 -Adapted from Bon Appetit Serves 4
Dressing ¼ cup creamy peanut butter 2 tablespoons plain rice vinegar 1 tablespoon soy sauce ½ teaspoon sugar 1 tablespoon sesame oil 2 tablespoons water 2 tablespoons minced ginger ½ teaspoon salt Salad 2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced 1 small cucumber, thinly sliced 4 radishes, thinly sliced 3 tablespoons good green olive oil 2 tablespoons plain rice vinegar 2 tablespoons dried cranberries 3 tablespoons roasted pumpkin seeds Cilantro sprigs for garnish
0 Comments
 Serves 2
1 medium bunch of bok choy cleaned and separated 2 tablespoons lite soy sauce or Tamari 1/2 tablespoon fresh ginger, minced 2 tablespoons sesame oil 1 tablespoon white sesame seeds, toasted 1. Preheat oven to 350 degrees 2. In a sealable jar, mix the soy sauce, ginger and the sesame oil. Shake vigorously. 3. Place the whole stems of the bok choy outside up in a roasting dish. 4. Sprinkle half the contents of the shaken jar over the bok choy. 5. Place it in the oven for about 8 minutes. 6. Remove the dish from the oven and turn each stem over so that the "spoon" side is now up. 7. Sprinkle the remaining half of the shaken jar over the stems and leaves. Return to the oven for another 4 to 5 minutes. 8. Serve hot or at room temperature. |