CSA Share Week 12
Cherry Tomatoes
Cucumbers
Fennel
Bell Pepper or Shishito Pepper
Red Onions
Garlic
Slicer Tomatoes
Jalapenos
Green Beans or Squash
FRESH TOMATO SALSA
Ingredients
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
DIRECTIONS
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Blistered Shishito Peppers with Soy Sauce, Sesame, and Lime
Ingredients
2 cups fresh shishito peppers
1 tsp. sesame oil
1 tsp. soy sauce - or Bragg's Liquid Aminos
Juice from ½ lime - about a 1 tsp.
Instructions
Add 2 tsp. of sesame oil to a frying pan with 2 cups of shishito peppers. Give them a nice stir to make sure they're fully coated.
Allow the peppers to sauté over a medium flame without moving them for 3 minutes to allow one side to blister. Then, lift the pan and flip them to allow them to blister on the other side. Continue to sauté, flipping them from time to time for a total of 10 minutes. If you want them "well done," give them 15 minutes in the pan.
Turn off the heat and pour 1 tsp. of soy sauce (or Bragg’s Liquid Aminos) into the pan. Shake the peppers in the sauce quickly until fully coated.
Squeeze about 1 tsp. of fresh lime juice into the pan, and give it one more shake to coat all the peppers. Serve immediately.
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