Kathys Organic Kitchen and Garden: September 2018

The weekends on the east coast have been filled with rain this summer. The family has started to wonder if it will carry over into the winter and result in a lot of snow, but I hope not.

We've been walking a lot around Peace Valley Park. The lake is a six-mile trail and with the finished pathways, you can even bike the whole lake if you can't afford the time to walk the six miles.

A park is a great place to picnic and on one of the rainy afternoon's we managed to find some sun and enjoy a quick, delicious picnic in the park.

I picked the basil and tomatoes from my garden and gathered the peaches and onion from my favorite organic farms. This recipe is flavorful and went with the sandwich beautifully.

PEACH TOMATO BASIL SALAD:

2.......................heirloom tomatoes

2.......................fresh ripe peaches

1/4....................red onion

1/4 cup.............fresh basil

2 tbls................olive oil

1 tbls................balsamic vinegar

sprinkle............pepper

crumble............honey goat cheese

Thinly slice tomatoes, peaches, red onion
Toss together with basil, olive oil, and vinegar
Crumble and toss honey goat cheese into salad.
Serve on a plate with the open faced sandwich and your favorite drink!

SPICY CHICKEN AVOCADO SANDWICH:

1 package......................organic chicken (boneless chicken tenders is the easiest)

1....................................avocado

1/4 cup..........................mayonnaise

1 tsp..............................hot sauce (or to taste)

Cook the chicken and shred or slice for sandwiches.
Mash and combine: mayonnaise, hot sauce, and 1/4 avocado into a creamy sauce.
Cover one side of sandwich with sauce.
Place chicken and sliced avocado on another half.
Serve open-faced and allow your guests to fold and slice how they prefer.

This recipe is great served cold, consider making the chicken the night before. Great for quick dinners or snacks when you're on the run. Point friendly for weight watchers too!