It’s finally arrived: the month of non-stop traveling is here.
While I’m extremely grateful that I’m able to venture off to spend time with family and friends over the next few weekends, my bank account is not.
So, on that recent magical day off known to all as “Labor Day,” His Lordship and I went to the Union Square Greenmarket and loaded up on fruits and vegetables to last us through the week. Five heaping bags came to a whopping $30 total. And there was much rejoicing across the land of Lewis funds.
One such thing we picked up (and our most expensive purchase at the market) was a pound of heaping, giant shishito peppers. Delicious peppers that are so, so easy to prepare and share as a snack.
Bon weekend, everyone!
Blistered Shishito Peppers
1 lb. shishito peppers, rinsed and dried
extra-virgin olive oil
Heat 2-3 Tbsps. oil in large non-stick skillet over med-high heat; add peppers; shake pan vigorously, tossing peppers and blistering skin; cook until peppers are evenly charred; place on plate; squeeze lime juice over; top with finishing salt.