In this week: baby bok choy!

Do you know this tender yet crunchy green? It's used often in Asian sautees and soups. Here's a recipe we gave our Veggie Box subscribers this week- perfect for these almost-spring evenings! (Do we stock all of these ingredients? You betcha!)

Crisp Baby Bok Choy Greens in Sesame-Soy Vinaigrette

4 baby bok choy, rinsed and dried then thinly sliced (including leafy greens)
1/3 cup shredded carrot
2 teaspoon toasted sesame seeds, for garnish

Place sliced bok choy and carrot into a large bowl and chill while you make the vinaigrette.


1 clove fresh garlic, pressed through garlic press
1 teaspoons toasted sesame seeds
2 teaspoon honey
2 teaspoon low-sodium soy sauce
2 tablespoons rice wine vinegar
2 teaspoons toasted sesame oil
2 tablespoons vegetable oil

In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.
Pour the vinaigrette over the bok choy greens and carrot, toss together well to coat, and divide equally among plates, piling the greens high; sprinkle with about a teaspoon of the sesame seeds to garnish.

Original recipe here:

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