As the main bulk of summer vegetables have started to hit the farmers markets, I was introduced to a new pepper treat - the Shishito. Similar to Padron peppers, these small, mild Japanese peppers can be quickly sautéed as a snack. For this recipe I decided to pair them with another summer treat, golden cherry tomatoes, to create a light dinner and flavorful dinner for a hot night.
1 pint Shishito peppers, with tops cut off
1/2 pint golden cherry tomatoes
2 cloves garlic, sliced
1 C cooked quinoa
3 T olive oil
1 oz dry jack (or another hard, nutty cheese), grated
salt and pepper, to taste
Step OneI'm not a huge fan of quinoa, so I like to toast it to add texture and bring out the nutty flavor. To do so, heat 2 T olive oil in a small sauce pan over medium high heat. Add the quinoa and allow to toast thoroughly on one side for about 5 minutes. Scrape from the pan to mix and toast as much of the rest as possible, stirring occasionally for another 5 to 10 minutes. Set aside.
Step TwoIn a large sauce pan, heat 1 T olive oil over medium high heat. Add the peppers and cook till one side blackens slightly. Add the tomatoes and cook for about 2 minutes. Add the garlic and salt to taste.
Step ThreePlace the quinoa on a plate and grate cheese and crack pepper on top. Serve the veggies spilling to the side. Try to get all the items in one bite to create the perfect balance of nutty, sweet, and tangy. It's like summer on a fork.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
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