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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: onion

Roasting 101

Lucy Senesac

Some tips:

  • Cut your vegetables all about the same size so that they cook evenly and you don’t have to take some out before others.
  • Some veggies take different amounts of time to roast. Potatoes tend to need the longest so put them in first, then add your softer veggies 10 -20 minutes later. Onions always go last as they only need about 10 minutes. 
  • Make sure you use enough oil to coat the veggies and a bit extra so that they don’t stick to the pan as they absorb it.
  • Add sea salt and pepper before roasting for more flavor
  • Arrange the vegetables in a single layer in the roasting dish (glass pyrex or regular cooking sheet/pan) so that they become crispy around the edges and not mushy
  • Feel free to throw a few unpeeled garlic cloves in there if you are a garlic lover like me – they sweeten up and make a subtler choice than raw/sautéed garlic
  • Roast at a high enough temperature – 375 - 425 degrees is usually sufficient
  • Make sure to stir the veggies a few times as they are cooking so they don’t stick.
  • When roasting beets, simply make a tin foil pouch for them and place it on a pan in the oven (same temp – 425) for 40 minutes to an hour. Beets tend to stain all other vegetables they roast with and since they are more dense they need the contained moisture of the pouch to help cook them and stay moist without drying out.
  • After you roast the vegetables, you can also puree them and create a soup like butternut squash soup, sweet potato ginger soup, or even a  cold salad with the leftover roasted veggies and a simple vinaigrette.

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!

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! 

 

Guy Lon & Hakurei Turnip Stir-fry

Lucy Senesac

INGREDIENTS:

2 large hakurei turnips
8-10 stalks guy lon (chinese broccoli) 
Handful of  cilantro
1/2 onion
1 clove garlic
6-7 thin scallions
2 tablespoons vegetable oil
1 tablespoon chicken/vegetable broth
1 teaspoon rice vinegar
drizzle of sesame oil
kosher salt and pepper
1 tablespoon toasted sesame seeds
1 teaspoon diced ginger 
2 teaspoons oyster sauce (or SLF stir-fry sauce, or soy sauce)

INSTRUCTIONS:

Thoroughly wash all your vegetables. Peel the turnips and cut them in half, then cut into thin matchsticks. Set aside. Cut the stems and tops off the guy lon stalks and reserve for the stir-fry. Then cut the bottom woody inch off and discard. Cut into matchsticks as well and set aside with turnips. Slice the scallions into similar size pieces, cutting in half if their white bottoms are too wide. Finely chop cilantro and set aside with scallions. Mince the garlic and cut the onion into long slices. 

Heat a wok or similar sized saute pan over very high heat. Let the pan get very hot before you add the oil. After you add the oil and it heats up a little, add the garlic, onion, broth, and vinegar and stir for a minute. Then add the turnips and guy lon stems and toss for 3-4 minutes or until slightly crunchy but not tough. Add the ginger, oyster sauce, scallions, and half the cilantro. Stir for another minute. To finish it off, add the sesame seeds, salt, pepper and drizzle with sesame oil. Enjoy this early fall stir-fry over pasta or rice!

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!