Shishito peppers, crispy sweet potatoes, and ginger-soy creamy white beans

Ginger-carrot creamy white beans

Ingredients

⅓ cup extra-virgin olive oil
⅓ cup rice wine vinegar
1 cup baby carrots
1 tablespoon ginger powder
2 tablespoons lime juice (or juice of one lime)
1 tablespoon honey
1 1/4 cups white beans (e.g. northern)

Prep ahead of time

1. Soak beans overnight.
2. Puree in food processor olive oil, vinegar, carrot, ginger, lime juice, and honey.

Directions

2. Cook white beans in water in slow cooker for 7 hours.
3. Mix beans and dressing.

Inspired by this recipe of carrot ginger dressing: http://cookieandkate.com/2017/carrot-ginger-dressing-recipe/

Crispy sweet potatoes

Ingredients

2 sweet potatoes or yams
Olive oil
Salt

Prep ahead of time

Could slice potatoes ahead of time (and probably store in water).

Directions

1. Preheat oven to 450.
2. Peel sweet potatoes with a peeler. Slice them into 1/2 cm slices.
3. Drizzle baking sheet with olive oil.
4. Place sweet potatoes on baking sheet in a single layer, drizzle with olive oil and sprinkle with salt.
5. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Inspired by http://www.foodnetwork.com/recipes/paula-deen/baked-sweet-potato-fries-recipe-2013040

Shishito peppers 

Ingredients

2 containers fresh shishito peppers
2 tbsp. olive oil
salt

Prep ahead of time

This recipe is best made just before eating.

Directions

1. Wash peppers.
2. Turn on oven vent fan. Add olive oil to the skilled and turn on high heat for 1 minute.
3. Add pepper to the skillet and shake in pan to cover. Sprinkle with salt.
4. Cook the peppers without moving them for a few minutes so they char on the bottom, then stir with a spatula. Continue cooking and stirring every minute or two until the peppers are blistered and darkened all over, 5 to 6 minutes total.

From http://www.thekitchn.com/how-to-roast-shishito-peppers-recipe-221033