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25180 County Road 48
Peconic, NY, 11958
United States

6317347001

Sang Lee Farms is a certified organic farm on the North Fork of Long Island. We specialize in Asian Specialty produce, Value-added products made in our certified organic kitchen, and much more.

We sell our products online, in our retail shoppe, at farmer's markets, and through our CSA Farmshare Program.

Recipes

Delicious Farm Fresh Recipes from The Sang Lee Kitchen

Filtering by Tag: basil

Heirloom Tomato Bruscetta

Lucy Senesac

INGREDIENTS:

5-6 heirloom tomatoes, different colors
1 bunch basil, finely chopped
2 bell peppers, finely chopped
½ cup olives, cut in half
1 teaspoon kosher salt
1 clove garlic, minced
½ sweet white/purple onion, diced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 oz goat cheese
sliced baguette
½ clove garlic (for rubbing on toast)

INSTRUCTIONS:

Cut the tomatoes into small chunks, using the fleshy parts/skin and discarding the seedy insides. Add to a large bowl with the kosher salt. Chop the rest of your ingredients and add it all to the to the bowl and mix together. Season with salt and pepper and set aside.

Cut the baguette into thin ½ inch slices. Toast until lightly browned and rub with a garlic clove to give the bread a little flavor. Then spread a thin layer of goat cheese on each slice. Top with tomato mixture and serve as an appetizer or a side!

Roasted Cherry Tomato Pesto

Lucy Senesac

INGREDIENTS:

15 garlic cloves, peeled (about 1 head)
1/2 cup olive oil
1 ½ pounds cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated parmesan cheese
1 cup packed basil leaves (extra for garnish)
1 pound fettuccine
1/4 cup pine nuts, toasted
¾ pound fresh mozzarella, cubed
½ cup greek pitted olives, cut in half
1 cup cherry tomatoes, cut in half

INSTRUCTIONS:

Preheat oven to 375 degrees F.

Place garlic cloves in a single layer in a small baking dish and drizzle with olive oil to coat them, cover with foil, and bake 45 minutes, until golden brown and fork-tender. In another baking pan, toss tomatoes with enough oil to coat and lightly season with salt and pepper and roast at same temperature until tomatoes blister—about 25 minutes.

In a blender or food processor, add the roasted tomatoes, roasted garlic, parmesan, ½ the pine nuts, and basil. Pulse until combined. Drizzle in ¼ cup olive oil while machine is still running. Set aside. Meanwhile, bring a large pot of salted water to a boil over medium heat. Add the linguine and cook for 10 minutes. Strain and mix with enough pesto to coat (or however much you like). Toss with halved cherry tomatoes, olives, mozzarella cheese, basil, and pine nuts. Serve as a main dish!

Ratatouille

Lucy Senesac

INGREDIENTS:

5 large heirloom tomato (cherokee purple are my favorite because they have more flesh/less seeds)
3 medium sized long eggplants
3 similar sized zucchini/squash
1 pepper, cut longways into 1 inch matchsticks
1 onion, cut into long slivers
3 garlic cloves, finely diced
1 bunch basil, finely chopped
1 bunch cilantro, finely chopped
1 tablespoon chopped herbs (rosemary, thyme, oregano, sage)
½-1 chile/hot pepper finely diced (to taste)
¾ cup red wine
1 tablespoon cornstarch (if you desire a thicker base)
2 tablespoons kosher salt
3 tablespoons olive oil
1 tablespoon sugar

INSTRUCTIONS:

Start by chopping the zucchini and eggplant in the round, into about ¼ inch slices. If you don’t love the skins, you can peel them in a zebra pattern so you get some good skin in there! Set them aside in a bowl and add 1 tablespoon kosher salt and let sit. For the tomatoes, cut into small ¾ inch chunks so that the skins aren’t so big and put in a separate bowl. Again, add 1 tablespoon kosher salt and let sit. Finish chopping your other veggies (onion, pepper, garlic & herbs) and begin to heat a large pan over medium-high heat. Add 2 tablespoons olive oil and half of the garlic. Once fragrant, add the zucchini & eggplant mixture, but be sure to drain the veggies of any water before you add them. Saute for about 10 minutes on medium to high heat, continuously tossing.

Meanwhile, start a large pot on another burner on med-high heat with the remaining olive oil, garlic, and onions. Saute for a few minutes and then add the peppers. Saute a few minutes more and then add the tomatoes. Once they start bubbling, bring the heat down to medium and simmer for about 10-15 minutes. Add the zucchini, eggplant, red wine, chile pepper, half the basil/cilantro and other herbs. Stir and cook for another 5-10 minutes until you get a consistency that you like. It should be somewhat thick but still soupy enough to put in a bowl. If you need to, add cornstarch (first mix with a little cold water, then add). Finally, add salt, pepper, sugar, and the rest of the herbs. Enjoy on its own or over rice, quinoa, or pasta! 

 

Heirloom Tomato, Watermelon & Feta Salad

Lucy Senesac

INGREDIENTS:

6 pounds 1 1/4-inch chunks seedless watermelon (about 8 cups)
3 pounds ripe tomatoes in assorted colors, cut into 1 1/4-inch chunks (about 6 cups)
2 teaspoons coarse kosher salt
5 tablespoons extra-virgin olive oil, separated 
1 1/2 tablespoons red wine vinegar (or other vinegar)
1 tablespoons chopped basil
2 tablespoons chopped mint
1 cup crumbled feta cheese (about 5 ounces)

INSTRUCTIONS:

Combine melon and tomatoes in large bowl. Sprinkle with 2 teaspoons salt and toss to blend. Let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired. Enjoy over a green salad or on its own!

Basil Bok Choy Slaw

Lucy Senesac

INGREDIENTS:

1 head bok choy, thinly diced
2 bulbs kohlrabi, peeled and grated 
1 bunch purple basil
1/2 bulb onion
1/2 cup oil
2 tablespoons rice vinegar
1 tablespoon lemon juice
1 teaspoon honey/agave
1 teaspoon soy sauce
salt and pepper to taste

INSTRUCTIONS:

Cut the bottom of the bok choy off and wash each stem individually. Cut them in half lengthwise and then shop finely all the way through the greens. Set aside in a large bowl. Peel the Kohlrabi bulbs with a knife and grate them on a cheese grater into the bowl with the bok choy. Finely dice the onion and basil and add to the salad. In a separate bowl, whisk together the rest of the ingredients besides the oil. Then slowly drizzle the oil in while whisking. Add salt/pepper to taste and toss the salad with the dressing. Enjoy!

'New' Potato Salad Nicoise

Lucy Senesac

INGREDIENTS:

2 lbs new Norland red potatoes (or other variety)
1 lb mixed string beens, trimmed and cut in half
1 ½ onions, divided
1 bunch scallions
handful of basil
2 cloves garlic
2 cans of tuna
1 pint cherry tomatoes, cut in half (available at the stand)
1 tablespoon kosher salt
pepper to taste
1 tablespoon olive oil

DRESSING:

3 tablespoons cider vinegar, rice vinegar, or wine vinegar (or a mix)
1 tablespoon Dijon mustard
¾  cup plus extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey or agave nectar
3 scallions, chopped
1 clove garlic, minced
3/4 cup mixture of basil, mint, chives, and any other herbs, loosely packed
Sea salt and freshly ground black pepper to taste

INSTRUCTIONS:

Rinse all your vegetables thoroughly. Put whole potatoes in a large saucepan and fill with cold water until they are covered with an inch or two of water. Add half the salt to the water and boil for about 25-30 minutes or until you can easily stick a fork through them.

Meanwhile, finely mince your garlic and chop the onion into 1/2 inch pieces. Heat your olive oil over med-high heat and add the garlic and onion. Saute for a few minutes and then add the beans. Saute until beans are tender but still crunchy and slightly browned (about 5-7 minutes). Remove from heat and store in refrigerator.

Finely dice the scallions, and cut the tomatoes in half. Chop your basil and any other herbs you want to add to the salad.

When the potatoes are done, drain the hot water and fill the pot with cold water to make them easier to hold when cutting. Do this a few times and then cut the potatoes into 3/4 inch chunks with the skin still intact. Mix with the string beans and add the scallions and herbs.

For the dressing, add everything to a food processor and blend for about 5 minutes, or until emulsification occurs. Season with salt and pepper to taste and add to the salad the amount that you prefer. Toss and serve as a lunch, dinner side or just a snack!