Cast Iron "Grilled" Baby Bok Choy and Super Simple Spuds

Baby bok choy are so cute, aren't they? I've used them in stir fry dishes, and I've shredded them for salads. I've even put them in soup.

But all that slicing and dicing sort of ruins the cute factor.

This time, I decided to cut them in half and grill them. Or, actually, I seared them in a cast iron pan.

And then, well, you'll see. It's my little "secret" for getting them a little more tender quickly.

Cast Iron "Grilled" Baby Bok Choy

2 baby bok choy
Drizzle of olive oil
Feiny's Veggie Rub

Remove any damaged or bad leaves/stalks from the outside of the bok choy. Cut them in half horizontally.

Drizzle the cut sides of the bok choy with olive oil, then sprinkle with the veggie rub. Or, if you prefer, salt and pepper, or your own favorite spices or spice mix.

Heat a cast iron pan on medium high heat. When it's hot, place the bok choy in the pan, cut side down. Leave them in place until they are brown or lightly charred.

Turn them over and add 1/2 cup of water to the pan. You don't need to measure exactly - just eyeball the amount. It will boil out quickly and steam the bok choy as is disappears.

Remove the bok choy from the pan and serve hot.

If you prefer it cooked more, you can cover the pan after you add the water, or continue cooking in the dry pan, turning the bok choy as needed to cook it evenly and keep it from charring.

You can also cook your bok choy on the grill - closing the lid with the vegetables away from direct heat (after searing the cut side) will get them cooked through.

Red, White, and Blue Spuds

Not much of a recipe, really, but my absolutely favorite way to cook small potatoes is to scrub them well, then cook them, still in their peels, in boiling  salted water.

This time I used a mix of red-skinned potatoes, white potatoes (with yellow flesh) and blue potatoes. They look a little more interesting with all the colors in the bowl.

After boiling, I serve the potatoes with with just a teeny sprinkle of salt and maybe some butter or a drizzle of olive oil. If you're feeling decadent pass some sour cream or creme fraiche at the table for those who want it. Guild the lily a little with chopped chives, if you like.

I know it's ridiculously simple, but sometimes simple is just what you need.

Leftover potatoes can be used in potato salad, or they can be sliced and sauteed. Or just warm them a bit in the microwave (poke some holes in them before microwaving, unless you feel like cleaning your microwave.)

I received a box of vegetables from Frieda's Specialty Produce, and the Veggie Rub from Fein Tasting Foods. I was not obligated to write this post. This was just part of dinner.

If you're in Colorado, you can find Frieda's products at King Soopers, City Markets, and Sprouts. 

Yum