It is amazing how many veggies I’ve been eating since joining a CSA. I didn’t eat this many when I was a vegetarian (a long, long time ago), but it’s hard not to when half of your refrigerator is filled with them every week.

 

The funny thing about these veggies and greens – it’s been mostly greens since the start of the season – is that they actually do a bang up job of filling me up. I’m not the person that thinks “Hmmm… arugula sounds good,” when my tummy’s growling. I’m more likely to think that a grilled cheese, fried chicken, or a salty peanut butter cookie will do the trick, but rummaging through a fridge stocked with such a copious amount of veggies, just to find the one fat-laden item, brings on such a crushing tidal wave of guilt that words fail me to describe its strength.

Needless to say, I’ve taken to turning my veggies into mid-day snacks, and have found, to my surprised delight, that these plump veggies actually do the trick in sating my hunger.

 

The other day I decided to experiment with grilled bok choy and a spicy dressing that I found in Bon Appetit, and found that it made the perfect snack! The dressing can be made in greater quantity and used for just about anything you want to spice up as a marinade, glaze, or dressing, and grilling the bok choy couldn’t be easier. This would also make a fantastic and exotic side at a BBQ that you think could use a little pizzazz.

 

Enjoy!

Click here for a printable version of the recipe

Grilled Bok Choy with Spicy Dipping Sauce, Serves 6

 

Prep Time: 20-25 Minutes

 

Total Time: 20-25 Minutes

 

Ingredients:

 

For Grilled Bok Choy

1 Bok Choy, chopped into 1 inch horizontal pieces so that the stems are separate from the leaves

1 Tbls. Sesame Oil

Salt & Pepper to taste

 

For Dressing

 

4 Scallions (or green onions), chopped

½ Cup Vegetable Oil

2 Tbls. White Wine Vinegar

1 Tsp. Soy Sauce

1 Tsp. Sesame Oil

1 Garlic Clove, peeled

1 Tsp. Ginger, chopped

¼ Tsp. Red Pepper Flakes

 

Preparation:

 

Prepare the dressing by putting all of the ingredients in a mini-food processor, chopper, or blender. Blitz until smooth (20 seconds). Set aside.

 

Prepare the grill (indoor or outdoor) by heating to medium-high heat.

 

Drizzle sesame oil over your chopped bok choy leaves and lay them across the grill. Grill the stem pieces for 2-3 minutes each side and the leaves for 1-2 minutes each side. Season with salt and pepper to taste.

 

 

 

 

Serve the grilled bok choy with spicy dressing as a dipping sauce or dress the bok choy leaves according to your taste.

 

 

Enjoy!