Weekly Basket #1
June 21, 2018
Clockwise from the top left corner: Salad turnips, chives, easter egg radish, baby bok choy, cilantro, rhubarb, salad mix and microgreens.
8 cups baby bok choy, chopped
3 cloves garlic minced
1 Tbsp minced ginger
2 Tbsp olive oil
2 Tbsp soya sauce
Salt and pepper to taste
Microgreens and radish to garnish
Toss all ingredients in a bowl. Wrap in foil and place on high heat on grill. Cook for 3 minutes on each side. Garnish with micro greens and radish. Yep, it’s that easy.
Grilled Baby Bok Choy with Ginger