Bok choy is such an interesting vegetable. The stalks are much like their cousin the cabbage and the leaves are similar to spinach. It is valued for its high content of calcium and vitamins A and C as well as its anti-oxidant and anti-inflammatory qualities. In this recipe, both the stalks and the leaves are stir fried in soy sauce with garlic and fresh ginger. Take care to not burn the garlic and ginger in oil that is too hot. It can add a bitter taste that will spoil the end product. Try adding them to cold oil in a cold wok and watch carefully until they begin to brown and become fragrant. This preparation shows off the light, sweet flavor and crisp texture of this “Chinese” cabbage.
STIR-FRIED BOK CHOY WITH GINGER AND GARLIC (Serves 4)
- Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute.
- Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
~ from FoodNetwork.com ~
I think these marinated mushrooms would be the perfect accompaniment for any number of meals. They marinate in a balsamic vinaigrette for only about 15 minutes before they are cooked in the oven or placed on the grill. Fifteen minutes at 425 F was plenty of time for them to thoroughly cook. I would love to do a big batch of these for an appetizer or small plate offering sometime soon. The leftover mushrooms were also fantastic when added to our pasta sauce the next evening. Waste nothing . . . enjoy everything!
GARLIC MUSHROOM KABOBS (Serves 6)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, pressed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 1 pound cremini mushrooms
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a large bowl, whisk together balsamic vinegar, olive oil, garlic, oregano and basil; season with salt and pepper, to taste. Stir in mushrooms and let sit for 10-15 minutes.
- Thread mushrooms onto skewers and place onto prepared baking sheet. Place into oven and roast until tender, about 15-20 minutes.
- Serve immediately, garnished with parsley, if desired.
Note: *These can be grilled over medium high heat, about 5-6 minutes per side.*
~ from DamnDelicious.net
What a wonderful treat this Italian soup was — and ready in only 30 minutes! It takes one bag of baby spinach, two cans of fire roasted tomatoes, vegetable stock, orzo, and some chopped veggies to create this fantastic soup. I topped each serving with some homemade croutons that I had on hand. I like to freeze a quart or two every time I make a pot of soup. It is so easy to take some out and put together a healthy meal on evenings when you are short on time.
ITALIAN ORZO TOMATO SPINACH SOUP (Yield: 3 quarts)
- 2 tablespoons olive oil
- 1 1//2 cups chopped onions
- 1¼ cup carrots, sliced into ½ inch rounds
- 1 cup celery
- 6 cloves of roasted garlic
- 6½ cups of vegetable stock (or chicken)
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 1½ tablespoons pesto
- 1½ cups orzo (whole wheat or regular)
- ½ teaspoon dried thyme
- ½ teaspoon Italian seasoning
- ½ teaspoon oregano
- 3 cups baby spinach, packed
- salt and black pepper, to taste
- Heat the oil in a dutch oven over medium-high heat. Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo pasta cook to al-dente, about 10 minutes, stir occasionally.
- Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.
~ from LittleSpiceJar.com ~
I am so glad that I planted my herb garden early this year. It is such a pleasure to be able to go out and clip whatever I need for my recipes. I chose this recipe to help me clean out some of the clutter in my vegetable crisper. With the exception of the avocado, I was able to use quite a bit of the left over this and that. It’s a wonderfully healthy salad with a light lemon & olive oil dressing (perfect for my vinegar-hating son). My cilantro wasn’t ready just yet so I substituted some fresh dill with great results. I love this time of year — so many fresh veggies!!
Note: I had to borrow a photo from the original source . . . I only made 2 servings, not enough for a proper picture!
CUCUMBER TOMATO AVOCADO SALAD (Serves 4)
- 1 lb Roma tomatoes
- 1 English cucumber
- ½ medium red onion, sliced
- 2 avocados, diced
- 2 Tbsp extra virgin olive oil or sunflower oil
- Juice of 1 medium lemon (about 2 Tbsp)
- ¼ cup (1/2 bunch) cilantro, chopped
- 1 tsp sea salt or ¾ tsp table salt
- ⅛ tsp black pepper
- Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
- Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.
~ from NatashasKitchen.com
What could be better than a Surf and Turf Stir Fry?! Healthy crisp vegetables are combined with fresh caught shrimp and juicy chunks of New York strip. Make sure you marinate your shrimp in the refrigerator for a few hours before you begin to prepare your meal. This would be a fantastic mid-week meal — just prep your vegetables and pop the shrimp in the fridge before work and you will be all set to throw it together when you get home. The sauce is a blend of teriyaki and chicken broth thickened to perfection. We follow a low-salt diet — I rarely add salt to any recipe if it is not completely necessary. With this recipe I used Mrs. Dash Teriyaki Marinade and didn’t add any additional salt to the dish. This dish was built around the need to use our leftover steak in an interesting way — just add your cooked beef in along with the bok choy. Super supper!!
SURF AND TURF STIR FRY (Serves 8)
- 1 pound medium shrimp, peeled & deveined
- 3/4 pound lean beef steak, sliced the same size as the shrimp
- 3/8 teaspoon ground ginger
- 3/8 teaspoon cayenne pepper
- 2 large cloves garlic, minced
- 2 tablespoons sesame seeds
- 1/4 teaspoon ground black pepper
- 3 tablespoons sesame oil
- 1 red bell pepper, sliced into thin strips
- 1 onion, sliced
- 4 tablespoons teriyaki sauce
- 3/4 pound sugar snap peas
- 1 head baby bok choy
- 2 tablespoons cornstarch
- 3/4 cup chicken broth
- 1/4 teaspoon salt
- 1 can sliced water chestnuts
- Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
- Heat sesame oil in a large wok or skillet and sear beef, add red bell pepper & onion and saute 3 to 4 minutes to soften slightly Add teriyaki sauce.
- Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
- Add water chestnuts stir an additional 2 minutes add thick parts of bok choy and stir 2 minutes.
- Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils and bok choy greens, stir 1 minute.
- Sprinkle with salt. Serve over rice.
~ from KeyIngredient.com ~
I had about 1/2 pound of asparagus left from our recent meal of Marinated Portobello Mushrooms so I only made a quarter of this recipe. It is a super easy and flavorful treatment. The asparagus is sautéed in a bit of olive oil and seasoned with salt and pepper. Lemon zest is added to the tender-crisp veggies along with some fresh lemon juice. It is finished with freshly shaved parmesan cheese to give the dish a bit of a nutty, fruity flavor. A really fresh tasting side.
Note: I had to borrow a photo from the original source . . . I didn’t have quite enough for a proper picture!
SAUTEED ASPARAGUS (Serves 6)
- 2 tablespoons extra virgin olive oil
- 2 pounds asparagus, cut on the bias into 2-inch pieces
- 1 teaspoon coarse salt
- Rounded 1/4 teaspoon ground black pepper
- 1 teaspoon lemon zest
- Juice of one lemon
- Shaved Parmesan cheese, to taste
- Heat oil in a large skillet over high heat. When oil shimmers, add asparagus, salt, and pepper. Saute, stirring frequently, until asparagus is crisp-tender, about 3 minutes.
- Stir in lemon zest and cook 1 minute more.
- Add lemon juice to skillet and stir a few times. Remove from heat, transfer to a serving platter, and shave Parmesan over top. Serve immediately.
~ from Martha Stewart.com ~
I have to admit that I did a double take when I saw this recipe. STRAWBERRY BRUSCHETTA?!? I was intrigued and decided that I had to put it to the test. I chose some Cranberry and Pear Balsamic from my growing collection of vinegars to bring out the fruity taste of the berries. Once reduced and cooled it took on a thick, syrupy consistency that was perfect for binding the berries and thyme leaves together. We brushed slices of Olive Oil & Sea Salt bread with a light olive oil before we toasted them on the grill, and then spread them with some whipped goat cheese before topping them off with the strawberry mixture. A really tasty treat — rich, creamy and flavorful. I served this as a desert, but I think that it would be a fantastic addition to brunch or maybe just enjoy it with a glass of wine on the deck.
STRAWBERRY GOAT CHEESE BRUSCHETTA (Serves 6)
- 1/2 cup balsamic vinegar
- 12 slices Italian bread
- 1 tablespoon olive oil
- 1 pound strawberries, washed and diced
- 2 teaspoons fresh thyme leaves, plus more for serving
- 1 cup goat cheese, room temperature
- salt and freshly ground pepper to taste
- Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
- Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
- Combine strawberries and thyme in a small bowl and set aside.
- Grill bread on the preheated grill until browned, about 3 minutes per side.
- Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.
~ from AllRecipes.com ~