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- 1 Basket padron peppers
- 1 cup cherry tomatoes (mixed variety)
- 1 Tbsp. vegetable oil
- Flaky sea salt (such as Maldon)
- 2 Tbsp. grated Parmesans
- Olive oil to taste
- ½ Lemon
Slice cherry tomatoes in half. Put in a bowl and toss with 1/4 tsp. salt. Set aside.
Heat 1-tablespoon vegetable oil in a large cast iron skillet over high heat until just smoking. Add the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes.
Transfer to a bowl, sprinkle with salt and toss to coat.
Divide peppers among 4 salad plates, stacking to give some height to each dish.
Divide tomatoes and sprinkle around peppers, finish with grated parmesan, a drizzle of olive oil, and a squeeze of lemon.Recipes Home
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