When I went to the store to buy my ingredients for day one of my eating experiment, I hadn’t planned out much in the way of my future cooking endeavors. One thing I did know, though, was that I would need bacon – and lots of it.

I love bacon, so while I looked through the recipes for future meals, I immediately latched on to those that included the salty, greasy goodness that I crave so often.

Tonight, I’m going to be trying for three recipes. I know my cooking opportunities will be few and far between this weekend (it’s going to be a busy one), so I’m trying to cram in a few more recipes in one night so I don’t fall too far behind.

With that in mind, I’ll be headed to the grocery store again tonight to pick up the ingredients for these recipes:

Fried sweet peppers

• Six large green and/or red sweet peppers
• Two tablespoons of flour
• One teaspoon of salt
• 1/8 teaspoon of pepper
• Three tablespoons of bacon drippings

Wash peppers; dry them thoroughly. Remove cores, seeds and fibers. Cut peppers into 1/2-inch-wide strips; cut strips in half. Combine flour and seasonings in a pie pan; coat pepper strips. Heat bacon drippings; add pepper strips; cover and cook until tender, about 10 minutes, stirring occasionally. Serve hot.

BLT and Swiss sandwiches with tomato remoulade
Remoulade:

• 1/2 cup of mayonnaise
• Two tablespoons of salsa
• One teaspoon of chopped fresh parsley
• One teaspoon of dill or sweet pickle relish
• One teaspoon of dijon mustard

Sandwiches:

• 12 slices of bacon
• Eight slices of toasted multi-grain bread
• Four large slices of lettuce
• Eight slices of tomato
• Four one-ounce slices of Swiss cheese

In medium bowl, combine all remoulade sauce ingredients; blend well. Set aside.

Cook the bacon until crisp. Drain it on paper towels; set aside.

Spread one side of each toasted slice of bread with remoulade sauce. Top four bread slices with lettuce, tomato, cheese and bacon. Cover it with the remaining toasted bread slices, sauce side down.

This recipe makes four sandwiches.

Roasted asparagus

• 1 pound of asparagus
• 1/2 cup of onion, minced
• 1/2 cup of red pepper, sliced
• 1 tablespoon of olive oil
• 1/8 teaspoon of garlic powder
• 1/2 teaspoon of dried rosemary
• 1/2 tablespoon of balsamic vinegar

In a heavy roasting pan, place asparagus, onion and red pepper.

Toss with olive oil, garlic and rosemary. Roast, uncovered, at 500 degrees for 10 minutes; drizzle with balsamic vinegar before serving.

This recipe makes four servings.