Thursday, June 25, 2009

CSA Recipes: Pac Choi (or Bok Choy)

In place of Recipe Rursdays, this week I thought I'd share a few recipes we tried as we plowed through our first week of veggies from the CSA. No one in this house had ever cooked with Pac Choi (or Bok Choy, which is a variation, I think?), until last week. One of the reasons why we signed up for our CSA share was to try cooking with veggies that we don't typically buy (or encounter).For our first stab at cooking with Pac Choi, we turned to the Joy of Cooking's recipe for Bok Choy sauteed with Mushrooms. A close variation on the recipe is located here. I loved the sweetness of it, but the veggie broth made the dish more soupy than I'd prefer. Next time: keep the crunch of the pac choi and be sure to cook off the water released by the mushrooms before adding the pac choi--cook both the stems and leaves, sliced in moons. (The fish is a wild cod baked with a parmesean & panko crust. We're trying to eat more fish.) Almost a week later, we used the second head of pac choi as we cleaned out our fridge, with 2 ears of grilled corn left over from a bbq, baby carrots, and pac choi, sauteed with garlic (using the recipe above as a guideline). With less broth, this side dish kept its crunch. Very tasty. (The fish: cod, again--baked with lime juice, salt & pepper.)