Pak Choi (Bok Choy)
Source of vitamins A, B, C, K; calcium; mangenese, potassium, magnesium
Eat raw as you would celery - add to your veggie trays, fill with cream cheese, etc. Add the leaves to salads or fill with tuna or egg salad for a low-carb wrap. Or cook them - sautee, add to stir fry, or try this Seared Baby Bok Choy recipe.
Musquée de Provence pumpkins
Source of vitamin A and fiber
These pumpkins make wonderful pumpkin purée. Just slice them, remove the seeds (but don’t discard them!), place the slices on a baking sheet and roast at 350*F for about one hour (or until soft when pierced with a fork). Then use a food processor or blender to blend into a purée to be used in breads, cookies, or soups like this one.
1/2 cup extra-virgin olive oil
1/2 cup lemon juice (about 2 lemons)
1/4 cup packed fresh mint leaves
3 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
2 cloves garlic, roughly chopped
1/4 teaspoon fine sea salt
10 twists of freshly ground black pepper
In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
This dressing will keep well, covered and refrigerated, for up to 1 week.
Recipe from cookieandkate.com