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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: sauces

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!

Strawberry Rhubarb Demi-Glaze (over Salmon)

Lucy Senesac

Ingredients:

2lbs Salmon filets, cut into 4 pieces
1 egg
Flour
1 quart strawberries, hulled and cut in half
1 lb rhubarb stalks, cleaned and diced
1/2 cup sugar
2/3 cup water
2 tbsp lemon juice
1/2 cup demi glaze or reduced stock (available in specialty markets but still good without it)
1 cup sliced raw almonds

Directions:

Preheat oven to 375 degrees F. Season the salmon with salt and pepper. With what was the skin side up, dip the other side of the fish in the flour, then in the egg, then press firmly on the plate of slivered almonds so that the entire surface is coated with the nuts.

Place an oven-proof skillet on medium heat and add the olive oil. Place the salmon almond crust side down in the pan and saute for 2-3 minutes until the almonds begin to get a light golden brown color (be careful not to burn the nuts!). Flip the salmon filets over so the almond crust side is up and roast in the preheated oven for 7-8 minutes, or until done to your liking.

While the salmon is cooking, make the sauce by adding the sliced fresh strawberries, water, demi-glaze, and lemon to a saucepan. Bring to a boil and cook for 3 minutes. Remove and add to a blender. Carefully puree the mixture. Strain back into the saucepan to remove the small seeds, and reduce over medium heat until slightly thickened (this may not be necessary if the sauce is already at a desirable thickness.

Turn off the heat. Taste the sauce and season with a pinch of salt. Stir in the diced strawberries. Ladle the sauce on to a warm plate and place the fish over the top. Pair with some risotto!