Grilled sesame baby bok choy – I’ve taken my favorite veggie to the grill and it’s smokin’ good and easy.
I have been a little MIA lately because we’ve had family happenings. You know, the ups and downs and every-days of family life that happens? In the day to day of doing life together there’s stability and being there for each other, at times it’s crazy fun and encouraging, and sometimes it’s just plain messy, but it’s all beautiful and I love it and them. I am driven to love my tribe, first and foremost and that is my utmost favorite job of all. They’re the best. And I’m so grateful to have my health at this stage of life to enjoy them all.
And then there’s the grands…who are growing up toooo fast ♥
In the meantime I keep cooking and feeding people good clean food.
I recently had the joy of having these women in my home for a private salad dressing and summer meals cooking class. We made several dressings and a huge Nicoise salad to devour afterwards.
But in between family and cooking classes, creating new fresh recipes is my thing.
Like this new recipe for baby bok choy. You can throw these on the grill right alongside any grilled protein, or opt to roast them in your oven.
Score the core before you marinate.
Serve them with your favorite grilled protein.
In cooking class news, I’ve started doing $10.00 workshops, where I teach an hour long, themed demo class. My first, a salad dressing workshop, is coming up on June 3rd, and it’s full. I demonstrate, you taste, a little Q & A, and you’re off to do what you do.
Now let’s resume with some summertime weather and grilling, shall we?
Until next time,
Grilled Sesame Baby Bok Choy (serves 4)
4 baby bok choy heads, sliced in half lengthwise and cleaned
2 tablespoons coconut aminos
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar (I use Trader Joe’s)
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1 tablespoon white toasted sesame seeds
Directions: Preheat grill to 350 degrees.
Pat baby bok choy heads dry after washing.
In a small bowl combine dry spices and sea salt. Add the coconut aminos, sesame oil and rice vinegar. Whisk marinade together.
Score each baby head of bok choy at the core, without slicing through, taking care to keep all leaves intact.
Brush marinade liberally on front and back of each head.
Grill 5 minutes on each side. Option to baste with remaining marinade as they cook. You can alternately roast these in the oven for the same amount of time. To serve, sprinkle with toasted sesame seeds.