Made Weekly

a cooking experiment: five recipes, five days, one ingredient
Starting off with a super simple way to prepare bok choy, and indeed one of my go-to preparations for almost any vegetable. Olive oil + salt + 450° oven + a squeeze of lemon. This goes nicely with some salty-sweet-spicy tofu. I’ve been trying to eat greens and protein for lunch instead of relying on bready things to fill me up, so I’m adding this to the rotation! 
Swap the honey for agave, and it’s also totally vegan. 

Starting off with a super simple way to prepare bok choy, and indeed one of my go-to preparations for almost any vegetable. Olive oil + salt + 450° oven + a squeeze of lemon. This goes nicely with some salty-sweet-spicy tofu. I’ve been trying to eat greens and protein for lunch instead of relying on bready things to fill me up, so I’m adding this to the rotation! 

Swap the honey for agave, and it’s also totally vegan. 

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  12. ex-perimentals reblogged this from running-crossfitting-adventuring and added:
    I love bok choy, but I usually cook with just soy sauce and a little olive oil. This links tasty though.