Thai Pummelo Salad
- 1 pummelo (peeled into individual segments)
- 2 tablespoons fish sauce
- 1 teaspoon local honey
- 1/2 tablespoon water
- 1/2 a jalapeno or other chili
- 1 teaspoon lime juice
- 1 shallot (thinly sliced)
- 6 leaves mint (torn by hand)
- 3 tablespoons peanuts
- Slice the shallots and chili and squeeze your fresh lime. Whisk together the fish sauce, honey, water, chili, shallot, and lime juice in a bowl and set aside. The dressing will keep for days and also works very nicely as a dip for fresh spring rolls or fried egg rolls. Before your hands get messy from the pomelo, now would also be the time to chop your mint and peanuts if you are using them.
- Peel away the outer rind of pumello as you would an orange. Then start ripping open the tough white membrane to reveal the supple pink flesh. Whether you can remove the whole wedge as a single supreme or in pieces, any size will work. Arrange them onto your serving platter.
- Pour the dressing over the pomelo. Garnish with chopped mint and peanuts if using.
Green Beans with Baby Ginger
1 bag green beans trimmed
2 tablespoons vegetable oil
1 tablespoon minced fresh baby ginger
2 medium-size garlic cloves, minced
- Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
- When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add the beans, the ginger and the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Serve.
Roasted Beets with Sauteed Beet Greens
- 1 bunch of beets with greens
- 1/4 cup olive oil, divided
- 2 cloves of garlic minced
- 2 tablespoons chopped onion
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon red wine vinegar
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
- When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.