This Halloween weekend, my husband, son and I traveled to southeast Pennsylvania to visit family and friends. The growing season lasts a few weeks longer and my parents have a garden, so I was much appreciative when Mom loaded us up with hot and sweet peppers, cherry and roma tomatoes, oregano and rosemary- all straight from her garden (which is organic). Also scored Mom's homemade pickles, which are my son's favorite pickles in the universe. If that weren't enough, organic gardener/cook extraordinaire, Debra Parry, gifted me her delicious hot relish.
Here's the recipe, serves 1:
Saute 1/3 small green pepper (strips) and 1/2 small onion (1/2 inch slices) in olive oil spray on medium heat until soft and mushy. Mash 1/2 small avocado with 1 tsp. mustard. Spray 2 slices whole wheat bread with olive oil spray and lightly toast. Spread avocado mixture on one slice and 1 TBSP hot relish on the other. Layer thinly sliced tomatoes (2 slices is great), 1 lettuce leaf, pickle slices, and pepper/onion mixture. Open wide and enjoy!