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Recipes

Bok Choy Chopped Salad

Bok Choy Salad Ingredients:

8 baby bok choy, rinsed and dried then thinly sliced, including leafy greens
½ cup shredded carrot
8 radishes, sliced into thin matchsticks, or into slices
1 tablespoon toasted sesame seeds, for garnish (I used a combo of black sesame seeds and golden)

Sesame-Soy Vinaigrette Ingredients:

2 cloves fresh garlic, pressed through garlic press
2 teaspoons toasted sesame seeds
1 tablespoon honey
1 tablespoon soy sauce or shoyu
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
3 tablespoons avocado oil, or other neutral oil

Preparation:

Begin by gathering a prepping all of the bok choy salad ingredients according to the ingredient list above to have ready and organized for use.
To a large bowl, add the thinly-sliced baby bok choy, along with the carrots and radishes, and keep cold in the fridge while you prep the vinaigrette.
Gather and prep all of your sesame-soy vinaigrette ingredients according to the ingredient list above to have ready and organized for use.
To prepare your vinaigrette, add all of the ingredients to a mason jar with a lid, and shake vigorously until completely emulsified and blended. (Alternately, you use can use a bowl and whisk the ingredients until emulsified.)
If serving the bok choy salad immediately, then toss the dressing with the greens to combine, then serve piled up in a bowl or on a plate, and garnish with a sprinkle of the toasted sesame seeds. If serving later, then toss with the vinaigrette just before serving, or dress individual portions with vinaigrette as needed.

Recipes

Spaghetti Squash with Turkey Meatballs

Spaghetti Squash with Turkey Meatballs

1 spaghetti squash (about 3 pounds), halved lengthwise
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons chopped fresh oregano
1/2 ounce grated Parmesan cheese (3 tablespoons)
1 tablespoon dried breadcrumbs
8 ounces lean ground turkey
8 ounces button mushrooms cut 1/4 inch thick (about 3 cups)
1 cup homemade or store-bought low-sodium chicken stock
4 ounces baby spinach (about 5 cups), washed well

Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.

Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.

Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.

Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.

Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.

Recipes

Shishito Pepper Recipes

Grilled Shishito Peppers

½ pound shishito peppers
Coarse salt
Olive oil

Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total. Return the peppers to the bowl, toss immediately with the salt, and serve.

Blistered Shishito Peppers with Miso

1 1/2 tablespoons brown rice miso
1 1/2 tablespoons sake
1 tablespoon canola oil, preferably cold-pressed
1 small dried red chile
½ to 3/4 pound shishito peppers
1 tablespoon minced peeled fresh ginger

In a small bowl, stir the miso and sake until smooth. In a large skillet, heat the oil with the chile until shimmering. Add the shishitos and ginger and cook over high heat, tossing, until tender and blistered in spots, 2 to 3 minutes. Remove from the heat, add the miso sake and toss well. Transfer to a plate and serve.

Shishito Peppers with Sesame and Soy

1/2 lb. shishito peppers
1/8 cup soy sauce
1/2 tbsp. honey
1/2 tsp sesame oil
1/2 lime (juiced)
1/4 tsp fresh ginger (zested)
1/4 cup panko breadcrumbs (optional topping)

Sauté the shishito peppers over medium heat for 2-3 minutes. Whisk the other ingredients together in a small bowl to form the sauce. Pour the sauce over the shishito peppers. Cook over medium heat for 10-15 minutes or until peppers are tender. Toast the breadcrumbs in a skillet over medium-high heat for 5 minutes. Sprinkle the breadcrumbs on top of the shishito peppers and serve.

Roasted Shishito Peppers

1/2 pound shishito peppers
olive oil
kosher salt and freshly ground black pepper
1 tablespoon white sesame seeds (toasted over medium high heat for 2-3 minutes)
flakey salt for garnish

Place the peppers in a mixing bowl and drizzle them with olive oil. Lightly season with salt and pepper then spread in to an even layer on a sheet tray, being sure there is even spacing. Roast for 6 minutes, until charred on one side. Remove from the oven and season with flakey salt and the toasted sesame seeds. Serve immediately.

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