Green Curry Okra

  • 1/4 EA Ho Farms Spring Onion Juliane
  • 2 EA Celery stalk Juliane
  • 1 EA Ho Farms Carrot (medium sized) Juliane
  • 1 TBS Garlic Minced
  • 1 TBS Ginger Minced
  • 1 TBS Lemon Grass Minced
  • 1 TBS Neutral Oil
  • 1 Can Coconut Milk
  • 1 TBS Green Curry Paste
  • 1.5 Cups Ho Farms Okra
  • 4 EA Kaffir Lime Leaf
  • 1 TBS Lemon Juice
  • 1 TBS Honey
  • TT Salt
  • 1/4 Cup Cilantro
  • 1/4 Cup Basil
  1. Combine first 7 ingredients in pan on stove top with medium-high head.
  2. Once these ingredients start to caramelize, add the solid part of the coconut milk and green curry
  3. The green curry and coconut milk will separate into a green oil. At this point add in the Okra, Kaffir lime leave, Lemon Juice, Honey, and the remaining coconut milk. Salt to taste.
  4. Cook until the Okra is soft (about 10 minutes) then add in fresh herbs before serving

Flambe'd Ho Farms Cherry Tomato and Goat Cheese Panzanella Salad

  • 16 OZ Ho Farms Cherry Tomato Comfit
  • TBS Congnac
  • 3 Cup Torn Bread Croutons
  • 1/4 Cup Basil Juliane
  • 2 TBS Olive Oil/Remaining Oil from Comfit
  • TT Salt and Pepper
  • 4 OZ Goat Cheese
  • 2 TBS Balsamic Reduction
  1. Heat a Sautee Pan on high and add Tomato's (strained) and Cognac and cook until the flame burns out.
  2. Add to a bowl containing Croutons, Basil, Olive Oil, Salt, and Pepper
  3. Toss together and plate. Crumble Goat Cheese evenly over the mixture and drizzle with Balsamic Reduction.