Stir-fried Bok Choy
Although I was perplex as to what to do with Bok Choy (Chinese Cabbage) at first, I ended up preparing it in a similar fashion to the Kale (What I made with my CSA Part 1). However, I ended the Bok Choy much more because it was much softer and lacked the bitterness.
1 bunch of Bok Choy
1/2 cup of chopped onion
1 clove garlic
1 tablespoon of garlic
S/P to taste
– Combine all above ingredients and stir-fry over high heat until Bok Choy is soft and onions are clear and soft.
Roasted Asparagus
several stalks of asparagus, cleaned and trimmed
olive Oil
grill seasoning to taste*
– Lay asparagus in a single layer on a baking sheet
– Drizzle with olive oil
– Sprinkle with grill seasoning
– Roast for 15-20 minutes in a 400 degree oven until soft but still crisp
* This is just for the convenience of having onion, garlic, course salt and ground pepper in one shaker. Just simply salt and pepper will work fine!
Delusions of Chefery 