Lily Schmall and Maddie Clements, New Roots, Inc.
OLD BAY SHISHITO PEPPERS AND POTATOES
12 oz. shishito peppers, whole
12 oz. potatoes, chopped into 1′ pieces
2 tsp Old Bay seasoning
2 tbsp olive oil
salt & pepper to taste
Preheat your oven to 425F.
Dice your potato, and bring a large pot of water to a rolling boil. Heavily salt the water and add in the diced potato. Boil for about 7-8 minutes or until fork tender.
Drain the potatoes and spread them out evenly on a parchment lined baking sheet. Toss in 1 tbsp of the olive oil, the Old Bay seasoning and add salt and pepper to taste.
Roast the potato at 425F for 15 minutes.
While the potato is roasting, toss the shishito peppers in a bowl with the remaining olive oil, salt and pepper.
After the potatoes have roasted for 15 minutes, take them out of the oven and give them a good toss on the roasting pan. Move the potatoes to the edges so that there is an open space in the middle. Spread the shishito peppers out evenly in the middle of the pan, and try to have them each touching the pan’s surface.
Put the potatoes and shishitos back in the oven for 10-11 minutes, or until the shishitos have blistered, puffed up and collapsed.
Remove the pan from the oven and toss the vegetables together so that they are all coated in the Old Bay mixture. Move to a bowl and serve!
VEGAN ZUCCHINI CASSEROLE
- 3 large zucchinis, (1 pound) thinly sliced
- 3 large tomatoes, pureed (makes 2 cups)
- 6 cloves garlic, mashed
- ¼ cup chopped parsley
- ½ cup chopped green onions
- 1 lemon, squeezed
- 1 tablespoon vinegar
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder, Mexican or another type
Preheat oven to 350F (180C).
Mix pureed tomato, garlic, parsley, green onions, lemon
juice, vinegar, olive oil and spices in a medium bowl.
Put zucchini slices in a large bowl and pour the pureed
tomato mixture over them.
Stir well using your hand so that each zucchini slice is
coated with the red sauce.
Transfer them in a large baking dish so that the layer is not
Bake for about 45 minutes or the top gets golden.
Serve hot or cold.
M A R I N A T E D P E P P E R S
- 4 red bullhorn peppers
- 60 ml(¼ cup) extra-virgin olive oil
- sea salt, to taste
- 1 tbsp picked thyme leaves
- 3 tbsp pickled garlic, thinly sliced
Preheat the oven to 200ºC.
Place the peppers on a baking tray and roast for 20 minutes or until completely black and soft,
turning half – way through cooking. Remove from the oven and set aside to cool. Alternatively, cook
the peppers over a hot charcoal barbeque.
Once the peppers are cool enough to handle, remove the skins and seeds. Tear or slice the peppers
into long ribbons and place in a bowl. Add the oil, salt and thyme and mix well.
When ready to serve, place on a large plate and scatter with the pickled garlic.
ROASTED SPRING ONIONS WITH DILL SAUCE AND LEMON
- 6-8 medium bulb spring onions
- 4 Tbsp olive oil
- 1 Tbsp chopped fresh dill
- 1 large wedge of lemon
- salt and pepper
Preheat oven to 375 degrees F. Cut the green part off the spring onion just enough so that it’s the length of your baking pan. Cut the bulbs of the onions in half.
Mix the oil and the dill together until well combined. Using your hands, rub the butter evenly over all parts of all the onions. Place the onions in your pan, bulbs facing in alternating directions.
Roast 40-50 minutes or until very soft and starting to caramelize. Remove from oven and sprinkle lemon juice evenly over the onions. Season with salt and pepper to taste. Enjoy!
Please check out our last blog post about Micro Greens as well!
Micro Greens are amazing in salads, soups or smoothies! They can also be used as a garnish for many different recipes. You could mix them into the Vegan Zucchini Casserole or use them as a topping for the Roasted Spring Onions with Dill Sauce and Lemon! Hope you enjoy these amazing nutritional wonders!