Market Manager

From the Kitchen of Northside Farmers Market

Recipe from HMONG FLAVOR

Ingredients

6 cups chopped zucchini, de-seeded before chopping
1 T shrimp stock or 2 tsp bottled Thai fish sauce
2-4 red Thai chilis, chopped finely
2 T rice vinegar
2 tsp garlic, minced
Juice of 1 lime (and grated peel)
½ cups oven-roasted peanuts, ground
1 pineapple, diced

Directions

1. Roast raw Virginia peanuts in 350° oven for 15 min, cool and grind in a food processor or by hand.
2. Combine with other ingredients.
3. Let stand 2 hours and serve – GREAT cold salad!

Ingredients

1 large English cucumber, peeled, sliced paper thin
1/2 teaspoon salt
2 tablespoons white vinegar
1 cup unsalted butter, softened
1/4 cup minced fresh tarragon
1/4 cup minced fresh chervil
30 thinly sliced wheat bread (cut into 2×4-inch rectangles)
Watercress leaves (optional)
Mayonnaise and parsley

Directions

1. Put cucumber slices into a large, non-metal bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander.
2. Blend butter, tarragon and chervil.
3. To assemble, spread butter mixture over one side of 15 bread slices. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 2″ x 4″ rectangles. Arrange on platter, garnished with watercress leaves.
4. Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.