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Roasted Squash and Purple Potatoes with Baby Bok Choy

Roasting is my favorite way to cook almost any vegetable, but it’s definitely the way to go with root vegetables and squashes. Because it’s so easy, this is the perfect dish to serve at any weeknight meal. But because it’s easily doubled or tripled, it’s ideal for the Thanksgiving table, or for any special autumn or winter meal. Enjoy.

Roasted Squash and Purple Potatoes with Baby Bok Choy

Makes 4 to 6 servings.

6-7 large garlic cloves, peeled
2 cups cubed butternut or other winter squash
2 cups cubed purple potatoes (about 1½ pounds)
1 small onion, sliced
3 tablespoons + 1 teaspoon olive oil
3 teaspoons kosher salt
½ pound baby bok choy
Preheat the oven to 375 degrees F.

Slice 1 garlic clove and set aside. Smash the rest with the flat side of a knife blade (hit your palm CAREFULLY down on the blade).Combine the squash, potatoes, onions, and smashed garlic in a medium bowl. Add 3 tablespoons of the oil and 2 teaspoons of the salt and mix well. Transfer to a baking sheet and roast until the vegetables are tender and golden brown, about 40 to 45 minutes. Stir halfway through.Meanwhile, make the bok choy. Slice off the root end and separate the leaves. Soak the leaves in a bowl of cool water for about 10 minutes. Remove the bok choy and rinse them.Heat the remaining oil in a medium skillet. Add the sliced garlic and sauté until fragrant, about 1 to 2 minutes. Add the bok choy and remaining salt and cook, covered, for 5 minutes. Uncover the pan and continue cooking over medium heat until tender. Taste for seasoning and adjust if needed.Place the bok choy neatly on a platter. Spoon the squash and potatoes over the bok choy. Serve hot.

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Bok Choy 2 Ways

IMG_4972Bok choy is part of the brassica family, also commonly called cruciferous vegetables. Other members of the brassica family are broccoli, cauliflower, cabbage, and Brussels sprouts. Cruciferous vegetables are known for their many health advantages, such as fighting cancer, heart disease, osteoporosis, strokes, and bad cholesterol. They are high in soluble fiber, antioxidants (vitamin C and beta-carotene), and the B vitamins.

Most Americans are familiar with bok choy as a vegetable in their stir fries. But it’s also great as a side dish on its own. Here are two very simple and quick ways to prepare bok choy to have with rice or noodles or on the side of just about any entrée.

There are many different types of Asian cabbages, and in an Asian market, you will find many different kinds side by side. All of them can be prepared in these two ways.

For 1 pound bok choy, wash thoroughly (grit gets trapped inside the leaves).

Recipes make approximately 6 servings. Enjoy!

SteamedIMG_4968

Bring about 1 to 2 inches of water to a boil in the bottom of a steamer pot. Place bok choy in the steamer rack. Lower the heat to medium-low and simmer until bok choy is tender when pierced with a fork, about 10 minutes.Transfer to a serving plate. Sprinkle with salt and pepper, as desired. Drizzle with 1 tablespoon toasted sesame oil. Serve hot.IMG_4977

Roasted

Preheat oven to 350 degrees. F.

Thoroughly dry bok choy on kitchen towels. Place bok choy in a roasting pan. Pour about ½ cup olive oil over them, 2 teaspoons kosher salt, and freshly ground black pepper to taste. Mix everything together with your hands, making sure that all bok choy leaves are coated with oil. Spread them out as evenly as possible in the baking pan.IMG_4974

Roast until they’re tender and begins to brown, about 10 to 15 minutes. Turn them over and roast another 5 minutes to brown other side. Transfer to a serving platter. Serve hot. IMG_4981