Roasted Shishito Peppers and Blistered Tomatoes + Raspberry Goat Cheese Salad

Recipes by Farmers’ Chef Stacy Murphy


Roasted Shishito Peppers and Blistered Tomatoes

½ lb shishito peppers
1 pint cherry tomatoes
1 tablespoon minced shallot
1 tablespoon minced garlic
Sea salt
Good quality pecorino cheese, grated

Preheat oven to 450°. Toss tomatoes in olive oil and salt. Spread out on a sheet pan and roast for 15 minutes.

Shishito peppers have a very thin wall so you want to be careful not to burn them. Heat a good quality sauté pan over a medium flame and add enough oil to coat. Add whole peppers, and let them cook on each side for a couple of minutes. The skin should blister but not char. This process should take about 10 minutes. Sprinkle peppers with salt.

Shishito peppers are best served whole. You just grab the stem and pull off the pepper with your teeth. If you have more people then peppers, feel free to slice them.

Add garlic and shallot to the leftover oil in the pan from the peppers, and turn the heat to low. Lightly sauté, but do not brown. Toss garlic and shallots with peppers and tomatoes. Top with cheese and sea salt and some fresh squeezed lemon. For some added crunch, may be served atop pita chips, as shown.


Raspberry Goat Cheese Salad

Mixed greens
Shredded carrots
Goat cheese
Toasted walnuts
Torn mint
Blackberry Vinaigrette (recipe follows)

Roast beets: Preheat oven to 400°. Wrap beet roots tightly in foil and roast until tender, at least 45 minutes. While the beets are still warm, peel them by rubbing with paper towels until the skin comes off. Slice beets.

Toss all ingredients together and serve immediately.


Blackberry Vinaigrette

½ cup red wine vinegar
1 cup canola oil
1 small shallot
1 small clove garlic
1 sprig fresh thyme, leaves removed from stem
1 tablespoon whole grain mustard
1 pint blackberries
Salt to taste

Purée all ingredients together and strain to remove solids. Vinaigrette should keep for a week, refrigerated.