Recipes of the Week–September 22, 2014

Crunchy Bok Choy Slaw from: http://www.eatingwell.com/recipes/crunchy_bok_choy_slaw.html

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 from: http://www.eatingwell.com/recipes/braised_bok_choy_with_tomatoes_gruyere.html

   

    2 teaspoons extra-virgin olive oil

    4 cloves garlic, thinly sliced

    1 2-poundhead bok choy, trimmed and thinly sliced

    2 large tomatoes, chopped

    1/4 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.

 

“Fried” Green Tomato Stack from: http://www.chefsavvy.com/recipes/fried-green-tomato-stack/

    1½ cups panko breadcrumbs

    ¾ teaspoon dried parsley

    ½ teaspoon garlic powder

    1½ teaspoons paprika

    1 extra large egg, whisked

    ¼ teaspoon franks red hot

    ½ cup flour

    2 large green tomatoes, sliced ½ inch thick

    1 teaspoon olive oil

    ½ cup frozen corn, thawed

    ¼ cup cooked bacon crumbles

    1 cup spring mix

    Blue cheese dressing, recipe follows

Blue Cheese Dressing

    ¼ cup mayonnaise

    ¼ cup sour cream

    1 teaspoon lemon juice

    ⅛ cup milk

    ¼ teaspoon Worcestershire sauce

    ⅛ teaspoon garlic powder

    ⅓ cup blue cheese crumbles

    ½ tablespoon parsley, chopped

    pinch black pepper

Preheat oven to 425 degrees. Meanwhile, combine panko breadcrumbs, parsley, garlic powder and paprika. Set aside. Combine egg and hot sauce and set aside. Line up your three bowls with your flour first, then egg mixture, then breadcrumbs. Dip tomato into each starting with flour and ending with breadcrumb. Drizzle olive oil on a baking sheet and line tomatoes in a single layer. Bake for 10-15 minutes flipping halfway. To plate, layer spring mix in between the layers of green tomatoes. I did 4 tomato slices per serving. You may have more or less depending on the size of your tomato. Top with corn and blue cheese crumbles. Serve blue cheese dressing on the side or drizzled on top.

Blue Cheese Dressing

In a medium bowl whisk together mayonnaise, sour cream, lemon juice, milk, garlic powder and worcestershire sauce until combined. Stir in blue cheese, parsley and season with salt and pepper to taste. (There will be extra blue cheese left over to serve on the side)

 

Spiced Sweet Squash from: http://food.allwomenstalk.com/yummy-kabocha-squash-recipes-that-will-send-your-tastebuds-on-a-frenzy

1 tbsp. coconut oil

1 tbsp. coconut sugar

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground ginger

1 medium kabocha squash, halved and seeded

 

Preheat the oven to 425. Cut the squash after you’ve seeded and halved it, and slice it into slices about an inch thick apiece. Spray a baking pan with nonstick spray or cover with foil and place the squash all over the pan evenly, being sure they aren’t lying on top of one another. You may need to use two pans if yours are small. Next, in a small bowl, mix all your ingredients together except the kabocha. Spread the mixture with a pastry brush all over the squash, or just drizzle it over the squash. Bake for 30 minutes until the squash is tender.