My farm share has been inundating me with firm, vibrant bundles of bok choy, and, while I enjoy Asian-inspired recipes more than anyone, my recent consumption of ginger and five-spice-powder has been bordering on excessive.

Which is why I was so thrilled to find a provencal recipe for bok choy, allowing me to enjoy this wonderful, jewel-colored veggie with the bright, pungent flavors of Provence. Hearty, summer tomatoes mingle with briny kalamata olives, garlic, orange peel, and thyme producing a rough sauce in which the bok choy stews to tenderness.

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.