Below are a few ideas of how to use vegetables that you may have bought from us at the farmers market or from our local box share.  Enjoy!

 

Peruvian Swiss Chard Pie

Screen Shot 2019-08-10 at 6.15.12 AM

Ingredients:

  • Your favorite pie dough (enough for a double crust)
  • 2 cups hot milk
  • 3 tablespoons butter, plus more for prepping the pan
  • 1/2 cup all-purpose flour, plus more for prepping the pan
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon olive oil
  • 1 medium onion
  • 2 large garlic cloves, minced
  • 3 bunches Swiss chard, de-ribbed and chopped (about 2 1/2 pounds)
  • 1/4 cup white vermouth
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 1 egg, beaten for egg wash

Preparation:

  • Melt the butter in a saucepan over medium heat. Add flour and whisk to combine. Cook this mixture over medium heat for about 5 minutes until you see it sizzle. Remove from heat and add all of the hot milk at once, whisking vigorously to combine. Place the saucepan back onto the burner and continue whisking until thickened. Add nutmeg, as well as salt and pepper to taste. Remove from the heat and set aside to cool.
  • Cook Swiss chard (or spinach) in a large pot with about 1/2 cup of water until thoroughly cooked but still green. Drain into a sieve and press out all of the liquid from the greens using a spoon. This step is vital so that you do not end up with a soggy crust. I find it helpful to place the cooked chard in a tea towel or cheesecloth and squeeze out the water that way. When You can no longer squeeze any liquid from the chard, set it aside in a separate bowl until ready to use.
  • In a large skillet or pan, heat 1 tablespoon olive oil over medium heat. Add the onion and fry until translucent. Stir in the garlic and cook for a couple minutes until fragrant. Splash in the vermouth and cook until it reduces slightly. Now add the chard to the pan and break it up with a spoon to combine with onions and garlic. Add all of the béchamel and Parmesan to the pan and stir to combine. Transfer the mixture to a bowl and cover the surface with plastic wrap to avoid a skin from forming.
  • Meanwhile, preheat oven to 400°F. Butter and flour a 9-inch springform (or regular) cake pan. (The springform makes un-molding the pie much easier later.)
  • If you need to, roll out your crust so that you have two discs. The top crust should be about 9 inches in diameter. The bottom crust should be wider with enough overhang to crimp the edges. Carefully place the larger disc into the cake pan, pressing lightly with your fingers so that it covers the entire surface. Add enough filling to reach the top of the pan. (It’s okay if it goes a little above.) Now place the top crust on top of the filling. Crimp the edges together and trim off any excess. Cut wide slits on the top crust to allow steam to escape.
  • Brush the top of the pie with the beaten egg and bake for 30 minutes on the middle rack until the top is golden brown. Remove from oven and carefully transfer to a cake rack to cool.
From Food 52

Garlic Roasted Cherry Tomatoes

Garlic-Roasted-Cherry-Tomatoes-1-sm-1-600x900

Ingredients:

  • 2 (10 oz) containers cherry tomatoes, halved
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh cracked black pepper

Preparation:

  • Preheat oven to 375°F.
  • In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
  • Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
  • Eat immediately standing over the sink with a kitchen fork…or on top of your favorite pasta, pizza, or even grilled chicken breasts!
From The Novice Chef Blog

 

Quinoa with Corn, Scallion and Mint

quinoa-corn-scallions-6x4

Ingredients:

  • 4 ears corn, shucked
  • 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 stick (1/4 cup) unsalted butter, melted
  • 1 tablespoon mild honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups quinoa (about 10 oz)
  • 4 scallions, chopped
  • 1/2 cup chopped fresh mint

Preparation:

  • Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
  • Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
  • Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
  • Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
  • Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
From Epicurious

 

Below are a few recipe ideas for some items you may have received from us at the farmers market or in your local farm box share.  Enjoy!

 

Summer Squash and Basil Pasta

healthyish-farmers-market-squash-basil-pasta

Ingredients:

  • ¼ cup olive oil
  • 8 garlic cloves, thinly sliced
  • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
  • Kosher salt
  • 1 teaspoon Aleppo-style pepper, plus more for serving
  • 12 ounces paccheri, ziti, or other large tube pasta
  • 2 ounces Parmesan, grated (about ½ cup), plus more for serving
  • 1 tablespoon fresh lemon juice
  • ½ cup basil leaves, divided

Preparation:

  • Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

  • Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

  • Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

    From Bon Appetit

Classic Fresh Tomato Salsa

classic-fresh-salsa-3060434-10_preview-5b1980a7fa6bcc0036131f41

 

Ingredients:

  • 3 tablespoons onion (finely chopped)
  • 2 small cloves garlic (minced
  • 3 large ripe tomatoes
  • 2 chile peppers (hot or mild chopped)
  • 2 to 3 tablespoons cilantro (chopped)
  • 1 1/2 to 2 tablespoons lime juice
  • salt to taste
  • freshly ground black pepper to taste

Preparation:

  • Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard the water. Allow the chopped onion and garlic to fully cool.
  • Combine onions and garlic with chopped tomatoes, peppers, cilantro, and lime juice. Add salt and freshly ground black pepper, to taste.
  • Refrigerate for at least 2 hours to blend the flavors.
From The Spruce Eats

 

Moroccan Carrots

IG-moroccan-carrots-fne-034

 

Ingredients:

  • 5 cups peeled and chopped carrots
  • 1 clove garlic
  • 1 teaspoon coarse kosher salt
  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons ground cumin
  • 1 cup chopped parsley

Preparation:

  1. Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
  2. Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
  3. Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.
From Healthy Seasonal Recipes

 

Below are a few recipe ideas for items you may have received from us in your box share or at our farmers market stand.  Enjoy!

 

Garlic Scape Pesto

IMG_5770-768x1152

Ingredients:

  • 12 large garlic scapes
  • 2 cups chopped kale
  • 1/4 cup fresh basil leaves
  • 1 cup extra virgin olive oil
  • 1/2 cup chopped pecans
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons water if needed
  • salt and pepper to taste

Preparation

  1. Thoroughly wash the garlic scapes, kale, and basil. Add to the bowl of your food processor along with olive oil, pecans, Pamesan cheese, water, salt and pepper.

  2. Pulse until the kale and scapes are roughly chopped, then continue processing until a thick paste begins to form. Add more water or olive oil if desired until preferred consistency is reached.
  3. Serve immediately with your favorite pasta. Store leftovers in the refrigerator for 3-5 days, or in the freezer for up to 6 months.

Recipe Notes

Substitute almonds, pistachios, or walnuts for pecans if preferred. Spinach, arugula, Swiss chard, or other leafy green may also be added if desired.

Add additional water or olive oil for a thinner consistency. This pairs well with pasta, rice bowls, or other hot entrees. A thicker pesto works great for wraps, sandwiches, spreads, or dips with your favorite veggies or bread.

From Street Smart Nutrition

 

Roasted Fennel with Parmesan

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Ingredients:

  • tablespoons olive oil
  • fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
  • Salt and freshly ground black pepper
  • 1/3 cup freshly shredded Parmesan

Preparation:

  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
From the Food Network

Cornmeal Waffles with Currant-maple Sauce

cornmeal-waffles-with-currant-maple-sauce

Ingredients:

  • ¾ cup all-purpose flour
  • ¼ cup medium-grind cornmeal, preferably stone-ground
  • 3 tablespoons cornstarch
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 large egg
  • 1 cup buttermilk
  • ⅓ cup vegetable oil
  • ½ teaspoon vanilla extract
  • Nonstick vegetable oil spray
  • 6 ounces fresh black or red currants (about 1½ cups)
  • ¼ cup pure maple syrup, preferably grade B, plus more for serving, if desired

Preparation:

 

  • Whisk flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda in a large bowl. Whisk egg, buttermilk, oil, and vanilla in a small bowl, then whisk into dry ingredients. Let sit 20 minutes (this helps hydrate and soften the cornmeal).

  • Heat a Belgian waffle iron (or use a regular waffle iron and use less batter per batch; you may get more waffles depending on size of your iron) until very hot. Lightly coat with nonstick spray. Working in 2 batches, pour ½-cupful batter onto iron and cook until golden brown and cooked through, about 4 minutes.

  • Meanwhile, bring currants and ¼ cup maple syrup to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until syrup reduces a little, about 5 minutes. Let cool slightly.

  • Serve waffles with currant-maple sauce and additional maple syrup, if desired.

  • Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.

    From Bon Appetit

 

 

Below are a few recipe ideas for produce you may have received in your box share or from our farmers market stand.

Roasted Broccolini and Garlic

ROASTED_BROCCOLINI_FINAL

Ingredients

  • 3-4 heads broccolini, split into florets
  • 2 tablespoons olive oil
  • 1 head garlic
  • Kosher salt and freshly cracked black pepper to taste
  • 1 teaspoon red pepper flakes
  • 1 lemon
  • 2-3 tablespoons Parmesan or Asiago cheese, grated

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with Reynolds wrap. Spread the broccolini on the baking sheet and drizzle with olive oil.
  2. Using tongs, gently toss the florets in the oil to combine. Cut the head of garlic in half, and place the exposed garlic in some of the drizzled olive oil. Turn the garlic exposed side up on the baking sheet and sprinkle everything with red pepper flakes.
  3. Transfer the baking sheet into the oven and roast for 20-25 minutes until the broccolini is just slightly crispy.
  4. Remove the baking sheet from oven and squeeze the fresh lemon juice on top of the broccolini. Adjust seasoning and add more salt, pepper and grated Asiago cheese and serve. Transfer the broccolini to a serving platter with the halved garlic heads. Remove the Reynolds Wrap from the baking sheet and discard for easy clean up. Serve immediately.
From What’s Gabby Cooking

Glazed Salad (Hakurei) Turnips

glazed-hakurei-turnips-646

Ingredients

  • 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons sugar
  • Kosher Salt

Instructions

  1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
  2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

    From Bon Appetit

Creamy Cilantro Slaw

359790_cilantro-lime-slaw_1x1

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons (or more) fresh lime juice
  • 1 1/2 teaspoons finely grated lime peel
  • 1 serrano chile, seeded, minced
  • 2 garlic cloves, pressed
  • 1/3 cup chopped fresh cilantro
  • 8 cups thinly sliced green cabbage
  • 4 green onions, minced (about 1/4 cup)

Preparation

    1. Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
    2. Season slaw with more lime juice, salt, and pepper, if desired, just before serving.
From Epicurious

Below are a few recipe ideas for produce you may have bought from us at the farmers market or in your box share.  Please feel free to share YOUR recipe ideas with us if you feel inspired.

 

Alice Waters’ Spaghetti with Green Garlic

20120624-dt-alice-waters-spaghetti-with-oil-and-green-garlic

Ingredients:

  • Salt
  • 1 pound spaghetti
  • 1/3 cup extra virgin olive oil
  • 3 heads green garlic (or 4 cloves regular garlic), thinly sliced
  • 1 tablespoon chopped parsley
  • small pinch of red pepper flakes

Directions:

Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.

Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.

Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.

From Serious Eats

Spicy Chicken Lettuce Wraps

spicy-chicken-lettuce-wraps

Ingredient

  • 2 Tbsp. soy sauce
  • 1 Tbsp. dark brown sugar
  • 1 tsp. fish sauce
  • 1 Tbsp. sambal oelek or Sriracha, plus more for serving
  • 2 Tbsp. vegetable oil
  • 3 scallions, white and pale green parts only, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 lb. ground chicken
  • Kosher salt
  • Bibb lettuce leaves, lime wedges, and tender herbs (for serving)

Directions:

Mix soy sauce, brown sugar, fish sauce, and 1 Tbsp. sambal oelek in a small bowl; set aside.

Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5–7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.

Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.

From Bon Appetit

Radishes on Toast

 Screen Shot 2019-06-14 at 8.01.23 PM

Ingredients:

  • 1 slices bagel thin can use toast or several of toasted baguette, halved and toasted
  • 2 tablespoons cream cheese
  • 1 teaspoon chopped fresh dill
  • 2 French Breakfast Radishes thinly sliced
  • 1/2 teaspoon fresh lemon juice approx. 1 lemon wedge
  • Chopped chives for garnish optional

Directions:

Spread the cream cheese evenly on your toasted bagel thin.  Sprinkle both halves with half of the chopped dill. Top with slices of French Breakfast Radishes.Sprinkle with the rest of the dill.Spritz lemon juice over the toasts.Garnish with Chives.

From KillingThyme

 

This Friday is our first box share delivery!  We have expanded our delivery range this year and we will be serving western Franklin AND Hampshire counties this year.  We are excited to be serving our community, especially those members who live rurally and/or don’t have easy access to local, organically grown food.

In this week’s FIRST box share you can expect:
For Field Box Members:
  • Red leaf lettuce
  • Arugula
  • Baby kale
  • Bok choy
  • Easter egg radishes
  • Green Garlic
  • Pea Shoots
  • Organic Strawberries
For our Original Box members the above and:
  • Hart Farm fresh eggs
  • Bread from Hungry Ghost Bakery
  • Hart Farm maple syrup
  • A wild flower bouquet
For our Full Diet members the above and:
  • Steak from Kinne Brook Farm
  • Cheese from Grace Hill Farm
  • Local asparagus
Delivery on Friday, June 14th

This Friday we will be delivering the final box share of our season to local members.

This week your farm box will be filled with:

  • Salad greens
  • Rainbow chard
  • Kale
  • Winter squash
  • Watermelon radishes
  • Rutabaga
  • Green peppers
  • Garlic
  • Apples from Apex Orchards

For our “Original Box” members, the above and:

  • Hart Farm eggs
  • A bouquet of flowers
  • Hungry Ghost bakery bread
  • Fermented hot chili sauce

For our “Full Diet Box” members, the above and:

  • Eden Pond Farm chicken legs
  • Grace Hill Farm Valais cheese Farm
  • Tea blends from Foxtrot Herb farm

IMG_2140

It’s canning season! When the fields are producing an overflow of crops, we try to utilize even the ugly fruits. Processing tomatoes, peppers, beans or apples, there are so many recipes, sauces and pickles to make. We prepare the farm for the colder months and we stock our pantry with preserves from the fields so that we can continue to enjoy the flavors or summer.

We are delivering locally and to NYC this weekend! Please sign up for either by Wednesday (9/5)

In this week’s box:

-Salad mix
-Arugula
-Heirloom tomatoes
-Cherry tomatoes
-Onions
-Sweet snacking peppers
-Kale
-Concord grapes

For our “Original” box members, the above and:

-Bread from Hungry Ghost bakery
-A bouquet of flowers
-Fresh tomato sauce

For our “Full Diet” box members, the above and:

-Wingate Farm breakfast sausage
-Grace Hill Farm cheese
-Foxtrot Herb Farm’s seasonal tea blend

IMG_2103Slowly but surely our tomatoes are coming in. We have a beautiful array of heirloom tomatoes (purple Cherokee, pineapple bi-color and yellow brandywine), red and yellow slicers and a flood of cherry tomatoes. Tomatoes originated in Central America where they were named “tomatl” by the Aztec, Nahuatl language. When the Spanish came to Central America they quickly became enamored with the fruit and brought it back to Europe. From there, the popularity grew, especially in Italy where the name for tomato became “pomodoro” or “golden apple.” Tomatoes are a global treasure. With every juicy bite, it’s easy to appreciate the entirety of the season as well as the history of the seed.

The next local box delivery is this Friday, August 24th

This week, your box share will be filled with:
-Salad greens
-String beans
-Cucumbers
-Heirloom tomatoes
-Cherry tomatoes
-Scallions
-Snacking peppers
-Peaches

For our “original box” members, the above and:
-Hart Farm eggs

-Garlic and hot pepper infused olive oil
-Hungry Ghost Bread
-A bouquet of flowers

For our “full diet” members, the above and:
-Grace Hill Farm “Cheesecake” cheese
-Foxbard Farm ground beef
-Digestive/cocktail bitters from Botanica Apothecary

Please sign up for your box share by Wednesday the 22nd.
For more information and opportunity to purchase a box, visit our “local box share” page.

Below are a few recipe ideas that include produce items that you might have received from us at the farmers market or through our box share program.  Enjoy!

 

Garlic Roasted Cherry Tomatoes

Garlic-Roasted-Cherry-Tomatoes-1-sm

Ingredients:

  • 2 (10 oz) containers cherry tomatoes, halved
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoon fresh cracked black pepper

Preparation:

  • Preheat oven to 375°F.
  • In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
  • Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
  • Eat immediately standing over the sink with a kitchen fork…or on top of your favorite pasta, pizza, or even grilled chicken breasts!

From The Novice Chef Blog

 

Roasted Baby Beets

image

Ingredients:

  • 30 baby beets (each 1 to 1 1/2 inches in diameter; about five bunches), unpeeled, all but one inch of tops trimmed, rinsed
  • 4 large fresh rosemary sprigs, plus additional sprigs for garnish
  • 1
  • 1 1/2 tablespoons butter
  • 1/4 cup olive oil

Preparation:

  • Preheat oven to 375°F. Place beets in roasting pan. Add 4 rosemary sprigs and enough water to barely cover beets. Cover pan tightly with foil. Roast beets until tender, about 50 minutes. Transfer beets to work surface. Peel while still warm; place on rimmed baking sheet. (Can be made 1 day ahead. Cover; chill.)

  • Preheat oven to 350°F. Melt butter with oil in small saucepan. Pour over beets on sheet; toss to coat. Sprinkle with salt and pepper. Bake until heated through, stirring occasionally, about 20 minutes. Transfer to bowl. Garnish with additional rosemary sprigs and serve.  Can be used in a salad.

    From Bon Appetit

 

Spicy Thai Basil Chicken (or other protein)

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Ingredients:

 

  • 1/3 cup chicken broth
  •  1 tablespoon oyster sauce
  • 1 tablespoon soy sauce, or as needed
  • 2 teaspoons fish sauce
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken thighs, coarsely chopped
  • 1/4 cup sliced shallots
  • 4 cloves garlic, minced
  • 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
  • 1 cup very thinly sliced fresh basil leaves
  • 2 cups white rice

Preparation:

  1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
  2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  3. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
  4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

From AllRecipes.com