Thursday, June 5, 2014

CSA Dinner: Coconut Rice, Braised Baby Bok Choy, and Grated Baby Turnips with Nori Salt

Just a quick note on a dinner that came together just right.  

In this week's CSA, among other things, we got four small, delightful turnips with perfect greens and some baby bok choy.

I made short-grain black rice in the rice cooker with water and half a can of coconut milk (Katelyn taught me that!); braised the bok choy and turnip greens in avocado oil, ponzu, and a little miso; baked an eggplant into lovely softness; and topped it all with grated turnips (spicy and crunchy!) tossed in nori salt.  

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