Simple March Lunch — Shishito Peppers with Miso Sauce and Sour Beer

I bought some Shishito Peppers last Wednesday and fried a few for an appetizer two days ago.  They were so hot, I could not eat them.  Since that’s normally not the case with these, I tried again today, but with a new recipe to head off the extra heat.  That recipe, from Food & Wine’s website, called for cooking the peppers in the usual way (plus some chopped ginger) and then serving them with a little sauce made with miso paste and sake.  I did my own version, with yellow miso and Uncle Val’s gin, about 1.5 tablespoons of each.

For company on the plate, I sautéed some leftover Rancho Gordo Vallarta beans, then toasted a slice of Tuscan pane, drizzled with olive oil, and topped with Barbara’s homemade hummus and a Tuscan Kale Pesto from Ritrovo.

It seemed to me that a sour beer would go well with this mélange, and might even temper the heat if I encountered it again with the peppers.  The choice was Gueuze Tilquin from Belgium, which I had enjoyed previously.  It was delicious, healthy, and vegan.

Processed with VSCOcam with c1 preset Processed with VSCOcam with c1 preset Tuscan Kale Pesto Gueuzerie Tilquin bottlel

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