If you are tired of BLT's, try this with the summer tomatoes.

Bacon, Lettuce, and Cherry Tomato Salad with Aioli Dressing

5 oz apple wood-smoked bacon (about 6 slices)

12 cups torn romaine lettuce

8 oz cherry tomatoes, halved

1 garlic glove, pressed

3 TBL mayonnaise

1 ½ TBL white wine vinegar

Cook bacon in large skillet over medium heat until crisp;  transfer to paper towels.  Crumble bacon coarsely.  Pour off all but 1 TBL dripping from skillet;  reserve skillet

Place lettuce and tomatoes in a large serving bowl.  Heat bacon dripping in skillet over medium heat.  Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds.  Season dressing to taste with salt and pepper.  Pour over lettuce and tomatoes and toss to coat.

You can try this recipe with our lunch special the week of June 28th through July 2nd.

Root Beer Baked Beans

4 slices apple wood-smoked bacon, cut crosswise into 1inch pieces

3 ½ cups chopped onions

2 garlic cloves, minced

4 - 15 oz cans cannelloni (white kidney beans), rinsed, drained

1 ½ cups root beer

3 TBL apple cider vinegar

3 TBL mild flavored (light) molasses

2 TBL tomato paste

2 TBL Dijon mustard

1 ½ tsp chili powder

1 tsp coarse kosher salt

1 tsp freshly ground black pepper

Preheat oven to 400°F.  Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally.  Using slotted spoon, transfer bacon to paper towels.  Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes.  Add garlic; stir 1 minute.  Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, salt and pepper; mix.  Stir in bacon; bring to boil.  Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.