A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious. 1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy
2 medium carrots, shredded
2 scallions, thinly sliced
Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.
Braised Bok Choy with Tomatoes & Gruyere (or Swiss)
from: http://www.eatingwell.com/recipes/braised_bok_choy_with_tomatoes_gruyere.html
The distinctive flavors of tomatoes, olives and Gruyere combine to give bok choy a Mediterranean flair. 2 teaspoons extra-virgin olive oil
4 cloves garlic, thinly sliced (Chop your garlic curls instead of getting garlic bulbs)
1 2-poundhead bok choy, trimmed and thinly sliced
2 large tomatoes, chopped
¼ cup coarsely chopped pitted Kalamata olives
1/4 teaspoon salt
2 slices whole-grain country bread, toasted and finely chopped
1/3 cup finely shredded Gruyere or Swiss cheese
Place oil and garlic in a large high-sided skillet or Dutch oven over medium heat and cook until the garlic is sizzling and fragrant, about 3 minutes. Add bok choy, tomatoes and olives; cover and cook, stirring occasionally, until the bok choy is tender, 8 to 12 minutes. Stir in salt; top with bread and cheese, cover and cook until the cheese is melted, about 1 minute.
4-5 large sweet apples (I like golden delicious which are very sweet)
3 long, thick rhubarb stalks
1/2 pint strawberries
sweetener to taste (I use none)
water
Peel and chop rhubarb. Core, peel and chop apple. Pick stems off strawberries. Dump it all in a pot and add a little water (1/4 cup?) to prevent burning (once the apples start cooking they will release their own liquid so the water is really needed because of the first minutes of cooking.)
Cook, covered, on a medium flame until boiling then turn heat down and tilt the cover a little to let steam escape.
Stir occasionally.
Simmer until most of the apples have dissolved and the mix doesn't look too watery - around half and hour. It's best to turn off the flame while the mix is still a little watery since more water will evaporate while it is cooling down.
I prefer the texture when some apple chunks are left in the sauce. If you can't find rhubarb, try cranberries. You can also use this as a "low sugar" jam.
Rhubarb Compote
A stewed rhubarb, good hot or cold. Serve over soy ice cream, on a thin piece of cake, or even on your pancakes or oatmeal. The dried fruits are an excellent source of soluble fiber and are helpful in reducing blood cholesterol levels.
5 cups rhubarb, cut into 2" pieces
1/3 to 1/2 cup sweetener of your choice
1/2 tsp orange or lemon zest
1/4 cup water
1/4 cup currants
1 cup apple, peeled and sliced
Place all ingredients in a medium-sized saucepan, cover and bring to a boil. Reduce heat, cook on low for 5 minutes, until rhubarb is soft. Stir and sweeten to taste if needed. Serve hot or cold.
Rhubarb Mustard Salsa (for grilled fish)
1 tsp olive oil
1/2 lb rhubarb
1+ T sugar
1 1/2 T Dijon mustard
1/2 small red onion, chopped
1/4 tsp lime juice
1 T chopped fresh parsley
1 tsp chopped fresh basil
salt, freshly ground black pepper to taste
Heat oil in skillet over medium heat. add rhubarb and sugar, cook, stirring often, until rhubarb is soft, about 5 minutes. Remove from heat and stir in remaining
Rhubarb Salsa
Blanch 2 cups finely diced rhubarb in boiling water for 10 seconds. Refresh under cold water. Combine with 0.5 c each of sweet red peppers, sweet yellow peppers and cilantro. Stir in 3 finely chopped green onions and 1 or 2 minced chili peppers. Stir in 1 or 2 tablespoons fresh lime juice. Add brown sugar, salt and pepper to taste. Serve with chicken or fish.
· Scape Pesto
· Grilled Scapes
· Scape Hummus
· Scape Compound Butter
· Scapes as aromatic
· Scapes as vegetable
· Scape Soup
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