This recipe captures the essence of fresh summer produce like no other! If you love summertime BLT’s, you will adore this creative twist of classic BLT flavors.
This recipe was inspired by a zucchini noodle recipe in our Eckert Family Summer Cookbook but we decided to change it up a bit for this month’s cooking class. As we perfected this recipe in our test kitchen, we kept tossing more things into it like fresh herbs, homegrown garlic, bacon…. Oh my goodness! By the end of recipe, I couldn’t even wait to plate a serving, I just dug my fork into the bowl for scoop full of zucchini noodles exploding with summer freshness!
Farm grown vegetables are still in abundant supply on all of our farms which means there is no time like the present to give this recipe a try. You can even try out or spiralizer and taste this recipe for yourself by signing up for our August 2017 Lunch and Learn classes at the Belleville farm!! Click here for our cooking class schedule.
Eat well this summer, Angie
Eckert’s Zucchini Noodle Pasta with Tomatoes, Kale, Bacon and Avocado
2 cups Eckert’s cherry tomatoes
1 to 2 Tbs. extra virgin olive oil
4 to 5 medium Eckert’s Home Grown garlic cloves, unpeeled
1 to 2 Tbsp. fresh thyme leaves (removed from stem) (1 to 2 tsp. dried)
Freshly ground black pepper
4 thick-sliced bacon strips, uncooked
2 medium Eckert’s zucchini, spiralized into noodles (6 to 7-inches long) (about 3 cups lightly measured – do not pack)
3 to 4 cups very finely chopped Eckert’s kale leaves, stems removed
1 ripe peeled avocado, cubed
1 cup (3 ounces) freshly grated Parmigiano-Reggiano®
Preheat oven to 400-degrees. Line a rimmed baking pan with parchment paper.
In a medium bowl, toss tomatoes and garlic with enough olive oil to coat. Season lightly with salt and black pepper. Toss to combine. Spread tomatoes and unpeeled garlic on baking pan in a single layer.
Roast for 25 to 30 minutes or until the tomatoes collapse and their skins are slightly charred. Remove from oven. Squeeze each garlic clove to remove the soft garlic; discard peel. Set aside.
Meanwhile, place bacon in a 12-inch skillet. Cook over medium-high heat for 8 to 10 minutes or until crispy. Place bacon on paper towel-lined plate to drain. Set aside.
Leave about 1 to 2 tablespoons rendered bacon fat in the skillet. Discard remaining fat.
Using the same skillet, return to stove top over medium heat. Add zucchini noodles and kale. Sauté, tossing frequently about 1 to 2 minutes or until the zucchini is al dente.
Immediately, place zucchini/kale mixture to a 4-quart salad bowl. Add tomato/garlic mixture, crumbled bacon, cubed avocado and Parmigiano-Reggiano® cheese. Toss gently.
Makes 4 to 5 servings.