Sometimes the simplest things are the most enjoyable. My mother whipped up this quick and easy Baby Bok Choy with Cashews Recipe dish the other night. It was so good I made her make it again the next day so I could watch with pad and pen in hand. This is hard on mom actually, as she never makes anything the same way twice, and she never measures (obviously not a baker). I make her weigh things. “How much bok choy is that mom?” She looks at me as if I’ve just asked her how many miles there are to the moon. I get the kitchen scale down from the cabinet for preparing Baby Bok Choy with Cashews Recipe. Why cashews? Because that’s what we had on hand. Almonds would work too. If you want you could jazz it up a bit with a little freshly grated ginger and a shake of chili pepper flakes.

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All these years I’ve been loving beets but throwing the beet greens away. Yikes! No more. This is a delicious way to serve beet greens recipe, whether collard, kale, or beet.

While this beet greens recipe calls for discarding the stems, if you want you can use them too if they aren’t too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

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Have you ever cooked with broccoli rabe (usually pronounced “rob”, also known as rapini)? It sort of looks like broccolini or Chinese broccoli, with longish stems, small green florets, and lots of leaves. It’s actually more related to turnips than to broccoli, and tastes a little like mustard greens, slightly bitter but more nutty. Slightly bitter usually that is. The first time I cooked broccoli rabe it must have been really late in the season, because those greens were so bitter none of us (hardened bitter greens eaters that we are) could take more than one bite.

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Some people get chocolate cravings. I get broccoli cravings. Sometimes I think it’s my body’s way of telling me I’ve been laying on the bacon a bit too thick (or maybe the chocolate!) But honestly I could eat broccoli stir fry every day of the year and not get tired of it. Here’s a quick and easy recipe for broccoli stir fry, stir-fried with a little ginger and sesame. The broccoli florets are quickly stir-fried initially, then steamed in a sauce of stock, sesame oil, and soy sauce. This quick cooking technique works best with the florets. Don’t discard the broccoli stalks, peel them and slice them thick and eat them raw like you would a carrot; the raw stalks are great with dips.

What’s your favorite way of preparing broccoli stir fry? Our everyday standby is steamed broccoli but we’re always looking for ideas.

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I never used to like brussels sprouts, until one day I had them when they weren’t over-cooked. Still just a little bit crunchy, they had a wonderfully nutty flavor. Who knew brussels sprouts could taste so good? Now I love them, especially with brown rice and butter.

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