Soy Marinated Shishito Peppers With Orange Gremolata

Recipe & Pic from Betty Liu

What an interesting combination of flavors! Please let us know if any of you give this recipe a try!

~Rae

Shishito Pepper + Soy Marinade
1 lb shishito peppers with stem on
3 tbsp extra virgin olive oil (CA Olive Ranch preferred, or at least other high quality evoo)
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!

Roasted Beets With Shishito Peppers

Recipe & Pic from Bon Appetit

2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed

4 sprigs thyme

1/3 cup pecans

1/4 small red onion, very thinly sliced

4 tablespoons olive oil, divided, plus more for drizzling

1/4 cup red wine vinegar

8 shishito peppers

Kosher salt

Hot chili sesame oil and grated Pecorino (for serving)

Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13x9" baking dish; season with salt. Add thyme and ¼ cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.

Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

Blistered Shishitos With Orange-Sage Gremolata Polenta

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!

Recipe: BLTS Sandwich

From 2021 Week 11 Newsletter

Yep, you read that right- BLTS: Bacon-Lettuce-Tomato-Shishito! When heirloom tomato season comes around my family clamors for BLT sandwiches- last year I included some blistered shishitos on a whim and I've never gone back! The smoky/sweet taste of the peppers is the perfect compliment to the juicy tomatoes and crisp salty bacon. If you're not a mayo fan, try adding on some sliced or coarsely mashed avocado and if you have any sweet onions leftover from a previous box those would taste great as well! 

~Rae

(Makes 2 sandwiches)

4 slices of good thick crusty bread

Mayo (or avocado) to taste

4-6 slices of bacon, cooked until just crisp

2-4 leaves of lettuce

1 pint shishito peppers (you'll only need a few for each sandwich but will want to snack on the rest!)

1-2 Heirloom tomatoes, thickly sliced and sprinkled with salt and pepper to taste

Drizzle peppers in the oil, and toss until they are evenly coated. Preheat a thick-bottomed or cast iron skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes. 

Lightly toast your bread, slather with mayo or avocado, and pile on the bacon, tomato, peppers, and lettuce. 

Find a good napkin, this sandwich will be juicy! 

Recipe: Simple Eggplant Stirfry With Shishitos

from Farm Fresh To You

1 cup cooked brown rice

1 eggplant, cubed

1 teaspoon sesame oil

About 4oz shishito peppers, ends removed

1/2 cup soy sauce

1/4 cup water

2 tablespoons ginger, peeled and chopped

2 cloves garlic, chopped

handful cashews or peanuts (optional)

Heat the sesame oil in a large saute pan over high heat. Saute the shishito peppers for 5 minutes, or until beginning to blister. Add the eggplant and cook for 5 minutes, or until beginning to soften.

Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.

Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.

Recipe: Potato & Shishito Pepper Hash

adapted from Epicurious

Try throwing hot wax peppers into the mix for a little heat!

1-1 ½ pounds potatoes, scrubbed

1 garlic clove, finely grated

1/2 cup mayonnaise

1 1/2 teaspoons Sriracha

1 teaspoon fresh lemon juice

Kosher salt

1/3 cup vegetable oil

10-12 shishito peppers

1/4 cup crumbled queso fresco

2 scallions, thinly sliced

Preheat oven to 400°F. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30–45 minutes. Let cool before cutting in half.

Meanwhile, mix garlic, mayonnaise, Sriracha, and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.

Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6–8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.

Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.

Recipe: Roasted Shishito Pepper Sauce

This is one of Rae's favorite ways to use Shishito Peppers (when she isn't just eating them whole as a snack)! Dollop on tacos or over black beans and rice for a creamy punch of flavor.

1 pint Shishito Peppers
2 Tbs olive oil, divided
2 Tbs lime juice
2 Tbs sour cream or thick greek yogurt
1-2 peeled garlic cloves
1/4 tsp salt, or to taste

Toss your peppers in 1Tbs of olive oil and arrange in a single layer on a baking sheet. Place under the broiler in your oven and roast until blistered, turning once (about 5min). When the peppers are cool, remove their stems (and skins and seeds if you have the patience) and add them to a blender or food processor with the rest of the ingredients. Blend to a smooth sauce.

Recipe: Goat Cheese Stuffed Shishito Peppers

From Full Circle

4oz shishito peppers 
1 teaspoon sesame oil
4oz goat cheese, softened
1 teaspoon soy sauce
toasted sesame seeds (optional)
 

Heat the sesame oil in a saute pan over high heat. Saute the shishito peppers for 5 minutes, or until they are beginning to blister. Remove from heat.

Put the shishito peppers on a cutting board. Remove the tops and carefully slice them open on one side. Stuff the peppers with approximately one teaspoon goat cheese each.

Place the peppers in a roasting pan and broil for 2 minutes, or until the peppers begin to turn golden. Remove from heat and put on a plate or bowl. Drizzle with soy sauce and sesame seeds if desired.

Recipe: Carrot & Red Cabbage Slaw With Blistered Shishitos

½ small head of red cabbage, thinly sliced
1 tsp. salt
1 large carrot, shredded
1 scallion, thinly sliced (sub in a summer leek!)
leaves from a few sprigs of fresh cilantro (optional)
handful of shishito peppers
1 tsp. grated fresh ginger
1 small clove of garlic, minced
2 tsp. sesame oil
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
a pinch of sugar

Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate to cool, then thinly slice.

Place the cabbage in a colander and sprinkle with the salt. Massage the salt into the cabbage and let sit for 15 minutes. Rinse the cabbage under cold water and drain well.
In a small bowl, whisk together the sesame oil, soy sauce, ginger, garlic, rice vinegar and sugar.
In a large bowl, combine the cabbage, carrot, scallion, shishito peppers, and cilantro (is using).
Pour enough of the dressing over to coat the slaw. Let stand 15-30 minutes.

Recipe: Creamed Shishito Peppers

from Serious Eats

We just came across this recipe the other day and haven't tried it ourselves yet, but it sounded too tasty not to share. The recipe describes these peppers as the perfect stand-alone dish, pizza topping, or taco filling- If anyone gives it a go please share your thoughts in the facebook group!

1 tablespoon (15ml) extra-virgin olive oil

8 ounces (225 to 285g) shishito peppers, stemmed and thinly sliced into rounds (yielding about 3 cups; 200g sliced peppers)

2 medium shallots (80g), thinly sliced (swap in your sweet walla walla onions)

2 garlic cloves (10g), thinly sliced

Kosher salt and freshly ground black pepper

1 cup (240ml) heavy cream

1 ounce (30g) grated Parmigiano-Reggiano

Pinch freshly ground or grated nutmeg

In a 10-inch skillet or 3-quart saucier, heat oil over medium heat until shimmering. Add shishitos, shallots, and garlic, season with salt and pepper, and cook, stirring frequently with a rubber spatula, until vegetables are softened but not browned and shishitos are still bright green, 5 to 7 minutes.

Add heavy cream, season lightly with salt, and bring to a rapid simmer. Continue to cook, adjusting heat as necessary to maintain a rapid simmer, stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced to a saucy consistency, 5 to 7 minutes.

Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste. Serve right away, or cool and refrigerate in an airtight container for future use.

Recipe: Blistered Shishito Peppers

from Cookie & Kate

This recipe calls offers exact amounts of peppers and oil, but you really just need enough peppers to cover the base of your skillet and enough oil to lightly coat the peppers.

8 ounces (3 heaping cups) shishito peppers

2 teaspoons extra-virgin olive oil or avocado oil

Lemon wedge, optional

Salt, preferably flaky sea salt or kosher salt, to taste

Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.

Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.

Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.