I absolutely love this time of year. I love going to my CSA each week and seeing what Farmer Jackie has for me. I love browsing around Farmer's Markets, picking up goodies and picking the farmer's brains about how they grow, why they grow and what they make.
That's why I am so excited about this week's Sunday Supper theme, Farmstand Food, chosen by Colleen of Foodie Tots. Colleen is being assisted this month by DB of Crazy Foodie Stunts. I want to thank both of them for hosting and for choosing such a great topic. I thought that I had signed up to join all of the others in Farmstand Foods this month but as it turns out I hadn't...sigh. But don't let that stop you from checking out all of their great shares this month.
One of the goodies that has been in my CSA basket the last couple of weeks is Bok Choy. I love Bok Choy and I normally stirfry it up with other vegetables and maybe a little meat. This week, I decided to change things up a bit and grill my Bok Choy to serve as a side dish when grilling pork chops. I normally cut my vegetables into bite size pieces and toss them with olive oil and seasonings before grilling them in a grill pan. In the spirit of changing things up I decided to leave the Bok Choy leaves whole. I have grilled lettuce in this fashion and saw no reason why it wouldn't work for Bok Choy.
That's why I am so excited about this week's Sunday Supper theme, Farmstand Food, chosen by Colleen of Foodie Tots. Colleen is being assisted this month by DB of Crazy Foodie Stunts. I want to thank both of them for hosting and for choosing such a great topic. I thought that I had signed up to join all of the others in Farmstand Foods this month but as it turns out I hadn't...sigh. But don't let that stop you from checking out all of their great shares this month.
One of the goodies that has been in my CSA basket the last couple of weeks is Bok Choy. I love Bok Choy and I normally stirfry it up with other vegetables and maybe a little meat. This week, I decided to change things up a bit and grill my Bok Choy to serve as a side dish when grilling pork chops. I normally cut my vegetables into bite size pieces and toss them with olive oil and seasonings before grilling them in a grill pan. In the spirit of changing things up I decided to leave the Bok Choy leaves whole. I have grilled lettuce in this fashion and saw no reason why it wouldn't work for Bok Choy.
I was right, it turned out perfectly. The stems were tender with little grill marks along them and the leaves were softened with crispy edges. It was the perfect accompaniment to grilled meat of any sort or you could even use it as a base for a grilled vegetable salad. Doesn't that sound yummy?! I think it would also be adorable if you used baby bok choy and left the head intact, serving one head to each person.
Grilled Bok Choy
1 head Bok Choy, bottom cut off, leaves separated, washed and dried
2 T. melted butter or olive oil
Salt and Pepper to taste
Place the bok choy leaves on a platter and brush one side with the butter or olive oil that has been seasoned with salt and pepper. Place on a grill heated to med high with the brushed side down. Brush the top side with the seasoned mixture. Allow to grill for 7-10 minutes, until the stems start showing grill marks and the leaves start charring at the edges. Turn over and grill for 2 or 3 minutes longer or until the stems are easily pierced with a fork. Print Recipe
Appetizers, Sides and Salads
- 8 Grain Bread by What Smells So Good?
- Farm Fresh Gazpacho by An Appealing Plan
- Farmer's Market Potato Salad by Bobbi's Kozy Kitchen
- Fennel and Orange Salad by Feeding Big - and more!
- Gazpacho Shooters with Avocado and Corn Salsa by The Wimpy Vegetarian
- Grilled Peach Caprese by A Gouda Life
- Grilled Prosciutto Corn by Palatable Pastime
- Peach Caprese Salad by The Joyful Foodie
- Radish Top Pesto by Our Good Life
- Carrot Ravioli with Broccoli-Ricotta Filling by Caroline's Cooking
- Farmers Market Pizza by Simply Healthy Family
- Farmstand Kebobs with Tahini Dipping Sauce by Jane's Adventures in Dinner
- Gemista (Greek Stuffed Tomatoes) by Curious Cuisiniere
- Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote by Crazy Foodie Stunts
- Spaghetti and Zoodles with Vegetable Bolognese by Hezzi-D's Books and Cooks
- Spaghetti Squash Shrimp Pesto by Tasting Page
- Squash Blossom, Zucchini and Gouda Frittata by FoodieTots
- Sweet Corn Chowder with Crabmeat by The Redhead Baker
- Vegetable and Chicken Shish Kabobs by The Freshman Cook
- Ziti with Bacon and Greens by Cooking Chat
- Chaussons aux Pommes by Food Lust People Love
- Classic Peach Pie by That Skinny Chick Can Bake
- Dairy Free Peach Mango Lassis with Coconut Whipped Cream by Cupcakes & Kale Chips
- Lemon Curd Raspberry Crumb Bars by Wallflour Girl
- Lemon Tart by Brunch with Joy
- Peach Berry Cocktail by Cosmopolitan Cornbread
- Peach Cobbler with Blueberry Biscuits by Food Done Light
- Raspberry Rhubarb Sweet Rolls by Grumpy's Honeybunch
- Triple Cherry Crisp by Pies and Plots
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