It has been uncommonly warm here in Oregon recently and, as a true sun bear, I am in paradise. I am also in a funk with food – heat always seems to kill my appetite and with it my desire to cook. However, nothing gets me more motivated to hop into the kitchen and get to cookin’ like fresh veggies.

Over the weekend, I went to a local indoor farmer’s market and picked up some produce. I don’t know what it is about buying produce from farmer’s markets, but it always inspires me to cook what I buy immediately. I picked up some bok choy – which I have never cooked before – and was determined to use it in that night’s dinner. So I did. And the results were A+. Bok choy, you shall be making an encore.

Along with the bok choy, I bought some ears of corn, cilantro, and limes. Which means only one thing: elote. And what is more summery than elote??

 

On the side, I served a mix of lentils, quinoa, and split black lentils (beluga). This not only added bulk and texture, but also provided protein for the meal. I also deglazed the pan I used to sauté the bok choy with a mixture of hoisin sauce, sriracha, and vegetable stock. I reduced it to make a quick pan sauce, which really paired well with everything else on the plate.

Dinners like these are my favorite: lots of different components and flavors which by some miracle come together into a cohesive, delicious meal. Plus, major bonus points to me for finally (albeit accidentally) following Meatless Monday!
Garlic Bok Choy with Spicy Hoisin Reduction
Serves 2 as a generous side dish, 4 as a standard side dish.

1 stalk of bok choy
3 cloves of garlic, minced and rested for 10mins
1 shallot
1 tbsp olive or grape seed oil
2-3 tbsp Hoisin sauce (use more or less, to taste)
1 tbsp Sriracha (use more or less, to taste)
6 oz vegetable stock

Directions:

1. Press or mince the garlic cloves then let them rest for at least 10 minutes while preparing the other ingredients. Letting the garlic sit before applying heat allows a chemical reaction between alliin and alliinase to take place, which results in a tastier garlic flavor and provides numerous health benefits from the product of the reaction, allicin.

2. Dice the shallot and quarter the bok choy so you are left with four wedges.

3. Heat oil in a frying pan large enough to comfortable seat the bok choy. Sauté the onions and garlic for a few minutes on medium until they are soft and beginning to caramelize.

4. Arrange the bok choy in a single layer on top of the onions and garlic and cover with a lid. Reduce the heat. Keep covered for a few minutes, checking once or twice to rotate the bok choy. It’s done when the greens are wilted but the stalk is still crisp, about 3-5 minutes per side.

5. Stir together the hoisin sauce, sriracha, and vegetable stock. Remove the bok choy from the pan and pour over the hoisin concoction, scraping around the pan to loosen any bits of shallot and garlic. Simmer until the sauce is reduced to your preference.

 

Elote (Mexican Corn on the Cob)
Serves 4

4 ears of corn, husks on.
1/3 cup of mayonnaise
1/3 cup cotija cheese, crumbled queso fresco, or feta
1 clove garlic, minced
Cilantro
Cayenne or paprika
Chili lime seasoning (my favorite brand is Tajin)
Lime wedges

Directions:

1. Combine the mayo, cheese, garlic, and cayenne in a small bowl. Set aside for the flavors to mingle.

2. Steam the ears of corn by your favorite method. I microwaved them for 3 minutes, two ears at a time, and let them cool in their husks before shucking them. Ideally I would have steamed them in on the BBQ, so if that’s available to you, do it!

3. Once the ears are shucked, coat them with the mayo mixture using the back of a spoon. Top them with some cilantro and chili lime seasoning and serve them with a wedge of lime.

Notes:
This isn’t authentic! Just my take on a classic.
Also, I highly recommend using the grill or outdoor BBQ for cooking the corn. Not only will the flavor be much better than microwaving them, but you’ll retain much more of the nutrients. A quick browning under the broiler will give some nice color, but I find it tends to dry out the kernels.

 

Ginger Mixed Lentils
Serves 4 as a side, with leftovers.

1 cup split black lentil (beluga)

1/3 cup red/yellow lentil
1/3 cup quinoa
8-12 oz of vegetable stock (my favorite is the Trader Joe’s brand for flavor and quality)
1/2″ Nub of fresh ginger, peeled and minced.
Salt and pepper

Directions:

1. Cover the lentils and quinoa with water and bring it to a boil. Simmer until all the water has been absorbed/evaporated.

2. Stir in the fresh ginger and then cover again with vegetable stock. Cook, stirring fairly frequently, topping up the liquid as needed, until the grains are tender to your liking. It took me about 15 minutes.

3. Season with salt and freshly cracked black pepper, to taste.

 

And there you have it! I’m definitely looking forward to making this dinner again – whether in part or full – as all the elements seem to hold so much potential for creativity and versatility.

Enjoy!