Healthy and Delicious Cooking

For some fortunate reason, there is an abundance  of shishito peppers at the farmers market this summer, and I am trying to use it at every possible opportunity. However, they are always sold in small amounts and I wanted to find a way to stretch their use by using  them as a condiment, and intensify their flavor.  Fresh salsas are a great way to enjoy the flavors while brightening a grilled meat, a stir-fry of vegetables, or sim ply, a piece of toast with a creamy burrata. A small amount is packed with flavor, and goes a long way. Make a batch, bottle and refrigerate, and enjoy in several preparations. Be creative. It's the spice of life. RECIPE 1 lb. shishito peppers salt and pepper 1 1/2 cups olive oil 4 garlic clove, smashed 1/3 sherry vinegar Heat a cast iron pan until smoking, and grill the peppers in a single layer. Cook tossing until the pepper are blistered on the surface   (You will probably have to do this in two batches).  Transfer to a cutting board and al

The past 3 months have been a journey of pain, frustration, wonderment, and profound gratitude. Unable to do much of anything, I had the love and support of my wonderful friends, my amazing family and an incredible partner and husband. As cranky as I was I eagerly anticipated one delicious dinner to another, prepared daily, by Michael. My plan was to blog about each recipe so that I would remember these wonderful meals, but that proved to be a little too ambitious given the discomfort that I was in. Today, I am nearly mended and hoping to resume my life as it once was. Best of all, I am back in the kitchen, cooking for those I love. However, I intend to cherish the memories of those lovely dinners from a generous and loving guy, and share some of my favorites.   This is one of them. This dish is especially good when tomatoes are in season.  It is quick and easy, yet warm and comforting. A ccompany with a salad and a baguette, (or Microwave Rosemary Potatoes* a la Michael) add a glas