a basket of green and red shishito peppers
Shishitos from our fields

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Servings: 2-4

Recipe adapted from www.gardnercook.com 

Sauteed Shishito Peppers

  • 12 Morning Glory Farm shishito peppers
  • 1 tbsp. olive, canola or coconut oil
  • Salt to taste
  1. Poke one hole in each pepper with a skewer, to prevent explosions
  2. Heat a skillet on medium, add oil and peppers.
  3. Sauté, turning every few minutes until the peppers are blistered all over. Be careful not to burn the peppers. This should take about 15 minutes. Keep the pan on a medium heat, because the peppers need a surprisingly long time to soften up in comparison to their size.
  4. Salt to taste (optional) and serve hot with:

Scrambled Eggs

  • 2 Tbsp. butter
  • 6 MGF eggs, beaten
  • 4 ounces Cabot sharp cheddar cheese, shredded
  • 8 to 12 shishito peppers, prepared as above
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Heat a skillet on medium heat. Add the butter and melt.
  2. When the butter is bubbling, add the beaten eggs.
  3. Allow the eggs to just start to set up. Then gently, using a small spatula, fold over the eggs, carefully breaking them up.
  4. Sprinkle the cheese, shishito peppers, salt, and black pepper over the top of the eggs.
  5. Turn a few more times. Salt and pepper to taste.
    Serve hot with peppers and a toasted slice of MGF sourdough bread 🍞 .