Bok Choy Salad

A crunchy tasty salad. Dress just before serving to keep everything crisp.

• 1 pound baby bok choy, washed and thinly sliced (pull leaves apart, soil can get lodged in the base)

• 1 carrot, thinly sliced on the diagonal

• 2 stalks of celery, thinly sliced

• 1 red bell pepper, seeded and thinly sliced, 1 shredded beet, chopped radishes or whatever else you have on hand

• 2 1/2 tablespoons extra virgin olive oil

• 1 tablespoon sesame oil

• 1 tablespoon rice wine vinegar

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 package ramen noodles (toss the seasoning package, you don’t need it)

• salt & pepper to taste

• toasted sesame seeds for garnish

• sliced almonds for garnish

Combine all the vegetables in a large bowl.

1. Whisk together the olive oil, sesame oil, rice vinegar, soy sauce and honey in a small bowl or glass jar.

2. Pour the dressing over the salad ingredients and toss well until combined.

3. Season to taste with salt and pepper and garnish with toasted sesame seeds and sliced almonds. Crunch up the ramen noodles and sprinkle over top just prior to serving so they stay crunchy.

Miso Soup 101

1 medium onion, sliced in half moons
1 cup chopped komatsuna, bok choy, kale, collards, or other greens
1 carrot cut into thin rounds
1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)
1 cup tofu, cubed (optional) (try Vermont Soy in the farm shop)
1 quart water
3-4 tablespoons of light or dark miso (pick one from the farm shop!)
Chopped scallion or parsley for garnish

 Place water, carrot, onion, and wakame in 2-quart saucepan and bring to boil over high flame. Reduce flame to medium and simmer for 10 minutes with lid on. Add greens and tofu and simmer with lid off until tender. In a small bowl blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Garnish and serve.

Recipe from South River Miso.

Soba with Shitake Mushrooms, Bok Choy, Ginger, and Green Onions

¼ lb. Fresh shitake mushrooms
½ large head or 2 small heads bok choy
salt
6 oz. thin dried soba noodles
2 tbsp. vegetable or peanut oil
3 garlic cloves, finely chopped
1-2 jalapeno peppers, halved lengthwise & thinly sliced
1 tbsp grated fresh ginger
1 green onion, thinly sliced
1 tbsp dark sesame oil
2 tbsp mirin
2 tbsp soy sauce
2 tbsp chopped cilantro
1 tsp toasted sesame seeds

Bring large pot of water to boil. Remove and discard mushroom stems; cut caps into ½ inch slices. If using small bok choy, slice stems lengthwise, leaving leaves and stems together. For large head, diagonally slice stems ¾ inch thick; slice leaves into 2 inch wide ribbons. When water boils, add 1 tsp. salt and noodles; boil 8-10 minutes, until just tender, then drain. Meanwhile, heat vegetable oil in large skillet, add mushrooms and ¼ tsp salt; sauté over medium heat 3-4 minutes. Add garlic, jalapenos, ginger, and bok choy; sauté 2 minutes. Reduce heat; add green onion, sesame oil, mirin, and soy sauce. Add noodles and heat through, taking care not to overcook bok choy. Remove from heat, toss with cilantro and salt to taste. Toast sesame seeds in dry skillet or hot oven several minutes, tossing often and sprinkle them on the dish. Makes 2-4 servings.

From: Field of Greens

Quick Beet Greens

1 bunch beets w/ greens
1 clove garlic, minced
2 tbsp olive oil
2 tbsp sunflower seeds

Toss beets with greens, garlic, and oil in large sauce pan or skillet. Cover and sauté until greens are just wilted. Add a splash of water if necessary to prevent greens from sticking to the pan. Toast sunflower seeds in a dry skillet or hot oven several minutes, tossing often and stir into greens. Serves 4.

Green Jade Soup

4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock
1 ½ tbsp grated fresh ginger root
1 ½ cups thinly sliced carrot rounds
2 cups chopped bok choy
1 ½ cups thinly sliced leeks or onions
4 cups firmly packed chopped spinach
1 cake tofu, cut into ½ inch cubes
salt
chopped green onions
several drops dark sesame oil (optional)

Soak shiitake mushrooms with boiling water in heatproof bowl 10 minutes. Bring stock to boil in large soup pot. Add ginger, leeks/onions, bok choy, and carrots. Lower heat and simmer 10 minutes, until vegetables are tender. Drain mushrooms and add soaking liquid to soup. Thinly slice shiitake caps and stir into soup with spinach and tofu, cook 5 minutes. Add salt to taste. Sprinkle with green onions and optional sesame oil. 6 servings.

From: Moosewood Restaurant Cooks at Home

Broccoli and Bok Choy Stir-Fry

1 tbsp peanut oil
1 red bell pepper, julienned
1 green bell pepper, julienned
1 bunch of green onions, chopped
I cup broccoli florets
1 two-inch piece of ginger, grated
pinch of salt & pepper
1 lb. bok choy, shredded
2 tbsp sherry
1 tbsp soy sauce

Heat oil in wok or deep skillet. Stir-fry peppers, green onions, broccoli, ginger, salt and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry, cook 2 minutes. Sprinkle with soy sauce. Serve immediately. 2 servings.

From: Vegetarian Gourmet

Bok Choy Soup

1 tsp butter
½ cup minced leek or onion
4 garlic cloves, minced
4 baby bok choy, thinly sliced
8 cups chicken/vegetable stock
2 large potatoes, peeled and diced
2 tsp dried chervil (optional)
2 tsp dried marjoram
1 carrot, peeled and grated
3 oz. Dry vermicelli
salt & pepper

Place butter and ¼ cup water in soup pot, add leeks and garlic and cook slowly until beginning to brown. Add bok choy, broth, and 2 cups water; bring to boil. Add potatoes, chervil, marjoram, and carrot. Simmer for 25 minutes. Add vermicelli; cook 10 minutes. Add salt and pepper to taste. 8 servings.

From: The good-for-You Garlic Cookbook