Spanish Padron Peppers

Alright. I've had these Spanish padron peppers at restaurants twice before, but I have never made them myself. Until tonight, that is. Wowser! So DELICIOUS! And simple as heck:

1. Heat very good olive oil in a pan over medium heat.
2. Add washed padron peppers.
3. Saute the peppers until soft and blistered and brown.
4. Sprinkle a bit of sea salt over the peppers and serve.

Swoon : )

Roasted Brussels Sprouts, aka Mon Petite Choux

And here's the after shot. So, in addition to these looking all roasty and warm and browned and gorgeous, they TASTE incredibly flavorful and delicious! I think it's the lemon zest that puts these humble veggies over the top. Yum!

0811TomatoPieP1000277 copy

0811TomatoPieP1000277 copy
Originally uploaded by pixelish

Friday, Friday, tomato pie day! Found some lovely summer tomatoes and dragged out my James Beard cookbook for the piecrust. After I rolled the dough out, I spread a little pesto sauce on the dough. Then spread a few basil leaves and topped with a bunch of the mixed tomatoes. Sprinkled with salt and pepper and baked. Absolutely delicious!