A fun note about garlic: at the market in Clemmons I was shown a Martha Stewart video where she shakes a blub of garlic in a bowl and in about 30 seconds the garlic is in cloves and most astonishing peeled. At first I was very suspicious but one of our customers tried Martha’s method and it and it works! Martha is amazing. Check out the video!
Have a great weekend,
Ann and the Sugar Creek Crew
The Best Sauteed Bok Choy via: http://www.food.com/recipe/the-best-sauteed-bok-choy-280807
1 head bok choy, sliced, both white and green parts
1/3 cup onion, diced
1/2 tablespoon grated gingerroot
1 teaspoon olive oil
1/2 teaspoon dark sesame oil
1 teaspoon fish sauce
1 tablespoon rice vinegar
1 1/2 teaspoons sesame seeds
1/4 cup chicken broth
crushed red pepper flakes
Rinse and drain bok choy and set aside.
Sauté onion and ginger in olive oil and sesame oil until onion is tender.
Add remaining ingredients and sauté for about 8 minutes.
Sauteed Radishes via: http://www.thedailygreen.com/healthy-eating/recipes/1724
1 tablespoon margarine or butter
1 to 2 bunches radishes (about 1 pound with tops), trimmed and each cut into quarters or halves if small
Salt and coarsely ground black pepper
1 tablespoon chopped fresh dill
1. In nonstick 12-inch skillet, melt margarine over medium-high heat. Add radishes, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook 14 to 15 minutes or until radishes are fork-tender and lightly browned.
2. Remove skillet from heat; toss radishes with dill and transfer to warm serving bowl.