The Cheapest Vegetables

The cheapest vegetables are the ones already in my garden. No need to go to the store... and I can continue social distancing while also getting some sunshine.

This past Fall I was a little busy and left a few things to "winter over" in our mild PNW climate. Now they are coming back full-force. The flowering bok choy in particular is a bright spot in my day and the bees are enjoying it too.

​Below is a family favorite recipe for grilling bok choy, followed by a link to a post from last year all about this amazingly versatile vegetable from RDN, Nancy. 

Cheers to Good Eating on a Budget!
~ Megan

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Tangy Grilled Bok Choy ​

Fresh Bok Choy, rinsed and patted dry - for baby bunches leave whole, for medium bunches cut in half leaving the stem intact and for large bok choy you can grill individual whole leaves ​

Marinade/Grilling Sauce: 
1 garlic clove minced (~1 tsp)
1 tsp minced fresh ginger or 1/4 tsp ginger powder
2 Tbsp olive or avocado oil
1 tsp sesame oil 
2 Tbsp rice vinegar
2 Tbsp soy sauce, tamari or coconut aminos
1-2 Tbsp gochujang or sriracha, to desired spiciness  

Mix all marinade ingredients together. Drizzle over bok choy just to coat. Grill bok choy until desired doneness, rotating often.  Cover extra marinade, place in the fridge and use within a couple weeks on other vegetables, proteins or as a salad dressing.  

For fun info & another recipe, click:  Bok Choy: A Vegetable With Many Names