August 8

Tricycle:

  • Green beans
  • Green pears

Blenheim Organics:

  • Black-eyed peas
  • Juliet tomatoes

Community Food Collaborative:

  • Shishito peppers

Manakintowne:

  • Corn (Sunnyside Farm--Cumberland, VA)

 

From The Cooking Channel (The Real Girl's Kitchen)

 

Shishito Peppers with Soy-Ginger Sauce

 

Serves 2

 

Ingredients:

Shishito peppers

2 tablespoons sesame oil 

3 tablespoons soy sauce 

1 tablespoon mayonnaise

1 teaspoon grated ginger 

1 teaspoon honey 

1 teaspoon lime juice 

1 teaspoon toasted sesame oil

1/2 teaspoon chile paste 

1 teaspoon sea salt 

 

Directions:

Heat a cast-iron skillet over high heat. Toss the shishitos with the 2 tablespoons sesame oil in a large bowl. Add the peppers to the hot skillet in a single layer. Cook, turning occasionally, until softened and charred in spots, about 10 minutes.

Meanwhile, in a large bowl, mix together the soy sauce, mayonnaise, ginger, honey, lime juice, sesame oil and chili paste.

Once the peppers are well blistered, add them to the sauce and toss to coat. Sprinkle with the sea salt and serve immediately.

 

From Bon Appetit; modified for fresh black-eyed peas

 

Swordfish with Black-Eyed Pea Sauce Vierge

 

Serves 4

 

Ingredients:

4 plum tomatoes (about 1 lb.), seeded, coarsely chopped

1 garlic clove, finely chopped

Black-eyed peas

2 Tbsp. coarsely chopped fresh basil

2 Tbsp. coarsely chopped fresh flat-leaf parsley

1 Tbsp. fresh lemon juice

½ cup plus 1 Tbsp. olive oil

Kosher salt and freshly ground black pepper

4 6-oz. swordfish or wahoo steaks (Can easily substitute for either beef steaks or tofu steaks!)

1 tsp. coriander seeds

 

Directions:

To prepare black-eyed peas:

Place dried peas in a pot, cover with water, and bring to a boil for 2-3 minutes. Remove pot from heat and allow to stand for 60-90 minutes. Drain water and replace with fresh, cold water for cooking – or if you skipped the hot-soaking step, just rinse and add cold water. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender.

To prepare sauce:
Toast coriander seeds in a small skillet over medium-high heat, swirling the pan occasionally, until fragrant, about 2 minutes. Let cool, then coarsely chop.

Combine coriander seeds, tomatoes, garlic, black-eyed peas, basil, parsley, lemon juice, and ½ cup oil in a medium bowl; season with salt and pepper and toss to combine. Let sauce sit at room temperature to let flavors meld, at least 30 minutes.

Meanwhile, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook until golden brown and cooked through, about 4 minutes per side.

Serve fish topped with sauce.