Ingredients for Green Sauce
2 poblano peppers, roasted with skins removed
1 jalapeño, seeds and stem removed
1 garlic clove
1 big bunch parsley
1 big bunch cilantro
1/2 cup of olive oil
2 tablespoons rice vinegar
1 teaspoon salt
Roast peppers over an open flame on the stove top or under the broiler. When they are cool enough to touch, remove burnt skins, stems and seeds. Place all the ingredients into a food processor and blend until smooth.
Ingredients for Blistered Shishito Peppers and Snap Peas
6 oz shishito peppers
6 oz sugar snap peas
2 tablespoons butter + 2 tablespoons olive oil
2 tablespoons tamari
Heat the butter and olive oil together in a pan on medium heat. Wash and dry the veggies then toss them into the pan and sauté 2 to 5 minutes until bright green or until a bit blistered. Add the tamari and sauté for another minute.
Ingredients for the Honey Glazed Bok Choy
3 baby bok choy, quartered
1 tablespoon butter + 1 tablespoon olive oil
1 tablespoon tamari
1 teaspoon honey
Heat the butter and olive oil together in a pan on medium heat. Wash and dry the bok choy then toss into the pan and 3 to 5 minutes sauté until bright green. Add the tamari and honey and sauté for another minute.
Garnish / Assembly
Avocado, chives, sesame seeds + your favorite tortillas.
Check out the gallery page - Future Relics Gallery by Lori Buff