by Danielle Valdez
These little suckers are so addictive! Typically sweet with the occasional spicy one (gotta love unpredictable vegetables), they are packed with Vitamins A + C and posses anti-inflammatory properties. Since I first discovered them in our CSA box, they have increasingly become the priority of my weekly farmer’s market visit. The best part is they’re amazing all by themselves as a side dish or an appetizer.
Here’s what you do:
Heat a little oil in a pan (I use grapeseed oil, because it can withstand higher temperatures than olive oil)
Add peppers and saute for 10-15 minutes until blistered (they will turn a yellowish-green when finished)
Toss with salt, freshly ground pepper, sesame seeds, and the juice of about half a lemon
Eat whole (sans stem)
And that’s it.