Sautéed Baby Bok Choy
and Broccoli Florets
Babé Farms/Gold Coast Packing
1 pound Babé Farms
baby bok choy
1 pound Gold Coast
2 tablespoons vegetable oil
1 garlic clove, chopped
1 tablespoon finely grated
1-2 tablespoons soy sauce
Toasted sesame seeds,
Slice baby bok choy into 1-inch pieces. Coarsely
chop the green leaves.
In a large skillet, boil ½ cup water. Add the
chopped baby bok choy leaves and broccoli
florets. Cover and simmer over medium-low heat until the broccoli is bright green,
5-7 minutes. Uncover and cook over high heat
until the water evaporates, 2-4 minutes.
Add the baby bok choy pieces, oil and garlic.
Cook, tossing often, until the garlic is fragrant,
about 2 minutes.
Press ginger in a sieve over the skillet to release
the juices. Stir in soy sauce.
Sprinkle with toasted sesame seeds and serve.
Makes 4-6 servings.
Fresh Tomato Lemon Pasta
with Walnuts, Olives and Feta
Better Than Bouillon
2 teaspoons salt
1 cup Kirkland Signature
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon Better Than
½ cup half-and-half
2 teaspoons freshly
grated lemon zest
½ teaspoon white pepper
1 pound penne pasta
1 cup walnuts,
8 ounces grape
4 ounces feta cheese,
2 tablespoons chopped
½ cup pitted, sliced
In a large pot, combine 4 quarts of water and salt;
bring to a boil for pasta.
In a small saucepan, simmer wine over medium
heat until reduced by half.
In a medium saucepan, combine butter, oil, chicken
base and flour. Cook and whisk over low heat for
1 minute. Slowly whisk in half-and-half and cook
until the sauce thickens. Whisk in reduced wine,
lemon zest and pepper.
Cook pasta until al dente. Reserve ½ cup pasta
water, then drain the pasta. Place in a serving bowl.
Reheat the sauce and whisk in reserved pasta
water. Pour over the pasta and toss. Add walnuts,
tomatoes, feta and basil; gently toss. Garnish
with olives. Makes 8 servings.