Shishito Pepper And Garlic Aioli. Shishito peppers are not only a delicious finger food but extremely easy to prepare. They are abundant at most farmers markets in the summertime. And If I see them on the menu at any restaurant, I order them. They are Normally just sautéed in a pan until blistered and seasoned lightly with salt. We have a running joke that I somehow always find the only hot one in the bunch. But Typically they are very mild and smoky in flavor. Here I use them in a sauce that is the perfect condiment for your next back yard cookout or sandwich. I topped a perfectly cooked charleston crab cake with this sauce, and it was phenomenal. But you can really use it on anything. And I strongly feel like my sauce would have turned out greener in the pictures below if I hadn’t “sampled” so many of the shishito peppers before blending the sauce. I couldn’t help myself! Let me know what you think in the comments below.
Shishito Pepper And Garlic Sauce
Shishito Pepper And Garlic Sauce
1-pint shishito peppers rinsed and dry.
One tablespoon olive oil
1 cup good mayonnaise
3-4 garlic cloves, whole. (Use all four if you’re a garlic lover.)
Two tablespoons lemon juice
Salt and pepper to taste. (I used ground rainbow peppercorns)
Heat olive oil over medium-high heat in a large skillet until hot. Add peppers and cook until blistered and charred — about 5-10 minutes. Just watch them as this process can vary in time. About halfway through I like to add in the whole garlic cloves to give them some color but that’s up to you. Remove from heat and allow to cool slightly. Remove stem tops with a knife.
In a large blender or food processor add blistered peppers, garlic, mayo, lemon, salt, and pepper. Pulse until well combined. Serve immediately.
Blackberry Compote. Blackberries are in season. And they are plentiful in your garden and local farmers market. They are a great snack and are perfect in desserts and drinks. Not to mention chock full of health benefiting nutrients. This recipe is incredibly easy to make and versatile. You can use it on your pancakes, french toast, ice cream, crepes, cocktails and more. My kids love it!. And the best part is that depending on the sweetness of the berries or preference, and you can cut down the sugar. Store it in an airtight jar or container for up to two weeks when it’s done. Substitute with a berry of your choice if you can’t find blackberries or don’t like them. What is your favorite berry to eat in the summer? Let me know what you think in the comments below.
1 Pound blackberries, fresh or frozen (thawed.)
3 Tablespoons dark brown sugar
2 Tablespoons lemon juice
Pinch sea salt
In a medium saucepan, add blackberries, sugar, lemon, and salt. Simmer over low heat until berries have broken down and the sauce has thickened. About 20-25 minutes transfer into a jar or container and allow to cool. The sauce will thicken more as it cools down.
Tip- If you’re not a fan of compotes, you can strain the berries and push out all of the liquid. Then you will have a blackberry syrup.
Warm Arugula Salad With Maple Vinaigrette. I absolutely love being able to harvest the vegetables from my garden and being able to prepare easy and delicious meals with them. This salad is full of crunchy, sweet, and sour goodness. Arugula is such a pepper flavored green that has loads of health benefits. And it works perfectly with the sweet and tangy maple vinaigrette. I topped it with some quickly seared scallops, fresh corn, peas, and chopped asparagus. But the beauty of this salad is that you can substitute your favorite vegetables that you have on hand and it will be just as good. Use whatever protein you want — the perfect meal for a quick lunch or dinner. Let me know what you think in the comments below.
Warm Arugula Salad With Maple Vinaigrette
Warm Arugula Salad With Maple Vinaigrette
3 cups arugula (You could also substitute spinach)
Large ear of corn shucked and cut off the cob
One cup asparagus, sliced.
1/2 cup peas fresh (Or frozen)
Maple vinaigrette, recipe below.
Just heat some olive oil in a large skillet over medium-high heat. Cook asparagus until tender and bright green for about 2 minutes. Add in corn and peas and saute for 1 minute more. Remove from heat. In a large bowl, add arugula and warm veggies. Toss with vinaigrette and combine well. Serve warm with a protein of choice or on its own.
One clove finely minced garlic
1/2 teaspoon Dijon mustard
Two tablespoons pure maple syrup
One tablespoon white wine vinegar
Two tablespoons red wine vinegar
1/2 cup olive oil
Pinch of salt and pepper
Add all of the ingredients into a jar and shake well. Set aside until ready to use.
Herbed olive oil cubes. One of my favorite things about living in California is all of the beautiful fresh herbs and produce that grow year round. I happen to grow my own herb and produce garden. Growing my own herbs and produce means having a fresh supply of tasty ingredients whenever I want. And here is an effortless way to preserve some of your herbs.
This is a great hack for making a flavorful meal on the fly. Just thaw your herb cube or heat it right up in a pan frozen. I love to use it in pasta dishes, stews, sautes, soups, roasts and more. One of my favorites is a nice pasta bowl for two. Just pop a cube in a skillet with a little fresh garlic and red chile flakes. toss in some nice hot pasta and top it off with a little (or a lot) of grated parmesan! Simplicity at its finest. Has anyone ever tried this? Share in the comments below. Have a great weekend everyone!
Herbed Olive Oil Cubes
Olive Oil (You can also use coconut, avocado, grapeseed, etc.)
Herbs of choice
Ice cube tray ( I buy the cheap ones that you can get at any grocery store)
Wash and dry herbs of choice.
Chop the herbs or leave whole
Mix and match your own blends.
Fill each cube in the tray with herbs about 3/4 of the way full. (You can also use garlic, ginger. And even lemon, orange or lime zest)
Pour oil of choice over herb mixture until filled.
Place the tray in the freezer and freeze overnight.
Remove from tray and place into individual glad bags and label if necessary.
Over the holiday season (Yes back in 2013) the Honest Company gifted some of their customers these amazing little trees. I guess it was sort of their way to “pay it forward” and give back to the environment. Both Riley and I were so excited to plant them. I must note that I am no professional gardner and I have a bit of a black thumb. With some research and trial and error I am however getting better, and I LOVE doing it! It was a great quick and easy project for Riley and I to do. it did get messy, BUT IT WAS TOTALLY WORTH IT! Thank you Honest Co for giving back and creating quality time for my family and I. Here are some photos from our time together! They are from a couple of weeks ago, but i’m glad we did it before the awful (but much needed) rainy weeks that followed! Enjoy!
*** The last photo is some new parsley I planted! Our garden already had some, but it needed a refresher! (clearly I’m proud of myself ha!) ***
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I hope you’ve all been well during my extremely long hiatus! First of all we’ve been moving into our new home (which we’re loving), and second we just got all our utilities hooked up today. Yikes!
With that being said i’ve been cooking ALOT this past week and was able to have my camera handy for all of it. I’ll be posting a few delicious recipes this coming week. I wanted to share this awesome chicken recipe I came up with for you guys! I stumbled upon this super cool roasting dish at World Market. It’s made specifically for roasting a whole chicken and has a little dish in the center that you can fill with a liquid of your choice in order to ensure you get the juciest roast chicken known to man! In my case I chose wine (naturally), and it was wonderful! Enjoy!
P.s- the roasting dish cost $19 🙂
1 Whole “fryer” chicken (it means that it’s been cleaned out ;))
1 stick of butter
zest of two lemons
1/2 teaspoon minced garlic
1 cup of white wine (sauvignon blanc in my case)
salt and pepper to taste
Potatoes and Carrots (enough to coat the bottom of the dish)
Make sure your chicken is completely dry (simply pat with paper towel). In a bowl combine room temperature butter, chopped fresh rosemary, garlic, lemon zest and salt. Mix together. This creates a yummy spread/coating for the chicken. Fill the center of the dish with the 1 cup of wine and place the cavity of the chicken over top so that it sits upright. Rub the mixture all over the chicken using your hands (its going to be messy!). In another bowl coat your chopped carrots and potatoes with a tiny bit of olive oil and fresh ground black pepper. Place the chicken and veggies in a 425 degree oven for about an hour or until golden brown. Eat to your hearts content. Enjoy!!!