We could all use a little extra time in our busy lives, and one place we’ll always welcome time-saving tips is in the kitchen. Whether you need something to throw together for a party, or a last-minute dinner addition, here’s a quick and easy side dish with an unexpected twist. Shishitos are a sweet (and sometimes spicy) pepper, which are in their prime late summer and in the fall. Lemon juice is one of those secret weapons you whip out to bring that extra flavor you never knew existed. Meanwhile, the addition of coriander seeds aid in digestion and help regulate blood sugar.
Recipe (makes about 4 servings)
Ingredients
12 oz shishito peppers
1 tbsp coriander seeds
1 lemon (juice and zest)
1 tbsp avocado oil
Salt to taste
Equipment you may find helpful
Zester
Spice grinder
Directions
- Heat one large sauté pan. Add coriander seeds and toast until fragrant.
- Add toasted coriander seeds to a spice grinder and grind to a powder.
- Add oil to the pan on high heat. Toss in shishito peppers and sprinkle coriander powder on top. Toss the peppers to mix them together (you can also do this in a separate bowl). We want the peppers to blister here, so keep the heat high and move the pan around every few minutes.
- After about five to seven minutes, add lemon zest and cook for another minute or two. Turn off heat and add lemon juice.
