Tried and True Recipes
Bok Choi Salad
1/2 cup olive oil
1/4 cup white vinegar
1/3 cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, sliced
1 bunch green onions, chopped
1/8 cup sunflower seeds
1/2 (6 ounce) package chow mein noodles
In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve
Lebanese Radish Salad
1 cup walnut halves
1 pound radishes, trimmed and sliced into thin rounds
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon honey
20 fresh mint leaves
Add feta to taste
Toast walnuts in a dry skillet over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely. Place radishes in a serving bowl. Whisk oil, lemon juice, salt, and honey in a small bowl until combined; drizzle over radish slices and toss to coat. Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad.
Grilled Bok Choi with Miso Glaze
Cut the leaves away from the bok choy stalks. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined. Set aside. Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. (If you have a grill screen, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender. While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine. Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately
Kale and Sunflower Seed Salad
Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine and let sit for an hour before serving.
Nonstick vegetable oil spray
1/4 cup vinegar
1/4cup vegetable oil
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 medium head of green cabbage, quartered through core
1 bunch green onions (about 6), trimmed
Whisk vinegar, sugar, oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper. Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface. Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper.
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