Tasting something new can be exhilarating, but sometimes comes with a side of daunting. Here are some simple ways to make tasting our curious vegetables nothing but delightful.  

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Grilled Halibut and Blistered Shishito Taco

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Ingredients:

1 handful shishito peppers

1 Halibut filet (cut in two or three medium size strips)

1 avocado

2 tsp. ground ancho chile powder 

1/2 tsp. ground cumin

3 cloves garlic, minced

1/2 tsp. kosher salt 

1/4 tsp. freshly ground black pepper 

2 Tbs. olive oil 

1 bunch cilantro

1 radish, sliced

3 tortillas

1 cup purple cabbage

1 lime

sriracha

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Directions:

Roast shishitos on medium/high in skillet until blistered.

In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the filet with the spice paste and let marinate in the refrigerator for at least 30 min.

Grill the fish until just cooked through, 3 to 4 min. per side. Transfer to a cutting board and chop.

Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the exposed burner until heated through, about 5 min.

To assemble the tacos, take tortilla and top it the halibut, blistered shishitos, cilantro, sliced radish, purple cabbage. Squeeze a wedge of lime, and dash with sriracha.

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Shishito Gazpacho

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Ingredients:

1 package Ark Foods Shishito Peppers

1 1/2 lbs vine-ripened tomatoes, peeled, seeded and chopped

1 cup cucumber, peeled, seeded and chopped

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

1/4 cup extra-virgin olive oil

1/2 cup Tomato juice

1 lime, juiced

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon cumin

1 teaspoon salt

1/4 teaspoon black pepper

Sliced avocado

Cilantro

Sour cream

 

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Directions:

Fill a large pot of water, set over high heat and bring to a boil.

With a knife score the bottom of the tomatoes with an X. Drop the tomatoes, and shishito peppers into the boiling water remove tomatoes after 15 seconds. Remove the shishitos after 3 min.

Remove and transfer to an ice bath (approximately 1 min). Remove and pat dry. Remove stems and coarsely chop the shishitos. Peel, core and seed the tomatoes. Add 1/2 cup tomato juice to mixture.

Place the tomatoes, shishitos and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Pour 1 1/2 cups of the mixture into a blender and puree for 20 seconds on high. Return the pureed mixture to the bowl and stir to combine. Cover and chill overnight. 

Serve with Avocado, sour cream, and cilantro.
 

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Sishito Ricotta Crostini with Chili Honey

 

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Ingredients:

1 1/2 cups whole-milk ricotta

20 crostini

1 lb. Shishito peppers

Salt

Chili Honey

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Directions:

Roast shishitos on medium/high in skillet until blistered.

Divide ricotta among crostini. Season with salt, drizzle with chili honey, and top with roasted shishito pepper.

 

 

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