Recipe & Pic from Betty Liu
If you've got some sage left over from a previous box this is a great way to use it up, otherwise try subbing in some of your fresh coriander!
Shishito Pepper + Soy Marinade
1 lb shishito peppers with stem on
3 tbsp extra virgin olive oil
flaky Maldon sea salt
3t tbsp soy sauce
1 tbsp rice vinegar
2 tbsp water
1 tsp sugar
Heat olive oil in a heavy pan until hot but not smoking.
Add peppers, with room to spare (separate into batches if necessary) and cook over medium-low heat. Do not stir. Let peppers breathe and char for 1 minute, and once they start to sizzle, turn them and char the other side. Cook another minute. Stir and let cook. Peppers may “burst” and let out air/steam, but that’s OK. Peppers should be on the point of collapse, soft and folding on itself.
Drain on paper towel briefly, then place in soy marinade.
Orange-Sage Gremolata
zest of 1 orange
3 tbsp freshly chopped sage
3 garlic cloves, minced
1/2 cup polenta, cooked to your desired consistency.
Mix ingredients together. Use immediately.
Spoon polenta into bowls. Sprinkle with gremolata, then top with marinated shishito peppers. Enjoy warm!