Bok Choy

FACEBOOK:
Susan Kaufman Fleischer:  

• "Handful of red & green cabbage with carrot shreds
• Handful of dark leafy greens, in this case it was bok choy tops (I often use spinach or kale or arugula)
• Two heaping tbsp of fermented beet and red cabbage blend
• 1 tin of crown prince smoked oysters, be sure to pour in all the olive oil it’s packed in
• Sprinkle on balsamic vinegar

The combination of the smoky oil from the oysters, the sauerkraut, and the balsamic vinegar make this simple salad so good and juicy.
I’m including pics of the brands I’ve used to put this together. The first time I made this I thought it was odd to use smoked oysters in a salad. Now I actually find my mouth watering for this delicious creation. My understanding is that’s a good thing, it means your body is being primed with digestive enzymes."  

EPICUROUS:  Ways to Cook Bok Choy

1. Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined. Set aside.
2. Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. (If you have a grill screen, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.
3. While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.
4. Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.

https://www.epicurious.com/recipes/food/views/grilled-baby-bok-choy-with-miso-butter-51227010
10 Ways to Cook Bok Choy: https://www.epicurious.com/recipes-menus/10-ways-to-cook-bok-choy-besides-stir-frying-it-stew-soup-recipes-gallery (You will need to modify these recipes with compliant ingredients).

FACEBOOK:
Susan Kaufman Fleischer:
What I made for lunch with tons of leftovers. I sautéed in avocado oil, adding in the following so things would all be the right level of doneness:
Grass fed filets cut up, marinated
in coconut aminos, lemon, ginger, garlic
Cooked, then removed from pan
3 rather large diagonal sliced carrots
1/2 bag of cabbage, red & green with carrot shreds
1/2 pound asparagus, trimmed, sliced
3 small bok choy sliced
2 cups of chopped kale
After I sautéed the veggies, I added back in the meat and the rest of the marinade and drippings. I adjusted for s & p, didn’t need much.  It was delicious and now I’ve got extra meals already made for my busy two days ahead.