Blueberry & Tomato Caprese
- 1 pint grape tomatoes, halved
- 6 ounces fresh blueberries
- 8 ounces fresh mozzarella balls, cut into bite-sized pieces
- 1/4 cup chopped fresh basil leaves,
- 2 tablespoons olive oil
- 1 tablespoon organic balsamic vinegar
- sea salt and freshly ground black pepper, to taste
- Combine tomatoes, blueberries, and mozzarella balls in a bowl. Toss with basil leaves, olive oil, and balsamic vinegar. Season to taste with salt and pepper. (Can be made a few hours ahead of time, just cover and refrigerate until ready to serve.)
Baby Bok Choy & Sweet Potatoes with Ginger Miso Dressing
- 3 sweet potatoes, peeled and cut into 1-inch chunks
- 1 portion baby bok choy, halved lengthwise
- ½ cup ginger miso dressing
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Add 1 to 1 ½ inch of water to a pot with a steamer basket (you will want the water just below the bottom of the steamer basket) and turn the heat to high.
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Add the sweet potato pieces to the steamer basket and cover with a lid. Bring to a boil.
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Once the water is boiling, lower the heat to medium. Cook the sweet potatoes for 10 minutes.
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In the meantime, wash the baby bok choy and cut in half lengthwise.
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Once the sweet potatoes have steamed for 10 minutes, carefully add the baby bok choy to the pot. Steam both the sweet potatoes and the bok choy for 5 more minutes until they are just tender. Remove from heat.
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Put the sweet potatoes and the bok choy in a large bowl or platter and pour the dressing over top. All more dressing to taste, if desired. Serve immediately.
Roasted Green Beans with Caramelized Onions
- 1 tablespoon extra virgin oil
- 1 sweet onion, sliced
- kosher salt and black pepper to taste
- 1 portion green beans, trimmed
- olive oil spray
- Preheat the oven to 425F.
- Heat a large nonstick skillet over medium-high heat and add the oil. Add onions, season with 1/4 teaspoon salt and pepper.
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Cook, stirring often until they begin to brown, about 10 minutes. Reduce heat to medium low and cook stirring until the onions are deep golden brown and soft, about 30 minutes.
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Meanwhile place the green beans on a sheet pan and spritz all over with olive oil spray, 1/2 teaspoon salt and black pepper, to taste.
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Bake until tender crisp, about 16 to 18 minutes, turning halfway.
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Transfer to a platter and top with caramelized onions. Serve hot.
