The Garlickiest Fried Rice

 

Ingredients:

• 8 garlic cloves, thinly sliced

• ⅓ cup grapeseed or vegetable oil

• Kosher salt

• 1 2" piece ginger, peeled, finely chopped

• 1 large egg, beaten to blend

• 3 cups chilled cooked short-grain rice

• 2 tsp. toasted sesame oil

• 4 scallions, thinly sliced on a diagonal

• ¾ cup coarsely chopped cilantro

• 2 tsp. toasted sesame seeds

Preparation:

1. Toss garlic and grapeseed oil in a large nonstick skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt.

2. Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt.

3. Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.

https://www.bonappetit.com/recipe/the-garlickiest-fried-rice

Ground Cherry Salsa

 

Ingredients:

• 1 cup Ground Cherries outer husk removed
• 1/2 cup Red onion
• 1/3 cup roasted tomatoes 
• 1 medium lime, juiced
• 1/4 cup finely chopped jalapeño seeds removed
• 1/4 cup fresh cilantro leaves
• 1/4 teaspoon Sea Salt

Preparation:

1. Combine all ingredients in your food processor and pulse to combine.
2. Chill prior to serving for flavors to combine. Will keep for about a week in the fridge.

3. Notes: *To roast tomatoes, remove core, cut in half and de-seed. Place cut side down on a baking sheet with sides and broil for roughly 5-10 minutes or until the skins blacken slightly.  Allow to cool, then remove skins. Use the tomato meat for the 1/3 cup roasted tomatoes in this recipe. Store extra roasted tomatoes in the freezer to use later.

https://healthstartsinthekitchen.com/ground-cherry-salsa/

Sweet Potato Greens in Coconut Cream

 

Ingredients:

• 1 large bunch sweet potato greens
• 1 tablespoon vegetable oil
• 2 shallots, minced
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
• 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
• 1 red thai chili, finely sliced
• 2-inch lemon grass stalk, trimmed and finely sliced
• 1 to 2 teaspoons soy sauce, or to taste
• 1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
• 2 to 3 teaspoons raw or brown sugar, or to taste
• Salt and pepper, to taste

Preparation:

1. Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.
2. Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.
3. Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.

https://www.loveandoliveoil.com/2012/09/sweet-potato-greens-in-coconut-cream.html