Fixin' Leaks and Leeks

Pesky pepper plants are popping out peppers all over the place at the Fixin’ Leaks and Leeks headquarters. And Nate, one of the MVPs of the Fixin’ Leaks and Leeks team, is picky about his peppers, pickling them immediately so as not to miss out. He purposely plants banana peppers and pickles them—and I can’t complain. They’re amazing. Just the right amount of spiciness, tanginess, and freshness—peak perfection in a jar.

Sometimes, we eat them right out of the jar, but we also put them on pizza. Today, I’m making avocado toast and then peppering it up with Nate’s pickled banana peppers.

Avocado Toast with Pepper Pandemonium

Ingredients:

1 avocado, smashed with a bit of lemon and sea salt

1-2 pieces of toast (I love sourdough bread or any kind of seed bread)

¼ cup of chopped fresh tomatoes

6-8 banana pepper rings

Assemble the avocado, tomatoes, and pepper rings on the toast slices—and enjoy!

Results: The toast was still warm, which contrasted nicely with the fresh ingredients. The peppers add a little kick and extra crunch. Should have doubled the recipe!

Serve with:

• Lime wedge boats studded with drink umbrellas and pickled radish “oars”
• An aquarium of lemonade filled with Swedish Fish
• Buckets of fresh mushroom soup
• Wild bacon stampeding through a corral of fried potatoes
• Troughs of chili oil
• Magical winged creatures armed to the teeth with red pepper flakes, which they sprinkle
• Herds of pickled onions, running free through the fields during the strawberry moon.

Your Turn: What’s your favorite vegetable and ways to serve it?