Posts made in January 2nd, 2013
I told you guys yesterday about our brand new year-round CSA. For past CSAs we’ve been part of, we’ve been admittedly bad about using up the veggies that we weren’t too “sure” of. That’s part of the fun of a CSA—trying out new things—but sometimes it was a struggle for us to break out of our box. This time around, we’ve resolved to try to use every single piece of our CSA each week, and this week’s box had that first challenge—three beautiful heads of Bok Choy.
Now, bok choy might not seem like that big of a challenge to a lot of folks, but to me, it’s a toughy. If you Google “bok choy recipes” you’ll find thousands and thousands—and almost all of them are for Chinese dishes (after all, it is called “Chinese Cabbage”), which is great for someone who likes Chinese food. I am not that someone.
So I did a little research about the flavor and texture of bok choy and started thinking about ways I could use this typically Asian veggie in a not-so-Asian way. If you’ve never eaten boy choy on its own, it tastes sorta like cabbage. You can use pretty much everything on the head—stem and leaves. The stem is the texture of celery, while the leaves are really soft and tender. So I figured…why not make a slaw out of it?
Slaw may sound like a really weird thing to eat in January, but if you’re trying to eat in-season, this slaw is actually a great option for winter eating. Apples, carrots and onions all stash beautifully in a root cellar—we’re still eating on our apples and onions from this past summer—and celery and bok choy grow well in greenhouses all winter in these parts (our bok choy and celery both were in our CSA box this week, from farms in Kentucky). Who needs a summer barbecue to eat slaw? I don’t!
I healthified this recipe by using a combo of plain Greek yogurt and sour cream as the base for the dressing. Greek yogurt on its own tends to be a bit flat in vinegar dressings, but when combined with the flavor of a small amount of good quality sour cream, it really shines.
We served our slaw with a side of baked beans and roasted chicken legs (also from our CSA box this week). I’d say it was a successful first CSA challenge! Bring on more not-so-normal veggies.
Bok Choy and Apple Greek Yogurt Slaw
Prep Time: 15 minutes
Cook Time: 0 minutes
Makes: 4 servings
- 3 small heads of bok choy (about 2/3 lb.), julienned or shredded
- 1/2 small onion, julienned or shredded
- 1 small apple, julienned or shredded
- 1 large stalk celery, julienned or shredded
- 1 large carrot, julienned or shredded
- 1/3 cup plain Greek yogurt
- 1/3 cup sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon poppy seeds
- In a large bowl, combine bok choy, onion, apple, celery, and carrots until well-mixed. Set aside.
- In a medium bowl, whisk together the yogurt, sour cream, vinegar, honey, garlic powder, salt and pepper. Pour dressing over bok choy mixture and toss to coat. Add in poppy seeds and toss to distribute. Pop in the fridge for 20-30 minutes before serving.
What’s your favorite way to prepare bok choy? Do you have any veggies that are a little bit out of the box for you?
You guys are probably getting pretty sick of seeing my WIAW’s full of holiday eats, aren’t you? Well, this is the last one for a while, I promise. Next week we’ll get back to regular ole boring healthiness. But this week, we have to get through my eats from New Year’s Eve. We never, ever do anything on NYE. It’s just…not…our thing. So we spent a relaxing evening watching Anderson Cooper giggle and sipping champagne in our jammies. Perfection.
- Coffee x2. We’re out of half and half, so I subbed in the last of the soy milk egg nog we have. Delicious, but it covers up the taste of the coffee, which makes me sad.
- I whipped up a frittata for breakfast. Inside was onion, red pepper, and herbed goat cheese. On the side I had a clementine and some grapes. Plus a small pour of milk.
- I heated up some leftover baked beans for lunch, plus a side of a really incredible Bok Choy and Apple slaw that is coming your way this afternoon. It’s insanely good.
- We went out and did some sledding (best exercise ever) and when we came back in, I decided to make a little snow ice cream. Complete with sprinkles.
- We had a (stressful) basketball game to watch, so drinking ensued. Babyface first mixed me up some coffee (decaf this time) with Kahlua.
- Then, for the second half, I had a small pour of Heineken from the mini-keg in our basement fridge.
- For dinner, we made flatbread pizzas. (1) Caramelized onions, bacon and goat cheese. (2) Veggie. (3) Barbecue chicken. (4) Four cheese. They were delicious.
- We finished out the night with a couple of glasses of champagne. Happy New Year!