It was a lot of fun exploring the Asian market! Chef Ann came up with some great recipes for the products we purchased. This is the final installment of this series, so we hope you enjoyed it! First up, we have a Vietnamese Pickled Thai Eggplant. This couldn’t be simpler to make and the finished product will last for months in your refrigerator. They are a crunchy delicious side to any meal.
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Prior to our trip to the Asian Market I had seen Dragon Fruit but had never tasted it. It has a light refreshing flavor that is very delicate. Paired with the raw Chayote the two balance well with the dressing made with the tart and salty Umeboshi Plums. I tried one of the plums by itself and boy was it salty. But they make a very tasty salad dressing. Give it a try!
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Savory Breakfast Hash
Bison Salisbury Steak and Onion Confit Cauliflower Mash
Bacon Apple Chicken Burger with Maple Cranberry Sauce
