side dish – Clean Eating with Katie

Shishito peppers (not hot) and Padron peppers (a few a hot) are one of my favorite summer veggies. I’ve only recently started to see them in grocery stores, before that I could only get them at the farmers market or at restaurants. One of the reasons that I love them is that you can only get them for a couple of months (so don’t wait!) and the other reason I love them is that they a quick to prep and quick to cook.

Blistered Shishito Peppers

cleaneatingwithkatie

You can use either Shishitos or Padrons depending if you can handle the heat! These make a great side dish, but also like making these as an appetizer.

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Prep Time 10

Course Appetizer, Side Dish

Cuisine American

Servings 4 people

Ingredients

¼ cup parmesan cheese grated
1 tbsp grass-fed ghee
3 pints shishito peppers
pinch sea salt

Instructions

Rise, dry, and remove dried flower from shishitos (if any).
Add ghee to large skillet over med-high heat. Add shishitos and stir pan frequently to evenly blister the peppers. Add a pinch of sea salt.
Remove from pan and sprinkle with Parmesan cheese and serve. Best eaten immediately.

Keyword appetizer, paleo side dish, shishito peppers, side dish

I first experienced a watermelon gazpacho in 2002 in Sedona, Arizona at a restaurant called The Secret Garden. I have no idea if their menu still includes watermelon gazpacho, but with a quick Google Search, it appears to still be in Sedona. Then a few weeks back at our favorite restaurant in SLO County, Thomas Hill Organics in Paso Robles, we had a DEVINE Cantaloupe Gazpacho that I instantly knew needed to be recreated.

Pictured here is the Cantaloupe Gazpacho from Thomas Hill Organics.

Cantaloupe Gazpacho with Prosciutto

cleaneatingwithkatie

The sweetness of the cantaloupe paired with the salty and savoriness of the prosciutto and with the herbs packs this soup with flavor. It's so simple and yet it feels very fancy.

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Prep Time 15

Cook Time 5

Course Side Dish, Soup

Cuisine American

Servings 4 people

Ingredients

1 large cantaloupe rind removed, seeded, & cubed
4 mint leaves
4 tsp extra-virgin olive oil garnish
cilantro leaves optional garnish
4 pieces prosciutto garnish

Instructions

Add the cantaloupe and mint leaves to a high-speed blender. Blend until the consistency is very smooth.
Refrigerate the cantaloupe mint mixture for at least one hour before serving.
Before serving, heat a dry non-stick skillet over medium heat. Add prosciutto to the pan to crisp. Once it crisps up, turn over to crisp the other side. Allow to cool.
Before serving, portion out the chilled cantaloupe gazpacho into four bowls. Drizzle with olive oil, add a few cilantro leaves, and one piece of crisped prosciutto to each bowl.

Keyword cantaloupe, cantaloupe gazpacho, gazpacho