLT PASTA (RACHAEL RAY)

Steps:

• Bring a large pot of water to a boil for the pasta. Once at a full rolling boil, salt water and cook pasta to al dente.
• In medium sized saute pan, fry the bacon until almost crisp.
• Drain and set aside.
• In the remaining bacon drippings, add leeks and garlic and season with pepper. Stir a few minutes to soften then add tomato paste and stir a minute more; add wine and reduce by half. Add tomatoes and heat through.
• Stir in the cheese, reduce heat to low and cook until melted.
• Reserve about 1/2 cup starchy cooking liquid just before draining pasta, then drain, return to the pot and add sauce to the pasta.
• Add the bacon in and toss, using starchy water to combine. Adjust the seasoning of pasta to taste, serve in shallow bowls topped with Parmesan cheese if desired.

BLT PASTA

Steps:

• Warm olive oil in a 12-inch skillet over medium-low heat. When the oil is warm, add salt, pepper, garlic, basil and oregano; cook 1 minute, stirring.
• Add tomatoes, red onion and bacon pieces; cook about 1 1/2 minutes.
• Add pasta and toss all together.
• Garnish with lettuce leaves if you wish. Otherwise, just enjoy!

THREE MEAT PASTA

Steps:

• Preheat oven to 350 degrees F.
• In a large pot, boil salted water for angel hair pasta. When cooked, drain and set aside.
• In a large bowl mix together the chicken, sausage, ham, onions, cheddar cheese and cottage cheese.
• In a separate small pot, dissolve bouillon cubes with hot water and pour over the meat and pasta.
• Pour mixture into a 9 by 12 by 2-inch greased baking dish and top with the parmesan cheese. Bake for 30 to 35 minutes or until the bubbling around the edges.

BLT: BEEF, LEEK AND TOMATO SALAD - WITH BACON DRESSING - AN EXTRA "B"!

Steps:

• Heat a grill pan or grill to medium-high heat.
• Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
• Place the steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing.
• While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
• Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel.
• Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and peppe, to taste.
• Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil.
• On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top.