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[allwayshungry]

Charred Shishitos with Sriracha Mayonnaise

Yield: Serves or Makes Serves 4

INGREDIENTS

6 oz shishito peppers

2 tablespoon extra-virgin olive oil

juice of one lime

1/4 cup mayonnaise

2 tablespoons sriracha

1 teaspoon fresh lemon juice

Flaky salt

Freshly ground black pepper

METHOD

1. Heat oil in a medium cast-iron skillet over medium high. Once oil is hot, add shishitos and toss in skillet. Let sit untouched until bottom side achieves a char, about 4-5 minutes. Using tongs, flip the shishitos so all sides are charred. While still in pan, toss in lime juice. Remove from pan and season with flaky salt and cracked black pepper, to taste.

 . 2 In a small bowl, whisk mayonnaise, sriracha, and oil. Serve with pepper immediately.

[allwayshungry]

Lentils & Tomatoes w Soft Boiled Egg and Garlic-Tahini-Honey Sauce (serves 2)

INGREDIENTS

2 large eggs

2 tablespoons sesame oil

2 finely minced cloves, divided

1 tablespoon fresh ginger, minced

1 cup lentils, cooked

1 cup grape tomatoes, halved

1 teaspoon kosher salt

1 tablespoon honey

Juice and zest of 1/2 lemon

2 Greek yogurt

Cilantro, for garnish

Chili flakes, for garnish

METHOD

1. Bring a small pot of water to a boil and gently lower in egg with a spoon. Cook for 6-7 minutes. Transfer immediately to an ice bath. Peel once cooled completely.

 2. Heat sesame oil in medium skillet over medium-high heat. Add 1 minced garlic clove and ginger. Cook until lightly browned and fragrant, about one minute. Add lentils, grape tomatoes and salt. Cook until tomatoes are browned and lentils are heated about 4-5 minutes.

3. In a small bowl, whisk together extra-virgin olive oil, tahini, honey, and lemon juice, adding water to thin out the consistency, if desired. Add salt and pepper to taste.

4. To serve, spread Greek yogurt on two separate plates. Top with lentil mixture, then tahini-honey sauce, then soft-boiled eggs, and garnish with cilantro and chili flakes, if desired. Serve immediately.