Peter Piper Picked a Pack of Peppers in a Pita
For a Taste of Summer in the Dead of Winter
2 each Orange, Yellow and Red Sweet Peppers thinly sliced
4-5 Scallions thinly sliced
2 Tbl Soy Sauce or Kikkoman Teriyaki
2 Tsp Sesame Oil
2 Whole Wheat Pita Pockets
After slicing peppers and scallions, place the sesame oil in a medium high skillet and sauté until crisp tender. Continue to stir to help the peppers cook evenly.
Just before removing from the pan stir in soy sauce and heat through (do not let the soy sauce boil or it will breakdown and become too salty).
Remove peppers and onions from the pan and lightly dab onto paper towels (to remove any excess oil).
Stuff into pita pockets and serve. (sprinkle with toasted sesame seeds if desired).
From Aunt Kim at the Garlic Mango Co.
Play on Caprese
(1) Pkg 5” Wooden Skewers
(4) Baby Cucumbers
(1) Can Black Olives (pitted)
(1) Container Mini Bocconcini (mozzarella cheese)
(2) Cups Cherry Tomatoes
(1/2) Cup Italian Dressing
The night before place Bocconcini in an airtight container, cover with Italian dressing and refrigerate.
Cut cucumbers in fourths length wise then cut into bite size pieces (about the size of the cheese).
Drain black olives and pat dry with a paper towel.
When ready to assemble drain the Bocconcini and begin to assemble. Place one piece of each of the ingredients on the skewer, allowing a little space between each piece.
Alternate the order of assembly for each skewer to add interest when plating.
Plate the finished skewers and brush with additional Italian dressing and serve.
From Aunt Kim at the The Garlic Mango Co.