Green tomatoes

Fried green tomatoes - already eaten

Green tomato chutney

Green tomato kimchee

Green tomato pickles 

No knead bread

3 cups flour

1/4 tsp instant yeast ( or traditional dissolved in water)

1 1/4 tsp salt

1 5/8 cups water

Mix together dry ingredients 

Mix water in until it forms a shaggy dough cover with Saran Wrap for 12-18 hrs

Cover work surface with flour fold over 2 times then wait 15 mins

Work into ball then cover cotton towel with flour bran or cornmeal place ball seam side down the cover with flour again and towel and let rise for 2 hrs

Bake in 450 degree oven in lidded pot ( heat pot up with oven ) 30 mins then remove lid and bake additional 15-30 mins

Kombucha tea recipes

Lychee

Lychee mint 

Lychee and ginger

Ginger 

Ginger mint

Ginger berry 

Guava lime

Guava

Apple cinnamon clove lemon

Orange, Fennel, Chicken and Herb Salad (adapted from Jerusalem)

- 1 orange
- 2 1/2 tbsp honey
- 2 tbsp white wine vinegar
- 1 1/4 cups water

- 2 lbs of chicken breast
- 2 small fennel bulbs, thinly sliced
- torn cilantro
- torn basil
- torn mint
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 2 garlic cloves, minced
- sirracha to taste
- salt and pepper to taste

- 4 sticks soba noodles (optional)

1. Trim top and bottom of orange, slice orange into 12 segments.
2. Combine orange, honey, vinegar and water in pot. Boil, then simmer for 1 hour.
3. Puree mixture in food processor, adding water to make runny consistency.
4. Season chicken breasts with olive oil, salt and pepper. Grill 10 minutes (5 min each side), on direct medium heat.
5. Leave to cool, hand tear into pieces.
6. Combine half of orange dressing, and all remaining ingredients. 

Kimchi Tomato

- 10 roma tomatoes, skins peeled, large dice
- 1 bunch Chinese chives or green onion, chopped
- 4 tbsp gochugaru
- 3 tbsp fish sauce
- 3 tsp sugar
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 1 knob ginger, minced

1. Combine, let sit for several hours refrigerated.

Yangnyeomjang - Korean Seasoning Sauce

3 tablespoons soy sauce

1 tablespoon toasted sesame oil
1 teaspoon rice vinegar
2 teaspoons gochugaru
2 teaspoons toasted sesame seeds, crushed or whole or ground
1 teaspoon sugar or honey
1 clove garlic, crushed 
1 scallion, chopped

Chicken, Lap-Cheung, Doong-Goo Rice

Ingredients
- 10 dried Chinese mushrooms, soaked and quartered
- 3 Chinese sausage, sliced diagonally
- 4 cloves minced garlic
- scallion/cilantro
- 2 cups white rice
- chicken stock

- 4 skinless chicken thighs, cubed
- 1 tbsp dark soy
- 2 tbsp light soy
- 1 tbsp cooking wine
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tsp brown sugar
- white pepper

Directions
1. Combine chicken, soy sauce, cooking wine, oyster sauce, sesame oil, sugar, cornstarch and pepper. Marinate for at least 20 minutes
2. Heat oil, sauté garlic for 30 seconds, add chicken and sauté for 1 minute, add mushroom and sausage. Cook for another minute then remove from heat
3. Start rice in cooker using water and chicken stock. Before it completes cooking, when steam is being vented, open and add chicken and sausage on top of rice. Close lid and cook for another 10-15 minutes.
4. Garnish with scallion/cilantro