Pick a Product
Enjoy the following recipes using our fresh products. Bon Appetit!
Prepare the veggies cut in dices and marinate for a while with the vinegar and olive oil.
Cut the cucumber with a mandolin, make the rolls and leave in the fridge until you serve them.
Combine soup ingredients in a large bowl. Working in batches so it doesn’t splash, liquefy the soup in a blender. Refrigerate till chilled. When ready to serve, stir well and garnish with cilantro sprigs.
Make the ginger dressing
Mix everything together in a bowl. Taste and adjust the ingredients accordingly. (You can cover and refrigerate for up to several hours before the ginger flavor will become really quite pronounced.)
Make the cucumber salad
Thinly slice the cucumber(s) lengthwise, either with a mandoline, a handheld slicer, or one of those cheap old potato peelers. Basically you want to get very thin ribbons of cucumber.
Place the ribbons on a plate or platter and spread them out. (You can cover and refrigerate for up to several hours.) Sprinkle with some ripped up fresh mint and cilantro and drizzle generously with the ginger dressing.
Cut steak lengthwise in half, then crosswise into 1/8- to 1/4-inch thick strips. Place beef and 1/4 cup dressing in medium bowl and toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Remove beef from marinade and discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add half of beef, and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef, and sprinkle with cheese.