Grilled Padrón Peppers

These small, slightly-sweet (but sometimes spicy!) peppers get an extra dose of smoky flavor courtesy of a quick sear on the grill.

Ingredients:
½ pound Padrón peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon

Method:
1. Heat a grill pan or outdoor grill to high (about 450° to 550°). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.

3. Remove to a serving plate, season immediately with the sea salt, and serve.

Summer’s Glory Recipes

Welcome the hot, sunny days of August with a lineup of favorites fit for munching, mingling and lingering on the patio, from a housemade frittata kissed with sweet red peppers, potatoes and parsley (just reheat!) to our signature cobbler mix to pair with the first peaches of the season. Featuring a selection of produce ranging from Padrón peppers and heirloom tomatoes to eggplant and zucchini, plus Gruyère cheese bread, fig jam and fragrant herbs, this week’s lineup is bright and summer-fresh—pour a glass of fruity Chardonnay, slice up a peach and enjoy!

Here are a few recipe ideas for the week:

Blistered Padrón Peppers
These flavorful peppers make for a wonderful pre-dinner nibble!

Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.

Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.

Ratatouille
This rustic Provencal dish is summer in a bowl, crafted with zucchini, eggplant and tomatoes.

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.

Purple Scallion Relish
This zesty relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.

Peach Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!

Blistered Padrón Peppers

These flavorful peppers make for a wonderful pre-dinner nibble!

Ingredients:
2 tablespoons olive oil
1 pound Padrón peppers
Flaky sea salt

Method:
1. Heat the olive oil in a large skillet over high heat until just smoking. Add the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes.

2. Transfer to a bowl, sprinkle with salt, and toss to coat.

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