Stir Fried Shishito Peppers & Rainbow Baby Carrot Salad

Stir Fried Shishito Peppers

(Japanese Roulette Peppers)

(Serves 4)

Ingredients:

8 oz. Shishito Peppers

1/8  cup Sunflower Oil

Salt to taste (make sure it’s good salt to taste)

Preparation:

In a wok or another large pan large enough to sauté 2lb of peppers, heat the sunflower oil until hot then sauté the peppers until they are partially shriveled.

Turn the peppers out onto paper towels to collect any extra oil, then salt to taste and serve immediately while hot.

*Serve with something ice cold and carbonated for an addictive appetizer!

Tri-Color Baby Carrot Salad with Fresh Herbs

(Serves 4-6 as a side dish or appetizer)

Ingredients:

1 lb. Mixed Rainbow Baby Carrots, peeled and sliced long

¼ cup Olive Oil

2 tbsp. Red Wine Vinegar

2 tbsp. Lemon Juice

½ teaspoon Sea Salt

½ cup Fresh Herbs, Chopped Chives, Tarragon & Parsley

½ cup Raisins (Golden or Red Flame)

Preparation:

Mix all ingredients together in a large non-reactive bowl. Let the mixture sit for at least two hours before serving.

*This simple salad is always a crowd pleaser for young and old alike. So fresh and delicious ~ a great burst of flavor and color!

*Recipes courtesy of Harvest Sensations