Ingredients

12 slices of thick-cut bacon
8 slices of whole wheat bread
Mayonnaise for spreading
2 large tomatoes, thickly sliced
8 leaves of iceberg lettuce or 2 cups mixed greens
Salt and freshly ground black pepper

Directions

1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper. Slice the bacon slices in half and arrange on the parchment paper. Bake in the oven for 15-20 minutes until the bacon is crispy and brown.
3. Transfer the cooked bacon to a plate lined with paper towels.
4. Meanwhile, toast the bread in a toaster oven, under the broiler, or alongside the bacon in the oven.
5. On a clean work surface, arrange the toasted pieces of bread. Spread each one with a generous slather of mayonnaise.
6. To build the sandwich, top four pieces of bread with bacon, making sure to cover each slice of bread with bacon. Next, cover the bacon with the tomatoes, and the tomatoes with the lettuce or mixed greens.
7. Season everything with salt and freshly ground pepper.
8. Cover the greens with the bread that has mayonnaise on it. Slice in half and enjoy!

Makes 4 sandwiches.

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Ingredients

1 corn tortilla, cut into thin strips
2 teaspoons olive oil
Coarse salt
1/4 small yellow onion, diced small
1 garlic clove, minced
1/2 to 1 teaspoon chipotles in adobo, chopped
1-3/4 cups low-sodium chicken broth
3/4 cup fresh or frozen corn
4 ounces medium shrimp, peeled and deveined
Diced avocado, fresh cilantro, and lime, for serving (optional)

Directions

1. Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds.
2. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.

Serves 1.

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Ingredients

2 ounces whiskey
3/4 ounce fresh-squeezed Meyer lemon juice
3/4 ounce egg white
1 generous teaspoon of honey
Lemon twist, optional for garnish

Directions

1. Combine all of the ingredients, except the lemon twist, in a cocktail shaker. Close and dry-shake (with no ice), vigorously for at least 15 seconds.
2. Open the shaker, fill with ice, and shake again for at least another 30 seconds.
3. Strain into a chilled champagne flute, garnish with a lemon twist, and enjoy!

Makes 1 drink.

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