Blistered Shishito Peppers

Recipe adapted from Nyssa’s Kitchen for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools

Blistered Shishito Peppers
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Blistered Shishito Peppers
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Ingredients
Garlic Aioli
Servings:
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Instructions
  1. First make the aioli. In a small bowl whisk together the mayonnaise, lemon juice, garlic, paprika and salt. Taste and add more salt or lemon juice if desired. Set aside.
  2. In a large cast iron or non stick skillet big enough for peppers to sit in a single layer heat avocado oil over medium high heat, until oil is shimmering and very hot.
  3. Add peppers and let sit for about 30 seconds so they have a chance to char and blister before tossing. Cook, tossing every 30 seconds or so until peppers are charred all over and have softened slightly.
  4. Peppers will be done once charred on all sides, and has started to soften, but is still bright green and holding it’s shape. For the best texture and flavor you don’t actually want them to cook all the way.
  5. Serve warm, topped with generous pinch of flaky sea salt, alongside the garlicky aioli dipping sauce. Enjoy!
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Sautéed Kale with Garlic and Lemon

Sautéed Kale with Garlic and Lemon
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Servings
4
Servings
4
Sautéed Kale with Garlic and Lemon
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Heat oil in a large sauté pan over medium
  2. Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute
  3. Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens
  4. Cook, stirring occasionally, until tender-crisp, 5 to 10 minutes
  5. Stir in lemon juice and crushed red pepper. Sprinkle with salt and pepper.
  6. Stir in additional crushed pepper, if desired.
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Ratatouille

Ratatouille
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Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Ratatouille
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Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Units:
Instructions
The Vegetables
  1. Prepare your mise en place.
  2. Cut the ends off each zucchini and cut them in half lengthways. Then, cut them into strips and then into 1” chunks.
  3. Peel the eggplant, and then cut it the same way as you did the zucchini.
  4. Cut the ends off the pepper and remove the seeds. Cut into thin strips.
  5. Cut the tomatoes in half, remove seeds, and cut into quarters.
  6. Peel and smash the garlic.
  7. Peel the onions and chop them finely.
The Ratatouille
  1. Turn burner onto low.
  2. Measure and add the oil to a large saucepan; allow oil to heat up.
  3. Add onions into the large saucepan. Cook them over low heat for about 10 minutes, until the onions are soft and lightly browned.
  4. Measure and add the tomato paste to the onions, stir together.
  5. Measure and add the vegetables, garlic, seasoning, herbs (except basil), salt and pepper to the onions in the pan. Stir everything well.
  6. Turn heat up to medium. Cook the ratatouille (stirring occasionally) on medium heat for about 3 minutes. Then turn down the heat, so that it is bubbling gently.
  7. Put a lid onto the pan. Lift the lid and stir it every now and then. Cook the ratatouille for 20 minutes, then remove the lid and cook it for 5 minutes
  8. Remove from heat and stir in the basil.
  9. Serve into shallow bowls and garnish with basil. Enjoy!
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