September 7


  • Shishito peppers
  • Yard long beans
  • Heirloom tomatoes
  • Baby arugula

Urban Choice:

  • Oyster mushrooms


  • Bartlett pears


From; modified for oyster mushrooms


Spicy Green Beans with Oyster Mushrooms & Shishito Peppers


10 oz (280g) green beans

4 oz (115g) oyster mushrooms

5 oz (140g) shishito peppers (about 2 cups)

4 TBS olive oil, divided

1 tsp salt, divided

1/2 small onion, sliced

3 Thai chili peppers, sliced (use 2 if you want less spice)

3 slices of fresh ginger

2 garlic cloves, minced or pressed

1 sprig of scallions, chopped

1 and 1/2 TBS oyster sauce OR hoisin sauce, for a vegan/vegetarian option

2 TBS chopped Thai basil (optional)



Prep the vegetables. Rinse and snap off the tough end of the green beans. Set aside. Rinse the oyster mushrooms and set aside. Give the peppers a quick rinse.

Heat a skillet over medium-high heat. When the skillet is hot, add 2 tablespoons of olive oil. Reduce the heat to medium-low. Grill the peppers until they blister. Roll the peppers around so that the sides of the pepper are grilled. It took me about 8 to 10 minutes. Season the peppers with a pinch of salt, and turn off the heat. Serve the peppers on a plate once they're done.

Heat another skillet over medium-high heat. When the skillet is hot, add the remaining 2 tablespoons of olive oil. Add the onions, chili pepper, and ginger to the oil. Let them sizzle for a minute and then add the garlic. When the onions start to turn translucent, add the green beans.

Turn down the heat a little, and spread the beans out to an even layer. Let it cook for a few minutes and then add the mushrooms and scallions and stir. The green beans will be done when they turn into a nice emerald green color (about a few more minutes). Add the Thai basil when the green beans are almost done. Season with the remaining salt and oyster sauce, and turn off the heat.


Serve the green bean stir-fry and the peppers with a side of rice.

Refrigerate any leftovers in an airtight container.




Maple Cheesecake with Roasted Pears


2 bars (8 ounces each) cream cheese, room temperature

3/4 cup pure maple syrup

1 cup cold heavy cream

2 tablespoons confectioners' sugar

1 Easy Press-In Pie Crust, made in a 9-inch springform pan with vanilla wafers

Nonstick cooking spray

2 medium pears, such as Bosc or Bartlett, sliced lengthwise 1/8 inch thick

Ingredients for Easy Press-In Pie Crust:

6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers)

3 tablespoons sugar

1/4 teaspoon coarse salt

5 tablespoons unsalted butter, melted

Instructions for Pie Crust:

Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.

Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) 

Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

Instructions for Cheesecake:

In a large bowl, using an electric mixer, beat cream cheese on high until fluffy, about 3 minutes. Add 1/2 cup maple syrup; beat until smooth.

In a medium bowl, beat cream and sugar on high until soft peaks form, about 3 minutes. With a rubber spatula, stir about one-third the whipped cream into cream cheese mixture, then fold in remainder. Transfer to crust and refrigerate until firm, 3 hours (or up to 1 day).

Preheat oven to 450 degrees. Coat a parchment-lined rimmed baking sheet with cooking spray. Arrange pear slices in a single layer on sheet and brush with 2 tablespoons maple syrup. Roast until pears are soft, 20 minutes. Remove from oven and heat broiler. Brush pears with 2 tablespoons maple syrup and broil until browned in spots, about 4 minutes, rotating sheet frequently. Let cool. To serve, arrange pear slices, overlapping slightly, on cheesecake.