Below are a few recipe ideas for items that you may have received from us at the farmers market or from your box share. Enjoy!
Chicken Stir-Fry with Holy Basil
- 5–10 Thai chilies, or to taste
- 5 cloves garlic
- 1 spur chilies or another mild, red pepper, chopped
- ½ cup long beans, cut into short pieces
- ½ small onion, diced
- 300g chicken, coarsely ground (see video for how to grind your own chicken)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 2 tsp fish sauce
- 1½ tsp black soy sauce (or sub dark soy sauce and reduce regular soy sauce to 2 tsp)
- 2 Tbsp water
- 1 ½ tsp sugar
- 1 ½ cup holy basil leaves, loosely packed (see note)
- Vegetable oil, as needed
- 2–3 eggs (1 per person)
- Jasmine rice for serving
- Prik Nam Pla (condiment for seasoning the egg, optional): Mix together some fish sauce, a squeeze of lime juice, chopped Thai chilies, and chopped garlic.
- Pound Thai chilies into a fine paste.
- Add garlic and spur chilies and pound into a rough paste.
- Combine oyster sauce, soy sauce, fish sauce, black soy sauce, water and sugar; stir to dissolve the sugar.
- In a wok or a large saute pan, saute the garlic-chili paste in a little vegetable oil over medium high heat until the garlic starts to turn golden.
- Add chicken and toss until they’re no longer in big clumps. Add the sauce and continue tossing until the chicken is almost done.
- Add onions and long beans; toss until the chicken is done.
- Remove from heat and stir in the holy basil.
- Taste and adjust seasoning as needed.
For the fried egg:
- Heat about 1 cm of vegetable oil in a small non-stick pan or a wok over medium high heat.
- Once the oil is hot (you want the oil very hot, especially if you like runny yolk), crack the egg directly into the pan and let it fry until the edges are browned and bubbly.
Serve the stir-fry over rice and top it with the fried egg. Drizzle a little of the prik nam pla over the egg and enjoy.
From Hot Thai Kitchen
Roasted Heirloom Tomatoes with Fontina and Thyme
- Sliced tomatoes
- olive oil
- fontina cheese.
- Slice up tomatoes and place in one layer in your skillet (a round baking dish or pie pan could be used instead, if you like).
- add some sliced garlic (3 or 4 cloves), some fresh thyme leaves (from 2-3 sprigs), and drizzle with some olive oil.
- Lastly, sprinkle with coarse sea salt, top with a few fresh black pepper grinds, and place in a preheated 425 degree F. oven for about 20 minutes.
- When the tomatoes are looking slightly shriveled and are starting to brown, take the skillet out and arrange your cubed fontina cheese around the tomatoes. About a cup of cheese will do. Use lots if you want the cheese to be the star; use the cheese sparingly if you’re just looking for a decadent way to accent the tomatoes. Pop it back in the oven.
- The dish will be ready in approximately 5 minutes
- Serve with crackers or fresh bread.
From Healthy Green Kitchen
Slow Cooked Eggplant with Lemon and Fennel Seeds
1 lb. fairy tale eggplants, halved lengthwise if large
½ head of garlic
Zest of 1 lemon, removed in wide strips
½ cup extra-virgin olive oil
¾ tsp. fennel seeds
¾ tsp. kosher salt
1 Tbsp. fresh lemon juice
- Place a rack in middle of oven and preheat to 350°. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.
From Bon Appetit