Spicy Bok Choy Ginger Salad
adapted from MACSAC's From Aspargus to Zucchini p. 33
4 cups thinly sliced bok choy leaves & stems
1 cup grated radishes
1/4 cup finely chopped onion (use green tops if you have them)
1 inch knob of grated ginger root
2 tablespoons chopped mint &/or cilantro
3 TBSP balsamic vinegar
2 tsp honey
pepper to taste
Toss together and chill before serving. Makes 6 servings.
| Rhubarb Bread
adapted from old A to Z Foodbood
1 cup milk 2 1/2 cup flour
3/4 cup brown sugar 1 tsp baking soda
2/3 cup oil 1 tsp salt
1 egg 1 1/2 cup chopped rhubarb
1 tsp vanilla 1/2 cup sugar & 1 TBSP butter w/ cinnamon for topping
Heat oven to 325. Butter 2 loaf pans. Mix together all ingredients except topping. Divide evenly into 2 bread pans.
Mix topping ingredients and sprinkle on top of loaves. Bake 50 minutes. This bread freezes well and tastes great in December!
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