It is still hot, but we have greens!! Bok Choy and Arugula this week. Given that the weather is still warm, you might want to make a bok choy salad. Try this recipe:
Asian Bok Choy Salad 4 to 6 servings
- 4 teaspoons rice vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- ¾ teaspoon sugar
- 5 cups sliced, raw bok choy
- 2 Tablespoons toasted chopped almonds
Wisk vinegar, soy sauce, oil, and sugar. Toss with bok choy. Sprinkle with chopped nuts.
Harland’s Creek Farm thanks
SMALL B&B CAFÉ
219 East Street Pittsboro, NC 27312
919-537-1909 www.smallbandbcafe.com for this recipe
