|This Week’s Recipes:
BLISTERED SHISHITO PEPPERS
2 tablespoon olive oil
1/2 lb. shishito peppers
salt to taste
Place frying pan or cast iron skillet over high heat. Once skillet is hot add oil.
Carefully add peppers to pan and sauté for 3 to 5 minutes, moving them around the pan frequently.
Once peppers have charred/blistered all around and have begun to wilt remove from heat. Salt as needed —> A great side dish to eat by hand!
*adapted from hharchives
SOY GINGER SHISHITO PEPPERS
1 pound shishito peppers
¼ cup soy sauce
1 Tablespoon honey
1 teaspoon sesame oil
1 teaspoon zested fresh ginger
¼ cup panko breadcrumbs (optional)
Sauté the shishito peppers over medium heat for 2-3 minutes.
Next, whisk the remaining ingredients except the breadcrumbs together in a small bowl. Pour this sauce over the shishitos, and cook over medium heat for 10-15 minutes until the peppers are tender and the sauce begins to thicken into a glaze.
Toast the breadcrumbs over medium-high heat for 4-5 minutes. Sprinkle atop the shishitos and serve.
*adapted from bonapetit
1-STEP PROSCIUTTO WRAPPED MELON
1 melon, cut into 6 wedges
paper-thin prosciutto slices
Wrap prosciutto slices on the melon and enjoy.
*adapted from hharchives
1 head cauliflower,cored and cut into florets about 1 inch in diameter
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
Preheat an oven to 400°F.
Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.
Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer thecauliflower to a warmed serving bowl. Serve immediately.
*Variation: To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.
*adapted from vegetablesfromanitaliangarden
ROASTED CAULIFLOWER w/ KALAMATA VINAIGRETTE
1 head cauliflower
1/4 cup extra-virgin olive oil, divided
1 small garlic clove
1 to 2 tablespoons fresh lemon juice (to taste)
1/4 cup pitted Kalamata olives, finely chopped
Preheat oven to 450°F with rack in lower third.
Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes.
While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled withKalamata vinaigrette.
*adapted from hharchives
98% would make it again
OVEN-ROASTED CAULI w. GARLIC, OLIVE OIL
1 medium cauliflower, cut into florets
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1 teaspoon salt
1/2 teaspoon black pepper
grated Parmesan (optional)
Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
Remove from the oven and sprinkle with the Parmesan. Serve immediately while still warm.
*adapted from saveur
STEAMED SPINACH w/ LEMON
> 1 bunch fresh spinach, washed, water still clinging to the leaves
> 1 lemon
> To steam, leave water clinging to the leaves. Place in a large pot over high heat and cover. Don’t walk away — the greens get tender and toothsome when just collapsed from the steam really fast, 3 to 4 minutes. Oversteaming separates the moisture from the leaves and results in mushy, gloppy spinach.
> Enjoy as you choose: w/. salt and pepper, a little vinegar, chopped thyme, lemon, soy sauce, etc.
> *adapted from sunsetmagazine
> GARLIC SAUTEED SPINACH
> 1 bunch spinach leaves
> 2 tablespoons olive oil
> 2 tablespoons chopped garlic
> 2 teaspoons salt
> 3/4 teaspoon ground black pepper
> 1 tablespoon unsalted butter (optional)
> Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
> In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.
> Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
> *adapted from epicurious