Cast Iron Banana Peel BLT with Fridge Stem Salsa Verde

YIELD: 8 SLIDERS; 1 CUP SALSA

FOR BANANA PEEL ‘BACON’

GATHER

3 tablespoons tamari

2 teaspoons liquid smoke

2 tablespoons maple syrup

1 tablespoon olive oil

3 ripe, spotted bananas

MAKE IT

1. Add tamari, liquid smoke, maple syrup, and olive oil to a wide pan.

2. Bring mixture to a simmer and turn off heat.

3. Peel bananas, saving interior fruit for future use.

4. Trim and discard tougher stem ends. Cut peels into 1-inch-wide strips.

5. Use a spoon to gently scrape any remaining soft flesh from the inside of each peel piece.

6. Add peels to warm marinade for

20 minutes.

7. Lightly grease and preheat cast iron pan over medium flame.

8. Remove peels from marinade, shaking off excess and add to pan. Reserve extra marinade for charring romaine. 9. Turn down heat slightly. Crisp for two minutes, or until peels are golden brown and blistery, flipping every

20 seconds.

10. Peels will continue to crisp as they cool. If not crisp, return to pan for additional brief window. FOR FRIDGE STEM SALSA VERDE

GATHER

1 jalapeño

½ cup parsley or cilantro stems

1 ripe avocado

1 lime

½ teaspoon ground cumin

1 teaspoon sea salt

MAKE IT

1. Char jalapeño over gas flame.

Cool slightly and remove stem. Split in half and remove pith and seeds. Coarsely chop.

2. Finely mince herb stems. Note: If there are some leaves on the stems, it’s okay to mince them as well. ►

3. Zest and juice lime. Add zest (approximately 1 teaspoon) to herbs and add juice (approximately 1 tablespoon) to blender.

4. Add avocado, cumin, jalapeño, sea salt, 1/3 cup water to same blender and puree into thick paste. Note: Some remaining texture is okay.

5. Stir in herb stems.

FOR SERVING GATHER

1 tomato

1 head romaine

12 potato slider buns (We love Food For Life Ezekiel Sprouted buns)

MAKE IT

1. Slice tomato.

2. Trim romaine into 4-inch strips and toss in remaining marinade. Sear for 10 to 20 seconds in hot cast iron pan to wilt slightly.

3. Assemble sliders by layering Banana Peel ‘Bacon’, charred romaine, tomato slice and Fridge Stem Salsa Verde.