Grilled Lemon Shishito Peppers. Vegan. Gluten Free.
Haven’t seen or heard of these beauties? No worries, once trying you’ll never forget them. Shishito peppers are small, finger length, slender and thin walled peppers. One in about 10 are spicy but most are mellow. Very low in calories, I use these as an appetizer or on my taco bar. These take mere minutes to prepare and devour so make sure you buy a hearty supply. I find these at my local farmer’s market or Asian market. I hope you venture out and give these a whirl. My whole family loves them.
Quart or more of Shishito peppers
Lemon slices (2-4)
Wash your peppers thoroughly. While the peppers dry out a bit, place a sauté pan over medium to high heat (no oil). While your peppers are sitting in your colander, drizzle with a tiny bit of oil (think 1 teaspoon) and sprinkle with salt. Toss with your hands then dump into your pan (be cautious). Add some lemon slices and sear the peppers until they begin to blister. Keep tossing every few minutes. Once they look decently blistered remove from heat and place on a platter. Sprinkle with extra salt and a squeeze of more lemon juice. Serve and enjoy!
In a rush to finish up my taco bar tonight but wanted to recap you all on my fitness and return to running journey. Last week I did one 23 mile trail ride and then worked out 5 days (60 minutes on the elliptical and 60 treadmill), weights/core. This week looks like this:
Sunday: 21 hilly trail miles on our bikes, 1.65 miles running slowly on the trail
Monday: 65 minutes elliptical/60 minutes treadmill (elevation 10), legs and core.
Tuesday: 60 minutes elliptical/30 minutes treadmill (elevation 8), bi’s/tri’s/back/core
I have to cut my workouts shorter this week as I’m driving my youngest to school until the bussing starts next week. So gym time starts before 5a and I workout till 7a daily. I have to take 3 days off from running to recover my knee so I can run again on Thursday.
— Knead to Cook