Featured on the Taste of Home website, this recipe offers a quick and easy way to enjoy the bok choy and radishes in this week’s share.
Prep and Cooking time: 25 minutes
1 head Bok choy
2 Tablespoons Butter
1 Tablespoon Olive oil
12 Radishes, thinly sliced
1 Shallot, sliced
1 teaspoon Lemon-pepper seasoning
3/4 teaspoon Salt
1. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks and cut the leaves into 1-inch slices; set aside. Cut white stalks into 1-in. pieces.
2. In a large cast-iron or other heavy skillet, cook bok choy stalks in butter and oil until crisp-tender, 3-5 minutes. Add the radishes, shallot, lemon pepper, salt and reserved leaves; cook and stir until heated through, about 3 minutes.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...