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
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Blistered Shishito Peppers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Garlic Aioli
Servings:
Units:
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!
Share this Recipe
Powered byWP Ultimate Recipe

Kholrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo

Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Kholrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Kholrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Ingredients
For Spicy Red Pepper Mayo
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees
  2. Prepare red pepper mayo by blending ingredients in blender or food processor until smooth
  3. In large mixing bowl, toss sweet potato and kohlrabi with coconut oil, salt & pepper
  4. Place sweet potato and kohlrabi onto a cookie sheet and bake for 15-20 minutes and turning once half way through
  5. Remove from oven, sprinkle frites with salt and pepper to taste and drizzle with red pepper mayo
  6. Squeeze half of lime over frites then garnish with cilantro and scallions. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

Texas Salsa with Homemade Tortilla Chips

Developed by Chef Alyssa Dole for Recipe for Success Foundation Seed-to-Plate Nutrition Education™ 

Texas Salsa with Homemade Tortilla Chips
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4-6
Servings
4-6
Texas Salsa with Homemade Tortilla Chips
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4-6
Servings
4-6
Ingredients
Servings:
Units:
Instructions
MAKE THE TORTILLA CHIPS
  1. Pre-heat oven to 400°F
  2. Cut tortillas into 8 triangles and place flat a lightly greased cookie sheet
  3. Using a pastry brush, lightly coat tortilla triangles with olive oil. Sprinkle with kosher salt and place in the oven
  4. Bake for 7-12 minutes, or until golden and crispy
  5. Remove from oven and set aside to cool
PREPARE THE SALSA
  1. In a sauté pan, gently cook the onions, squash, and corn for 5-8 minutes
  2. Remove from heat, allow to cool to room temperature, then stir in diced tomatoes and black beans
  3. Add cayenne, salt and pepper to taste.
  4. Serve with chips or sliced cucumbers as dippers. Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe