Grilled Shishito Peppers Recipe – Organic Authority

shishito peppers recipe

This barely spicy grilled shishito peppers recipe will brighten up your menu all summer long. These peppers are healthy, easy to eat, and VERY easy to make. All you need is lemon, salt, and a heat source.

These peppers work best on a hot grill but can also use a very hot frying pan with a bit of oil. Shishito peppers are native to Japan and are prized for their mild flavor. Unlike other sweet pepper varieties like bells, shishito peppers are small and delicate. They resemble a jalapeño pepper in size but are much lighter in color and have an almost shriveled appearance. Because the actual walls of the body are so thin, shishitos are very light. It’s best to cook them whole with the stems on and instruct your guests to each pepper in two bites, seeds and all, right down to the stem. Make sure you have bamboo skewers on hand and that you have pre-soaked them.

You can often find organic shishito peppers at farmers markets and at Japanese markets. They are delicious charred on their own or dipped in a citrusy soy sauce called ponzu (which you can find in most health food stores or a Japanese market).

shishito peppers recipe

Grilled Shishito Peppers Recipe

Serves 6 as an appetizer

Ingredients


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Grilled Shishito Peppers Recipe



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Ingredients

  • 1 lb. shishito peppers (about 20 peppers)
  • 1 lemon, sliced
  • 1 tablespoon flaky sea salt
  • 5 bamboo skewers
  • 1/4 cup ponzu sauce (optional)

Instructions

  1. Soak the bamboo skewers in water for at least 30 minutes.
  2. Heat a charcoal or gas grill.
  3. Pierce each pepper through the center with the skewer so that 5-6 peppers stack on each skewer.
  4. Grill for 2-3 minutes on each side until charred.
  5. Squeeze lemon on top and add a pinch of salt. Serve with ponzu sauce.
  6. Alternate method if you don’t have a grill: Heat 1 tablespoon of olive oil in a large nonstick skillet over high heat.
  7. Add the peppers in a single layer to the skillet and fry for about 3 minutes, then stir so the peppers char on all sides.
  8. Cook for a total of 8-10 minutes, remove from pan, squeeze lemon juice on top and add a hearty pinch of salt.
  9. Repeat until all peppers are cooked.

Related on Organic Authority 

Grilled Carrots with Honey and Dill
Vegetarian Tacos with Peppers
Creamy White Bean Stuffed Bell Peppers 

Photos by Ally-Jane

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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7 Ways to Enjoy Fresh Summer Tomatoes (#3 May Surprise You!)

heirloom tomatoes
iStock/tvirbickis

Is there anything more deliciously evocative of summer than the rich flavor of heirloom tomatoes? When those first summer tomatoes come into the farmer’s market (or, if you’re lucky, right off the garden vine), it can be tough to think of any way you’d enjoy them more than sliced with a pinch of salt and a drizzle of olive oil.

But as summer marches on, it’s fun to get a bit more creative with your summer tomatoes. Here are seven of our favorite recipes to inspire you!

Gazpacho recipe
iStock/OksanaKiian

1. Simple Summer Gazpacho

This cold Spanish soup is a great way to feature summer staples: not just summer tomatoes but cucumber and red bell pepper. The chilled soup is thickened, not with bread, as in traditional recipes, but rather with hemp seeds, lending texture and depth of flavor but keeping this gazpacho gluten-free.

Heirloom Tomato o Toast
Image: Karissa Bowers

2. Heirloom Tomato Toast

Put avocado toast on hold for the summer, and pave the way for fresh heirloom tomatoes instead. This tomato toast is even simpler than bruschetta, featuring just summer tomatoes, olive oil, salt, pepper, and basil.

iStock/barol16

3. Tomato and Strawberry Salad

This salad pairs two summer ingredients you don’t see together all too often, but while strawberries and tomatoes may be rare bedfellows, both pair wonderfully with basil – and, as you’ll see, with one another.

Balsamic vinegar and a touch of baby arugula really send this salad over the top. Pick multicolored tomatoes and a mix of red and yellow strawberries for the most striking salad.

cherry tomato pizza
iStock/LauriPatterson

4. Grilled Pizza with Cherry Tomatoes

No need to heat up the house for this pizza; just fire up the grill and soon you’ll be ready to devour this delicious combo of charred dough, cheese, and fresh tomatoes.

Heirloom Tomato Pie Recipe
Photo by Oliver Parini, reprinted with permission from “The Connecticut Farm Table Cookbook”, The Countryman Press 2015

5. Heirloom Tomato Pie

This savory pie features a super simple combination of fresh tomatoes, fontina, mayonnaise, and basil. It’s the perfect way to use up extra tomatoes from your garden in a delicious vegetarian main.

Baked Eggs in Tomatoes
Image: Baked Tomatoes via Shutterstock

6. Baked Eggs in Tomatoes with Pesto

Picture this: a rich, summery tomato filled with an oozy, perfectly cooked egg. Add some homemade arugula pesto, and you’re ready to enjoy this dairy-free dish. Consider serving these tomatoes alongside grilled steak or vegetables, or simply on their own with lots of bread for mopping up all of the delicious juices.

corn salad
Image: Kate Gavlick

7. Baked Wild Salmon with a Zesty Tomato, Avocado, and Corn Salad

Tomato plays a supporting role in this recipe, alongside avocado, corn, and baked wild salmon. This dish is hearty and impressive enough for your next dinner party, but it’s super easy to prepare – especially when you have delicious seasonal ingredients to work with.

Related on Organic Authority
How It’s Made: MightyVine is Bringing Fresh, Local Tomatoes to Chicago 365 Days a Year
Scientists are Making Heirloom Tomatoes Taste Like Real Tomatoes Again
New Digital Series Explores Farm-to-Table Love (and Tomatoes)

Emily Monaco
Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.



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Chocolate-Dipped Watermelon Pops: Just Make Them Already!

watermelon popsicles

Cool, refreshing, and oh so sweet, these watermelon pops are the healthiest (and cutest) treats to bring to all your summer soirées.

Bonus, these pops are customizable and so fun to make at a summer party. Sprinkles and cacao nib toppings, anyone?

Refreshing and sweet watermelon is a delicious alternative to traditional sugary treats. Instead of sugar, artificial colors, and flavorings, these pops are made with slices of juicy watermelon and minimally sweetened dark chocolate.

Along with being a picnic staple, watermelon is a healthy seasonal treat. Although most of the fruit is actually water, (hello, hydration!) watermelon also contains vitamins A and C as well as important antioxidants like lycopene. Lycopene exhibits anti-inflammatory properties and is thought to lower the risk of certain types of cancers.

Watermelon Pops Ingredients

These watermelon pops are made with two primary ingredients, plus toppings for a crunchy or sweet garnish.

I love making a watermelon pops bar with watermelon slices all ready to go, plus bowls of toppings. It’s a fun way for kids or adults to create their own delicious watermelon pops and choose the toppings or flavors they prefer.

Some party-approved toppings include chopped almonds, pistachios, or peanuts, sprinkles, coconut flakes, cacao nibs, peanut or almond butter, dark chocolate chips, goji berries, yogurt, berries, and cinnamon.

Making these watermelon pops couldn’t be easier. Simply cut a watermelon into quarter slices, cut smalls hole for the popsicle sticks, and drizzle with melted chocolate. I prefer to use dark chocolate, of at least 80 percent cacao or higher (it has serious anti-aging and antioxidant effects) or unsweetened chocolate.

Get creative with your watermelon pops and enjoy this sweet, healthy snack. Happy summer!

watermelon popsicles

Related On Organic Authority
The Health Benefits of Watermelon: More than Just a Summer Treat
How to Make Watermelon Agua Fresca: The Perfect Summer Refreshment
Cool Down With a Watermelon and Strawberry Smoothie Recipe

Photos by Kate Gavlick

 

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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Being a Vegetarian During BBQ Season – Nutrilicious

It’s that time of year! Barbecue Season!

Barbecue season is upon us!  Can you be vegetarian and still enjoy all the joys that barbecuing in the great outdoors bring? Absolutely!

 

While you know the ins and outs of cooking vegetarian foods like preparing tofu stir fries and pasta with beans but the barbecue has always been a bit of a mystery. Though we traditionally think about the barbecue for burgers, steaks, chicken and fish, there are lots of options for those who choose a vegetarian or plant-based diet.  Yes, you can always buy prepared veggie burgers or hot dogs. The food companies that make these burgers and dogs have been finding ways to make these products more and more appetizing, gaining acceptance from some meat eaters and fueling the growth of the global meat alternatives market. However, they are highly processed, contain many unfamiliar ingredients and are usually loaded with salt. I will admit though, I do keep a package of frozen veggie dogs in the freezer over the summer for when we get invited to a barbecue and I don’t have much time (or feel like) preparing something from scratch. Once in a while is okay.

Are you worried you won’t be included in any backyard bashes because your friends and family don’t know what to feed your vegetarian daughter? Worried she will be stuck eating just the salad? Well, fret no more. There are loads of options for us vegetarians.

Beyond just grilled vegetables, the natural, easy-to-prepare option is barbecue tofu or tempeh.  If you have a favourite marinade, it will also work well.  For our family, some good quality prepared barbecue sauce and organic tofu usually does the trick. We simply cut the tofu into ½ inch thick blocks and marinate in the sauce for a few hours. The same can be done with tempeh, cut it into thick strips, though I have found that kids usually prefer tofu.

You can really grill more than the typical barbecue-type foods. You can use the grill as you would the oven or stove.

Here are a few options for fun, vegetarian-friendly grilling:

. Make veggie kebabs with cubes of tofu or halloumi cheese

. Grill veggies to make vegetarian quesadillas and then cook prepared quesadilla on the grill

. Prepare homemade pizza and cook on the grill

. Buy a vegetable basket or use a wok to make a stir fry on the barbecue

. Grill portobello mushrooms and use them as a stand-in for burgers

. Grill sandwiches – try using flatbreads, panini or even pita

. Make homemade veggie burgers using chickpeas, black beans or quinoa

. Cut cooked polenta into thick slabs and grill

When we are invited to barbeques, I usually ask for our meal to be cooked first, before the animal proteins hit the grill. I most often bring the vegetarian option to alleviate any stress from our host. That way I know exactly what we are going to eat and don’t worry about cross contamination. Though some people aren’t fussed, I personally don’t like to think my food has touched meat.

Summer is a great time to expand your veggie-loving barbecue skills. So turn that grill on, and start experimenting!  And don’t forget to sign up for my newsletter!

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Grillin’ Like A (Vegetarian) Boss – Nutrilicious

It’s that time of year! Barbecue Season!

Here is a copy of a blog post about barbecuing that I wrote for Eco Parent:

Barbecue season is upon us!  Can you be vegetarian and still enjoy all the joys that barbecuing in the great outdoors bring? Absolutely!

Most of us are fairly comfortable preparing vegetarian meals like tofu stir fries and pasta with beans but summertime barbequing can feel like a bit of a mystery. Though we traditionally think about the barbecue for burgers, steaks, chicken and fish, there are lots of options for those who choose a vegetarian or plant-based diet.  Sure, you can always buy prepared veggie burgers or hot dogs. There are plenty of options out there, some of them pretty darn tasty that even meat lovers won’t turn their noses up at. Unfortunately, many of them can be highly processed, full of unfamiliar ingredients, and are usually loaded with salt. However, if you find a reasonable brand, keeping a package of frozen veggie dogs on hand for those last-minute barbeque invitations, or those nights when you don’t feel like cooking from scratch, can be a great way to solve an otherwise stressful situation.

The summer barbecue isn’t just for meat anymore! In fact, there are loads of options for vegetarians, or even just those who’d like to eat meat less often.

Tofu on the grill!

Beyond just grilled vegetables, a super-quick, easy-to-prepare option is barbecue tofu or tempeh. All you need is some good quality prepared barbecue sauce and organic tofu. Simply cut the tofu into ½ inch thick blocks and marinate in the sauce for a few hours. The same can be done with tempeh!  If you want to switch things up a bit, substitute the barbeque sauce for a favourite marinade!

But don’t stop there! You can really grill more than just veggies and tofu! You can use the grill as you would the oven or stove.

Creative BBQ: veggie style!

Here are a few options for fun, vegetarian-friendly grilling:

. Make veggie kebabs with cubes of tofu or halloumi cheese

. Grill veggies to make vegetarian quesadillas and then cook prepared quesadilla on the grill

. Prepare homemade pizza and cook on the grill

. Buy a vegetable basket or use a wok to make a stir fry on the barbeque

. Grill portabello mushrooms and use them as a stand-in for burgers

. Grill sandwiches – try using flatbreads, panini or even pita

. Make homemade veggie burgers using chickpeas, black beans or quinoa

. Cut cooked polenta into thick slabs and grill

When hitting up friends’ barbeques this summer:

Sometimes it’s best to bring your own vegetarian option. A great way to do this is to offer to bring something to the barbeque! Then everyone gets the pleasure of a little extra veggie goodness!

If you are concerned with cooking your vegetarian option on a meat-covered grill when visiting friends’ houses, simply ask to have your meal grilled first. That way, you can feel more comfortable and it’ll help alleviate any stress your host might have.

Summer is a great opportunity to expand your veggie-loving barbecue skills. So get out there, turn that grill on, and start experimenting!

And don’t forget to sign up for my newsletter!

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Is your daughter always hungry? – Nutrilicious

Does this happen in your house?? You prepare a nice meal for everyone, clear the table, load the dishwasher and clean everything up only to have your daughter come back to the kitchen an hour later to make a ‘snack’ because she is hungry. I remember my mother telling me that the kitchen was ‘closed’ after she finished cleaning up from a meal.

It drives me crazy when my kids prepare something to eat after I have cleaned everything up. How many times can I tell them to make sure they eat a proper meal at supper so they aren’t hungry an hour later? Unfortunately, I have a hard time saying no when they say there are hungry. Can you say no to your kids when they tell you they are hungry?

How can they possibly be hungry when they just ate not even 2 hours before? Here are a few reasons why your daughter may be hungry after a meal:

  1. She did not eat a well balanced meal – For meals to be filling and satiating they need to contain all three macronutrients; carbohydrates, protein and fat. For example – tofu (protein) with vegetables and rice (carbohydrates) in a peanut sauce (fat).
  2. She did not eat enough – Some kids get bored and distracted while they eat and don’t eat enough to fill themselves up. Make sure phones do not come to the table during meal time.
  3. She didn’t eat real food – Real, whole foods contain nutrients that help stabilize blood sugar ensuring she feels full for a few hours. This means no chips or chocolate bars but nuts, seeds and good quality granola bars.
  4. She didn’t eat good quality plant-based protein like beans, tofu, nuts or seeds.  Veggie dogs and veggie meats are okay once in a while but they don’t always have the best ingredients. And they are usually high in salt.Some kids just need to refuel more often than others but making sure she is getting the right amount of nutrients with each meal will help support her growing body.For more information about vegetarian diets, tips and tricks sign up for my newsletter.

 

 

 

 

 

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How to Make Sangria for 4th of July: A Red, Blue, and White Wine Recipe

how to make sangria

Learn how to make sangria for the perfect summer drink. It’s easy and does the double duty of both looking amazing in a glass and tasting delicious. The concept is extremely simple: add fruit to wine and chill. There are hundreds of ways to customize your sangria but I find that simple is best. Simply add fresh blueberries, strawberries and apples to white wine with a squeeze of lemon, chill and serve with a splash of sparkling water.

The pretty combination of red strawberries, blue blueberries and white apples makes this a must-serve at your 4th of July barbecue. And the best part: it’s easy to transport if you’re not the one doing the hosting. Simply pour the wine and fruit into a large jar with a lid or use plastic 32-ounce soup containers. A bottle of wine  usually contains 25 ounces so figure 5 ounces per person.

how to make sangria

White wine sangria is best with a bright and light wine, something like chardonnay or pinot grigio. Adding a few dashes of bitters just before serving makes this wine cocktail less sweet. This sangria is best enjoyed VERY cold. So make sure you keep it in the fridge or in a cooler and have plenty of ice to serve with it. Use dainty cocktail glasses or champagne flutes to serve smaller drinks that guests can enjoy before it warms up.

Related on Organic Authority

3 Sustainable Wineries
Spicy Simmered Sangria
Sangria Popsicle Recipe

Photos by Ally-Jane

Ally Jane Grossan

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.


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17 Healthy, Unique Ways to Cook With Potatoes

Andrew Purcell; Carrie Purcell

Thanks to things like French fries and chips, potatoes have gotten a saturated, sodium-filled, not-so-healthy reputation. But the truth is, taters can actually be a nutritious addition to many meals.

I’m not just talking about sweet potatoes (which we also love, don’t get me wrong). Plain old white potatoes are a great source of carbs, vitamins and nutrients, and are filling and satisfying. And they’re super affordable—what’s not to love?

These 17 recipes show that you don’t need a deep-fryer to make potatoes delicious. You’ll find ideas for Greek-style potatoes and chicken you can make in a slow-cooker, baked eggs and potatoes that are perfect for breakfast, and a sheet-pan shrimp and potato boil that’ll make your summer a cinch.

Andrew Purcell; Carrie Purcell

2

Creamy Potato Salad With Cucumber and Avocado

There are 21 grams of protein in each serving of this velvety potato salad. Plus—lots of avocado! Get the recipe here.

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13 Delicious Ways to Celebrate the 4th of July (Including Tons of Plant-Based Options!)

13 Delicious Ways to Celebrate the 4th of July (Including Tons of Plant-Based Options!)
iStock/DisobeyArt

If you’re on the lookout for delicious dishes to serve for your 4th of July bash, look no further. From gourmet plant-based recipes to dishes that will satisfy any carnivore to the perfect cocktails and mocktails, this list has everything you need to make Independence Day a culinary success.

Meat-Based Mains and Sides

picnic people burgers
iStock/jacoblund

1. Gourmet Sliders

These gourmet sliders are a great choice to make your 4th of July barbecue special. Topped with caramelized onions, gouda, and homemade rosemary aioli, they certainly take the classic burger up a notch or two.

orzo pasta
Image: Kate Gavlick

2. Mediterranean Orzo Salad

Instead of opting for a mayo-based pasta salad, which can be heavy in the summer heat, choose the light, fresh flavors of this Mediterranean-inspired orzo salad. Fresh herbs, olives, and a touch of feta cheese add tons of flavor to this salad.

potato salad
iStock/ALLEKO

3. German Potato Salad with Salami

This German-inspired potato salad features a light vinaigrette, fresh dill, and thinly sliced salami. It’s a great side dish for whatever you’re grilling.

Plant-Based Mains and Sides

portobello peach burger
Burger image via Shutterstock

4. Portobello Mushroom Burger

Vegan guests don’t need to abstain from burgers when you opt for this plant-based portobello mushroom burger. Topped with roasted or grilled peaches, these burgers offer a great play between savory and sweet.

black bean burger recipe
Image: Kate Gavlick

5. Quinoa and Black Bean Burgers

For a second burger option with a bit more spice, these quinoa and black bean burgers are a surefire crowd pleaser, seasoned with cumin, chile, and cilantro.

grilled peach salad
Image: The Ganztery

6. Fiery Vegan Summer Salad with Beet Greens and Grilled Peaches

This plant-based salad combines peppery beet greens with sweet, caramelized grilled peaches. A bit of your favorite grain adds a touch of bulk to the salad, making it the ideal 4th of July main for vegan guests.

Image: Karissa Bowers

7. Heirloom Tomatoes on Toast

No need to go super fancy for your 4th of July bash to make it delicious. Seasonal summer heirloom tomatoes on toast make an incredible appetizer or side, and they couldn’t be simpler to prepare.

Vegan Potato Salad with Pea Purée and Mint Pesto
iStock/pohreen

8. Vegan Potato Salad with Peas and Pesto

Potato salad gets a makeover with this fresh-flavored version made with fresh peas and pesto. The combination is bright and herbaceous – ideal for a 4th of July cookout or picnic.

Seasonal Desserts

watermelon popsicles
Image: Kate Gavlick

9. Chocolate-Dipped Watermelon Pops

There’s perhaps no dessert more perfect for the 4th of July than watermelon, but why not dress it up a bit? This recipe allows you to get creative with a variety of different toppings. When sprinkled atop the dark chocolate drizzle, they’ll turns this seasonal summer fruit into a special occasion treat.

grilled peaches
Image: Kate Gavlick

10. Easy Stuffed Peaches

Peaches make a fantastic dessert option, especially if you throw them on the grill for a touch of caramelized flavor. Top them with homemade granola, and dessert is ready!

Vegan Ice Cream
Image: Karissa Bowers

11. Homemade Vegan Ice Cream

Ice cream is an essential barbecue treat, so this 4th of July, why not try your hand at making your own? This vegan ice cream, made with coconut milk and sweetened with agave, is the perfect base for a sundae bar (or delicious on its own!)

Summery Cocktails and Mocktails

Watermelon Agua Fresca Recipe
Image of watermelon mint juice via Shutterstock

12. Watermelon Agua Fresca

Brightly colored watermelon is the base for this agua fresca recipe, a summer mocktail that everyone can enjoy. (Of course, we won’t tell anyone if you jazz it up with a touch of rum!)

Fruit Spritzer Recipe
iStock/pilipphoto

13. Fresh Fruit Spritzer

This fresh fruit spritzer is the perfect 4th of July cocktail. Made with seasonal berries, club soda, and just enough vodka, it’s the ideal way to celebrate. Choose red, white, and blue berries to make this cocktail extra festive!

Related on Organic Authority
Meatless Barbecue and Unsweetened Drinks Top Mintel’s Summer Food Trend Predictions
Top 10 Grilling Safety Tips for Summer: Keep Barbecue Delicious!
9 Must-Have Summer Backyard Barbecue and Entertaining Kitchen Tools


Emily Monaco

Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.



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