1) Add half of the sesame oil (⅓ tsp) to a large skillet or wok on medium-high heat. Add the shishito peppers and sauté for 10 minutes.

2) Whisk the remaining ⅓ tsp. sesame oil, the soy sauce, honey, lime juice and ginger in a small bowl. After the peppers have sauteed for 10 minutes, pour the sauce over the peppers. 

3) Reduce the heat to medium and continue to cook for 7-10 minutes, or until the peppers are tender and blistering on the outside.

Time: 35 Minutes

4 large leeks
Salt and pepper to taste
¼ cup melted butter
⅓ cup parmesan cheese,  shredded

​1. Preheat the oven to 400°F. Cut the root and dark green tops off of the leeks. Cut the leeks in half lengthwise and wash between the layers to remove any dirt.

2. Place the leeks cut side down in an oven-safe pan with ½ cup water. Cover and simmer on the stove top on low for about 5 minutes or until slightly tender. Drain water and flip leeks over so they are cut side up.

3. Sprinkle with salt and pepper. Drizzle with melted butter and parmesan. Bake for 25 minutes or until the leeks are tender and golden.

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1) Cook the slice of bacon in a pan or skillet over medium heat until crisp. Remove the bacon, and crumble.

2) Add onion to the bacon drippings in the pan and sauté over medium heat for 3 minutes. Then add the carrots, cider, brown sugar and pepper, and bring to a boil for about 10 minutes, or until the carrots are tender. Do not drain the liquid.

3) Place the carrot mixture in a large serving bowl. Sprinkle with bacon and chives.

Time: 30 Minutes

​10 corn tortillas
3 medium sweet potatoes
28 oz. can - Enchilada sauce
1 pack of mushrooms
4 oz. can diced green chiles
1 tsp. garlic powder
1 tsp. paprika
Salt

1) Peel and dice the sweet potatoes. Cook at medium heat in a pan with water. Add garlic powder, paprika and salt. Cook until the potatoes are soft, adding more water as needed. Then whip with a hand blender or smash with a fork. 

2) In another pan, chop and heat the mushrooms at medium heat, until they release their liquids and most of it has evaporated. Then add the green chile and cook for another 2 minutes. 

3) Heat the tortillas so they are flexible enough to roll. Spread some sweet potatoes and mushrooms/green chile in each tortilla and roll. 

4) Place the rolled tortillas in a baking dish. Pour the sauce on top and bake at 350° for 15 minutes. Remove, and serve.

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1) Peel the potatoes and cut into 1-inch chunks. Put them in a medium pot with 2 tsp. salt. Cover with cold water. Bring to a boil over high heat, leaving the pot partially covered.

2) Uncover the pot and reduce heat to a simmer. Cook the potatoes until tender, about 5-7 minutes. Drain, and allow to cool for 15 minutes.

3) In a large bowl use a fork to whisk together the mayonnaise, vinegar, dijon mustard, oil and ¼ teaspoon of salt. Add the potatoes, celery, green onions apples. Stir and serve.

Time: 25 Minutes

4 boneless, skinless chicken breasts
1 apple - Cut in half, then ½ inch slices
1 tsp fresh thyme, or ½ tsp. dried leaves
1 large onion, thinly sliced
1 Tbl. olive oil
1 cup apple juice
1 garlic clove, minced
½ tsp. salt
​2 Tbl. dijon mustard

1) Pound chicken breasts to ¾ inch thickness. For ideas on how to do this, check out thekitchn.com article on How (and When) To Pound Chicken Breast: The Easiest, Smartest Method.   

2) Heat oil in a large pan or skillet over medium-high heat and saute the chicken until golden, about 3 minutes per side. Add apple slices, apple juice, onion, garlic, thyme, and salt. Cover and simmer 6-8 minutes or until chicken is cooked. Remove the chicken, apple slices, and onion.

3) Bring the sauce to a boil for about 5 minutes or until slightly reduced. Whisk in the mustard. Pour the sauce over the chicken and serve.

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1) Heat oil in a large skillet over medium-high. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side. Remove chicken from pan.
2) Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes. Stir in remaining ¼ salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.
From: cookinglight.com

1) Heat the sesame oil in a large saute pan over high heat. Saute the shishito peppers for 5 minutes, or until beginning to blister. Add the eggplant and cook for 5 minutes, or until beginning to soften.
2) Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.
3) Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.
From: farmfreshtoyou.com