![](\"http:\/\/beardogco.com\/WPBlog\/blogimages\/Jun12\/CSAWeek35897.jpg\")
<\/a><\/p>\nBok choy is typically used in a stir fry but my folks (and now me, too!) like it in salad, used like celery with a veggie dip, on a sandwich for some crunch…it is very versatile with great texture and taste.<\/p>\n
As I keep cooked brown rice at the ready and I had a last bit of cooked chicken – a stir fry with some of the bok choy was in order. I mixed a little sesame oil and sunflower oil until hot – threw the bok choy and some mini sweet peppers in for a minute, then the rice and chicken. I added a wee bit of Oy Vay’s veri veri teriyaki (another great recommendation and gift from my folks!!). Top with some cashews and cilantro. Fresh pineapple on the side. A very good, very quick, very healthy, supper from the garden.<\/p>\n I’ve been keeping a bowl of pickled cucumber and onion going. This week, I added some of the bok choy and grated beets. That worked! The vinegar with just a bit of sugar and whatever herbs sound good – soften, “pickle” and enhance the texture of the raw vegetables. It makes a light and refreshing slaw kind of salad. <\/p>\n More spinach so I bought more mushrooms. I LOVE spinach and mushrooms sauteed in butter. I add the mix to rice, with cheese and mashed avocado to make a quesadilla, to a grilled cheese sandwich, or just on the plate with a poached egg on top.<\/p>\n Due to the schedule this past week, grilled cheese hit the supper table a few times…mostly with pesto.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n