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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: cherry tomatoes

Late Summer Vegetable Soup

Lucy Senesac

INGREDIENTS:

5 carrots, cut into chunks
2 lbs mixed potatoes, cubed
2 small heads/1 large head broccoli (and stem)
½ lb snap beans
½ pint cherry tomatoes, halved
2 bell peppers, cut into large chunks
3 pc garlic, minced
1 bunch scallions
1 bunch parsley
handful mixed herbs
5 cups vegetable stock (depending on how liquid you want it)
3 tbsp butter
2 cups cooked grain (Israeli couscous, bulgar, barley, quinoa)
¼ cup tomato paste

INSTRUCTIONS:

Cut up the vegetables into chuck sizes for the most part. In a large soup pot or dutch oven over med-high heat, melt the butter and add the garlic. Once the garlic becomes fragrant, add the potatoes and stir for a few minutes, then add a half cup of the broth. After the potatoes have cooked about 5-10 minutes on their own, add the carrots, scallions, beans, peppers, and broccoli. Also add enough broth to cover the vegetables along with the tomato paste and let simmer for another 10 minutes. Now add the herbs, parsley, tomatoes, and turn the heat to medium and let simmer for another 10 minutes, or until the potatoes are soft enough to eat. Turn the heat off and let sit for at least an hour. Have some for dinner and then freeze the rest!

Sauteed Fingerling Potatoes, Garlic & Parsley

Lucy Senesac

INGREDIENTS:

2 lbs fingerling potatoes, slice on an angle ¼ inch thick
5 carrots, cut the same as potatoes
1 bunch parsley, coarsely chopped
5 cloves garlic, finely minced
4 scallions or 2 leeks, finely chopped
1/2 cup chicken broth
1 pint cherry tomatoes, halved
freshly ground pepper
kosher salt to taste
3 tablespoons butter
a few sprigs of rosemary, finely chopped

INSTRUCTIONS:

To begin, finely dice the garlic cloves and set aside. Wash the potatoes and carrots before slicing, but don’t peel those potatoes! That is the beauty of fingerlings… Slice the tomatoes in half and chop up the scallions or leeks and parsley.

In a medium sized cast iron skillet (or sauté pan) heat the butter over med-high heat for a minute and add 4 cloves of the garlic (and leeks if you have them). Once the garlic becomes fragrant, add the potatoes and begin stirring. Add some parsley and continue stirring over med-high heat for another minute or two. Then, add the chicken broth and cover for 2 minutes. Remove cover and let the liquid dissipate before adding the carrots, (scallions if you have them), and salt/pepper. Keep stirring over med heat for another 10-15 minutes or until the vegetables and potatoes are almost done but still a little firm. Then add the cherry tomatoes, remaining parsley, rosemary, 1 tablespoon butter, and the remaining clove of minced garlic. Stir for another minute or two until tomatoes soften and then remove from heat and serve. If you don’t have carrots, replace then with summer squash or string beans! Enjoy!

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!

'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!

Sauteed Snap Beans & Cherry Tomatoes

Lucy Senesac

INGREDIENTS:

1 1/12 lb snap beans, ends cut off and cut in half
1 pint cherry tomatoes, slices in half 
2 cloves garlic, minced
½ cup chicken/vegetable broth
½ cup blue cheese (or feta )
2 tablespoons butter
Handful of mixed herbs, chopped (chives, basil, parsely)
Kosher salt and pepper to taste

INSTRUCTIONS:

Over medium heat, melt the butter for a minute and add one clove of the minced garlic, and 1/2 of your chopped herbs. Saute for another minute and then add the snap beans. Stirring, regularly, sauté for about 2 minutes, add the chicken broth, and then continue to sauté for another 5 minutes. When the snap beans are cooked but still crunchy, add the tomatoes, blue cheese, and remainder of garlic. Stir and cook for another 3 minutes. Add the herbs at the end and a tablespoon more cheese. Garnish with parsley and serve as a side or a main!