Spicy Watermelon Salad with Shiso

Recipe inspired by Sylvia Fountaine, Feasting at Home

Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Spicy Watermelon Salad with Shiso
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Servings
4
Servings
4
Ingredients
Sesame Lime Dressing
Servings:
Units:
Instructions
  1. Place watermelon, cucumber, scallions, and cilantro in a medium bowl.
  2. Mix dressing ingredients together in a small bowl then pour over watermelon salad.
  3. Gently toss. Add salt and pepper to taste
  4. Garnish with jalapeño, shiso ribbons and toasted sesame seeds
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Green Tomatillo Salsa

Recipe created by Todd Coleman, Saveur 

Green Tomatillo Salsa
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Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Also known as Salsa Verde
Servings
4 cups
Servings
4 cups
Green Tomatillo Salsa
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Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats. Also known as Salsa Verde
Servings
4 cups
Servings
4 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Place tomatillos, garlic, onions, and jalapeños in a 4-qt. saucepan. Cover with water by 1".
  2. Bring to a boil and cook until slightly soft, about 5 minutes. Drain and reserve 1 cup cooking liquid.
  3. Transfer to a blender along with reserved liquid, sugar, cilantro, lemon juice and salt and pepper; pulse until chunky. Transfer to a bowl, and serve at room temperature. Enjoy!
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Japanese Eggplant Sticks with Spicy Garlic Sauce

Japanese Eggplant Sticks with Spicy Garlic Sauce
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A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Japanese Eggplant Sticks with Spicy Garlic Sauce
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A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Ingredients
Servings: people
Units:
Instructions
  1. In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer.
  2. Cook 2 minutes and flip each piece over so they cook evenly. Cook another 2-3 minutes, flipping occasionally. The eggplant should have changed in color, the skin wrinkled and the flesh soft.
  3. Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, peppers, ginger and green onion. Stir these aromatics until they become fragrant.
  4. Combine aromatics with eggplant and stir-fry for one minute.
  5. Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately and ENJOY!
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Pico De Gallo Salsa

Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Place all the ingredients in a mixing bowl and thoroughly combine. Enjoy!
Recipe Notes

Keep pico de gallo salsa in an air-tight container, refrigerated for up to one week.

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Pineapple Salsa

Pineapple Salsa
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Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Pineapple Salsa
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Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Place all the ingredients in a mixing bowl and thoroughly combine.
  3. Cover the bowl with plastic wrap and chill for 2 hours. Enjoy!
Recipe Notes

Try pineapple salsa with whole-grain tortilla chips or on a fish taco. Enjoy!

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