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Westfield NJ 07090
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1500 Larger Cross Road N.
Far Hills, NJ 07931
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Grilled Beet and Kale Salad with Figs and Ricotta
Grilled Beet and Kale Salad with Figs and Ricotta
Preheat your oven to 425F. Toss the beet wedges with 1 Tbs. olive oil and sprinkle them with salt. Spread them in a baking dish and roast, stirring occasionally, until tender, 20-25 minutes. Whisk together 2 Tbs. olive oil together with the balsamic vinegar and the maple syrup. When the beets come out of the oven, toss them with the dressing. Heat your grill and coat the kale with the remaining olive oil and a good sprinkling of salt. Spread the leaves out on the grill and cook them, turning each over once, until they have developed crispy edges and charred splotches. Transfer the kale to a cutting board, remove the tough center stems if you wish (I don’t bother, but it definitely means more chewing), and chop it coarsely. Put a spoonful of ricotta on each salad plate, then divide the kale between the plates. Divide the beets between the salads, and drizzle some of the dressing that is leftover from the beets over each of the salads. Finally, divide the figs between the salads, dollop the remaining ricotta over the salads, sprinkle each with salt and pepper, and serve
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Ginger Sesame Bok Choy
Ginger Sesame Bok Choy
In a small bowl, whisk together vinegar, soy sauce, and sesame oil. Set aside.
In a large skillet with a tight-fitting lid, bring 1 cup water and ginger to a boil. Add the bok choy; reduce to a simmer. Cover and cook until leaves are vibrant green and stems are fork-tender, 3 to 5 minutes. Drain well; discard ginger.
Transfer bok choy to a serving platter; drizzle with the vinegar-soy mixture, and serve immediately.
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Sautéed Broccoli and Bok Choy
Sautéed Broccoli and Bok Choy
Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
Press ginger in a sieve over skillet to release juices. Stir in soy sauce.
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