Moxy Thoughts

It’s unusually warm this winter and that means that we’re using the grill already!  This week, it’s a remarkable 70 degrees here in Northern California and so that means we’re firing up the grill and hanging out outside with neighbors and friends, enjoying early spring vegetables.  While it’s freezing for most of the rest of the country, we’re extremely fortunate to be enjoying the sunshine with short sleeves on.

For me, when we’re having friends over or just hanging out, I like to try and keep everything as simple as possible.  That’s why the grill is usually such a go-to for us.  I can season everything ahead of time, and then just plan the cooking time appropriately.

I’ve been a bit obsessed by Shisito Peppers – they’re a bit spicy, a lot of flavor and require so very little to create a satisfying appetizer or side.  Mix just a tablespoon each of the Moxy Kitchen Steak Rub and extra virgin olive oil together and toss with the pre-washed Shisito peppers (you can get them at Trader Joe’s and other well stocked grocers). You don’t need to trim them as you’ll use the stems to hold onto as you eat these delicious peppers.

I like to use a nonstick vegetable grill skillet as it’s easier to toss and keep the vegetables from falling through the grate.  You could also do this on a sheet of aluminum foil, punctured with a few holes to let some of the heat through.

Once the peppers are on the grill, just take a few minutes to make a delicious mayo (or use nonfat Greek Yogurt or even Sour Cream) based spicy dip with our Moxy Kitchen Yucatan Spice Mix and you’re ready to serve from beginning to end in 15 minutes!  Enjoy and let us know what modifications you used to create these delicious peppers.

Do Good.  Eat Great and Put Some Moxy on your Plate!

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