Tuesday, June 30, 2015

summer on a plate...



Is it hot where you are?

It's hot and humid in L.A. right now. Not the best combo, but it does make for some refershing lunch/dinner ideas that do not require to turn on the oven.

As I was strolling the aisles of my local Trader Joe's, trying to figure out what to make that was quick and did not require heat...I wandered over to the produce aisle. Kale was everywhere.

I'm cool with kale. I actually like the flavor and texture of it in a salad. But, it can be a bit overwhelming sometimes.

Also, it's not kale's fault that we have decried to make it the *green* of the moment and put it in everything. Stop with the kale cookies, chips, ice cream, etc.!

Stop. It.

So, as I was passing every possible kale combo I spied fresh Baby Bok Choy.

I love Bok Choy. The flavor is subtle, yet peppery and the leaves are somewhat big enough that I have used them instead of lettuce for Chicken Lettuce Wraps. They add a fantastic flavor.

I picked some baby Bok Choy, Heirloom Tomatoes, an Onion, Gorgonzola Cheese and an Anjou Pear.

This is what followed, once I got home.


Here's How It Came Together:

-On the base of a large plate, spread out 5-6 large Baby Bok Choy Leaves (just the leaves, chop up the stems and sprinkle on top for garnish)

-Add a layer of thinly sliced Heirloom Tomatoes

-Peak and cut a pear into strips and place on top of the tomatoes

-Sprinkle appox. a handful of white chopped onion, gorgonzola cheese and the chopped stems from the Bok Choy

-Drizzle with Olive Oil and Balsamic Vinegar

-Add fresh Ground Pepper and Salt to taste
FYI: You can substitute Watermelon for the pear. It tastes incredible and is very refreshing.




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