Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total. Return the peppers to the bowl, toss immediately with the salt, and serve.
Blistered Shishito Peppers with Miso
1 1/2 tablespoons brown rice miso
1 1/2 tablespoons sake
1 tablespoon canola oil, preferably cold-pressed
1 small dried red chile
½ to 3/4 pound shishito peppers
1 tablespoon minced peeled fresh ginger
In a small bowl, stir the miso and sake until smooth. In a large skillet, heat the oil with the chile until shimmering. Add the shishitos and ginger and cook over high heat, tossing, until tender and blistered in spots, 2 to 3 minutes. Remove from the heat, add the miso sake and toss well. Transfer to a plate and serve.
Shishito Peppers with Sesame and Soy
1/2 lb. shishito peppers
1/8 cup soy sauce
1/2 tbsp. honey
1/2 tsp sesame oil
1/2 lime (juiced)
1/4 tsp fresh ginger (zested)
1/4 cup panko breadcrumbs (optional topping)
Sauté the shishito peppers over medium heat for 2-3 minutes. Whisk the other ingredients together in a small bowl to form the sauce. Pour the sauce over the shishito peppers. Cook over medium heat for 10-15 minutes or until peppers are tender. Toast the breadcrumbs in a skillet over medium-high heat for 5 minutes. Sprinkle the breadcrumbs on top of the shishito peppers and serve.
Roasted Shishito Peppers
1/2 pound shishito peppers
olive oil
kosher salt and freshly ground black pepper
1 tablespoon white sesame seeds (toasted over medium high heat for 2-3 minutes)
flakey salt for garnish
Place the peppers in a mixing bowl and drizzle them with olive oil. Lightly season with salt and pepper then spread in to an even layer on a sheet tray, being sure there is even spacing. Roast for 6 minutes, until charred on one side. Remove from the oven and season with flakey salt and the toasted sesame seeds. Serve immediately.
4 small jalapeño peppers*, (leave the seeds in for an extra kick)
1/2 onion, chopped
3 garlic cloves
1/4-1/2 cup fresh cilantro
6 tomatoes of varying sizes, chopped
1 1/2 to 2 teaspoons ground cumin
1 teaspoon sea salt + more to taste
2 tablespoons lemon or lime juice, (about 1/2 lemon, juiced)
Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
Transfer to a bowl and enjoy!
I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it’s never lasted that long in this household.
2 tablespoons pesto (you can use refrigerated or make your own)
1 cup butterhead lettuce, baby arugula OR baby spinach
1/8 teaspoon freshly ground black pepper
1/4 cup (2 ounces) cheese- fresh mozzarella, soft goat cheese, or cheese of your choice
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut pepper in half lengthwise; discard seeds and insides. Arrange pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened or soft. If using a sweet bell pepper, peel off blackened skin. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, 1 onion slice, 1 pepper half, and 2 eggplant slices. Toss green(s) with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.
https://www.justfarmed.com/wp-content/uploads/2021/07/sandwich.jpeg226423Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2024-07-09 09:25:072024-07-09 09:26:20Eggplant Sandwich with Peppers and Candy Onions
Shishito Pepper Recipes
Grilled Shishito Peppers
Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total. Return the peppers to the bowl, toss immediately with the salt, and serve.
Blistered Shishito Peppers with Miso
In a small bowl, stir the miso and sake until smooth. In a large skillet, heat the oil with the chile until shimmering. Add the shishitos and ginger and cook over high heat, tossing, until tender and blistered in spots, 2 to 3 minutes. Remove from the heat, add the miso sake and toss well. Transfer to a plate and serve.
Shishito Peppers with Sesame and Soy
Sauté the shishito peppers over medium heat for 2-3 minutes. Whisk the other ingredients together in a small bowl to form the sauce. Pour the sauce over the shishito peppers. Cook over medium heat for 10-15 minutes or until peppers are tender. Toast the breadcrumbs in a skillet over medium-high heat for 5 minutes. Sprinkle the breadcrumbs on top of the shishito peppers and serve.
Roasted Shishito Peppers
Place the peppers in a mixing bowl and drizzle them with olive oil. Lightly season with salt and pepper then spread in to an even layer on a sheet tray, being sure there is even spacing. Roast for 6 minutes, until charred on one side. Remove from the oven and season with flakey salt and the toasted sesame seeds. Serve immediately.
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Summer Salsa
4 small jalapeño peppers*, (leave the seeds in for an extra kick)
1/2 onion, chopped
3 garlic cloves
1/4-1/2 cup fresh cilantro
6 tomatoes of varying sizes, chopped
1 1/2 to 2 teaspoons ground cumin
1 teaspoon sea salt + more to taste
2 tablespoons lemon or lime juice, (about 1/2 lemon, juiced)
Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
Transfer to a bowl and enjoy!
I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it’s never lasted that long in this household.
Eggplant Sandwich with Peppers and Candy Onions
Preheat broiler and/or Panini Press. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with olive oil. Cut pepper in half lengthwise; discard seeds and insides. Arrange pepper halves, skin sides up, on baking sheet with eggplant; flatten the peppers with your hand as much as possible. Broil 4 minutes; turn eggplant over (do not turn bell pepper). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened or soft. If using a sweet bell pepper, peel off blackened skin. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tbsp. pesto on one side of bread. On top of the pesto layer with 2 eggplant slices, 1 onion slice, 1 pepper half, and 2 eggplant slices. Toss green(s) with remaining a little olive oil and black pepper; divide arugula mixture among both sandwiches. Layer with top slice of bread. You can eat or press in Panini for additional 3 minutes and then enjoy.