Simple Sautéed Bok Choy

INGREDIENTS:

• 2 garlic cloves, minced

• 2 tablespoons vegetable oil

• 1 teaspoon freshly grated ginger

• ¼ teaspoon red pepper flakes

• 2 medium size bunches or 1 large bunch of bok choy, cleaned ends trimmed and cut on the bias into 1-inch pieces

• 1 tablespoon of soy sauce (use tamari for gluten free)

• 1 tablespoon of water

• ¼ teaspoon toasted sesame oil

• ¼ cup roasted almonds

• Salt (optional)

PREPARATION:

1. In a large frying pan with a tight fitting lid, heat the vegetable oil until shimmering. 

2. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.

3. Add the bok choy, and using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute.

4. Add the soy sauce and water, cover and cook until steam accumulates, about 1 minute.

5. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.

6. Turn off the heat, stir in the sesame oil, and season with salt if desired.

7. Serve it over rice with the almonds sprinkled on top.

Collard Green and Radish Slaw with Crispy Shallots

INGREDIENTS:

• 2 small shallots, sliced into rings

• 6 tablespoons vegetable oil

• Kosher salt

• 1 bunch collard greens (about 10 oz.), center ribs and stems removed, thinly sliced crosswise

• 6 small radishes, trimmed, sliced

• 2 tablespoons white wine vinegar

• Freshly ground black pepper

PREPARATION:

1. Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool.

2. Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.

DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

Grilled Steak and Radishes with Black Pepper Butter

INGREDIENTS:

• 1 tablespoon vegetable oil plus more for grill

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1 tsp coarsely ground black pepper plus more

• 1/2 tsp kosher salt plus more

• 1 1/2 pounds hanger, flank, or skirt steak

• 1 bunch radishes with greens, halved

• Flaky sea salt

• Lemon wedges (for serving)

PREPARATION:

1. Prepare grill for medium-high heat; lightly oil grill grate. Mix butter, 1 teaspoon pepper, and 1/2 teaspoons kosher salt in a small bowl; set aside.

2. Season steak with kosher salt and pepper. Grill, turning occasionally, 7–10 minutes for medium-rare. Let rest 5 minutes, then top with pepper butter.

3. Meanwhile, combine radishes and remaining 1 tablespoon oil in a medium bowl; season with kosher salt and pepper and toss to coat. Grill radishes until crisp-tender, about 2 minutes per side.

4. Season steak with sea salt, slice, and serve with radishes and lemon wedges.

5. Serve with a sprinkling of fresh thyme (Or chives work well too!)

Roasted Rutabaga with Maple Syrup and Thyme

INGREDIENTS:

• 1 large or 2 small rutabaga

• 2 tablespoons olive oil

• 3 tablespoons maple syrup (see notes)

• salt

• 1 tsp dried thyme

• black pepper

• 1 tbsp fresh thyme (for garnish - optional)

PREPARATION:

1. Pre-heat the oven to 200ºC/390ºF. Place a roasting tin the oven to heat up.

2. Peel the rutabagas and cut them into large chunks.

3. Place the rutabagas in a and dress with the olive oil, maple syrup and dried thyme.

4. Add in a good sprinkle of salt and pepper and toss to combine well.

5. Spoon the rutabaga into the roasting tin, reserving any dressing that has pooled at the bottom of the bowl.

6. Roast in the oven, for 25 minutes, then drizzle over the reserved dressing and cook for a further 15-20 minutes until crisp and golden.

7. Serve with a sprinkling of fresh thyme (Or chives works well too!)

Recipe Notes: Use real maple syrup here, the flavored syrups burn quickly and don't have the depth of flavor you need.

Bavarian Radish Salad in Vinaigrette

INGREDIENTS:

• 1 cup black radishes thinly sliced

• 1 bunch dill chopped

• 1 small size onion chopped

• 6 tbsp white wine vinegar

• 3 tbsp oil

• 1/2 tsp sugar

• salt and pepper to taste

PREPARATION:

1. Clean and rinse radishes; slice thinly. Mix radishes with 1 teaspoon of salt and set aside.

2. Mix together the chopped onions, dill, vinegar, oil, salt, pepper and sugar to make a vinaigrette, making sure the sugar is completely dissolved. 

3. Drain the radishes and mix together with the vinaigrette. Season to taste with salt and pepper. Decorate with the chopped dill. 

4. Serve with an original Bavarian pretzel and Oktoberfest beer.