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Bok choy (also called “Chinese cabbage”) looks different than most cabbage; it kind of looks more like romaine lettuce. While it has a sweeter flavor than green or red cabbage, you can easily use it in most raw or cooked cabbage recipes. It’s also a common ingredient in stir-fry and miso soup, but this veggie isn’t just for Chinese take-out. Last night I made a quick succotash with boy choy, fresh corn, bell pepper and onion – some olive oil, salt and pepper was all the seasoning it needed.
One cup of raw bok choy has only 9 calories, but includes 63% of your daily vitamin A and more than 50% of your vitamin C needs. It also has calcium and iron — talk about a nutrient-rich leafy green!
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more