Seeing Green

I've really been seeing green lately - as in lots of green vegetables -  lettuces, broccoli, kale and bok choy. And I love it!

This past Saturday, I picked up my Five Points Farm Market CSA bag and filled it with celery root, scallions, garlic, red russian kale, baby bok choy, turnips and kiwi. (What a nice surprise the kiwi was - I had no idea it was grown in this area!) The Five Points Market was nice enough to have shared printouts of recipes for these foods. Because it was such a cold weekend, thought I'd stay in and give a few recipes a try.

I was recently inspired by Amy Renea of Allenaim Photography's blog entry entitled How to Photograph a Food Tutorial Process. So, I thought I'd share this last weekend's recipes in simple photo tutorial format vice just photographing the end product and listing the recipe.

I haven't mastered the art of taking exciting photos of myself cooking like a world class chef (ha!) who really knows what she's doing in the kitchen. lol! Until I do, I have to make tradeoffs between great action shots and cold or burned food:)

The bok choy in this tutorial for Roasted Baby Bok Choy was grown by Lisa and Bobby Brothers of Brother's Farm Market. Lisa and Bobby are really nice people, and that makes me feel even better about supporting their farm:)

The source recipe can also be found on the Eating Well website. I did not have the prescribed tarragon or mirin (a Japanese low-alcohol rice wine) on hand, so my version was slightly modified.

Once you preheat the oven to 450°F, this recipe takes only about 10 minutes!

So start with about 4 heads of baby bok choy. Wash well, slice off the base and dry thoroughly.

In a medium sized bowl, add the bok choy, 4 tbsps of canola oil, 1 clove of chopped garlic and 1/4 tsp of kosher salt.

Toss well. (Pink) slotted spoon optional :)

Next, roast on the lowest rack of your oven for 6 minutes.

In a small bowl, whisk 1 tbsp lemon juice and 1/2 tsp lemon zest. (As I mentioned before I did not have mirin on hand (rice wine), but I did have rice vinegar. Hmmm...probably an idiotic ingredient substitution (lol!), but I liked the results.

Finally, I drizzled the probably overly acidic lemony rice vinegar stuff (lol!) over the incredibly delicious and crispy baby bok choy leaves.

And I thought this simple side dish was absolutely amazing!

My next blog post will feature a super easy tutorial for Angel Hair Pasta with Bread Crumbs an Russian Kale.

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