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If you are using other sweet or spicy peppers instead of shishitos in this recipe just make sure to remove their seeds. You can really add or substitute any summer veggies here, squash and okra would also make great additions. Add shrimp towards the end of cooking if you like!
1/2 basket shishitos, cleaned, stems removed and chopped
1 cup chopped green beans or long beans
1/2 large onion, chopped
2 cloves garlic, minced
Kernels from 2 ears corn
1-2 chopped tomatoes
1 tablespoon oil
2 teaspoons cider vinegar
1 tablespoon butter
1 pinch crushed sage and thyme
Salt and pepper to taste
Saute onions in oil in a medium skillet over medium high heat for 5 minutes until beginning to brown. Add garlic, corn, beans, peppers and herbs. Cook, stirring occasionally for another 8 minutes or so. Sprinkle with a splash of water or white wine if needed to keep from sticking. Add tomatoes, vinegar and butter, stir to combine and cook another minute or so then remove from heat. Season to taste with salt and pepper.
Submitted by Sara Jones, Tucson CSA