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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: sides

Sweet Potato Latkes

Lucy Senesac

INGREDIENTS:

2 lb sweet potatoes, peeled and coarsely grated
6 scallions, finely chopped
1 bunch cilantro, finely chopped
2-3 carrots, finely grated
1 cup all-purpose flour
4 large eggs, lightly beaten
1 1/2 teaspoon salt
1 teaspoon black pepper
1 cup vegetable oil
1 inch finely diced ginger
a pinch of cinnamon (to taste)

INSTRUCTIONS:

Begin by peeling the sweet potato(s) and cutting them up into manageable pieces. I used a food processor with the grating attachment to quickly grate the potatoes and carrots. If you don't have one, you can just use a cheese grater. Combine the grated veggies and add the cilantro, scallions, flour, eggs, ginger, salt, pepper, and cinnamon. Mix together until you get a sticky but not glue-ey consistency. You may have to adjust the flour/egg quantities based on this and how big your eggs are.

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 2 minutes on each side. Transfer latkes with spatula to paper towels to drain. Serve with homemade apple sauce!

Sweet Potato & Carrot Gnocchi

Lucy Senesac

INGREDIENTS:

2-3 med sweet potatoes
3-4 carrots
10 oz Ricotta, drained in a sieve for 2 hrs
½ tsp Nutmeg
2 tbsp brown sugar
1 cup parmesan cheese
2 1/2 cup flour (depends on how sticky dough is)
2 tsp salt

INSTRUCTIONS:

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape the sweet potato flesh into medium bowl and mash. Peel and cut carrots in half. Boil them in salted water for about 10-15 minutes or until soft and tender when pricked with a fork. Mash and add to sweet potato mixture. Add ricotta cheese and blend well. Add Parmesan cheese, brown sugar, salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely and serve with brown butter or pesto (i used a broccoli pesto).

Stuffed Bell Peppers

Lucy Senesac

INGREDIENTS:

2-3 bell peppers
4-5 medium sized potatoes, peeled and thinly diced
3 small asian eggplant, unpeeled and thinly diced
3 summer squash, thinly diced
½ leek
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 cup panko breadcrumbs
2 tablespoons mixed herbs, finely chopped
½ cup grated parmesan cheese
½ jalapeno pepper
salt and pepper to taste

INSTRUCTIONS:

Preheat oven to 375. Cut the peppers in half from the top stem and clean out the inside of seeds, etc. Place them in a foiled baking dish with a thin coat of oil.

Chop the vegetables very small and try to make them all similar in size so that the stuffing blends well and cooks evenly. With the eggplant, add 1 tsp kosher salt and let sit in a strainer for 10 minutes. Rinse and pat dry with a towel before cooking. Over med-high head, add the remaining oil and heat for a minute. Add the garlic and leek and sauté for a minute or two before adding the potatoes. Wait a few minutes and then add the remaining vegetables, stirring frequently until the vegetables are soft but not mushy. Turn the heat off and add the herbs, breadcrumbs, ¼ cup parmesan cheese, and salt/pepper to taste. Stuff the peppers with the mixture and put in the oven for about 25-30 minutes. A few minutes before they are done, add some parmesan cheese to the top. Enjoy!

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! 

 

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!