A Perfect Sunday

Today was one of those January days that exemplifies California living. A vigorous walk on (the almost empty) Marina State Beach this afternoon was complete with huge crashing surf, clear-blue skies, 65 degree weather and none of the typical fog threatening to slip in over Monterey Bay.

A trip to Star Market in Salinas was a treat - Michael, formerly of The Cheese Shop in Carmel is in charge of their new cheese department and what a delicious job he has done putting it together. We finally decided on an aged gouda and a creamy, nutty French brie. He's a wonderful host, and we left with the promise to return soon. Their wine department is very extensive and I am also happy to report that Star Market has the largest selection of Bob's Red Mill products I have ever seen together in one location. For all gluten-free friends, (myself included these days) this is the go-to place for your ingredients. I was astounded to find flour made from every conceivable grain there on the shelf. Star Market also has many gluten-free packaged products that I happily added to my shopping basket.

For dinner tonight I cut some baby bok choi and Asian greens from the raised garden bed. Here is the recipe - so easy, healthy and delicious. Of course, all was organic...I usually keep most of these ingredients in my fridge and pantry to have on hand for variations on this recipe, which only takes about ten minutes to prepare. If there is a peanut allergy, substitute almond butter and canola oil.

 Ingredients

1 head baby bok choi

1 piece of fresh ginger root

3-4 stalks of baby broccoli

1 small shallot

1/2 container of extra-firm tofu, cubed to 1" pieces

6 baby carrots, sliced thin

1 cup of any leafy greens such as kale, chard, mustard, etc. cut into 2-3" pieces

2 TBS crunchy peanut butter (if allergic substitute almond butter)

soy sauce as directed

peanut oil (if allergic to peanuts, substitute canola oil)

4 TBS. boiling water

Directions:

1. Heat oil to medium high heat in deep skillet or wok.

2. Add finely chopped shallot and thinly sliced fresh ginger to hot oil, stirring occasionally.

3. When shallots are soft, add tofu and a splash of soy sauce, stirring to release some of the water from tofu and brown tofu very lightly.

4. Add in the rest of the vegetables to the pan, give a quick stir and cover quickly. The water in the raw veggies is released and steams everything nicely. After two or three minutes, open lid and add peanut butter mixture as indicated below.

5. Peanut sauce: while veggies are covered, put the peanut butter, 2TBS of soy sauce and 4TBS of boiling water in a bowl and stir until combined.

6. Add peanut butter combination to the pan, stir until veggies are coated and cover for a couple of more minutes. Be sure you don't overcook the veggies - you want then to still be bright green.

I enjoyed with some Champagne left from New Year's Eve.