Fall Root & Apple Salad

Fall Root & Apple Salad
This salad is a bug farms classic-- easy, simple, and super flavorful. oh, and very flexible/adjustable. It's the only way I'll eat red beets raw! You've just got to give it a try.

Serves 2-3

2 medium raw carrots peeled
1 medium raw beet (red or golden or both) peeled
1 small daikon or watermelon radish peeled
1 or 2 Apples peeled
2 tsp fresh lemon juice
a little chopped parsley (optional)
sprinkles of  salt to taste
and toasted nuts or seeds to top (optional) -- we love walnuts or toasted sunflower seeds

Shred the roots and apples with a large size shredder. Toss together in a salad bowl with salt and lemon juice. top with some chopped parsley and toasted nuts or seeds and you've got a beautiful and delicious salad.

Bok Choy

All About Bok Choy (sometimes spelled pac choi)

Another tasty member of the rambunctious Brassica family, Bok Choy is know for it’s wide, and tasty stems, and tender, leafy greens. When the weather is warmer, you may even notice a hint of mustardy spice in their leaves. They can be eaten raw (we love them sliced thinly and tossed into salads or coleslaws, but they are often components in ramens, pho, soups and stir fries.

How to Store

They can be eaten raw (we love them sliced thinly and tossed into salads or coleslaws, but they are often components in ramens, pho, soups and stir fries.

Grilled Bok Choy Recipe

Grilled Bok Choy

Grilled bok choy is easy to cook and tastes great with steak, burgers, sweet corn or anything else you might be cooking on the grill. The crispy leaves and tender stalks will have you coming back for more!

Source: allrecipes

Ingredients:

1 large head head of bok choy, or 2 small pounds

• ¼ cup melted butter

• ⅛ teaspoon garlic powder

• ⅛ teaspoon paprika

• 1 ⅛ teaspoons ground black pepper, divided

• 1 teaspoon seasoned salt, or sea salt

Directions

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. Mix butter, garlic powder, paprika, and 1/8 teaspoon black pepper in a small bowl; set aside.

3. Slice the bottom off bok choy; remove and clean stalks. Sprinkle seasoned salt and remaining 1 teaspoon black pepper over both sides of stalks.

4. Place bok choy on the preheated grill. Brush with seasoned butter mixture, close the grill top, and cook until stalks show grill marks and leaves are crisp at the edges, 3 to 4 minutes. Turn bok choy, brush with butter mixture, close the top, and cook other sides, 3 to 4 more minutes. Brush with any remaining butter mixture and transfer to a platter to serve.