BLT Grilled Cheese (adapted from Sarah Manaresi’s Kitchen)
1 pound turkey bacon
cocktail tomatoes, sliced and slightly drained
sharp white cheddar cheese
lettuce/arugula/spinach (optional)
Klosterman organic whole wheat bread
Olive oil

Cook the turkey bacon. Heat a pan over medium-low heat and spray with olive oil. Assemble the sandwich: bread, a slice of cheese, tomatoes, turkey bacon, cheese, and bread. Place in pan and cover with lid. Flip from time to time until cheese is melted and the bread is golden brown.

Harvest Salad (adapted from Dewey’s Pizza)
Serves 3-4

3 cups of Field Greens or Spring Mix (3 green containers)
4 small figs (2 purple containers)
3 slices of turkey bacon or applewood bacon (1 red container)
2 tbsp. toasted pumpkin seeds (2 orange containers)
1/3 cup of Boursin Cheese or goat cheese (1 blue container)
freshly ground black pepper
Apple Cinder Honey Vinaigrette (optional)
Grilled chicken (optional)

If adding chicken, all you have to do is salt and pepper your chicken and cook/grill it with a hint of olive oil. Lightly toast the pumpkin seeds in a pan or in the oven. Combine all of the ingredients and toss.