Sautéed Shishito Peppers

This recipe comes from Deborah Madison via epicurious.com Sautéed shishitos are absolutely the best thing to nibble on with drinks, and they’re insanely easy to prepare. Padrón peppers can be treated exactly the same way, but they can be hot, so choose...

Padron Peppers

Spanish padron peppers, also known as Pimientos de Padron, are absolutely delicious as a tapas food (appetizer) and they are very simple to prepare. Pan fry them in hot oil until the skin blisters. Then sprinkle some sea salt and lemon (optional) over the top, and...

Creamy Poblano Sauce

From CSA member Barbara Schneider Blend together until smooth: 3 roasted poblano peppers,  outer skin and seeds removed 1 clove garlic 1 cup chicken broth 3/4  to 1 cup milk (can substitute almond or other milk alternative) 2 T flour (wheat or rice) Melt 2 Tablespoons...

Roasted Tomato Soup

from www.101cookbooks.com 5 tomatoes, cored (if necessary) and quartered 1 large red bell pepper, seeded and quartered 3 medium yellow onions, peeled, quartered extra-virgin olive oil 5 plump cloves of garlic, unpeeled fine-grain sea salt 2 – 3 cups light...

Zucchini Salsa Verde

From CSA member Nika Nordbrock 10 oz. zucchini (about 2 medium), trimmed and chopped ½ c. chopped fresh cilantro 1/3 c. chopped white onion 5 Tablespoons fresh lime juice 2 ½ Tablespoons chopped, seeded jalapeno 1 ¼ teaspoon finely grated lime peel 1 ¼ teaspoon coarse...