Blistered Shishitos with Garlic Tamari Sauce and Yuzu Togarashi

By Chef Mario (@fat_tongue)

Ingredients:

  • 1 lbs. of Shishito peppers
  • 1 tbs. of high heat neutral flavored oil
  • Kosher salt and black pepper to taste
  • 3 cloves of garlic thinly sliced
  • 2 tbs. of olive oil
  • 1 cup of low sodium tamari sauce
  • 1 ½ tbs. of unsalted butter
  • Lime juice to taste

Optional:

  • Yuzu togarashi to taste
  • Toasted Sesame seeds to taste 

Method:

In a medium saucepan, heat the olive oil. Add the garlic and cook over low heat, stirring constantly, until golden, 3 to 5 minutes.  Remove the garlic form the oil and add the tamari sauce.

Return the garlic oil-tamari mixture to the pan and bring to a boil. Reduce the heat to low. Remove the pan from the heat and whisk in the chilled butter, 1 tablespoon at a time, until it is incorporated and the sauce is smooth. Return the pan to the heat now and then to keep the sauce hot enough to melt the butter but do not let it boil. Season generously with pepper.

Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. At the last minute, add garlic sauce to taste and toss in the pan to coat the peppers (you’ll have a leftover sauce to use on noodle, rice and even on meat dishes.) Squeeze some lime juice over the pepper and transfer to plate. Top with yuzu togarshi and toasted sesame seeds. Serve at once.

Summer Daze Green Smoothie 

Recipe from local vegan athlete Sam Sylvester

Smoothies are the perfect food for these hot days and this is one of my favorite recipes! 

Ingredients:

  • 1 1/4 cup non dairy milk
  • 1 frozen banana 
  • 1 heaping cup chopped & destined kale (can substitute any green)
  • 1 Tablespoon peanutbutter or almond butter 
  • 1 Tablespoon chia seed or ground flax seeds 
  • ~1/4 teaspoon vanilla extract 
  • 1/8 teaspoon turmeric
  • dash of cinnamon
  • dash of allspice 
  • 3-4 ice cubes 
  • Optional: squeeze of citrus or mint leaves.

 

Add all ingredients to a high powered blender and blend until smooth. 

Makes 1 smoothie.

Sam has been an athlete all her life, competing in ultimate frisbee at the collegiate level, and for the past 4 years has embraced a complete vegan diet while maintaining her active lifestyle. 
She recently completed a 100 mile bike ride for Team in Training and has more triathlons and half marathons lined up for 2017. 

Arugula, Kale & Toasted Cashew Pesto

Recipe By Chef Anna Buss

Ingredients:

  • 2 cups, tightly packed fresh kale leaves
  • 2 cups, tightly packed fresh arugula leaves
  • 1 clove of green garlic
  • ½  cup of cashews
  • 1 cup of EVOO
  • 1 tbsp champagne vinegar
  • ¾ tsp kosher salt
  • Parmigiano Reggiano

  •  

Method:

Wash greens and de-stem the kale. Bring roughly 2 quarts of salted water to a boil. Blanch kale and arugula separately for about a minute or until the leaves become a deep green. Drain leaves into a colander and run cold water over them. Press leaves to remove excess water and let drain. Meanwhile, bring a saute pan to a medium heat, add raw cashews and a pinch of salt. Occasionally, move the pan around to prevent the cashews from burning.

Toast until you start to smell a nutty aroma and the cashews have browned on either side. Remove from pan and let cool. Mix all ingredients in a blender until smooth. Cook your pasta of choice according to the instructions on the box. When pasta is ready, strain and immediately toss with a little olive oil and salt. Add pesto to coat and garnish with parmesan. Store any remaining pesto in an airtight container in the refrigerator for up to a week. If you wish to preserve a large batch of pesto, portion it into ziplock bags and freeze for up to a year.

Kale Salad with Spring Garlic and Meyer Lemon Mayo Dressing

Recipe by Chef Mario Hernandez 

Ingredients:

  • 1 bunch of Cavolo Nero (Dino Kale), leaves removed from stem and set aside. Chop the stems into ¼ inch bite size pieces and blanch them in salted water until tender and completely dried. (Completely drying the leaves and stems will allow the dressing to properly adhere to the salad)

  • ¼ cup of fried bread crumbs (we always use leftover bread for this)
  • Parmigiano Reggiano to taste
  • ¼ cup of capers, washed, completely dried and minced
  • 1 sprig of spring garlic, minced and macerated in lemon juice for 5 minutes
  • 2 heaping spoonfuls of quality mayonnaise (feel free to make your own! We have a toddler and wanted to avoid raw eggs, although we always use pastured eggs)
  • Meyer lemon juice to taste
  • Kosher salt and freshly ground black pepper to taste
  • A splash of water to thin out the dressing (feel free to use wine if you’d like)

Method:

In a medium mixing bowl, mix the macerated spring garlic, the minced capers, mayonnaise, Meyer lemon juice, salt and black pepper, until it is fully incorporated.

In a larger mixing bowl, place the cavolo nero leaves, and stems. Add the salt and pepper directly to the kale and mix with your clean hands. Add the dressing to the bowl and continue mixing using your hands until all the leaves are well coated with the dressing. Taste and correct for seasoning. On a large plate, top with bread crumbs and grated Parmigiano Reggiano.

Serves: 2 (or 1 hungry farmer)

Mario is a Bay Area based chef who specializes in creating recipes using seasonal produce straight from the farms. He not only enjoys creating delicious dishes, but also has a knack for  teaching others how to cook. Mario is the founder of The Order of the Fat Tongue - a collective of farmers, artists, chefs and musicians who support each other and their art. You can find them on Instagram and Facebook.