Blistered Shishito Peppers with Herb Dipping Sauce

Fresh, tender peppers get charred to crispy perfection then dunked in a bright herb sauce! Blistered Shishito Peppers with Herb Dipping Sauce are a stunning snack that takes less than 10 minutes to prepare!

Shishito peppers. \Shi-shēt-tō\ 1. a sweet, East Asian variety of the species Capsicum annuum. [wiki] 2. Relative of Spain’s padrón peppers 3. The seems-fancy but really oh-so-easy appetizer or snack your next party or weeknight meal needs!

Blistered Shishito Peppers with Herb Dipping Sauce | AreYouKitchenMe.com

I’ve had shishito peppers a few times at restaurants but it wasn’t until recently that I stumbled across them at the farmers market. One of the many benefits of shopping locally and supporting small farmers is finding hidden gems like these! Since finding them a few weeks ago, I’ve bought a quart every week and eaten them the exact same way. I also did a little research and discovered that Trader Joe’s and some other grocery stores sell them in their produce section. Shishitos for all!

Blistered Shishito Peppers with Herb Dipping Sauce | AreYouKitchenMe.com

When asked, the farmer who grows them told us that about 1 in every 12 peppers should be spicy. Not like jalepeño, light you up, ruin your meal spicy but more like a mellow burn. BUT. I wouldn’t know, since of the hundred of these I’ve eaten, not a single one has been spicy. *shrugs*

Blistered Shishito Peppers with Herb Dipping Sauce | AreYouKitchenMe.com

If you were to find your mouth a little firey from a spicy pepper, don’t fear! The herb dipping sauce will cool you right down. But trust me, even if your mouth isn’t on fuego, you’ll still want to drink this stuff. I’ve been making a batch of this every week and am mildly obsessed with dipping all my veggies in it. It’s basically homemade Ranch.

Blistered Shishito Peppers with Herb Dipping Sauce | AreYouKitchenMe.com

When you serve shishito peppers at your next game night, your guests will think you’re a fancy-pants, world-class, well-traveled chef. You don’t have to tell them it took 10 minutes and was the easiest thing you cooked all week. Your secret’s safe with me.

Blistered Shishito Peppers with Herb Dipping Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 2-4 servings

Fresh, tender peppers get charred to crispy perfection then dunked in a bright herb sauce! Blistered Shishito Peppers with Herb Dipping Sauce are a stunning snack or appetizer that take less than 10 minutes to prepare!

Ingredients

  • 1 quart (8oz.) shishito peppers
  • 1 Tbs. avocado oil, or vegetable oil (optional)
  • Sea salt
  • Herb Dipping Sauce
  • 1/3 cup plain non-dairy yogurt
  • 2 tbs. mayo
  • ½ lemon, zest + juice
  • ¼ cup dill, finely minced
  • 2 tbs. parsley, finely minced
  • 1 green onion, finely minced
  • 1 tsp. salt
  • Pinch pepper

Instructions

  1. Make the sauce by combining all ingredients in a bowl. Refrigerate until ready to use.
  2. Place a large cast iron skillet over high heat and add oil, if using. Once the oil is hot (a drop of water should shizzle), toss in the peppers. Leave them undisturbed for 4 minutes.
  3. After 4 minutes, use tongs to check that the peppers are charred on one side. Once they are, flip and cook another 3-4 minutes. Remove to a plate and enjoy immediately with dipping sauce.
http://www.areyoukitchenme.com/blistered-shishito-peppers-herb-dipping-sauce/

Blistered Shishito Peppers with Herb Dipping Sauce | AreYouKitchenMe.com

What I Ate Wednesday

What I Ate Wednesday just isn’t the same if you weren’t celebrating Taco Tuesday. This full day of eats doesn’t disappoint!

Happy Wednesday! First, I want to take a second and say THANK YOU to everyone who responded to, reached about, or otherwise reacted to my Friday Feels post last week. The love I received was amazing but even better was hearing that you were able to connect and relate. There’s comfort in knowing other people are going through parallel struggles and that there is a space for open and healing conversation. To that end, I want to give you a quick life update…

As I shared, I had a pretty major anxiety backslide a few weeks ago that left my brain simultaneously spinning out of control and completely numb. During my time of crisis, my body’s natural instincts took over to guide me through the chaos of simply getting through the day. I ate intuitively, gave my body exactly what it needed, and didn’t stress about food. I’m constantly amazed at the human body’s ability to tell you exactly what it needs…

Now that I’m on the upswing and feeling much more mentally stable, I noticed some disordered thoughts creeping back in… “Is that tummy fat on my midsection?” “Should I be making up for the week of eating whatever I want?” Let’s get two things straight right now: 1.) It is entirely possible (and very likely) that my body did not actually change in any way in the course of one week. 2.) If it did,  IT DOES NOT MATTER. I was in crisis and my body was simply doing what it needed to do to keep me functioning and alive. Plus, a little tummy fat never killed anyone. (No really, I promise.)

I’m proud that I’m able to call out these disordered thoughts but it’s clear I still have some work to do in my recovery. Every day is a step

Now shall we get on to what really matter??! This is What I ATE Wednesday after all!

Per usual, split a banana with bae on the way to the gym.

What I Ate Wednesday | AreYouKitchenMe.com

I took a quick hiatus from the smoothie game last week, but I’m straight back at it this week with my fav Chocolate Cherry Beet Smoothie.

What I Ate Wednesday | AreYouKitchenMe.com

John prides himself on picking out the largest watermelon in the store every week, even though we are only two little people. I’ve been eating so much, I think I see some green stripes poking through my skin…

What I Ate Wednesday | AreYouKitchenMe.com

Lunch was the same salad I’ve been eating forever but FINALLY shared with you this week. Seriously, you MUST make this Beet Green & Quinoa Salad. I’m addicted. (Added some  Manitoba Harvest hemp hearts for some extra protein and fat!)

What I Ate Wednesday | AreYouKitchenMe.com

You know when you were a kid and you bit into a peach and the juice ran down your chin and it was the best feeling in the world? Yeah, I channeled that while standing at my desk in the afternoon today…. I probably looked that that crazy coworker. Not mad.

What I Ate Wednesday | AreYouKitchenMe.com

Tacos. Need I say more? Ok, ok I will… I met friends for tacos and margs at Local Cantina (fav tacos in town!). I can’t get enough of the Migas taco (hold the dairy). 10/10.

Some more watermelon, a little R&R, and suddenly we’re halfway to Friday…

Beet Green & Quinoa Salad

From root to leaf, this salad can’t be BEET! Eliminate waste and use the whole vegetable in this Beet Green & Quinoa Salad.

I have been holding out on you. I do this thing where I become obsessed with a recipe, eat it nonstop (ahem, like my fav smoothie– which ironically also contains beets…), and then forget to share the recipe. My bad. But I’m finally getting around to it!

Beet Green & Quinoa Salad | AreYouKitchenMe.com

Before I share more about this recipe, I have to give credit where it is definitely due. A few months ago, John and I went to an all-vegan participatory dinner at The Kitchen. This place is seriously the coolest. You show up, strap on an apron, get your inner chef on, and then feast family-style at a single long table. SO fun! The dinner we went to was their Vegan Spring Dinner and I was like a kid in a (vegan) candy store! We helped prepare a version of this beet salad and I have been hooked ever since.

Beet Green & Quinoa Salad | AreYouKitchenMe.com

Ok now let’s talk greens. Beet greens. Most people, myself included, either cook these down for hours or toss them in the trash (never again!)… I had NO idea how good they were eaten in their raw form. The leaves are tough and hardy like kale, which means they stand up to the heavy dressing. It also makes this salad great for meal prepping. The leaves won’t get all wilty and limp by Wednesday.

Beet Green & Quinoa Salad | AreYouKitchenMe.com

Waste is one of my biggest pet peeves in the kitchen. We eliminated all paper products and no longer buy plastic baggies or wraps but I still feel like some weeks, the trashcan is bursting at the seams. I love that this recipe uses all parts of the plant. Like a vegan nose-to-tail. I’ve even saved the stalks, thinly sliced them, and added them to stir fries or soup.

I’ve thought about doing a post of all of my favorite ways to eliminate waste in the kitchen. Would you all be interested? Leave a comment and let me know!

Beet Green & Quinoa Salad | AreYouKitchenMe.com

Now about this salad… It has quickly risen in the ranks to become my go-to favorite lunch. And dinner. And snack… I also am now required to bring it to every family and friend event because everyone goes nuts over it. Even people who don’t love beets dig it! It’s quick to prep and easy to transport so naturally, I make it every week.

Bright and healthy yet hardy and filling, I see no reason to hop off this Beet Green and Quinoa Salad lunch train any time soon….

Beet Green & Quinoa Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4 servings

From root to leaf, this salad can’t be BEET! Eliminate waste and use the whole vegetable in this Beet Green and Quinoa Salad.

Ingredients

  • 1 bunch beets with greens
  • ½ cup uncooked quinoa, rinsed
  • 1 cup water or broth
  • 1 cup chickpeas
  • ¼ cup chopped walnuts (or sunflower seeds)
  • 3 green onions, thingy sliced
  • Lemon Tahini Dressing:
  • ¼ cup tahini
  • ¼ cup lemon juice
  • ¼ cup water
  • 1 cloves garlic, grated or finely minced
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. maple syrup or agave (optional- I usually skip it)

Instructions

  1. Preheat oven to 400°F.
  2. Prepare beets: Separate beets from greens, scrub beets, wash greens, and dry everything well.
  3. Wrap each beet in a small piece of foil with a drizzle of olive oil (optional) and plenty of salt and pepper. Bake for 45 minutes until fork tender.
  4. Meanwhile, cook the quinoa by combining with one cup salt water or broth, bringing to a boil, and simmering for 15 minutes. Drain and set aside to cool.
  5. Make the dressing by combining ingredients in a jar and shaking until combined.
  6. Remove the stems from the greens and chop into bite-sized pieces. Toss all salad ingredients in a bowl with dressing. Garnish with extra green onions and a squeeze of lemon.
http://www.areyoukitchenme.com/beet-green-quinoa-salad/

Beet Green & Quinoa Salad | AreYouKitchenMe.com

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