by Weronika Zawora | Jun 15, 2020 | Recipes
Recipe adapted from Gourmet Magazine, October 2000 issue Makes 2 servings Ingredients: 1 cup chicken broth 3 Tbs. unsalted butter 3/4 lb. baby bok choy, trimmed 1/2 tsp. sesame oil *You can add red pepper flakes and garlic if you want to spice this up. Directions:...
by Christine Taylor Garner | Oct 15, 2018 | Recipes
Chicken breast or tofu stir-fried with bok choy, carrots and scallions, fresh ginger, and garlic. Serves: 4 Ingredients 4 boneless, skinless chicken breasts OR 1 package extra-firm tofu*, cut into bite-size pieces 3 TbL Asian fish sauce or soy sauce 2 tsp grated fresh...
by Melanie Hardy | Jul 16, 2018 | From the Field
At this time of the year, particularly when there have been days and days of hot and drought-y conditions, we are patiently waiting for the nightshades to start rolling in (tomatoes, eggplant, peppers!!) while we watch the plentiful lush and tender greens of spring...
by Christine Taylor Garner | Jul 15, 2018 | Recipes
Fragrant, delicate broth with ramen noodles, bok choy and a poached egg on top. Serves: 4 Ingredients 4 cups low-sodium chicken stock 2 Tbsp white miso paste 2 tsp low-sodium soy sauce 1 tsp freshly grated ginger 1 large clove garlic or 1-2 garlic scapes, chopped 2...
by Christine Taylor Garner | Jun 24, 2018 | Recipes
Garlic scapes may look a little unusual, but they are nothing to be feared. They have a slightly milder, grassier flavor than garlic, and can be used raw in pestos, dressings and dips, or anywhere you would use garlic in a recipe. (When I brought mine home from...
