It’s been a busy spring and in addition to getting our crops ready for our 17th growing season, the farm kitchen has been busy bringing you the best recipes and meal tips! We’re excited to share this recipe courtesy of Emma Frisch, Chef & Owner of Firelight Camps. Emma stopped by the farm kitchen recently to share some wisdom on preparing bok choy, and a classic Italian Risotto with local ingredients. Check out our video “How to Use Bok Choy” to see the preparation of this salad! (the risotto video is soon to be posted!) The results were of course delicious!
One of the easiest ways to use a new variety of vegetable is to change up a classic dish. Here Emma gives The Wedge Salad a “Frisch Twist” with bok choy stems and greens, warm honey mustard dressing, local bacon, and crumbled blue cheese. Speaking of local ingredients we got this bacon from Good Life Farm’s CSA+, and deliveries can be made to most of our pick-up sites! For a vegetarian version using local shitake mushrooms (order from CSA+ of course!) in place of the bacon scroll down. This salad is easy to make, and was a delicious lunch after filming and preparing.
One of the great things about bok choy is you can separate the stems from the leaves and treat them as 2 different vegetables. For this dish, the leaves are thinly sliced to form a bed for the wedges. The remaining ingredients can be prepped in advance and assembled just before serving.
As I mentioned, vegetarians don’t have to feel left out. Make a “shitake bacon” with local shitakes to serve on top of the wedges. Scroll down for the recipe. If dairy is an issue omit it entirely, or sub a fresh vegetable, nuts or seeds in its place.
The Bok Choy Wedge
1 large head of Bok Choy (or several small heads of bok choy)
4 slices bacon
1/4 cup crumbled blue cheese
Dressing:
Honey-Mustard Dressing:
1/4 cup bacon fat (from cooking the bacon)
1 tablespoon grated shallot
1 tablespoon lemon juice
1 tablespoon dijon
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoon honey
1/4 teaspoon sea salt
Ground pepper, to taste
Cook the bacon until crispy, and reserve 1/4 cup of bacon fat for the dressing. Drain bacon on a paper towel-lined plate or wire rack and set aside.
Separate the bok choy leaves from the stems. Slice the leaves and lay on a plate. Rinse the trunk of the stem under water, washing away the grit at the base of the stems. Cut the trunk of the stems into quarters. Lay on top of the bok choy leaves.
In a small saucepan, add the bacon fat and shallots. Bring to a simmer and add the remaining ingredients, stirring to incorporate. Remove from heat and store until ready to use, or drizzle immediately over the bok choy, allowing the leaves to slightly wilt.
Using your hands, crumble the bacon over the salad. Add the blue cheese, and serve.
Vegetarian Variation
1 large head of Bok Choy (or several small heads of bok choy)
1 batch “shitake bacon”
1/4 cup crumbled blue cheese
Dressing:
Honey-Mustard Dressing:
1/4 cup olive oil
1 tablespoon grated shallot
1 tablespoon lemon juice
1 tablespoon dijon
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoon honey
1/4 teaspoon sea salt
Ground pepper, to taste
Shitake “Bacon”
8 oz shitake mushrooms
3 tablespoons tamari
3 tablespoons olive oil
Cook the mushrooms. Preheat oven to 425F. Remove stems, wash, and dry mushrooms. Combine oil and tamari. Toss with mushrooms. Bake mushrooms on a parchment lined baking pan for 25 – 30 minute stirring halfway through.
Separate the bok choy leaves from the stems. Slice the leaves and lay on a plate. Rinse the trunk of the stem under water, washing away the grit at the base of the stems. Cut the trunk of the stems into quarters. Lay on top of the bok choy leaves.
In a small saucepan, add the olive oil and shallots. Bring to a simmer and add the remaining ingredients, stirring to incorporate. Remove from heat and store until ready to use, or drizzle immediately over the bok choy, allowing the leaves to slightly wilt.
Spread the mushrooms over the bok choy. Add the blue cheese, and serve.
