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1 in every 10 Shishito Peppers carry some heat. Play this mild game of Russian Roulette over a few cocktails!
Sautéed Shishito Peppers are the easiest snack you will ever make! I started cooking with them recently and we’ve become fast friends, especially when paired with cocktails. Sautéed shishito peppers are so simple to prepare you’ll be questioning if you missed something.
4 ingredients : Shishito Peppers, Oil, Flaky salt and Lime. How simple is that?
4 ingredient wonder! Shishito Peppers+Oil+Flakey Salt+Lime
These mild, bite-sized peppers are to be eaten in their entirety, seeds and all. No need for utensils, just grab the stem and take a bite of this smoky, sweet & salty pepper. Drop the stem in a separate bowl as you would edamame shells.
Apparently 1 in 10 peppers are supposed to carry heat but it’s not enough heat that should scare you off; it’s just a little kick. This is a very tame version of Russian roulette but one I will gladly sign up for.
Sautéed Shishito Peppers are the new edamame! At least in my house they are!
Make sure you eat these bad boys immediately while hot, because they will go limp as they cool. Don’t fret if you have leftovers. Sautéed Shishito Peppers are equally delicious when added to an omelette. I made one for brunch today and the Shishito Peppers added such a sweet & smokey flavor. I’m in love.
If chips are your arch nemesis like me, try these addicting peppers instead!
It’s almost wrong not to enjoy these with a cold beer or cocktail. Just saying!
Shokuyoku Japanese
- 1 lb shishito peppers
- 2 tbsp grape seed oil
- flakey sea salt
- 1 lime, cut into wedges
- Heat oil in a large frying pan over medium heat, until oil is hot but not smoking
- Add shishito peppers and sauté, rotating them like ears of corn
- Continue sautéing until they start to blister and then remove from heat
- Pat peppers dry with clean kitchen towel then move into a large bowl
- Toss with flakey salt and squeeze lime juice over peppers
- Serve immediately while hot!
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This Mostly Veggie Tuna Melt will never go out of style. Ode to a classic!
Tuna melts and tuna salad on fresh greens is definitely a regular in house. It’s something you can whip up quickly and modify the ingredients based on what you have.
My fiancés idea of comfort food is a nice creamy tuna melt and he’s as happy as a little clam when I make this for him. He’s going to kill me when he reads this.
I like my tuna salad with a lot of crunch so I always use celery & fennel. Remember to hang on to those fennel fronds at the top of the fennel bulb. They look & feel similar to dill but have a delicate anise flavor. We’re going to sprinkle those on top of the tuna melt as a finishing touch that will melt in your mouth.
I also add an apple to the mix for some sweetness and because it pairs really well with the fennel. I usually add more celery+fennel+apple than what I’ve listed because I try to pack in as many veggies as I can without Rez asking questions.
The Dill Pickles are so perfect in this salad
The fennel lends massive amounts of flavor to this recipe and honestly, it’s just not the same without it. As I’ve mentioned in other posts, fennel is one of my go-to ingredients and definitely a useful ingredient to keep on hand.
I dice one of my Garlicky Dill Pickles, fresh dill, as well as some dill seeds to really amp up the bold flavor. In a pinch you can sub dry dill for fresh dill, but be sure to half it and let the mix sit in the fridge for an hour or so, allowing the flavors to marry together.
I normally opt to serve this over mixed greens or peppery arugula because frankly, I just like it like that, but this an awesome gluten free option for my celiac friends or people watching their carb intake. This is a super comforting dish and fairly guilt free, especially if you use greek yogurt instead of mayo!
Try this classic recipe with a bowl of Lazy Pea Soup with Mint & Crème Fraîche, Speedy Greek Style Chicken Soup with Lemon or Cream of Wild Mushroom Soup.
- 1 can tuna, drained
- 4 slices of whatever bread you like
- 2 large celery stalks, finely chopped
- ¾ cup fennel, finely chopped
- 1 apple of your choice, cored and diced
- 1 large dill pickle, diced
- ½ cup red onion, finely chopped
- ½ cup dill, chopped
- ½ tsp dill seeds
- ½ cup extra sharp cheddar cheese, grated
- squeeze of fresh lemon juice
- ¼ cup prepared mayo or full fat greek yogurt
- 1 tsp black pepper
- kosher salt to taste
- fresh fennel fronds for sprinkling
- Preheat the oven broiler and set the rack about 5 inches from heat source.
- Spread slices of bread on baking sheet and toast.
- Combine all ingredients in a large bowl (with the exception of cheddar cheese) and toss until all ingredients are coated in mayo/greek yogurt.
- Distribute the tuna salad mixture on top of the toasted pieces of bread and sprinkle with cheddar cheese.
- Place under the broiler for 3-5 minutes.
- Season with salt & pepper and garnish with fresh fennel fronds or dill.
Remember to save the fennel fronds. They make a nice finishing touch to the tuna melts.
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THIS IS WHAT PEOPLE WOULD CALL A ‘PANTRY PASTA’
Wondering what to do with that day old baguette? This pasta totally transpired on a whim because I was absolutely sick of throwing things away!!! I feel like every week I’m throwing out veggies or leftovers we thought we would eat. It really irritates me. This year I’m really trying to use what I have, with efforts to reduce the amount of waste I produce on a daily basis. I’m making a conscious effort to think of ways to use whatever produce or ingredients I have at home before heading to the market. It’s been such a fun challenge and definitely something I will continue to adopt into my everyday routine. I really enjoy how it challenges me to get creative and be resourceful with what I have on hand.
The first thing I saw in my kitchen were two half-loaves of bread that I had made a few days prior. I would have to use them or toss them, so I opted to make my own herbed croutons and add them to a simple & slightly spicy pasta. I knew Rez would love it so much that it may be his new favorite dish of mine. I tease Rez that he could survive on salami & olives alone, but its actually true. I’ve never seen someone love something so much, that eat it every single day, often twice. That’s commitment.
As I write this post I can’t help but think, this would be something you would crave after a bad hangover. Just hear me out! We’ve all had those nights and if you’re like me, they will ruin your entire day. I can’t do it like I used to, that’s for sure.
This is what a hangover looks like when you’re 29: You wake up after a vivid dream of chugging a massive bottle of water, pop 2 Advils, drink more water, announce to whoever is around that ‘YOU’RE DYING’ and ‘you’re never ever drinking again, no matter how many times you’ve said it before’. Then you’ll probably take a nap, drink more water, stare at yourself in the mirror for far too long, willing it to stop. Fall asleep again somewhere else in your house (like the couch), maybe leave your apartment to grab something to eat (the struggle is real) and watch some netflix. Eff it, just start a freaking marathon because who are you kidding the day is over. After you’ve successfully lost the entire day to your hangover, you suddenly get this burst of energy and are famished. What to make? What do you want? THIS pasta is what you want!
It’s also good for any other day but this will cure your adult hangover just nicely!
- 3 cups of bread, cut into small cubes
- 3 tbsp olive oil or butter
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, torn
- 1 tsp garlic powder
- 1 pound dry spagetti
- 3 ounces spicy salami(like Hungarian or Genoa), diced
- 1 red pepper, finely diced
- 4 cloves garlic, minced
- pinch crushed red pepper flakes
- ⅓ cup black kalamata olives
- ½ cup freshly grated parmesan
- kosher salt & freshly ground pepper to taste
- olive oil for drizzling
- parsley for garnish
- Preheat oven to 350 degrees.
- Mix melted butter/olive oil, garlic powder, rosemary, thyme and salt until garlic powder is dissolved.
- Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated.
- Spread coated bread cubes on a cookie sheet and bake for 10 minutes.
- Stir the croutons and return to the oven for 10 more minutes.
- Remove when they are crisp & golden brown.
- Bring a large pot of well-salted water to a boil over high heat
- Meanwhile, heat the olive oil+red pepper flakes in a 12-inch skillet over medium-low heat, stirring occasionally with a wooden spoon, until the pepper flakes are sizzling, about 5 minutes.
- Turn the heat up to medium, add the salami+pepper and sautee for about 3-5 minutes.
- Add the breadcrumbs+olives+garlic and stir for 1 minute to combine.
- Remove from the heat.
- Cook the pasta in the boiling water according to package directions until al dente.
- Reserve ½ cup of the cooking water and drain the pasta. Immediately return the pasta to the pot over medium-low heat.
- Add the grated parmesan+1/2 the breadcrumb mixture and toss to combine. If necessary, add some of the reserved cooking water to moisten.
- Season to taste with salt & freshly ground pepper. Serve sprinkled with the remaining breadcrumbs+parsley.
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FARMERS MARKET DILL PICKLE INSPIRATION
Crunchy Dill Pickles are in my opinion the best snack ever created! They’ve been my #1 snack since I was a toddler and I still pack them in my lunch kit when I’m away flying. Their crunchy texture, vinegary taste and low calorie count, make for a healthier snack option.
BE CAREFUL NOT TO CRUSH THE CUCUMBERS WHEN PUTTING THEM IN THE JAR
When my fiancé and I first met, we immediately bonded over our shared love of the German soccer team, olives and DILL PICKLES! So random, right? As you can see, we really fell in love over intelligent conversations. We’ve been lucky enough to watch Germany win the World Cup from the streets of Berlin and it was one of the coolest experiences of my life! Berlin is a fascinating city on a regular day, but that night; the energy in Berlin was magic!
ALL THE DIFFERENT SHADES OF GREEN
Rez & I wanted to add a few personal touches to our wedding and we thought that a dill pickle bar would be the perfect idea for us. Don’t worry, that’s not all we’re serving our guests for dinner. Hopefully everyone enjoys this easily made snack as much as we do!
ALMOST READY TO GET MY PICKLE ON
On any given day you will find at least 4 jars of dill pickles in my fridge, these Garlicky Dill Pickles being one of them. My favorite store bought pickles are Sonoma Brinery Kosher Dill Pickles. Their ingredients include: cucumber, water, salt, garlic and spices. I am so very happy Trader Joe’s recently started carrying them, for a couple of dollars less than Whole Foods. Rez isn’t as crazy about these and opts for the more classic brands, like Vlassic & Claussin. He really like the super vinegary ones that make you pucker. I don’t discriminate and think all three are solid options.
LEAVE WHOLE FOR THE CRUNCHIEST PICKLE
LEAVE 1/4 INCH BREATHING ROOM FROM THE BRINE TO THE LID
Enjoy these Garlicky Dill Pickles alongside my Mostly Veggie Tuna Melt or as an afternoon snack!
Enjoy! xx
- 2 quart kirby cucumbers (approximately 3 pounds)
- 1½ cups apple cider vinegar
- 1½ cups filtered water
- 2 tablespoons pickling salt
- 8 garlic cloves, peeled
- 4 teaspoons dill seed
- 2 teaspoons black peppercorns
- 1 teaspoon red chili flakes
- 1 tbsp pickling spice(make sure it doesn't include cinnamon).
- 1 or 2 large bunches of dill, washed and dried
- Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer.
- Wash and dry kirby cucumbers. Remove blossom end. Cut into chips, spears or leave whole, depending on your preference.
- Combine vinegar, water and salt in sauce pan and bring to a boil.
- Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between jars. Pack prepared cucumbers into jars as tightly as you can without crushing them.
- Pour the brine into the jars, leaving ¼ inch headspace (that's the amount of space between the surface of the brine and the rim of the jar).
- Remove any air bubbles from jars by gently tapping them. You can also use a wooden chopstick or plastic utensil to help remove stubborn bubbles.
- Wipe rims and apply lids and bands (don't screw them on too tightly).
- If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes.
- When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals.
- If you choose not to process your jars, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. Still refrigerate.
- Let pickles rest for at least one week before eating.
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