Cooking @ Home :: Shishito Peppers 🌶️

This is my favorite go to snack right now. The weather just started to get cold in Northern California and a hot snack in the middle of the day is literally saving my work from home life. I buy a basket at the Farmers market each Sunday [[sometimes two]].

Ingredients

• Basket of Shishito Peppers (2 cups) 
• 1 tbsp Trader Joes Coconut Aminos
• 3 stems of green garlic (baby garlic) 
• 1 tbsp extra virgin olive oil
• 1/2 tbsp red pepper flakes (more or less depending on desired spiciness)

With the pan on high, brown the garlic in the olive oil. Add the coconut aminos and toss in your peppers. Let them blister and brown, usually 3-5 minutes on each side. After you pull them off the heat sprinkle with red pepper flakes and sea salt to taste. 

enjoy! 

 

Cooking @ home :: Harvest Hash 🍂

 I went to Craft Roots a couple weeks ago [[ if you haven't visited them in Morgan Hill- this is your sign to go]] and got to enjoy dinner there. The menu rotates and for the autumn season they had something called a harvest hash. This is my knock off recipe that feeds 2 as a meal or 4 as a side dish.

Ingredients 

• 8 small/medium potatoes
• 1/4 medium red onion 
• 15 brussels sprouts 
• 2 large carrots
• 2 small heads of broccoli 
• 1 tbsp Trader Joes 21 Seasoning Salute
• 1 tsp black pepper 
• 2 tbsp extra virgin olive oil 

Preheat your oven to 420 degrees. Chop everything into 1/2 inch to full inch pieces depending on the ingredient. See below for brussels, potato and onion examples. 

Bake for 20 - 30 minutes depending on your desired crispiness. ;)