Orders close Thursday 12:00 PM PST

Charred Peppers With Lemon Ricotta, Cucumbers, and Mint

Something refreshing to use your padrons, shishitos, and fryers! Plus, cucumbers are amazing this time of year. Nothing is waxy or anything, it’s all just delicious. Oh, and ricotta.

Ingredients

  • ½ cup walnuts
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 4 sweet Italian frying peppers or Anaheim chiles
  • 1½ cups whole-milk ricotta
  • 1 lemon
  • 6 medium Persian cucumbers (about 1 lb.), sliced on a deep diagonal
  • 1 cup mint leaves, torn if large

Recipe

Place a rack in upper third of oven; preheat to 350°. Spread out walnuts on a rimmed baking sheet and toast, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then crush into large pieces with a flat-bottomed measuring cup or glass.

Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking pan and turning peppers occasionally, until skins are lightly charred and flesh is tender, 6–8 minutes. Transfer peppers to a cutting board and let cool slightly. If peppers are large, cut in half lengthwise.

Combine ricotta and 2 Tbsp. oil in a small bowl; finely grate zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.

Combine peppers, cucumbers, mint, and half of walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. oil, season with salt, and toss to coat.

Transfer pepper mixture to a platter along with any juices in the bottom of bowl. Dollop lemon ricotta over and top with remaining walnuts. Drizzle with more oil and season with black pepper.


← Previous Recipe Next Recipe →

Comments 0

Leave a comment

These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

Submit A Recipe
Related Recipes
View All Recipes