Blistered Shishito Peppers

An amazing looking bushel of shishito peppers caught my eye this week at the farmers market.  As they are in season, and I haven't cooked with them since last year, I thought I would give them a try (you can also find them at any Asian market like Joong Boo).  Sautéed shishitos (aka blistered shishitos) are absolutely the best thing to nibble on, and they're insanely easy to prepare. I usually serve them as a snack or appetizer, but they are great additions to many dishes as well.  A newly opened restaurant, Dove's Luncheonette, serves them as a hash, with fried potatoes and an aioli, then garnished with charred scallions and queso fresco.  The recipe below, while simple, can make a hero out of any home cook.

ingredients

2 tablespoons extra-virgin olive oil 
3 cups of shishito peppers
Sea salt 

preparation 

Heat oil in a large cast iron skillet over medium high heat. Cook the shishitos by tossing and turning frequently until they blister. It should take up to 10-15 minutes to cook a panful of peppers.  Sprinkle with salt and toss the peppers. Next, slide the peppers onto a plate or bowl and serve immediately. You pick them up by the stem and eat the whole pepper, minus the stem. (Duh!) 

Grilled Fava Beans

Fava beans are now in-season at the farmer’s market.  They remind me of my father, as he is a fava bean addict.  He usually prefers them steamed, but this weekend for Father’s Day, I’ve decided to serve them up a new and fun way for him to enjoy… grilled.  That’s right, grilled fava beans!  The fat pods uphold perfectly on the grill, and one can simply pop the beans out of the pods straight into your mouth.  It is the perfect appetizer for a BBQ, especially for a great Father’s Day. 

ingredients

2 lbs of fava beans, rinsed

3 Tablespoons Extra Virgin Olive Oil

One lemon, halved

Sea Salt and Fresh ground pepper to taste

I served mine with some homemade chimichurri.

preparation

Preheat your grill to medium high heat. In a large bowl, toss the fava beans with olive oil and season to taste with salt and fresh ground pepper.  Make sure the fava beans are coated evenly.

Transfer the fava beans and lemon directly on the grates of the grill and cook, turning occasionally, about 5-6 minutes per side or until charred.  Remove from grill and put the fava beans on a serving dish. Squeeze the grilled lemon onto the fava beans.  They are now ready to dip in the chimichurri and pop the beans out of shells directly in your mouth.  Enjoy!

Shaved Brussels Sprouts Cesar Salad

Coupled with the fact that today is Meat Free Mondays, sharing today's recipe was easy, as Brussels Sprouts are also in season.  I hand picked these cruciferous gems at Green City Market, my local Farmers' Market, to make as the centerpiece of this shaved Brussels sprout salad.  This wonderful dish is not only easy to prepare, but its also delicious and healthy.  I prefer to eat this raw and cold, but feel free to sauté them in a bit of olive olive and garlic and toss in the remaining ingredients.  The key to this dish is shaving the Brussels sprouts as thin as possible to avoid any bitter taste. The shreds of red onion and the grated Pecorino cheese take my taste buds to veggie heaven! 

ingredients

6 medium sized Brussels sprouts, thinly sliced 

1/4 red onion, thinly sliced 

1/4 Pecorino cheese, grated 

1 1/2 Tablespoons of Trader Joe's Romano Cesar Dressing 

Fresh ground pepper 

preparation

Wash and trim the ends of the Brussels sprouts. Remove and discard any damaged leaves.  Using a mandoline or a sharp chefs knife, thinly slice the sprouts. Next, peel the red onion and thinly slice it. Place the shaved sprouts and red onion in a large bowl.  Toss in the dressing and set aside for about 

10-15 minutes.  Divide the salad onto a plate and grate the fresh Pecorino. Season with some fresh ground pepper and serve.  Enjoy! 

Garlic Scape Pesto

If you love pesto, garlic scapes are in season right now.  And in my opinion, garlic scapes are grown for pesto.  Some of the best pestos I ever tasted used garlic scapes, and they are most easily found at your local Farmer's Market.  I bought some at Chicago's Green City Market. Pesto is super easy to make, and this recipe is straightforward. You can freeze leftover pesto in a ice cube tray to enjoy at a later date too.

Garlic Scape Pesto with homemade gnocchi 

ingredients

1 cup garlic scapes, sliced 

1/4 cup of raw pinenuts 

½ cup extra virgin olive oil

¼ cup Parmesan cheese

½ cup fresh basil leaves

Juice of one lemon

Kosher salt

preparation

Place the garlic scapes in a food processor and pulse for 30 seconds.  Add the pine nuts and pulse for about 20 seconds until crushed. Make sure to scrape the sides of the food processor before continuing. Add the olive oil and process on high for another 15 seconds. Next, add the Parmesan cheese and pulse until all the ingredients are combined. Finally, add the basil and lemon juice and process until reaching the desired consistency. Add salt to taste and serve with your favorite pasta or bread. I also enjoy the pesto on fish or chicken. Enjoy!