Recipes Week of August 7 - 13, 2023

Blistered Shishito

These are great for summer on the grill or in the frying pan. Try this recipe and you will know why our Shishito peppers are our most popular, and our customers keep coming back for more.

INGREDIENTS:

  • Shishito peppers

  • Olive oil

  • Lemon Juice

  • Salt

INSTRUCTIONS:

  1. Warm a skillet on medium heat

  2. Put the peppers (optionally tossed in oil first) in the pan (so they cover the base - don’t heap them)

  3. Stir them every minute or so for about ten minutes until they blister.

  4. Move them to a serving dish

  5. Sprinkle them with lemon juice and salt

They are ready!! Serve and enjoy.

Pickled Cucumbers

Here is an easy “Quickles” recipe for pickles ready in an hour
You can find our Kirby Cucumbers at all markets and as an add-on "pickling kit" in our online store. 

INGREDIENTS:

  • 2 cups rice wine vinegar⁣⁣

  • 2/3 cup packed brown sugar⁣⁣

  • 1/4 cup fresh lime juice (2-3 medium limes)⁣⁣

  • 4 teaspoons kosher salt⁣⁣

  • 1/2 teaspoon red chili flakes⁣⁣

  • 1 pound pickling cucumbers, thinly sliced (1/8-inch thick or thinner)⁣⁣

  • 1/2 cup thinly vertically sliced red onion⁣⁣

  • 1/4 cup chopped dill⁣⁣

⁣⁣INSTRUCTIONS:⁣

  1. Combine first 5 ingredients in a small saucepan.⁣⁣

  2. Bring to a boil, stirring to dissolve sugar.⁣⁣

  3. Remove from heat and cool to room temperature.⁣⁣

  4. Combine cucumbers, onion, and dill in a medium bowl.⁣⁣

  5. Add vinegar mixture and stir to combine.⁣⁣

  6. Let stand at room temperature for at least 45 minutes before serving, or transfer cucumber mixture to a clean jar and refrigerate for up to 5 days.

Jim Tinsky