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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These Smoky-Sweet Stuffed Grilled Peaches are the Best BBQ Dessert

grilled peaches

Here’s how to win at every summer barbeque: whip up these grilled peaches stuffed with granola and served alongside vanilla ice cream – in less than fifteen minutes. Hello sweet, smoky, and delicious goodness.

How to Elevate Peaches: Grill Them!

Peaches are nutritious summer treats. These fuzzy fruits are good sources of a variety of vitamins and minerals including vitamins A, E, C, and K, iron, potassium, magnesium, phosphorus, zinc, and copper. Peaches also contain ample antioxidants such as lutein, zeaxanthin, and beta-cryptoxanthin. These plant compounds are known to reduce free radical damage and lower inflammation.

While delightful raw and bursting with juice, peaches are also amazing grilled. The sugars in peach naturally caramelize on a hot grill, which makes the fruit even more fragrant and delicious.

When selecting the perfect peaches to grill, look for firmer fruits. Too soft of fruits can result in mushy grilled peaches, and can oftentimes stick to the grill.

The recipe for these grilled peaches couldn’t be easier. Simply cut peaches in half and twist gently to separate. Remove the pit of the peach, lightly drizzle with coconut oil, and sprinkle with cinnamon. Grill peaches on a clean grill over direct grill heat for five to eight minutes, or until peach flesh caramelizes and grill marks appear.

To make sure the remainder of the peach softens and warms, move the peach to indirect heat and cook for five minutes more. Serve peaches straight from the grill with homemade granola, coconut flakes, and a scoop of ice cream.

Granola provides a sweet and salty crunch and is a delicious balance to the warm and fragrant fruit. If you don’t have any batches of homemade granola lying around, pick up a grocery store version with minimal added sugar and ingredients.

This grilled peach recipe is summer simplicity is at its finest.

grilled peaches

Related On Organic Authority
How to Get the Nutritional Benefits of Peaches (Grill Them Up!)
How to Make Grilled Fruit: Peaches, Plums, and Pears, Oh My!
Maple Roasted Peaches and Cream Vegan Summer 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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Grilled Asparagus Recipe with Lemon White Wine Fettuccine – Organic Authority

Grilled Asparagus Recipe with Lemon White Wine Fettuccine

Lighten up your pasta cravings with this healthy grilled asparagus recipe with white wine fettuccine.

With warmer weather upon us, it’s time to incorporate more fresh, vibrant veggies and fruits into our diets. Asparagus has many health benefits and is full of necessary nutrients such as fiber, folate, Vitamins K and B1, and copper, among others. Asparagus is also a clean veggie which means it’s not heavily sprayed with pesticides so you don’t have to buy it organic.

The lemons in this dish add a citrusy touch which helps to neutralize the bitterness of asparagus and add more flavor. With a sauce composed of white wine, garlic, and sauteed shallots, this healthy dish will leave you feeling energized and ready to tackle anything. Plus this dish is vegan and gluten-free friendly!

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Grilled Asparagus with Lemon White Wine Fettuccine Recipe

Grilled Asparagus with Lemon White Wine Fettuccine Recipe



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Grilled Asparagus with Lemon White Wine Fettuccine Recipe

Ingredients

4 servings
598
  • 1 lb fettuccine noodles (gluten-free if desired)
  • 1 bunch asparagus
  • 3 garlic cloves, minced
  • 2 lemons, 1 halved and 1 sliced into thin rounds
  • 2 shallots, minced
  • ½ cup white wine
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Olive oil

Instructions

  1. Bring a large pot of salted water to boil. Add noodles and cook according to package directions. Drain and set aside.
  2. Meanwhile, heat a grill or grill pan lightly brushed with olive oil over medium-high heat. Chop the bottom ¼ inch off the ends of the asparagus and compost. Drizzle the spears with olive oil. Squeeze half a lemon over them and then add to the grill. Grill for 4-6 minutes until fork tender. Remove from heat and set aside.
  3. Heat a saucepan over medium-low heat. Add 1 tablespoon olive oil and minced shallots. Saute for 2 minutes. Add garlic and sautee for 2 more minutes. Add white wine, sea salt, and pepper and raise heat to medium until bubbles appear. Simmer for 10 minutes. Add juice from half a lemon. Remove from heat.
  4. Add the noodles to the sauce and toss. Add a couple of tablespoons of olive oil if the pasta seems too dry.  Top each plate of pasta with grilled asparagus, and lemon slices. Garnish with nutritional yeast if desired. Enjoy!

Nutrition information

Calories per serving: 598
Fat per serving: 16.2g
Saturated fat per serving: 2g
Carbs per serving: 90.6g
Protein per serving: 16.4g
Fiber per serving: 6.6g
Sugar per serving: 6.6g
Sodium per serving: 238mg
Cholesterol per serving: 0mg

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 Fresh and Healthy Lemon White Wine Fettuccine with Asparagus Recipe

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Related on Organic Authority

Asparagus Roundup! 3 Recipes for Spring’s Tastiest Spears
Spring’s Perfect Pasta with Peas, Radishes & Lemon Cream
4 Tasty Asparagus Recipes for a Springtime Meatless Monday Meal

All Images via Karissa Bowers

The post Grilled Asparagus Recipe with Lemon White Wine Fettuccine appeared first on Organic Authority.

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Grilled Chicken with Olive Tapenade Recipe – Deliciously Organic

Grilled Chicken with Olive Tapenade

When it comes to eating healthy, we often make things too complicated. We feel like everything needs to look like it does on Instagram, or we focus on all of the foods we wish we could eat, instead of the foods we actually can enjoy eating.

I completely understand the temptation, especially if you’ve just found out you have to avoid dairy and gluten, or are in dire straits and wanting to change your diet so you can feel better, but I want to encourage you to take a step back and try and simplify. Eating healthy really doesn’t have to be super complicated!

Today, I’ve got some tips that I share with my Nutritional Therapy clients to make the change go as smooth as possible.

  1. Focus on what you can eat instead of what you have to avoid. This mindset makes it easier and much more enjoyable as you’re taking steps to change things up.
  2. Focus on the major food groups – protein, carbs and fats – and make sure you get enough of each. In general, it’s a good idea to get 40% carbs, 30% protein and 30% fat. You might find you need a bit more or less of certain foods, so make sure to listen to your body and do what’s best for you.
  3. A good way to get going is to purchase meats, vegetables and healthy fats. For most of our meals, I pull out a piece of meat and vegetables, cook them in some butter, season with Celtic sea salt and I’ve got an entire meal that is satisfying and nutritious!
  4. Make soups and stews the backbone of your diet. I make one pot a week and then we reheat when needed for lunches, a quick dinner or even breakfast.
  5. Get an insulated thermos so you can reheat soups, stews, and leftovers and take them with you to work, if you’re out running errands, if you’re traveling, etc.
  6. Have a couple smoothie recipes that you enjoy, and always have those ingredients on hand for an easy meal.
  7. Grab some Farmhouse Culture sauerkraut and eat a few tablespoons each day to get in a few million probiotics in your diet. Easy, right?!

If you’re looking for more daily inspiration, I encourage you to come join me over on Instagram. By the way, you don’t have to have an account on Instagram to see my posts, just bookmark this page and check out my daily tips!

Grilled Chicken with Olive Tapenade

Here is a new, easy chicken recipe for you! The chicken can either be grilled or cooked on the stove top in a grill pan and then it’s topped with an olive tapenade. The tapenade takes just minutes to put together and you can store the leftovers in the fridge to use later in the week over vegetables or other grilled meats.

What are your favorite healthy recipes you like to cook during the week? I’d love it if you linked to them in the comment section so we can all bookmark them!

Grilled Chicken with Olive Tapenade (and Healthy Eating Tips)

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

    For the Chicken:

  • 4 organic boneless, skinless chicken breasts
  • Celtic sea salt and freshly ground black pepper
  • For the Tapenade:

  • 1 cup green olives
  • 2 shallots, peeled
  • 1 clove garlic
  • 1/2 cup flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1/2 cup extra-virgin olive oil

Instructions

  1. Heat the grill to medium and season chicken breasts with sea salt and pepper. Grill until cooked though.
  2. Meanwhile, put the green olives, shallots, garlic, parsley, lemon juice and zest in the bowl of a food processor and pulse until all ingredients are diced. Pour olive mixture into a small bowl and stir in olive oil. Season to taste with sea salt if preferred.
  3. Place the grilled chicken on a platter and top with tapenade. Serve.

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