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Tomato Watermelon Salad
Asian Eggplant Stir Fry with Thai BasilTomato Watermelon Salad
3 large HOG heirloom tomatoes cut into bite size chunks and several cherry tomatoes cut in half for lots of color
1/2 HOG onion cut longitudinally in very thin slices
1/4 HOG watermelon, seeded and cut into chunks similar in size to the tomato chunks
1 T chopped cilantro
1 T chopped HOG flat leaf parsley-the sweetest and best!
2-3 oz feta cheese crumbled
1 T extra virgin olive oil
Kosher salt and pepper to taste
Toss all in a large bowl and allow to rest for an hour or so in the refrigerator. Serve with a spoon to make sure none of the juices go to waste.

Asian Eggplant Stir Fry with Thai Basil
3 medium-sized Chinese eggplants, halved and chopped into 1″-1.5″ pieces
1 medium onion, chopped into large pieces
3 Thai or serrano chiles, finely chopped
3 tbsp chopped garlic
a generous handful of fresh Thai basil leaves, roughly chopped
4 tbsp mild oil, like canola or sunflower
3/4-1c oyster sauce

Heat wok on medium-high heat. Add oil, stir fry onion, garlic, and chilis until soft. Toss in eggplant and cook for 2 more minutes. Add sauce to the wok, stirring for 1 minute. Toss in basil. Serve immediately over hot rice.

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