BLISTERED PADRÓN PEPPERS

BLISTERED PADRÓN PEPPERS

 

 BON APPETIT MARCH 2013 TRASIERRA, SEVILLE, SPAIN

INGREDIENTS 

  • 2 tablespoons olive oil
  • 1 pound Padrón or Shishito peppers
  • Flaky sea salt (such as Maldon)

PREPARATION 

Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add Half of the peppers; cook, tossing occasionally until the skins are blistered and fish is softened, about 4 minutes. Transfer into a bowl, sprinkle with salt, and toss to coat. Repeat with remaining pepper, remaining 1 tablespoon oil, and more salt. Makes 6-8 servings. 

 

 

Corn & Zucchini Salad with Feta

Corn & Zucchini Salad with Feta

 RECIPE BY MONA TALBOTT BON APPÉTIT AUGUST 2014

Ingredients

  • 4 ears of corn, husked
  • Kosher salt
  • 4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline
  • 8-10 zucchini blossoms, torn into large pieces (optional)
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 4 ounces feta, crumbled (about 1 cup)

Preparation 

Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.

Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.

Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using. Serves 8. 

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