Recipe: Pasta With Fried Peppers and Winter Pesto

from the farm!

For The Peppers

A handful of Sweet Italian Frying Peppers

Olive Oil

A sprinkle of salt and pepper

For The Pesto

1 Cup Arugula

1 Cup Kale

1/4 cup pine nuts

1/2 cup olive oil

1/2 fresh grated parmesan cheese

3 tbs lemon juice

2 cloves garlic

A pinch of salt

For The Pasta

1 lb pasta of your choice, cooked per package instructions

Freshly grated parmesan cheese to taste

Chopped parsley to garnish

To Prepare The Peppers

Cut peppers in half and remove stems and seeds. Heat a large saute pan over medium to high heat. Add just enough olive oil to cover the pan and toss in the peppers. Season with salt and pepper and cook for a total of 10-12 minutes depending on the size of the peppers.

To Prepare The Pesto

Place all ingredients in a food processor and blend until smooth.

Toss cooked pasta with peppers and pesto, top with parmesan and parsley. 

Recipe: Roasted Apple & Squash Soup With Spiced Squash Seeds

from Edible Marin & Wine Country

1 (2-pound) Red Kuri squash

1 large sweet yellow onion, coarsely chopped

1 shallot, peeled and quartered

3 tart apples, peeled and coarsely chopped

1 tablespoon fresh ginger, finely minced

2 tablespoons olive oil

2 tablespoons melted butter

¼ cup maple syrup

1 tablespoon freshly grated ginger

1 tablespoon fresh thyme leaves

¾ teaspoon freshly grated nutmeg

½ teaspoon ground cinnamon

½ teaspoon ground mace

Preheat oven to 400°F.

Cut the squash in half using a large, thick knife or cleaver. Carefully push down on both ends of the blade, slowly, to cut the squash in half. Scoop out the seeds and reserve for the spiced seed garnish. Place the cut side of each squash on a cutting board. Cut each into wedges. Then carve off the peel of each wedge. Cut the peeled squash into 2-inch pieces.

Place the squash, onions, shallot, apples and ginger in an 11- by 17-inch baking dish and toss together with the oil, melted butter, maple syrup, thyme, ginger and spices. Make sure everything is well combined and coated in the oil and butter. Place in the oven and roast for about 50 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting.

Transfer all of the roasted vegetables, including any drippings, into a large 4- to 6-quart pot, and add the water. Bring the soup to a boil and then reduce heat and simmer for about 30 minutes. Remove from the heat and carefully blend the mixture, using an immersion blender, until smooth and velvety. Taste the soup and season with additional salt, if needed.

Slowly blend in the heavy cream, if using.

Serve warm, garnished with the spiced squash seeds for a more extravagant meal.

Recipe: Carrots & Fennel Braised With Orange Zest & Honey

from Food 52

1 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon honey (preferably orange blossom honey)
1 1/2 pounds carrots, peeled and cut into 1/4 inch x 3 inch sticks
1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
1/2 teaspoon fennel seeds, –crushed in a mortar
1/3 cup spring water
1/3 cup orange juice
1/2 teaspoon plus 1/8 teaspoon sea salt
Freshly ground black pepper, to taste
2 tablespoons coarsely chopped fennel fronds or dill

Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.

Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s' note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.

Recipe: Winter Squash Tempura

from Bon Appetit

Vegetable oil (for frying; about 10 cups)

½ cup all-purpose flour

½ teaspoon baking powder

½ teaspoon kosher salt

½ cup cornstarch, plus more for dusting

1 club soda

1 small winter squash sliced into ¼-inch-thick wedges

4 scallions, cut into 1-inch pieces

Honey and crushed red pepper flakes (for serving)

Flaky sea salt

Pour vegetable oil into a large pot fitted with a deep-fry thermometer to come 2" up sides; heat over medium-high until thermometer registers 375°.

Meanwhile, whisk flour, baking powder, kosher salt, and ½ cup cornstarch in a medium bowl. Add club soda and whisk just to combine.

Working in batches, dust squash and scallions with some cornstarch, shaking off excess, then dip in batter, letting excess drip off. Fry, turning occasionally, until golden, about 4 minutes. Drain on paper towels. Serve drizzled with honey and sprinkled with red pepper flakes and sea salt.

Recipe: Cream Of Celery Soup

from Epicurious

1 chopped head of celery

1 chopped large waxy potato (try subbing in some of your parsnips!) 

1 chopped medium onion

1 stick unsalted butter

Salt

3 cups low sodium chicken broth

1/4 cup fresh dill

1/2 cup heavy cream

Celery leaves

Olive oil

Flaky sea salt

Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.

Cook, stirring, until onion is tender, 8–10 minutes.

Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

Recipe: Roasted Beet & Acorn Squash Salad

from My Diary Of Us

For the Salad

3 Medium Sized Beets

1 Acorn Squash

2 Tbsp. Olive Oil

1 Tbsp Fresh Thyme

1 1/2 Tbsp. of Kosher Salt

1 Tbsp. Black Pepper

2 Cups of Baby Kale or Spinach (try subbing in your collards, bok choy, or lettuce!) 

2 Oz of Goat Cheese

1 Cup of Cooked Farro (can swap for a wild rice or quinoa)

1/2 Cup of Pecan Halves

For the Dressing

1 Shallot, Sliced Thin

1 Glove Minced Garlic

1 Tbsp. Kosher Salt

1 Tsp. Cracked Black Pepper

1 Tbsp. Dijon Mustard

2 Tbsp. Maple Syrup

1/4 Cup Red Wine Vinegar

1/4 Cup Extra Virgin Olive Oil

Preheat oven to 425 degrees.

Wash beets and cut in half. Drizzle the beets with 1 tablespoon of olive oil and season with half of the salt and half of the pepper and toss to coat thoroughly. Wrap in aluminum foil tightly and roast for 45-60 minutes until the beets are fork tender.

Slice acorn squash in half and scoop out the seeds. Slice half rings about an inch thick of the acorn squash and drizzle with 1 tablespoon of olive oil and season with the rest of the salt and pepper and thyme. Place the squash on a parchment paper lined baking sheet and roast for 45 minutes until tender and caramelized. (You can roast the beets and the squash at the same time.)

While the vegetables are roasting, make your vinaigrette by combining all ingredients in a mason jar and shaking them well until the dressing is emulsified. (which means it has all come together and the oil has mixed with the rest of the ingredients)

When the beets are done roasting, let cool slightly and then remove the peeling by simply scraping the skin off of the beet. (Roasting makes this process very easy.)

Layer the baby kale or spinach on the bottom on a large serving platter and then arrange the squash and beets on top followed by the farro, goat cheese, and pecans.

Drizzle the vinaigrette over top of the salad and serve immediately or at room temperature.

Recipe: Collards & Bok Choy

from Chef Marcus Samuelsson

6 bacon slices

1/2 cup coconut milk

1/4 cup soy sauce

1 tablespoon grainy mustard

3 tablespoons olive oil

1 tablespoon unsalted butter

4 cloves garlic, peeled and halved

4 cups (about 2 bunches) collard greens, very thinly sliced

4 cups (about 2 heads) bok choy, very thinly sliced

Cook the bacon in a large skillet until crisp. Drain on paper towels, and crumble into small pieces. Set aside.

In small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat and stir in the mustard and crumbled bacon. Set aside.

Heat the olive oil and butter in a large straight-sided pan over low heat. Add the garlic, and slowly toast until pale golden brown, about 10 minutes (be careful not to let it burn). Lift the garlic out of the oil with a slotted spoon and set aside.

Add the collard greens and cook, stirring frequently, until the greens start to wilt. Stir in the coconut milk mixture and cook for about 20 minutes, until the greens are tender and the sauce has thickened.

Recipe: Kohlrabi & Potato Gratin

from Boston Organics

2 Tbs. butter

2 cups heavy cream

2 tablespoons crème fraîche or sour cream

1 cloves garlic, minced

1/2 teaspoon minced thyme

Salt and freshly ground pepper

4 large potatoes (2 pounds), peeled

1 large kohlrabi, peeled

Preheat the oven to 300°. Butter a 9-by-13-inch glass baking dish. In a skillet, melt the butter and add the thyme and garlic and let simmer a few minutes to release the flavors.  Add the heavy cream and sour cream or crème fraîche and plenty of salt and pepper.

Using a vegetable mandolin (or a knife and a skilled hand), thinly slice the potatoes and kohlrabi, then add to the cream and toss to mix. Spread the potatoes, kohlrabi and cream in an even layer in the prepared baking dish and bake for 15 minutes. Increase the oven temperature to 325° and bake for about 1 hour and 15 minutes longer, or until the potatoes are tender and the top is browned. Let the gratin stand for 10 minutes to reabsorb the excess liquid before serving.

Recipe: Purple Carrot Soup

from A Hedgehog In The Kitchen

1.5 lbs of purple carrots (peeled and sliced)
1 onion (peeled and sliced)
1 clove of garlic (peeled and sliced)
1 tsp of cumin powder
2 cups (40cl) of coconut milk
1 inch of ginger (peeled and grated)
A tbsp of fresh cilantro (chopped)
1 red chili pepper (powdered)
Salt and pepper to taste

Put the carrots, onion, garlic, cumin, cilantro and a teaspoon of coarse salt in a large pot.
Fill the pot with enough cold water to cover the mixture.
Heat on high heat for 30 minutes.
Remove from heat.
Pour the coconut milk.
Add the ginger and half a teaspoon of ground black pepper.
Mix with a hand blender.
Heat until it boils.
Serve with powdered red chili pepper and a sprig of fresh cilantro.

Recipe: Chard Enchiladas

from The Wall Street Journal

6 tomatillos, husks removed and rinsed

1½ jalapeños, stemmed and seeded

3 cloves garlic

3 cups fresh cilantro, plus ½ cup leaves for garnish

¾ cups crema or sour cream

12 cups Swiss chard, ribs removed and leaves roughly chopped

Kosher salt

¾ cup canola oil

12 corn tortillas

1½ cups Oaxacan or Monterey Jack cheese, coarsely grated

⅓ cup queso fresco, crumbled

Lime wedges, for serving

Make salsa: Place tomatillos and jalapeños in a medium pot and cover with water. Bring to a boil, reduce heat to medium and simmer until tomatillos fully soften, about 8 minutes. Drain.

Transfer cooked tomatillos and jalapeños to a blender and add half the garlic, 3 cups cilantro, 3 tablespoons crema and 3 cups chard. Season with salt and purée until smooth.

Heat 3 tablespoons oil in medium pot over medium-high heat. Pour in salsa and simmer until thickened slightly, about 5 minutes.

Make filling: Heat 2 tablespoons oil in a large sauté pan over medium heat. Thinly slice remaining garlic and add it to pan. Sauté garlic until aromatic and lightly golden, about 1 minute, then add remaining chard. Sauté until leaves wilt but retain their bite, about 2 minutes. Turn off heat, stir in Oaxaca cheese and season with salt.

Fill a small pot with remaining oil and set over medium heat. Once small bubbles form, reduce heat to low. Use tongs to dip tortillas, one at a time, into oil until fully submerged. Once puffed but not at all browned, about 15 seconds per tortilla, set aside on a plate. Add oil as needed.

Divide warm tortillas among 4 plates and top with filling. Roll tortillas around filling to make cylinders and arrange seam-side down. Generously spoon warm salsa over rolled tortillas. Garnish with remaining crema, queso fresco and cilantro leaves. Serve warm with lime wedges.

Recipe: Roasted Delicata, Chard, & Leeks With Farro

from Blossom To Stem

1 delicata squash, sliced (approx. 1/2-inch thick) and seeded

3 cloves garlic, minced

1 teaspoon dried rosemary

1/4-1/2 teaspoon red pepper flakes, (use the smaller amount if you like things on the mild side, the larger if you like extra heat)

4 tablespoons extra virgin olive oil, divided

1 bunch chard, de-ribbed and sliced into approx 1-inch wide strips

2 large or 4 small leeks, washed well, sliced lengthwise and then crosswise into 1/2-inch slices

3/4 cup farro

2 teaspoons sherry vinegar

1/4 cup marcona almonds

salt

Preheat oven to 425°F. Fill a medium saucepan about 2/3 full with water and bring to a boil.

In a large mixing bowl, add the delicata squash slices and toss to coat. Add 3 tablespoons of olive oil, the garlic, rosemary, red pepper flakes and generous pinch of salt. Lay out in a single layer on one side of a half sheet pan leaving the excess oil and seasonings in the mixing bowl. Add the chard to the mixing bowl along with a pinch of salt and toss to coat. Lay the chard out on the other side of the sheet pan–it doesn’t have to be a single layer, but it should be evenly spread out.

In a small mixing bowl, add the leeks, the remaining tablespoon of olive oil and pinch of salt and toss to coat. Spread in an single layer on a quarter sheet pan or other small pan.

Roast until the vegetables are deeply caramelized in spots and tender. The chard takes about 10-12 minutes. If you have smaller leeks they’ll be ready around 15 minutes, if you have large leeks (most supermarket leeks fall into this category) they take 20-25 minutes. The squash should be take about 20-25 minutes. As each vegetable is ready, remove it from the oven and place in a large bowl.

Meanwhile, cook the farro in the boiling water until tender, about 20-24 minutes. Drain in a fine mesh strainer and add to the bowl with the vegetables. Add the sherry vinegar. Toss everything together to coat. Sprinkle with marcona almonds. Serve warm or at room temperature.

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: Roasted Cabbage Wedge Salad

from Relish

Cabbage

1 Savoy Cabbage Head

2 T Olive Oil

½ tsp Kosher Salt

Vinaigrette

5 T Olive Oil

3 T Sherry Vinegar

1 tsp Dijon Mustard

¼ tsp Kosher Salt

¼ tsp Freshly Ground Black Pepper

4 T Grated Pecorino Romano Cheese (optional)

Preheat oven to 450F.

To prepare cabbage, cut cabbage into quarters or eighths (depending of size of your cabbage head). Trim away any pithy or brown ends of the core, but leave the core intact. The core will hold the wedges together while roasting.

Arrange cabbage wedges on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Bake 30 minutes, flipping wedges after 15 minutes so they brown evenly.

While cabbage is roasting, prepare vinaigrette. Whisk together olive oil, sherry vinegar, mustard, salt and pepper.

Serve cabbage wedges with vinaigrette and cheese, if using. Serves 4.

Sprouting Broccoli Bruschetta

A farm favorite!

1 bunch Sprouting Broccoli

2 cloves garlic

2 Tbsp olive oil

1/4 tsp red pepper flakes

1/4c golden raisins

ricotta cheese (approx. 2/3c. - 1c.)

parmesan cheese

salt to taste

2 large or 4 small slices of your favorite whole wheat artisan bread

Preheat the broiler for toasting the bread.

Coarsely cut the sprouting broccoli into slender 1/4-inch long pieces

In a fry pan or skillet over medium heat, warm 3 Tbs. of the olive oil. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the broccoli, and increase the heat to medium high as the broccoli begins to wilt. Cook until tender, 4 to 10 minutes. Add raisins in the final few minutes of cooking. If the pan seems too dry, add a splash of water. Remove from the heat and season with salt to taste.

Place the bread slices on a baking sheet and brush the slices with olive oil if. Broil until golden brown on both sides, about 2 minutes per side. Spread ricotta on slices (about 1/4c. for smaller slices and 1/3c. for larger slices) and top with the broccoli. Grate parmesan and serve immediately.

Recipe: Spiced Carrot & Date Loaf

from Dishing Up The Dirt

2 eggs

2/3 cup walnut oil (or another neutral tasting oil)

3/4 cup honey

2 teaspoons pure vanilla extract

1 cup all purpose flour (Bob's Red Mill)

1/2 cups whole wheat flour (Bob's Red Mill)

3/4 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon grated nutmeg

1/2 teaspoon sea salt

1 1/2 cups freshly grated carrot

1 cup dates, roughly chopped

1/4 cup walnuts, chopped

sprinkle of old fashioned oats (optional)

Preheat oven to 350 degrees. Oil or butter a 9×5 inch loaf pan.

In a medium to large bowl, beat eggs. Add the oil and then drizzle in the honey and vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg and sea salt. Add flour mixture to egg mixture and beat well. Add carrots and chopped dates. Pour batter into your prepared loaf pan. Sprinkle the top with the walnuts and oats.

Bake for 55-60 minutes or until a knife comes out clean when inserted in the center of the loaf. Remove from oven and cool on a cooling rack. Once cooled, remove from loaf pan and enjoy!

Recipe: Bacon Corn Hash Over Frisee

adapted from Smitten Kitchen

This hash is the perfect companion to a well-dressed frisee salad (check out our vinaigrette recipe below the hash)! Grab a few ears of corn from our neighbors at Bob's Corn and add some Skylight Farm eggs to finish it off. Some blistered and coarsely chopped shishitos would be a nice flavor addition as well!

Hash

1/2 pound thick-cut bacon, cut into small dice
1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
Salt and freshly ground black pepper
4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
1 bundle scallions, thinly sliced

Vinaigrette

1 clove garlic

2 tsp dijon mustard

1/3 cup olive oil

juice of one lemon (around 1/4c)

salt and pepper to taste

Toss bacon into a large skillet over medium heat and cook until golden and crisp. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.

Heat the pan to medium/medium-high, making sure the bacon fat is nicely sizzly, then add your potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon table salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

At this point, you can push aside the potatoes and pour or spoon off all but a small amount of the fat.

Bump up the heat a little and add the corn to the skillet. Saute the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed.

Add a fried egg to it: Heat a small skillet over medium-high heat and swirl in one to two teaspoons bacon fat or butter. Crack one egg into the skillet and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Season with salt and pepper, serve on top of a pile of bacon corn hash.

Recipe: Spicy Refrigerator Pickles

from Love & Olive Oil

This recipe will give you peppers that are a dead-ringer for Mama Lil's!

1 cup white or apple cider vinegar

1 teaspoon kosher salt

2 tablespoons dark brown sugar

1/2 teaspoon dried oregano

3 garlic cloves, peeled and crushed

1/4 cup extra-virgin olive oil

1/2 lb red jalapenos or Italian roasting peppers, thinly sliced into 1/4-inch rounds

In a saucepan over medium heat, combine vinegar, salt, brown sugar, oregano, garlic cloves and olive oil and bring to a simmer. Add sliced peppers and simmer for 10 to 15 minutes until the peppers are tender.

Transfer peppers into a pint mason jar and pour the liquid over top; secure with airtight lid and refrigerate overnight to let flavors infuse. Peppers will keep in the refrigerator for up to 1 month.

Recipe: Spiced Melon Tea Loaf

from Jo Cooks

3 cups all-purpose flour

1 3/4 tsp cinnamon ground

1 1/2 tsp salt

1 tsp ginger ground

1 tsp baking soda

1 tsp baking powder

2 cups sugar granulated

3 large eggs

1 cup vegetable oil

2 tsp vanilla extract

1 3/4 cups cantaloupe ripe, grated (only the flesh)

Heat the oven to 350 F degrees. Grease and flour two 5×8 inch loaf pans. Combine the flour, cinnamon, salt, ginger, baking soda, and baking powder in a medium bowl.

With an electric mixer or a whisk, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated cantaloupe. Add the dry ingredients to the wet mixture and fold until just blended; don't overmix or your tea cakes will be tough.

Divide the batter between the loaf pans and bake until a toothpick inserted into the center comes out dry, about 1 hour.

Let cool on a rack, then invert. Serve just slightly warm or at room temperature.

Recipe: Roasted Beans With Israeli Couscous and Tahini Cream

One of Rae's Favorites!

½ pound green or yellow beans trimmed and cut

1 cup uncooked Israeli Couscous

½ tsp Za'atar Spice Mix (or just a mix of cumin and coriander if that is all you have) 

1 clove of garlic, minced

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (tiny tiny pinch here)

1/4 cup tahini

3-4 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons water + additional to thin as needed

2 tbs cilantro, chopped 

Greek yogurt

Preheat oven to 400. Toss beans with a glug of olive oil, a sprinkle of salt, and the Za'atar. Arrange in a single layer on a baking sheet and roast for 10-15min. Meanwhile cook Israeli Couscous per package instructions and set aside. For the tahini sauce- combine all the ingredients for the sauce and whisk until completely smooth and creamy. If the sauce is too thick add a touch more water. When the beans are cooked pile them on top of the couscous on each plate and drizzle with tahini sauce, cilantro, and a dollop of Greek yogurt. 

A note from Rae: I've made this with roasted fennel with a fennel frond garnish in the past (hence the fennel in the pic) but it is a super flexible recipe that can be combined with other veggies that you may have on hand so be creative! 

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.