I’m gonna keep this one short and sweet – partly because it’s way past my bedtime as I am writing this and partly because this recipe is so easy and requires so little effort that you’re going to hop off the couch and make this immediately afterwards.
After a couple of hot yoga classes and several attempts to get back into running, my mind and body are trying to make healthier decisions. When spring is bringing in ramps and other colorful items, it’s actually not hard at all. For this vegetable recipe, I’ve got shishito peppers to inspire your next round of grocery shopping. Continue reading
As the days are getting shorter, I’m kind of in a panic mode to get my summer bucket list out of the way. But that’s totally normal, right? Even as I’m writing this, I know I’ll never even out my tan lines in time for fall.
Fun fact: I go to the farmer’s market in Boston every week and each week they have something new and funky looking. Shishito peppers aren’t a new variety by any means, but I don’t cook them often because I only see them for so long. These small green peppers are fun to make since they can be prepared separately and consumed as a snack.
Another fun fact: These peppers are generally not spicy, but one out of ten peppers will surprise you and have you reaching for your closest glass of icy water. (That was also a warning for your taste buds.)
Open sesame! Continue reading