Recipes With Fennel And Bok Choy
And is gorgeous enough to serve to company, but is so easy you will be making it once a week for the family.
Happy Monday friends! The first Monday of 2016 and I hope that your 2016 is off to a hopeful and happy start.
I got back from my family trip to Mexico yesterday, tired, tan and ready for some healthy clean food. I can’t tell you the last time I craved a simple mixed green salad, but I did, yes I did. Actually, it was what I whipped up the family for lunch, and I can say it was the best damn salad I have had!
A Must Try Baby Bok Choy Salad With Herbed Tofu
Mexico fed me plenty of chips, pico de gallo, some of the best rocking guacamole and some grand ceviche. What it didn’t give me was much green stuff, avocado doesn’t count when piled on corn tortillas. I missed my greens.
Then it was time for dinner and I wanted something healthy, with plenty of veggies and it needed to be quick. I still had unpacking to do, mail to sort, laundry to start, so quick and easy was important.
Enter my Roasted Salmon Fennel and Bok Choy recipe. I have been enjoying this recipe over the last few months, saving it to share with you in the New Year. It is the perfect “I want to start my New Year off right kind of dish”. It is such a simple recipe to prepare, you only need one rimmed baking sheet and it is so nutritious, low-calorie, high protein, gluten-free and paleo and whole30 friendly
Mushroom Fennel Risotto With Bok Choy And Pecans
When I tell you I love this recipe, I ain’t kidding I have been telling friends to keep their eyes peeled for this one, so that they can enjoy it. One friend said she wasn’t a huge fan of fennel, so if you are like her, substitute in 2 stalks of celery, cubed and add another head of bok choy.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #. Love hearing from you guys!This original recipe called for a shredded apple which sounded messy to me so I opted to make little julienne strips instead. My approach was to cut the apple in half, use a melon ball tool to remove the core, slice each half into rounds and then slice each round into sticks.
Since I was going to all the trouble of slicing and dicing the vegetables for this salad I doubled it and to keep the apple from turning brown I gave it all a good squeeze of fresh lemon juice and tossed it well. The original recipe didn’t call for fresh fennel but the second time I made it I didn’t have enough bok choy, so to round it out I added a trimmed and sliced bulb of fresh fennel and we loved the salad even more with the fennel. Fennel has a slightly sweet, licorice flavor and is super crunchy – making it the perfect addition to slaw. Yesterday since I din’t have any bok choy I made the salad with a bag of broccoli slaw, fennel, carrots, apple and left out the red onion. It was so crunchy and yummy! Its one of those recipes that can be played with, no hard set rules use what you have in your fridge.
Seared Baby Bok Choy With Orange And Tamari
I love, love, love this salad dressing! It is a simple combination of white beans, dates, Dijon mustard, unsweetened almond milk and balsamic vinegar. If you use white balsamic vinegar which is available at Trader Joe’s and Whole Foods it will keep the dressing light in color and looking beautiful. You can use regular balsamic vinegar but your slaw will look dark and dingy – which isn’t very appetizing – so if you go that route you might have to eat the salad with your eyes closed – just sayin! If you mix all of the dressing ingredients together and let it sit for about 30 minutes it blends much smoother and becomes all creamy. The recipe makes enough dressing for about double the slaw ingredients listed, depending on how much dressing you like – we tend to go with less. It is a sweet and tangy dressing – I use a rounded teaspoon of Dijon in it for a little more tangy flavor.
I have made this with the red onion and without and it’s good both ways. Feel free to use cabbage instead of bok choy, pre-shredded carrots that are available in the produce department, broccoli slaw or cole slaw mix if you really don’t want to do any chopping. You can always just chop the apple instead of making it into match sticks too. This is a perfect side dish to a spicy hot chili like the Chipotle Chili with Sweet Potatoes & Brussels Sprouts or as we enjoyed it last night along side my favorite P. S. Chorizo Patties .
Mix all of the ingredients for the dressing together in a small bowl and let it sit for 3o mintues to one hour before processing in a blender until smooth and creamy. Refrigerate. If you don’t have a high powered blender the cashew butter will create a creamier texture in a regular blender.
Grilled Fennel (quick And Easy!)
Prepare all of the salad ingredients and toss with the lemon juice. If you want the salad to last longer only put dressing on the amount you intend to eat right away. We found that there is enough dressing for double the amount of slaw ingredients listed which is perfect because you will want to make it again soon. The lemon juice keeps the apple and slaw ingredients from turning brown and it will still be good to use the next day. If you dress all of the salad by the second day it becomes a bit soggy – not so much fun to eat that way.Sometimes cooking is all about tradition and following certain rules about what ingredients classically belong together in a given type of cuisine. Other times, cooking is about what’s delicious and creating new combinations based solely on great flavor. What I like about Girl in the Kitchen, the new book by Stephanie Izard of which I received a review copy, is that it follows the latter approach. Izard, the first and only woman to win the Top Chef title, strives to balance a mix of flavors in every dish to “make your whole mouth happy.” So, you’ll find miso used in dishes that aren’t otherwise Asian-inspired, truffle oil mixed with poblanos in a vinaigrette, and shrimp cooked with sambal paste for a mango gazpacho. The book offers a fun approach to cooking in that it’s suggested to be used as a guide rather than strictly followed. She encourages you to think about what each ingredient brings to a dish so that if you want to make substitutions, you can choose something else that will work similarly. I’ve marked several pages of recipes I plan to try. Those include the crispy chickpea fritters with salsa verde, seared duck breasts a l’orange with braised duck spring rolls, roasted radishes with blue cheese peanuts and cilantro, and the miso-marcona almond butter for sauteed scallops. Last weekend, I wanted a salad with zippy flavor to wake up one more meal of leftover turkey, and the shaved fennel and bok choy salad with ginger vinaigrette fit the bill.
Although it’s called a salad, the thick dressing is intended to coat the vegetables like a slaw. The vinaigrette is an emulsion with Dijon mustard and an egg yolk, but the flavor is all about the ginger. An entire half cup of minced fresh ginger is used, and don’t be afraid. It mixes into the vinaigrette nicely, and once it’s incorporated with the fennel and bok choy, the flavor is perfect. The salad also has basil and cilantro, and delightfully, I actually have both of those herbs in my garden in the fall. My basil is on its last legs, but I had plenty for this use. Thinly sliced bok choy and fennel shaved on a Benriner were tossed with chopped cilantro and a chiffonade of basil. The dressing was made in a blender with minced ginger, shallot, Dijon mustard, white balsamic vinegar, an egg yolk, soy sauce, maple syrup, and grapeseed oil. Of course you can add whatever amount of dressing you prefer, but a generous coating was lovely here.
There’s freshness from the fennel, ginger, and herbs, but this is no deprivation salad. The dressing’s richness prevents that. Next time, I might turn this into a meal in itself by adding some crunchy cashews on top. Radishes might be nice too for added color. This book already has me thinking creatively about how to use it, and I can’t wait to spend more time with it.
Fish With Pecans And Bok Choy
Serves 8 Ginger Vinaigrette: 1/2 cup minced peeled fresh ginger (about 3 ounces) 1/2 cup minced shallot 2 tablespoons Dijon mustard 2 tablespoons white balsamic vinegar 1 egg yolk 1 tablespoon soy sauce 1 tablespoon maple syrup 1 cup grapeseed (half vegetable, half
I love, love, love this salad dressing! It is a simple combination of white beans, dates, Dijon mustard, unsweetened almond milk and balsamic vinegar. If you use white balsamic vinegar which is available at Trader Joe’s and Whole Foods it will keep the dressing light in color and looking beautiful. You can use regular balsamic vinegar but your slaw will look dark and dingy – which isn’t very appetizing – so if you go that route you might have to eat the salad with your eyes closed – just sayin! If you mix all of the dressing ingredients together and let it sit for about 30 minutes it blends much smoother and becomes all creamy. The recipe makes enough dressing for about double the slaw ingredients listed, depending on how much dressing you like – we tend to go with less. It is a sweet and tangy dressing – I use a rounded teaspoon of Dijon in it for a little more tangy flavor.
I have made this with the red onion and without and it’s good both ways. Feel free to use cabbage instead of bok choy, pre-shredded carrots that are available in the produce department, broccoli slaw or cole slaw mix if you really don’t want to do any chopping. You can always just chop the apple instead of making it into match sticks too. This is a perfect side dish to a spicy hot chili like the Chipotle Chili with Sweet Potatoes & Brussels Sprouts or as we enjoyed it last night along side my favorite P. S. Chorizo Patties .
Mix all of the ingredients for the dressing together in a small bowl and let it sit for 3o mintues to one hour before processing in a blender until smooth and creamy. Refrigerate. If you don’t have a high powered blender the cashew butter will create a creamier texture in a regular blender.
Grilled Fennel (quick And Easy!)
Prepare all of the salad ingredients and toss with the lemon juice. If you want the salad to last longer only put dressing on the amount you intend to eat right away. We found that there is enough dressing for double the amount of slaw ingredients listed which is perfect because you will want to make it again soon. The lemon juice keeps the apple and slaw ingredients from turning brown and it will still be good to use the next day. If you dress all of the salad by the second day it becomes a bit soggy – not so much fun to eat that way.Sometimes cooking is all about tradition and following certain rules about what ingredients classically belong together in a given type of cuisine. Other times, cooking is about what’s delicious and creating new combinations based solely on great flavor. What I like about Girl in the Kitchen, the new book by Stephanie Izard of which I received a review copy, is that it follows the latter approach. Izard, the first and only woman to win the Top Chef title, strives to balance a mix of flavors in every dish to “make your whole mouth happy.” So, you’ll find miso used in dishes that aren’t otherwise Asian-inspired, truffle oil mixed with poblanos in a vinaigrette, and shrimp cooked with sambal paste for a mango gazpacho. The book offers a fun approach to cooking in that it’s suggested to be used as a guide rather than strictly followed. She encourages you to think about what each ingredient brings to a dish so that if you want to make substitutions, you can choose something else that will work similarly. I’ve marked several pages of recipes I plan to try. Those include the crispy chickpea fritters with salsa verde, seared duck breasts a l’orange with braised duck spring rolls, roasted radishes with blue cheese peanuts and cilantro, and the miso-marcona almond butter for sauteed scallops. Last weekend, I wanted a salad with zippy flavor to wake up one more meal of leftover turkey, and the shaved fennel and bok choy salad with ginger vinaigrette fit the bill.
Although it’s called a salad, the thick dressing is intended to coat the vegetables like a slaw. The vinaigrette is an emulsion with Dijon mustard and an egg yolk, but the flavor is all about the ginger. An entire half cup of minced fresh ginger is used, and don’t be afraid. It mixes into the vinaigrette nicely, and once it’s incorporated with the fennel and bok choy, the flavor is perfect. The salad also has basil and cilantro, and delightfully, I actually have both of those herbs in my garden in the fall. My basil is on its last legs, but I had plenty for this use. Thinly sliced bok choy and fennel shaved on a Benriner were tossed with chopped cilantro and a chiffonade of basil. The dressing was made in a blender with minced ginger, shallot, Dijon mustard, white balsamic vinegar, an egg yolk, soy sauce, maple syrup, and grapeseed oil. Of course you can add whatever amount of dressing you prefer, but a generous coating was lovely here.
There’s freshness from the fennel, ginger, and herbs, but this is no deprivation salad. The dressing’s richness prevents that. Next time, I might turn this into a meal in itself by adding some crunchy cashews on top. Radishes might be nice too for added color. This book already has me thinking creatively about how to use it, and I can’t wait to spend more time with it.
Fish With Pecans And Bok Choy
Serves 8 Ginger Vinaigrette: 1/2 cup minced peeled fresh ginger (about 3 ounces) 1/2 cup minced shallot 2 tablespoons Dijon mustard 2 tablespoons white balsamic vinegar 1 egg yolk 1 tablespoon soy sauce 1 tablespoon maple syrup 1 cup grapeseed (half vegetable, half
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