Sunday, September 11, 2011

There are some foods that should NOT be made on Thursday nights. Thursday in my household is typically pizza night. For good reason. I work a full day Friday, and if I want enough food to feed my hungry little monsters all Shabbos long, I need to use Thursdays to put up chulent and challah. To make fruit crisp and rugelach.

But I couldn't help myself tonight. The baby bok choy was calling my name. It was fresh and crispy. Green and luscious. Downright beautiful. Plus, with all the Shabbos groceries to unpack, I needed some more space in the fridge. What's a girl to do?

You can't blame me for making this salad. Especially not after you've made it yourself. It's that good.

Baby Bok Choy Salad
serves 4, about 5 minutes prep time (once the bok choy is clean)
I used almond butter but you could definitely substitute peanut butter. If you can get a hold of any, use natural peanut butter (as in NOT Skippy). The taste is more 'real.' (It tastes like actual peanuts!)

10-15 heads of baby bok choy, cleaned
3 scallions
2 teaspoons sesame oil
1 teaspoon canola oil
1 tablespoon natural almond butter
1/2 teaspoon soy sauce
1/2 teaspoon honey
sesame seeds, optional, for garnish

Chop the bok choy coarsely, each leaf into two or three pieces. Slice the scallions nice and thin. Combine the bok choy and scallion in a roomy bowl.

Combine the remaining ingredients (except the sesame) in a separate cup or small bowl. Stir very well till completely smooth.

Pour the dressing on the salad and serve immediately, garnished with sesame seeds if desired.

Posted on Sunday, September 11, 2011 by Rivki Locker


Monday, September 05, 2011

What defines summer for you? Is it swimming? Tennis? Walks in the park? Weekends on the beach? Lazy mornings without school buses? 

For me - working mom without much time for tennis or lazy mornings - it’s tomatoes, peaches, and basil. I eat tomatoes daily in the summer (yes, EVERY day). Peaches and basil almost as often.

It’s no wonder this salad is one of my favorites, then. It’s a simple combination of my favorite summer foods with a bit of citrus, scallion, and salt to sharpen the flavors. 

And as far as I'm concerned, as long as there are tomatoes and peaches to be had, summer isn't over yet!

Please head over to Kosher Street for the complete recipe. 

Linking this to Ultimate Recipe Swap

Posted on Monday, September 05, 2011 by Rivki Locker

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