Blanched baby bok choy keeps its snap alongside shredded red cabbage, carrot, and scallions, all tossed in a whisked dressing of brown rice vinegar, dijon mustard, and agave.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Blanch bok choy stalks in small pot of lightly salted, water for 30 seconds . Drain and shock in ice water. Cut into 1/2-inch diagonals. Blanch leaves for 10 seconds . Drain and shock in ice water. Wring out excess water from leaves and finely slice.
Combine bok choy stems in bowl with cabbage, carrots, and scallions.
Whisk dressing ingredients together and combine with slaw.
Arrange 1 cup slaw mixture in middle of large plate.
Top with 2 pieces of Seafood Sausage and dollop of Honey-Mustard Yogurt.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
