Shishito Peppers

Blistered Shishito Peppers // Uses Shishito Peppers // Vegetarian
From Bon Appetit

2 Tbsp. extra-virgin olive oil
3 cups whole shishito peppers
Flaky sea salt

Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.

Shishito and Potato Breakfast Bake // Uses Onions, Potatoes, Shishitos
Recipe from The Leek & The Carrot

Serves 6 to 8
Takes 1 hour (most of it inactive)

1 tablespoon olive oil
3 to 4 cups shredded potatoes
6 to 8 shishito peppers, sliced (about 1 cup)
1/2 yellow onion (or 1/2 bunch scallions), diced
1 pound breakfast sausage, browned**
8 eggs
1/2 cup whole milk
1 teaspoon hot sauce
1 teaspoon mustard powder
1 teaspoon Kosher salt
1/2 cup favorite cheese (I used a lovely dill havarti)

1. Preheat oven to 350 degrees.
2. Grease a 9×13 casserole dish with olive oil.
3. Combine potatoes, peppers, onion and pork sausage in prepared casserole dish. Toss to combine.
4. In a medium bowl, whisk together eggs and milk. Add hot sauce, mustard powder, and salt. Pour evenly over potato mixture.
5. Place in preheated oven and bake for 30 to 40 minutes until the eggs are set. Add cheese and cook 5 minutes longer just to melt (or lightly brown).
6. Enjoy!

**If you are vegetarian, feel free to substitute in 16 to 20 ounces of the most flavorful mushrooms you can find for the sausage. Then add in a couple cloves of garlic, a tablespoon of dried sage, and a pinch or two of red pepper flakes while sautéing them.