Sweet red bell peppers
Yard long beans
From Our House-Made menu; modified for shiso (Shiso oil recipe care of http://kahakaikitchen.blogspot.com/)
Gazpacho with Shiso oil
Ingredients for Gazpacho:
4 medium tomatoes (For best results, use 2 hanover/red slicer tomatoes AND 2 heirloom tomatoes), coarsely chopped
1 small red onion, finely chopped
2 clove garlic, finely chopped
1 cucumber, coarsely chopped
1 medium red bell pepper, coarsely chopped
2 jalapenos OR 1-2 Serrano peppers, seeded and finely chopped
4 shiso leaves
4 tbsp rice vinegar
salt and pepper to taste
2 cups of vegetable juice
Ingredients for Shiso Oil:
2 garlic cloves
Remaining bunch of shiso, stems removed
1/2 cup of extra virgin olive oil
Dash of water, if needed
In a food processor or blender, puree tomatoes, onion and garlic, until smooth. Add cucumbers, bell pepper and jalapeno (or Serrano) to processor/blender and puree until smooth. Finally, add vinegar, basil, salt and pepper, veggie juice and half of the shiso oil to processor/blender and puree until smooth. Distribute into four chilled bowls and drizzle with remaining shiso oil.
For Shiso Oil:
Add all ingredients to a food processor OR blender and blend until smooth.
From Bon Appetit
Long Bean Salad
- ½ cup unsweetened coconut flakes
- 1 bunch watercress, tough stems removed, cut into 2” lengths (about 5 cups) (Substitute with arugula for a spicy kick!)
- Kosher salt
- ¾ pound Chinese long beans or green beans, trimmed, cut into 1” pieces
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon coconut sugar or brown sugar
- ½ small red onion, thinly sliced
- 1 tablespoon thinly sliced kaffir lime leaves or 1 tsp. finely grated lime zest
- ¼ cup coarsely chopped roasted peanuts, preferably unsalted
Preheat oven to 350°. Toast coconut flakes on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool.
Meanwhile, cook watercress in a large saucepan of boiling salted water until just wilted, about 10 seconds; using a slotted spoon, transfer to a colander set in a large bowl of ice water. Drain, then gently squeeze out excess water.
Return water in saucepan to a boil. Cook beans until crisp-tender, about 4 minutes; transfer to ice water. Drain, then pat dry.
Whisk fish sauce, lime juice, and coconut sugar in a large bowl until sugar dissolves. Add watercress, beans, onion, and kaffir lime leaves and toss to coat. Serve topped with coconut and peanuts.