Roasted Potatoes

We made this recipe from Cooking Light for Easter, and everyone LOVED it. The artichokes weren't worth the trouble or expense, so I excluded them here, but it's a great way to roast potatoes.

2 tablespoons extra-virgin olive oil
1 1/4 pounds small red fingerling potatoes, halved lengthwise
Cooking spray
1 tablespoon butter
2 teaspoons chopped fresh parsley
1 teaspoon grated lemon rind
1 teaspoon kosher salt
1/2 teaspoon black pepper

1. Preheat oven to 425°.

2. Combine oil and potatoes; toss well. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for ~30 minutes or until tender. Place in a large bowl. Toss with butter and remaining ingredients. Serve immediately.

Flowering Bok Choy

This is my new favorite green. Tastes completely different than regular bok choy. Much closer to broccolini. This recipe was originally for baby bok choy, but I've only used it for flowering. I'm sure it would be good with many kinds of greens.

4 bunches baby bok choy (basically, 1 bunch per person)
2 slices ginger
2 tablespoons soy sauce
1 teaspoon sugar, or to taste
1/4 teaspoon salt, or to taste
1/4 cup water
A few drops sesame oil
1 1/2 tablespoons vegetable oil for stir-frying

Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.