Recipes of the Week–September 15, 2014

Blistered Shishito Peppers – recipe from Farmer Diane
A couple of handfuls of fresh shishito peppers
1-2 tablespoons of good quality olive oil (just enough tovc  coat the bottom of the pan)
A few pinches of sea salt
You’ll be cooking the pepper whole so do not remove the stem. Heat the olive oil in a large heavy cast-iron pan over medium heat until it simmers. Turn heat up to high and add the peppers in a single layer. Don’t crowd them; cook in more than one batch if needed, but they need to have space to brown rather than steam. Once you’ve added the peppers to the pan, do not stir; let them site in place for about 2 minutes to allow them to brown or blister. Toss the peppers and then let them sit again for another 2 minutes. Toss more frequently for 1-2 minutes after that, until peppers are lightly charred (they should be brown rather than black) on the outside and very tender. Spread on a plate and sprinkle generously with sea salt flakes. Serve immediately. Use the stems to hold onto the peppers, suck the meat off the ends, then discard stems. Farmer Diane challenges you not to tear through a plate in less than five minutes time!

Weblinks for more Shishito recipes:
http://www.denverpost.com/ci_23665318/shishito-peppers-from-trendy-restaurant-menus-your-grill
http://www.epicurious.com/recipes/food/views/Sauteed-Shishito-Peppers-Summers-Best-New-Bite-51153400
http://www.chow.com/recipes/30210-grilled-shishito-peppers

Hot Pepper Sauce adapted from http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=152262&origin=detail&servings=32&metric=false
    1 teaspoon vegetable oil
    12-20 hot peppers, sliced and seeded *do not remove seeds for a hotter sauce
    4-6 cloves garlic, crushed
    1/2 cup minced onion
    3/4 teaspoon salt
    2 cups water
    1/4 cup distilled white vinegar
    2 tablespoons white sugar
In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated.

25 Killer Kale Recipes - http://kristitrimmer.com/25-killer-kale-recipes/

Roasted Potatoes & Kale adapted from Epicurious

1 pound potatoes, chopped into bite sized pieces
2 cloves garlic, minced
2 tablespoon olive oil, divided
1/2 pound fresh kale (about 1 small bunch), rinsed with stems/tough ribs discarded, then roughly chopped
salt & pepper to taste

Preheat oven to 450°F.

In a large bowl, combine the potatoes with 1 tablespoon oil, minced garlic, salt and pepper.Transfer the potatoes to a baking sheet and bake in the preheated oven for 15-20 minutes.
In the same bowl, toss kale with remaining 1 tablespoon oil along with salt and pepper to taste. After potatoes have roasted, add the kale on top of the potatoes. Return to the oven and roast for another 10 minutes, or until kale is crisp.
Serve potatoes and kale hot or at room temperature, seasoning to taste if desired.