It’s been a great summer of local food and wine, and The Greenport Farmers Market has been home to much of it. Two weeks ago I shared an Asian cole slaw recipe made with Mar-Gene Farms cabbage that I served with chicken satay and steamed coconut rice along with a spicy peanut sauce. This week the children from the Southold School Garden will be selling the produce from their school garden including radishes, herbs, beets and more. I want to share that simple but flavorful peanut sauce because we find even the most finicky children enjoy it (and for those with peanut allergies, you can use almond or cashew butter). The radishes would be a perfect addition to the Asian slaw, and radishes along with other crudités are also great dipped in the peanut sauce. Thank you for supporting the Greenport Farmers Market, the Southold School Garden, and all the vendors who work so hard to bring the harvest to us.
Cuvee Spicy Peanut Sauce
1 1/2 cups crunchy peanut butter (ok to sub with alternative nut butter from reputable producer that does not make peanut butter in same facility).
3/4 cup soy sauce
1 1/2 tablespoons of local honey (I recommend Blossom Meadow available at the Greenport Farmers Market or visit her website and btw, she is the best looking beekeeper I’ve every met!)
1 tablespoon sesame oil
3/4 cup unsweetened coconut milk
1/2 cup rice wine vinegar
1/2 teaspoon of Siracha or your favorite hot sauce
For the Peanut Sauce place all ingredients in bowl and whisk. You can use a food processor but be careful to not overmix.
As a dip, place in small bowl in center of crudités plate and have plenty nearby to refill. If serving with satay-style skewer, grill your skewers 2-3 minutes per side (or to desired doneness).
Serve skewers on a platter with the dipping sauce in a small bowl in the center. Place on your outdoor table with a platter of Asian Slaw and some jasime rice, pour your favorite white wine and call it a party!