I admit it, I saw this in a Whole Foods mailer and thought it sounded good and so we tried it for *Thanksgiving 2018 and people loved it.  Go figure!

The original calls for including 1/4 teaspoon salt when blistering the ingredients but that just seems to end up with a bunch of what looks like ash on the pan bottom so I’m going to go out on a limb and suggest just truly dry blistering followed by the sprinkling of salt after it’s out of the pan.

Ingredients

  • 2 tablespoons miso paste; I used white miso paste
  • 2 tablespoons lemon juice; I used a whole medium lemon and have no idea if that was even close to 2 tablespoons
  • 1 tablespoon water (measured that one, I did!)
  • 3 tablespoons olive oil
  • 12 ounces haricot verts (French green beans), ends trimmed
  • 1/8 teaspoon crushed red pepper flakes
  • 3/4 teaspoon salt; Morton’s seemed too plain so I used Redmond’s
  • 6 ounces shishito peppers
  • 6 ounces mushooms; I used crimini
  • lots of caramelized onions

Preparation

Caramelized onions (as topping) can be made by chopping 1 medium yellow onion into longish pieces and medium-cooking them for a long time in a skillet.

In a small bowl whisk miso, lemon juice, water, and olive oil until smooth and set aside.

Place large cast-iron skillet over high heat and when very hot add green beans and red pepper flakes.  Let sit undisturbed until blistered on the bottom–maybe 2 minutes or so, then attempt to rotate so that blisters are upside so you can blister other parts.  Note that this is easier said than done and that in the end you’ll probably just have to scooch them around to get them evenly blistered.  Sigh.  Anyway, remove them when they’re starting to soften and put them in large enough serving bowl.  Do the same with shishito peppers, but after you take them out, I highly suggest clipping the stems off of them with scissors (it’s kind of a pain to try to pick out the stems when eating them otherwise).  Ditto with mushrooms.

When the veggies (well, actually mushrooms are not a fruit or a veggie, but you know…) are all in the serving bowl, add the salt, drizzle the sauce over the top, turn a bit to coat everything, then put the caramelized onions on top.

*Notes from Helen

Thanksgiving 2018 at Delores’s house included: Delores, Lana, Deboro, Elle, Scarlette, Ivy, Ann, Karen, Helen, Scott, Anna, Maddie

We had a veggie Thanksgiving due to the fact that Delores tried to cook a frozen turkey in four hours. Lovely spread nonetheless. Little Svays played with cardboard jungle animals; Elle & Scarlette wrote thankful thank you cards for Aunts Karen and Helen; Lana shared her mindfulness work at her neighborhood charter school; Anna played piano in the background; Maddie enjoyed the little girls.