I’m in my happy place these days with all the fresh produce from the garden where I volunteer. If you haven’t seen the beds in question, head on over to my latest blog post or read all about it here. Just look at these baby bok choy leaves, they are just wonderfully succulent, crisp, beautifully grown and everyone knows that dark, leafy green vegetables are nutritional powerhouses filled with vitamins and minerals. At the time of planting these seeds, I wasn’t too sure what we were to expect, but after this year’s trials and errors in the garden, this will definitely be repeated next year. The great part about some of these vegetables that we’ve already harvested, (swiss chard and baby bok choy), you just cut the outer leaves, and the new growth emerges from the center. How absolutely wonderful!
Something quick and easy for a week night meal? Then a veggie stir fry with Asian sesame oil, sauteed red onion, fresh ginger, chipotle chili powder, reduced- sodium soy sauce, carrots, zucchini, orange sweet pepper, and of course those gorgeous baby bok choy thrown in right at the end. I served that with some leftover couscous with roasted veggies, my favorite dish these days.
What a great vegetarian dish, with absolutely no fuss!