Baby Bok Choi Greens in Sesame-Soy Vinaigrette

Baby Bok Choi Greens in Sesame-Soy Vinaigrette

Altered from thecozyapron.com

1 bag of bok choi leaves or 1 head of little gem lettuce, chopped

2 scallions, thinly sliced

1 oz pea shoots
1 tablespoon toasted sesame seeds, for garnish

Preparation:

Place sliced bok choi or lettuce, scallion into a large bowl and into refrigerator while vinaigrette is prepared.

Sesame-Soy Vinaigrette ingredients:

1 clove fresh garlic, pressed through garlic press
2 teaspoons toasted sesame seeds
1 1/2 tablespoon honey

Juice from ½ a blood orange

½ tsp ginger, finely grated

Juice from a ¼ lime
1 tablespoon low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil

Preparation:

In a small bowl, add all of the vinaigrette ingredients and whisk together until well combined.

Pour the vinaigrette over the bok choi greens, scallions, pea shoots, toss together well to coat, and divide equally among plates, piling the greens high; sprinkle with about a teaspoon of the sesame seeds to garnish.

Note: This makes a good amount of dressing. You can enjoy it on another salad later on in the week!

 

Carrot, Fennel, and Red Lentil Soup

Carrot, Fennel and Red Lentil Soup

2 Tb sunflower oil

1 fennel bulb, sliced thinly

5 carrots, sliced thinly

2 leeks, sliced thinly

2 stalks lemongrass, minced

1 ½ in. large piece of ginger, grated

½ in. fresh turmeric, grated (or 1 tsp. dried)

1-4 bird’s eye chilies, depending on heat desired (Moonrise herbs carries them)

1 c red lentils

3 quarts water

1 Tb coriander seed

1 ½ tsp cumin seed

½ tsp brown mustard seed

1 tsp black peppercorns

¼ tsp fenugreek powder

1 tsp salt

5 cloves garlic, crushed

1 lemon, half juiced, the other half cut into wedges for serving

¼ c cilantro, chopped

You’ll need a mortar and pestle, a food processor, or clean coffee grinder. Otherwise, substitute pre-ground coriander, cumin, and black pepper and use the brown mustard whole.

Heat up a soup pot on medium heat with the sunflower oil. Add the fennel bulb, carrots, and leeks and simmer, stirring occasionally until soft—about 12 to 15 minutes. While cooking, peel outer layers of lemongrass, and finely chop the tender base of the stalks. Grate ginger and turmeric, and finely chop the bird’s eye chilies. Stir in lemongrass, ginger, turmeric and chilies and cook for 2 minutes. Add lentils and water, bring flame to high and bring to a boil. Drop flame to a simmer, and cook for 15 minutes.

While soup is cooking, prepare the spice mixture. Heat a small skillet on medium flame. Add coriander seeds and gently agitate pan until you can smell them (1-3 minutes). Transfer them to a mortar and pestle or food processor, and return pan to burner. Do the same for the cumin, mustard, and black peppercorns, toasting each separately. Add fenugreek powder for a few seconds, and add along with salt to the mix. Grind ‘em up, and toss in with garlic to soup when the 30 minutes are up. Cook for 15 more minutes and add lemon juice. Salt to taste. Serve soup topped with cilantro. A lemon wedge on the side is good. This soup is also surprisingly good at room temperature.