Bok Choy: Also Bok choi, celery mustard, Chinese chard, Chinese white cabbage, choy sum, pak choi, pak choy. A mild leafy vegetable with a crunchy stalks and tender, dark green leaves, bok choy originated in China or East Asia. Its name translate literally as ” white vegetable ” because of its white bulbous stalk. There are at least 33 different varieties of bok choy, most of them totally unknown in the U.S. Although consumed for thousands of years in China, it has only been known in Europe since the 18th century. Chinese workers who participated in the Gold Rush at the end of the 19th century were the first to introduce bok choy to the U.S. It can be eaten raw, cooked, fried or marinated, but overcooking will wilt the leaves and ruin this beautiful vegetable.

Preheat the oven at 450°

Coat cauliflower florets with olive oil

Season with salt, pepper and curry powder

Roast for 25 minutes until tender and caramelized

Serve hot or room temperature

Rub the steak with your favorite dry rub, wrap in foil and let rest for couple hours.

Preheat the grill on high.

Cook the steak for five minute each side. Depends on the thickness, usually flat iron steaks are not that tick. So, no more than six minutes per side or you will eat shoe laces.

Let rest for ten minutes, before slice tin, sprinkle some lemon, and serve with salad, vegetables or on a sandwich.

A forced vacation. So I lazed around, spend time with family, my favorite friends, and nature.  Back to work……

Due to the revere snowstorm over the weekend, we still have no power. Will be reinstall sometimes this week. We will see you next week. Take care and be well.