Sauteed Baby Bok Choy With Garlic And Ginger

Serves 4

INGREDIENTS:

• 4-5 bunches of baby Bok Choy OR 2 large bunches, chopped and rinsed well (they can be gritty so make sure to pull apart leaves and rinse well.)
• 1 tablespoon olive oil
• 4 garlic cloves, smashed
• 2 slices of fresh ginger, peeled and smashed
• Sea salt and pepper to taste
• 1 tablespoon (splash) of organic low-sodium soy sauce like Tamari (or liquid aminos or gluten free soy sauce)

TO PREPARE:

• Heat the oil in a heavy bottom skillet or wok pan.
• Add garlic and cook for 4-5 minutes.
• Add bok choy and ginger and cook until tender, stirring and coating all.
• Add a splash or two of the soy sauce.
• Season with sea salt and pepper to taste.

On a plate, arrange bok-choy. Add lemon wedges for garnish.

Roasted Zucchini And Cherry Tomatoes

INGREDIENTS:

• 2 yellow zucchini (cut into bite size pieces)
• 2 green zucchini (cut into bite size pieces)
• 1 pint cherry tomatoes
• 1/4 cup chopped basil (optional)
• 1-2 tablespoons chopped rosemary (fresh or dried)
• 1 tablespoon olive oil ( or spray oil)
• Sea salt & pepper to taste

TO PREPARE:

• Preheat oven to 350 degrees.
• In a large bowl combine chopped zucchini, cherry tomatoes, olive oil, rosemary, salt & pepper, toss to coat all.
• Spread veggies out on large baking sheet and roast for about 10-15 minutes, or until tomatoes start to burst.
• Drizzle a little olive oil on veggies while baking, if needed.
• Transfer to serving bowl and garnish with chopped basil.
• Salt and pepper to taste.
• Serve warm or delicious at room temperature