Papaya Sprouts Recipes

Steps:

• Plant about 1/2 inch below good composted soil.
• Warm weather they will germinate in less than a week.
• When 2.5 inches, harvest the entire plant.
• Use it to make tea, add to sauerkraut or blended in your smoothie.

Steps:

• In a flat-bottomed saute pan, add the oil and heat. Roll outer edges of the scallops in the crushed pistachios. Sear in a hot pan for 1 minute (will give you a medium rare temperature). Season with salt and pepper, to taste.
• Spoon the risotto onto 2 plates. Top with the scallops and then the hash. Serve immediately.
• Begin by heating the vegetable stock and the cream in a medium size pan, and bring to a boil. In a heavy-bottomed medium saucepan, melt the butter then add the onion. Begin to sweat the onions and add the rice to the pot, stirring constantly to avoid sticking. Add the garlic and sweat. In 4-ounce increments, add the liquid to the rice, stirring constantly to avoid sticking until the liquid is absorbed. Repeat this process until the rice is "al-dente". Add the diced papaya and tangerine. Season it with the salt and pepper, to taste. The risotto should be firm and creamy.
• In a large skillet, add the oil and saute the peppers. Season with salt and pepper, to taste. Remove from pan, and toss with sprouts. Serve.

Steps:

• Heat a large frying pan over a high heat. Add the mangetout, beansprouts and 1 tbsp water, and cook for 2-3 mins. Remove from the heat and toss in the papaya and lime juice. Serve scattered with the peanuts and herbs.

Steps:

• MAKE THE DRESSING
• Use a mortar and pestle to pound all the dressing ingredients until smooth, pounding each ingredient thoroughly before adding the next. taste and add more fish sauce, lime juice, chili, and/or palm sugar if you want. The flavor's up to you.
• MAKE THE SALAD
• 1. Heat a grill pan, cast-iron skillet, or grill until very hot. Cut the long beans into a manageable size for your pan, if necessary, then char the beans well on all sides, about 4 minutes total. Transfer them to a bowl, cover it tightly with plastic wrap, and let them steam for about 10 minutes. Cut the beans into 1/2-inch pieces and return them to the bowl.
• 2. Tear the basil and mint leaves. Toss together the long beans with the papaya, cucumber, mango, pineapple, long red chilies, herbs, and the dressing. If you have a large enough mortar or want to work in batches and take the time to make the salad even better, pound the ingredients with the dressing just to bruise them and further infuse the ingredients with the flavor of the dressing. transfer the dressed salad to a serving bowl and sprinkle with the crushed peanuts.