Saint Louis University

Author: Jingshu Guan
Published: Monday, December 17, 2012

Did you ever think it was possible to get peppers from a nut? Well this post is about just that. Except the nut I’m talking about is my classmate, Erin Jones! She brought me a big bushel of delicious sweet peppers from her garden, and I took them to make the ultimate mushroom and pepper feast!

Growing your own food has become the latest trend. From First Lady Michelle Obama and her White House garden to my friend Erin, smart girls everywhere are getting on the bandwagon and becoming home garden gurus! And it’s no wonder, given the benefits of growing your own foods. You have instant access to fruits and veggies without leaving your home, and you can choose when to harvest and what pesticides and fertilizers to use. According to one Harvard physician, “when you grow your own food, you savor it more because of the effort it took to get to the table.”

But it seems like when it comes to the latest food trends, Dietetic Interns of Saint Louis University are always at the cutting edge. Michelle Obama’s White House garden has nothing on Erin’s pepper patch, which produces so many pecks of peppers that she can barely handle eating them! So after she enjoyed as much of the bounty as she could stomach, she shared her overflow with her friends, which led to my adventure with her garden produce.

Since the amount of peppers she gave me was so large, the best dish to make them in was a pepper salad! And here is how I made it.

Saint Louis University Dietetic Interns peppernut cooking


  • The goodies from Erin’s garden!!
  • Only the best of the best can make it into my salad.
  • To supplement the peppers, I add my favorite food…mushrooms!
  • The spicy little peppers require special attention…they are like my family!
  • Everyone’s ready to get to business!
  • What salad would be complete without a little green?
  • Now, to season accordingly!
  • The cooking begins, staring my spicy little friends and some garlic!
  • Now the mushrooms want to jump in!
  • The party’s going full blast now…everyone’s here!
  • What’s this? Someone showed up late…parmesan cheese!
  • Bon Appetite!

Condiments used:

  • 2 Tbsp olive oil
  • 1 tsp minced garlic
  • 2 Tbsp soy sauce
  • 1 Tbsp black pepper
  • 1 Tbsp Korean rice wine
  • 1 Tbsp sesame seeds


  • Cut the vegetables and mushrooms as shown in the picture.
  • Heat up sauté pan and add olive oil
  • Add sesame seeds and sauté for 1 minutes
  • Add minced garlic and small peppers. Sauté for 30 seconds
  • Add mushrooms and saute for 1 minute
  • Add other vegetables and sauté for 2-3 minutes
  • Add rice wine
  • Add soy sauce; cook until mushrooms are firm but tender.
  • Finish with black pepper.
  • Mound the warm mushrooms on the arugula pile and top with shredded cheese.

What happened to the peppers that didn’t make it into the salad? Don’t worry, they found themselves a briny home in my homemade pickle jar! Not a fan of pickled peppers? Follow this link for a quick and easy hybrid pickling method of preserving peppers.