Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Blistered Shishito Peppers with Zesty and Creamy Tahini Sauce
Serving Amount
Ingredients
Shishito peppers, cleaned and dried
1 tbsp olive oil
1 tbsp lime juice
Salt and pepper to taste
1 garlic clove, smashed and minced
1⁄2 cup tahini (well-stirred)
3 tbsp lime juice
5 tbsp ice cold water
1 tsp cumin
5 chive sprigs, finely shopped
Salt and pepper to taste
Instructions
Step 1
In a medium bowl, toss peppers with olive oil, salt and pepper
Step 2
Heat a skillet over medium heat. When hot, add peppers until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and allow to sear. Stir and turn every 1-2 minutes to allow the peppers to get small, charred spots. Cook for about 10 minutes or until tender.
Step 3
Move the peppers to a serving dish. Lightly drizzle lemon juice over the peppers then top with salt and pepper to taste if needed. Serve with creamy tahini sauce. Do not eat the pepper stems, but the seeds are fine to consume.
Step 4
In a food processor or blender, add all ingredients except for water and chives. Add 1 tbsp of ice cold water at a time, blending in-between, until you have reached desired consistency for dipping.
Step 5
Add the mixture to a serving dish and top with chopped chives.
