The Hmong name for long beans is taao-hia-chao. Long beans taste similar to the North American green bean. You can substitute them for any recipe calling for green beans. This climbing bean can grow up to 12 feet long, but most of them at the farmers’ market will be about 20 inches long. When picking...Read More

This is a brightly colored and flavorful shrimp cocktail that uses an autumnal fruit salsa instead of standard cocktail sauce. The jewel-like colors make it perfect for holiday tables, and the bright flavors go well with celebratory champagne. If you want to really pull out the stops, substitute or add chunks of cooked and chilled...Read More

INGREDIENTS: 8 cups baby spinach, washed OR 8 cups mesclun mix (baby greens) 4 red d’anjou pears, sliced thinly 3/4 red onion, sliced thinly 6 oz. crumbled goat cheese, gorgonzola, or other favorite blue cheese 8 strips Corralitos applewood smoked bacon, cooked until crispy and crumbled 1 recipe Maple Syrup Pecans (recipe below) 1/4 recipe...Read More

INGREDIENTS: Dressing 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar or honey 1 tablespoon whole-grain mustard 1/2 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon black pepper Slaw 4 cups shredded cabbage 2 tart apples, cored and shredded 1 cup shredded carrots 1/2 cup golden raisins (optional) METHOD: In a small bowl,...Read More

Boiled quail eggs have a sweet and nutty taste reminiscent of hazelnuts — hence, the inspiration for this salad. The soft creamy yolk is a nice foil for the crisp greens with their bit of bite and the crunch of the hazelnuts. Pieces of juicy crunchy apples are a perfect foil for the rest of...Read More

Green Papaya Salad is a national dish of Thailand but green papaya can be difficult to find here. The essence of the dish is the crunchy vegetables and the classic Thai flavors of fish sauce, garlic, and chilies. The classic version has very few ingredients, but using it as a base you can add many...Read More

Now don’t say, “Oh, I’m not going to make this, it’s broccoli! Who wants a broccoli salad?” Well, we’re here to tell you that this is one of our customer’s favorite salads. It’s tangy, rich with cheese and crunchy with a bit of sweetness from the raisins. Give it a try, it’s easy and super...Read More

This recipe is from Straits Restaurant, Santana Row.  There are so many variations of this salad but this one includes Asian pears, chicken breast, peanuts, banana blossoms, Vietnamese coriander, Thai basil and jalapeno peppers. INGREDIENTS: Salad 1 banana flower blossom, about 1 lb (finely sliced green cabbage may be substituted) 2 tablespoons lemon juice or...Read More

INGREDIENTS: Salad 1 Asian pear, peeled and cut into medium dice 3 cups mixed baby greens 1⁄3 cup crumbled blue cheese 1/3 cup toasted walnuts, coarsely chopped* Dressing 3 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard 1 1/2 tablespoons apple cider vinegar 1 teaspoon honey Salt and pepper to taste 2 shallots, finely...Read More

INGREDIENTS: Meyer Lemon Vinaigrette 2/3 extra virgin olive oil 1/4 cup Meyer lemon juice 1 teaspoon Dijon mustard 1/2 honey (if desired) Salt and pepper, to taste Salad 1/2 lb. frisee (or escarole, arugula, etc.) 6 oz. Corralitos bacon (apple wood-smoked bacon) 4 Fuyu persimmons, sliced 1/4” thick 1/2 cup pomegranate seeds and juice 1 oz....Read More