Peanut Sauce with Sautéed Greens

Serve over or sautéed Summerfest Komatsuna, bok choy, kale or rainbow chard.

-To make the peanut sauce, put 3 heaping TBS of unsweetened peanut butter into a small saucepan over medium heat.
-Add 1 tsp red or green Thai curry or chili paste.

-Open a can of coconut milk and add a splash to the peanut butter/chili mixture. Stir over low hear until incorporated.

-Then add half of the can of coconut milk, 3 cloves of chopped garlic, 2 tsp soy sauce, 1 tsp rice wine vinegar and stir until smooth. Serve this sauce over top of the cooked greens.

To make the greens, heat 2 TBS olive oil in a large pan. 

-Add 1 bunch chopped greens.

-When the greens are wilted, about 5-7 minutes, taste for salt and add a tiny pinch of red pepper flakes.

Parsley Basil Sauce

-Heat 3 TBS olive oil in a small sauté pan.

-Add 5 thinly sliced garlic cloves and cook until softened, about 5 minutes.

-Transfer to a food processor.

-Wash and shake spin dry the following:

1 bag of basil

Half a bunch of flat leaf parsley

-Roughly chop it and add it to the food processor along with 1 TBS fresh lemon juice.

-Process until well combined, then leave the motor running and slowly dribble in ½ cup extra virgin olive oil.

-Add salt and pepper to taste then process again.

-The sauce is best fresh, but will keep for up to 3 days.

Pan Roasted Shishito Peppers

-Float a bag of Shishito peppers in some water, remove any leaves.

-Lay them on a clean kitchen towel to drain.

-Heat a large pan over high heat.

-Add the peppers to the pan and then toss with 2 TBS extra virgin olive oil.

-Stir occasionally and cook until browned in places, about 10 minutes.

-Place on a serving platter and sprinkle generously with sea salt.

-Serve hot, you can eat each pepper down to the stem end, seeds and all, yum!