Step 2:

  • Garlic clove, peeled, whole 20 each
  • Olive oil 45 ml

Step 3:

  • Shishito Peppers, left whole 25 ea
  • Green beans, cleaned and whole 500 g
  • Olive oil 30 ml
  • Salt, kosher, to taste
  • Black pepper, to taste

Step 4:

  • Malabar Spinach, raw 6 cups

Step 5:

  • Garlic clove, peeled, whole
  • Asian Cucumber, sliced 32 slices
  • Bulgur Wheat and Wild Rice, cooked in vegetable stock 2 cups
  • Green beans, cleaned and whole
  • Shishito Peppers, left whole
  • Malabar Spinach, raw
  1. Step 1:

    Preheat oven to 350 degrees.
  2. Step 2:

    Peel garlic and place in a sauté pan with the olive oil. Toss and place in the oven. Roast for 15 minutes or until lightly brown and caramelized.
  3. Step 3:

    While the garlic is in the oven, place the shishito peppers and green beans in a bow. Add olive oil, salt and pepper, and toss. Place on a sheet tray lined with parchment paper and place in oven for 25 minutes.
  4. Step 4:

    After the garlic is done, carefully take pan out of oven. Remove garlic with slotted spoon and heat pan over high heat. Once hot, add the Malabar spinach and cook for 1-2 minutes until soft but no overcooked.
  5. Step 5:

    Time to plate up! In a wide bowl, place ½ cup of the warm cooked bulgur and while rice mixture into the bowl. Add green beans and 5 shishito peppers. Now add Malabar spinach and roasted garlic. Garnish with 8 slices of Asian cucumber and serve!
  6. Note:

    Ingredients can be changed our depending on what you have to play with.