Monday, August 15, 2016

Garlic and Ginger Bok Choy

4 tsp vegetable oil
2 large cloves garlic, sliced
1 2 inch piece of fresh ginger, peeled and cut into matchstick size pieces
3 scallions, sliced
1 lb baby bok choy, quartered
1 tbsp soy sauce
1 tsp sesame seeds.

In med/large wok, heat oil, garlic and ginger over medium high heat.  When oil is fragrant and hot, add scallions and bok choy.  Cover and cook, stirring occasionally until bok choy leaves wilt and stalks are tender (about 8 minutes)  garnish with soy sauce and sesame seeds to serve.

Savory Melon Salad

I saw this recipe on, and it just looks so refreshing without being too sweet on a summer day.

1 cup watermelon cubes or balls
1 cup cantaloupe cubes or balls
1 cup sliced cucumber
1/4 cup of olives, pitted, and sliced
6 ounces of sheep milk feta, hand crumbled
Olive oil to taste
Champagne vinegar or lemon juice to taste
Balsamico to taste
1 shallot, thinly sliced macerated in vinegar and pinch of salt
Kosher salt and freshly ground black pepper to taste
Mint leaves to taste

Combine watermelon and cantaloupe cubes, olives, sliced cucumber, the crumbled feta and the macerated shallots in a large bowl. Drizzle with olive oil, champagne vinegar and balsamic. Season with salt and pepper; mix gently with your hands. Garnish with mint leaves.