Inspiration: The Cozy Apron's Crisp Baby Bok Choy Greens in Tangy-Sweet, Sesame-Soy Vinaigrette
• Bok choy, cut with stems removed
• 6 carrots, shredded
• 2 cloves garlic, minced
• 1 tbsp sesame seeds toasted
• 2 tbsp honey peanut butter
• 2 tbsp low-sodium soy sauce
• 6 tbsp rice wine vinegar
• 6 tbsp olive oil
1) Combine the bok choy and carrots in a largish serving bowl. Set aside.
2) Put the remaining ingredients into a bowl, then whisk to combine.
3) If serving immediately, toss the bok choy/carrot mix with the dressing, adding a few spoonfuls at a time until you've added an appropriate amount of dressing—go according to taste on this one. (For example, I like my salads on the dry side.) If you're making this ahead of time, perhaps for individual servings throughout the week, put a handful in a cereal bowl and top with one, maybe two spoonfuls of dressing. Store the rest in the refrigerator.
Fact: It couldn't be any easier to make something so delicious.
...which is exactly how I feel about homemade baby food. We've added sweet potatoes to Miss Hannah's diet. I got ten servings out of one potato.
Fact: Flowers in my kitchen make me happy like sweet potatoes in my belly do.
Question: How do you cook bok choy?