Doesn’t that look DELICIOUS? You have no idea how good it was with our homegrown tomatoes! This sandwich came about as a mash-up of mine and Luke’s ideas for Sunday breakfast. I had a can of Trader Joe’s Buttermilk Biscuits (which I love) that I had planned on fixing with some eggs and such. But, we had so many tomatoes from the garden that Luke thought maybe it would be nice to have a BLT for breakfast…it was after 10:30…
So, I decided to just go for it and make a BLT on the Buttermilk Biscuits… they were AMAZING! You should definitely give this recipe a try. And talk about easy, easy, easy.
Salt to taste
Pepper to taste
Following the directions on your can of biscuits, get them baking in the oven. Cook up your bacon. Slice the tomatoes, and tear lettuce. When the biscuits and bacon are finished, serve ingredients separately at the table so everyone can make their own Breakfast BLT. Enjoy!
I wanted to share with you the lovely summer meal that Luke and I had Wednesday night. We grilled up Salmon Kabobs and made an amazing Lemon Asparagus Couscous Salad with Tomatoes. It was delicious, filling, and super healthy! I hope you will enjoy it as much as we did.
1-Box – Israeli Couscous (whole wheat pearl couscous)
1-Bundle – Thin Asparagus Spears (reserve water from boiling)
1-1/2 Cups – Tomatoes, chopped
1/4 Cup – Red Onion, finely chopped
1-1/2 – Lemons, juiced
1 Tbs. – Extra Virgin Olive Oil
2 Tbs. – Fresh Italian Parsley, chopped
Coarse Sea Salt, to taste
Fresh Cracked Pepper, to taste
Slivered Almonds, optional
Bring a large pot of water to a boil.
Rinse Asparagus. Snap bottoms off to remove tough ends (If you bend the asparagus they will snap in the appropriate place).
Place asparagus into the boiling water and cook for 3 minutes. Remove with a large slotted spoon and rinse in a colander with cold water to stop cooking.
Turn off burner and replace lid to the asparagus water. Reserve for later.
Cut asparagus into 1/2 inch pieces.
Chop Tomatoes (I used our homegrown regular sized tomatoes, but you could use grape or pearl tomatoes), Red Onion, and Italian Parsley.
Place all chopped vegetables and herbs into a large bowl.
Bring Asparagus Water back to a boil.
In a skillet, add the Olive Oil and the Couscous (my box had about 1-1/2 Cups of couscous). Toast the couscous until lightly golden.
Follow the directions on your couscous box for how much Boiling Water to use. the asparagus water will add extra flavor.
Bring couscous to a boil.
Reduce heat to a simmer, and cover couscous.
Simmer for about 10-12 minutes or until couscous has soaked up all of the water. If it sticks to the pan a little, you can add a tiny bit more of the asparagus water to loosen the couscous from the pan.
Add the couscous to the other salad ingredients in the bowl, Salt and Pepper to taste.
Serve the Salmon Kabobs hot off the grill.
The Lemon Asparagus Couscous Salad with Tomatoes can be served directly after making, at room temperature, or chilled.
We rounded out the meal with fresh sliced Avocado.
Leftover salmon can be added to the couscous salad for a delicious lunch the next day. Warm the salmon or use it cold.
Please let me know how much you enjoy this
Scrumptious Summer Supper!