Summer is just around the corner and that means it’s time to fire up the grill!
As the resident vegetarian in my household, I’m always looking for veggie options to throw on the grill. I love me some grillin’ season because it’s fast, easy and the best part–there is little to no clean up! Can I get an Amen!
And why not challenge the status quo and think about giving our “grillables” a fresh green makeover, since that’s what we like to do around here.
Bok choy, also spelled bok choi or called pak choi, is a Chinese cabbage that is part of our favorite cruciferous vegetable family. This exotic leafy green not only helps the body detoxify, it also delivers a decent source of green protein! Bok choy’s greatest claim to fame is that it has enough beta-carotene to be highly recommended by the Macular Degeneration Association for eye health. Something I’m particularly interested in these days as my 20/20 vision becomes a thing of the past.
Check out this recipe for Sesame Ginger Grilled Bok Choy. It’s amazing what a flavorful wash of ginger, garlic, and sesame, can do to add some spring into this little-known leafy green’s step.
Now I want to hear from you! What’s your favorite grillable? Does it need a fresh green makeover? Tell me about it in the comment section below.
With besos and bok choy,
Sesame Ginger Grilled Bok Choy
Yields: 2-4 servings
Ingredients:
- 1 large stalk bok choy, ribs separated, washed, and dried
- 1/4 cup Ume plum vinegar
- 2 cloves garlic, peeled and chopped
- 2 tsp. fresh ginger root, peeled and minced
- 1 TB. tahini
- Pinch of freshly ground black pepper
- Lemon
- Sesame seeds
Directions:
In a high-speed blender, combine Ume plum vinegar, garlic, ginger, tahini, and black pepper. Blend until well combined. Using a kitchen brush or your hands, brush or rub the mixture onto the pieces of bok choy. Make sure to coat the entire piece but focus most of the flavor on the thick stalk.
Over medium heat, place each individual rib of bok choy on the grill. Grill for 1-2 minutes before flipping over to heat the other side. Make sure to flip or remove from grill with the leaf edges start to char.
Using tongs, carefully remove the greens from the grill and pour any remaining vinaigrette over the grilled boy choy. Serve warm with a squeeze of fresh lemon juice and/or a sprinkle of sesame seeds.
