Wednesday, March 25, 2015

Bok Choy Salad

This recipe was shared with me in March 2015 by the folks who own Sower N Seed in Minocqua, WI. It is delicious. I love the crispy topping. I served this with thin pork chops that I cooked on the grill with a little BBQ sauce, yum!

Bok Choy Salad

1/2 cup butter, coconut oil or combo
1 Tablespoon sugar
2 pkg Ramen Noodles (don't use seasoning packet) (cook the Ramen Nooodles 1st. This may be obvious to everyone, but I had never prepared them before trying this recipe, silly girl.)
1/3 cup sesame seeds
2/3 cup sliced almonds

Saute together in fry pan til almonds and noodles are nicely brown.  This is the crispy topping

Chop 2 heads Bok Choy (I wasn't sure how much of the Bok Choy green part to use)
Thin slice 5 green onions (may substitute other onions - red are pretty)

Toss together for your greens base

3/4 cup olive oil (may use other salad oil)
1/4 cup red wine vinegar
2 Tablespoons to 1/2 cup sugar depending on how sweet you like it.  A reduced amount of maple syrup is good too or combo of sugar and stevia
2 Tablespoons soy sauce
Whisk together for dressing

(Note: I only used a little of this to dress the greens.)

Best Bok Choy


  • 2 tablespoons grapeseed oil
  • 1 medium red onion, thinly sliced
  • red bell pepper, julienned
  • 1 1/2 cups green beans, ends trimmed, cut into 2 to 3-inch pieces
  • 2 cups cremini mushrooms, wiped clean, halved and sliced
  • 3 baby bok choy, sliced into 1/2-inch pieces
  • cloves garlic, thinly sliced
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • Freshly cracked black pepper


In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
Add the bok choy, garlic, soy sauce, and fish sauce and saute until 

Sunday, March 15, 2015

Asparagus Salad with Sesame Seeds

This recipe comes from the "Old Rittenhouse Inn" 2009, pg. 50 I served this as part of a spring
brunch with Quiche Lorraine.  Delicious.

Salad -
1 pound Bibb lettuce, chilled
10 ounces cooked asparagus, cut into 1/1/2 inch pieces
1/2 cup sliced red radishes (I used a black radish)
1/2 cup minced red onion

Dressing -
1/4 cup white wine vinegar
1/4 cup chicken broth
1 T soy sauce
2 t. sugar
3 T olive oil
1 t. sesame seed oil
2 t. peeled & grated ginger root
1 T fresh herbs, choose what is fresh

Garnish -
3/4 cup sesame seeds

Toss together all the ingredients and chill


  1. Combine vinegar, broth, sot sauce, and sugar.
  2. Add oils
  3. Stirr in ginger root
  4. Pour dressing over salad and toss and garnish with sesame seeds.

Ginger Orange Tea

This recipe comes from "Moosewood Restaurant: Cooking for Health" @2009, pg 44.
I love making ginger tea in the morning before my 7:30 yoga class, especially in the winter. It warms me up. I am hoping Mike will give it a try.

Serves 2, Yields 2 cups, Time: 10 Minutes
 Claire gave me this cool container.
Keeps my tea warm.

Can be served hot or chilled.

1 rounded T. grated peeled ginger root (Note: I also add turmeric)
1 cup water
1 cup freshly squeezed orange juice
1 T freshly squeezed lemon juice
1 - 2 T honey

In a small sauce pan, bring the grated ginger and water almost to a boil, then cover and steep for 5 minutes. Use a fine mesh strainer to strain the ginger tea, pressing the liquid out of the grated ginger with the back of a spoon.

Stir together the OJ, lemon juice, honey and ginger tea. Reheat for a hot beverage, or chill and add ice.

Friday, March 13, 2015

Brunch Menu

I served this for Jan and Maggie in March 2015. It would be great for a Mother's Day brunch as well.

Quiche Lorraine (from Gourmet by Ruth Reichel)
Asparagus Salad (from Old Rittenhouse Cookbook)
Fresh Fruit with Strawberry Vinaigrette (from Vegetarian International Cuisine)
Banana Bread
Ginger Tea (from Moosewood Cookbook)