A Summer-y, Hearty Grain Salad with Shishito-Cilantro Dressing

I’m new to this shishito pepper bandwagon, but now that I’m on it I don’t plan on getting off any time soon!  Shishitos are a Japanese variety of pepper that are mellow and slightly sweet, except for the occasional spicy one hiding in the bunch.  Their preparation is simple and quick. In a hot cast iron pan with a bit of olive oil, the peppers are sautΓ©d until the skin is blistered. Sprinkled liberally with sea salt and served with a cool dip, such as this one from The Kitchn, they make the perfect snack or appetizer.  I could eat these every. single. day.

  
That being said, I had been dreaming of another way to use them and I kept going back to some sort of a dressing, sauce or dip.  So here we are.  Use to dip vegetables, dress your salads or eat right off the spoon like I did.

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{Spicy} Cucumber-Lime Popcicles

{Spicy} Cucumber-Lime Popsicles πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹
β€’ Β½ cup freshly squeezed lime juice (I used 6 limes)
β€’ 1 cucumber, peeled
β€’ Β½ cup agave nectar
β€’ 1 tbs finely grated ginger
β€’ Tajin, for topping

PurΓ©e ingredients together until smooth and strain through a fine-mesh strainer. Pour in popsicle molds & freeze at least 6 hours or overnight, until solid. Top with Tajin at your own risk.