Currently showing posts tagged garlic

  • Garlic Broccoli with Coco-Peanut Sauce

    This simple sauce of peanuts and coconut milk is draped over tender garlic broccoli creating a perfect union of savory flavors. It's one of those dishes that comes together so quickly, you may feel unsure you included all the ingredients. But worry not, it really is that easy. Perfect by itself over a bowl of verdant broccoli, or add a bowl of steamy brown rice, or toss it with a mound of chewy rice noodles for a filling meal. Add in more sauteed veggies to up the ante, thinly sliced mushrooms, onions, peas, asparagus, you name it. Give it a try, really tasty and satisfying!

    Garlic Broccoli with Coco-Peanut Sauce

    3 heads broccoli, chopped into florets and small stems

    2-3 cloves garlic, chopped

    1 Tbsp olive oil

    Coco-Peanut Sauce

    1 cup canned coconut milk

    2.5 Tbsp creamy peanut butter

    1/2 tsp sea salt

    1 tsp brown sugar

    1 tsp rice vinegar

    1/2 tsp turmeric

    1 pinch cayenne pepper

    1. In a skillet saute garlic in olive oil on medium-low heat for 30 seconds until fragrant. Add broccoli and turn heat to med-high. Saute for 3-5 minutes until broccoli is bright green and browning in some spots.

    2. Prepare your sauce. To a small saucepan, add all sauce ingredients. Whisk together over medium low heat until combined, thick, and bubbly.

    3. Spoon generously over broccoli; and rice if desired. If serving with rice noodles, toss to combine.


  • Baby Bok Choy Stir-Fry

    Bok Choy, or Chinese cabbage is one of our favorite vegetables, for good reason. It has a mild yet wonderfully distinguishable flavor. It is easy to prepare, easy to grow (especially in the Pacific Norhwest), extremely versatile, and is a powerhouse high in Vitamins A and C (good for boosting immunity and skin health), calcium, and fiber. You can find bok choy in most markets these days, but Asian markets for sure; look for full size or baby bok choy. I prefer the baby bok choy as they're tender with a nice delicate flavor, but both are excellent. Look for ones with firm green leaves, not wilted, yellowing, or torn up. Preparation is simple, you can cook it like you would any green (stir-frying, steaming, add to soups, stews, etc). Since it is a fairly delicate green (like spinach) it doesnt need much cooking time, and will wilt into a soft pile of buttery greens in no time. For this recipe all you will need is 2 lbs of bok choy (baby if you can find it), 2-3 cloves of garlic, 1 shallot, and a bit of sesame oil. It's a really yummy side dish with some brown rice or quinoa, add some seasoned tempeh, tofu, or beans and you have a complete meal. This dish is also great to serve guests or to bring to a potluck, as everyone will inevitably love it, it looks beautiful plated, and it can be served hot, cold, or at room temperature. I saved the cut bottoms of the bok choy because they are too beautiful to throw away and they look lovely surrounding the greens, especially on a big platter being served to guests. Give it a try!


    2 lbs bok choy (baby bok choy, if available)

    2-3 cloves of garlic, coarsely chopped

    1 shallot, coarsely chopped

    1 tsp sesame oil (if you don't have it, skip it; still good)

    sea salt & freshly ground black pepper

    1. Wash all of you bok choy thoroughly, then chop 1" off the bottom. The bottoms will look like little green "rosettes", set them aside.

    2. Set your bok choy leaves aside and begin sauteing your chopped garlic and shallot in a bit of high heat oil (like grapeseed, avocado, peanut, or coconut) over medium heat for 2-3 minutes in a deep skillet. Making sure garlic doesn't burn.

    3. Add all of your bok choy to the pan (squish it in if you have to-it will cook down immensely) and cover.

    4. Turn your heat to medium-low and let the greens thouroughly wilt, the white stems of the leaves will become translucent when they are done. Will take appoximately 3-5 minutes depending on your pan/heat etc. When completely wilted, season with a teaspoon of sesame oil (if using) and sprinkle with sea salt and freshly ground black pepper. Transfer to a serving plate and surround greens with the bok choy "rosettes". Enjoy!