Bok Choy & Brussels with Eggs
- 1 tsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 2 tsp maple syrup
- 1 tsp coconut oil or ghi
- 1 sweet vidalia onion top removed
- 12 big brussels sprouts
- 2 heads of baby bok choy
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 4 local eggs + more coconut oil for cooking (about 1 tsp, add less if you’re making less eggs)
- 2 large handfuls baby spinach
- sea salt, pepper
- cayenne pepper (optional)
- a few sundried tomatoes in olive oil, drained
- Start by making the dressing. In a small bowl, mix the olive oil, apple cider vinegar, maple syrup, stir and set aside.
- Finely chop the sweet onion and move aside. Remove the stems of the brussels sprouts and chop them into quarters (or halves if they’re small).
- Heat the coconut oil (or ghee) in a big pan over medium-high heat. When hot add the onion and cook for a minute or so. Add the brussels sprouts and toss. Add a splash of water and cover with a lid. This way it sautés and steams at the same time.
- Let that cook for 10 minutes and stir occasionally. While that’s cooking, chop the bok choy. Lower the heat a bit and add the bok choy along with the dried herbs. Mix with a spatula and add another splash of water and cover. Cook for 10 more minutes.
- Meanwhile start on the eggs. Heat some coconut oil on a big pan. When hot add the eggs, season with salt and pepper and let them cook for 5-10 minutes depending on how done you like them. If you cook them covered they’ll cook quicker.
- Add the spinach to the pan with bok choy and cook covered for 1-2 minutes just until the spinach becomes wilted. Turn the heat off, add the dressing and toss.
- You can dust the eggs with a little bit of cayenne pepper if you like before serving. Serve with a few sundried tomatoes, fresh tomatoes, or other veggies of choice.
Local Honey & Orange Glazed Carrots
- 1lb carrots, peeled
- 2 tablespoons unsalted butter
- 2 tablespoons local honey
- Kosher salt
- 1 teaspoon minced fresh ginger
- 1 teaspoon grated orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 teaspoon freshly ground black pepper
- Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large sauté pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
- Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
Fresh Herb & Green Bean Salad with Parmesan
- 1 bag trimmed green beans, cut to 2 to 3 inch long pieces
- Salt
- 1/2 cup finely chopped sweet onion
- 2 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 3/4 cup chopped fresh basil leaves
- 3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
- Freshly ground black pepper
- Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
- Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans.
- Toss with onion, balsamic, Parmesan: Place the green beans, onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
