With the start of a new season, it’s an exciting time of breaking out of previous routine; I’m rediscovering dresses and skirts in my closet I haven’t been able to wear, and finally enjoying evening strolls and my walks between destinations, choosing to spend the time walking outside instead of going underground onto the train.
The other night, my boyfriend and I had just finished post-work al fresco drinks with a friend and we were beyond ready for dinner. Having just moved to the Upper East Side, I haven’t established my go- to dinner spots. We walked around aimlessly for a little, hoping to stumble upon something appealing. I knew I wanted vegetables and when I heard he wanted fish, I suggested we just make it ourselves. Lucky for us, around the corner from both my apartment and where we had ended up wandering, was a Citarella grocery store. We went inside to buy fish, and came out with piece of beautiful salmon, some bok choy and broccoli I picked up on our way to the fish counter.
I don’t know what made me reach for the bok choy- as it’s not something I usually make. I tend to fall into pretty routine cooking cycles- enjoying the same vegetables on rotation. Maybe it was the change in season, or that it’s a store I don’t usually shop in, but vegetables and fish in hand, we went home to make dinner.
Within 20 minutes, I had the fish, broccoli, and bok choy each on a tray in my oven, and used the cooking time to chop up a simple tomato salad. Everything was done simply, but was exactly what we were craving. Surprising enough – the boy choy was my favorite part of the dinner. Seasoned with oil, lemon, and coconut aminos, I knew it was something I wanted to share on my blog. I found myself making it for my parents less than a week later when on a trip home to visit them, and… I have to add I’ve made it again at least 5 times since!
Fresh Summer Bok Choy
3-5 heads boy choy
1 tablespoon lemon juice
1 tablespoon coconut aminos (or tamari)
3 teaspoons olive oil
pinch of course sea salt
1/2 tablespoon sesame seeds
Preheat oven to 375′ F.
Wash the bok choy and cut each head of boy choy in half. Coat with the lemon juice, coconut aminos, oil, and salt, and place on a lined baking sheet. Roast for about 12 minutes, stirring once or twice in between, until the leaves are wilted and tender.
Remove from the oven and sprinkle with sesame seeds before serving.