5 Min

GF

V

Pan-Seared Shishito Peppers

Houston markets are filled with many varieties of peppers, the shishito being one of my favorites. This east Asian pepper is small, about 3 inches long, thin-walled and usually mild in heat. About one of every 10-12 peppers is hot. In Japanese, “shishi” refers to the wrinkled tip shaped like the head of a lion. These shishitos are from Verdegreens, a grower of glorious greens at the Urban Harvest farmers market; however, the peppers appear on many other vendors’ tables. The recipe takes less than 5 minutes to make, the shishitos can be cooked stems and all, and they make a great light lunch - or snack with a martini.

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Cook Time

5 Minutes

Serves

3

Directions

Step 1

Heat the olive oil in a saute pan and when just shy of smoking, add the cumin seeds. They will sizzle and pop; within seconds, add the peppers and salt.

Step 2

On high heat, saute them for 2-4 minutes until they appear blistered on some of the sides.

Step 3

After the heat is turned off, stir in the amchur and chopped cilantro.

Notes & Variations

These peppers can also be grilled, and the spices along with the popped cumin seeds can be tossed in after.

Ingredients

1 pound shishito peppers

2-3 tablespoons olive oil

1 teaspoon cumin seeds

1.5 teaspoon salt

1 tablespoon amchur

1-2 tablespoons chopped cilantro

Step 1

Heat the olive oil in a saute pan and when just shy of smoking, add the cumin seeds. They will sizzle and pop; within seconds, add the peppers and salt.

Step 2

On high heat, saute them for 2-4 minutes until they appear blistered on some of the sides.

Step 3

After the heat is turned off, stir in the amchur and chopped cilantro.

1 pound shishito peppers

2-3 tablespoons olive oil

1 teaspoon cumin seeds

1.5 teaspoon salt

1 tablespoon amchur

1-2 tablespoons chopped cilantro

Notes & Variations

These peppers can also be grilled, and the spices along with the popped cumin seeds can be tossed in after.

Tags:

5 Min

Tags:

5 Min

Got leftover shishito peppers?

Make use of them in the recipes below!

DELICIOUS!

20 Min

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Asparagus with Blackberry Chutney

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Baby Butter Saag

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Broccolini with Orange & Sesame

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30 Min

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Cardamom Roasted Broccolini

More so than other vegetables, broccoli or broccolini needs to be cooked just right to be served at its best. For example, okra or green beans may not look pretty when overcooked but tastes just fine. Broccoli is better slightly undercooked than overcooked because the later can result in a soggy dish devoid of flavor, which is why roasting or grilling it guarantees good results. It took me a few tries to realize that it was the strong brassica smell of the broccoli that my taste buds subconsciously objected to. Now, I always cook broccoli with something fragrant, least of all garlic but usually an aromatic spice like cardamom, nutmeg, or mace. A quick little grating of nutmeg at the end, or the spears tossed with cardamom, black pepper and olive oil can transform broccoli. A squeeze of lemon or orange juice at the end can add even more fragrance and a smear of yogurt on the bottom can add a creamy luxurious finish.

45 Min

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Coconut Braised Collard Greens

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50 Min

GF

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Ghee Based Green Beans

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30 Min

GF

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Mulukhiyah with Beans

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60 Min

GF

Pea Stuffed Peppers

Bell peppers are in full bloom in Texas, filling farm table stands with their striking yellow, orange, red and purple hues. Mincing and tossing into scrambled eggs, a stew or in stir-fry, there are endless uses for peppers. Their skin is often discarded after roasting, as are their seeds and placenta; however, these are edible and can be incorporated into the cooking. The seeds can be bitter, but cooking mellows this out. At my restaurant, anywhere peppers are used, given their high vitamin C and fiber content, we use every part except the stem. These fresh green pea stuffed peppers are intensely flavored, which is balanced by the cooling saffron yogurt sauce. Make sure to soak the saffron threads in yogurt a day or two before; the flavor of saffron is best when it has had time to develop.

90 Min

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Ricotta & Pea Stuffed Karela

Once balanced and tempered with other seasonings, bitter melon transforms into a thing of beauty.

30 min

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Roasted Asparagus with Yogurt & Tomato

In the spring, there is no wrong way to eat asparagus. Raw, shaved, steamed, or roasted, which happens to be our favorite. Here is a dressed-up recipe with yogurt tinged with ginger and a sweetish hot tomato chutney.

45 Min

GF

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Roasted Brussel Sprout Salad

Local brussels sprouts season here in Texas is glorious but short lived. The cabbage-like buds, which are native to the Mediterranean region, resemble nothing like you’ve ever seen at a supermarket. And there are infinite ways to enjoy them. I found this little beauty last week at the market – sliced it right down the middle and roasted it in the oven long and slow with a sprinkling of salt, pepper, and a generous drizzle of olive oil.

50 Min

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Roasted Napa Cabbage

Cabbage, despite its high nutritional content, often does not get the respect it deserves and can hold its own as a dramatic yet vegetable main course like say, an artichoke or a Romanesco.

30 Min

DF

GF

V

Sesame Bok Choy

Being in the brassica family, Bok Choy is filled with phytonutrient and fiber that our bodies need.

40 Min

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Stuffed Gypsy Peppers

Serve these peppers alongside a bright green salad or as a side dish with a bit of plain yogurt on the side.

60 Min

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Stuffed Hatch Peppers

What adds to the appeal of the Hatch chile is that they pack just the right amount of heat and are neither too spicy nor too mild. They can be added raw to salads, turned into salsas or fire smoked and stuffed with everything from cheese to vegetables to meat fillings.

45 Min

GF

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Stuffed Peppers

These peppers are stuffed with garbanzo beans, but you just as easily stuff them with hummus or a different bean. To create a layer of flavors, the peppers are topped with yogurt as well as a green herb sauce. If you have leftovers, the next day just chop everything up and add it to scrambled eggs, rice or pasta.

30 Min

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V

Tindora Sabzi

Emerging wisdom is indicating that to maintain a healthy gut flora, diversity of diet is just as important as what we eat. The sheer variety of produce in an Asian grocery store from half a dozen varieties of Bok choi to other leafy greens or a whole jackfruit may seem daunting. But this is when trips to stores from other cultures can become an exciting adventure and keep in mind, it’s only food. If you don’t like it, don’t buy it again. In Indian grocery stores, aside from the umpteen aromatic spices and lentils you can peruse through, varieties of intriguing squashes can be found that resemble neither zucchini nor butternut squash. One such tender squash with a delicate burst of flavor is the tindora, or the ivy gourd. They are size of your finger, need a quick light braise, and are packed with fiber and phytonutrients. This sabzi (which simply means cooked vegetable) is inspired by the cuisine of Gujarat. Enjoy it with dal, a lentil stew, and rice. Here is to starting the new year off with a fruit or vegetable you have not tried before…

20 Min

GF

NF

V

Asparagus with Blackberry Chutney

25 Min

GF

Baby Butter Saag

15 Min

DF

GF

NF

V

Bitter Melon Salad

After eating this wonderful fresh salad, I’ll never think of bitter melon that same way again!

30 Min

DF

NF

V

Braised Baby Bok Choy

A little more substantial than spinach yet light enough to pass off as a green, bok choy can also be eaten raw in a salad, in a stir-fry or steamed.

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