Menu:

 
Ingredients
1 stick unsalted butter, room temperature
6 olive oil-packed anchovy fillets, finely chopped
2 garlic cloves, minced
3 large hard-cooked eggs, cooled and halved * 
2-3 bunches of radishes, like French Breakfast  
1 medium baguette, sliced into 1/2-inch-thick rounds and toasted
Coarse sea salt, for sprinkling
Directions

Stir together butter, anchovies, and garlic. Serve eggs, radishes, and baguette rounds with anchovy butter and a small pile of salt, for sprinkling.

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8 slices bacon and 2 tablespoons syrup (hickory or maple)

Preheat oven to 400 degrees. On a parchment or foil-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15-18 minutes. Remove from oven and brush with syrup. Bake until browned and sticky, 3-5 minutes. Transfer to a wire rack on a baking sheet and let drain. Serve warm. Fabulous with pancakes or waffles topped with the same syrup! For a really different BLT, use this bacon and mix a little syrup into your mayo!  

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One of my first adventures at the Broad Ripple Farmers Market resulted in the purchase of a 20-pound box of peaches. Let's just say, we ate a lot of peachy concoctions that week, including this delicious (and super easy) jam. While it's great on toast, it also pairs beautifully with grilled chicken, pork tenderloin or scallops
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