This weekend Pete, the girls, and I enjoyed a morning in Santa Monica. We had a delightful breakfast at a local bakery then walked a few blocks to the farmers’ market. We weaved our way through the crowded street, visiting each booth and loading our bags with fresh produce. The girls continued their habit of scouting for samples and staring at the honey sticks.
My eyes drank in the vast array of ripe and juicy tomatoes in season right now – reds, golds, and greens. I grabbed a few bright red heirloom tomatoes and a slab of organic pastured bacon so I could prepare this fantastic, indulgent dish for one. Salty-crisp bacon, large chunks of ripe tomatoes, and a mound of parsley combined for a flavorful after-market meal. It’s quick to the plate and perfect with hearty bread to sop up the juices!