A CRUCIFEROUS THREE-WAY 

(extra loving’ from the Brassicaceae family)

By Carly Stewart

Broccoli, bok choy, and cauliflower—all hot items in trendy restaurants right now! Cruciferous veggies love up the body by detoxifying. Studies show that they can impede the growth of cancer cells in the breast. Home chef Carly Stewart illustrates how simple they are to prepare. Her take on these veggies on the will have you swatting away sneaky fingers before the platter is on the table. What—”Get away from the brussels sprouts until dinner”?!

Bok Choy Me

2 heads of bok choy (around 12 leaves), cleaned and split down the middle with a sharp knife
1/2 cup granulated garlic (or less, depending on how much of a garlic fan you are)
1/4 cup olive oil
1/2 cup vegetable oil
20 dried red chiles (reduce for less fire, if desired)
3 tbsp sesame seeds
1 tbsp salt
1 tbsp ground ginger
1/2 onion, sliced

 

In a small pot, heat vegetable oil on high. Once oil is hot, add onion slices. Fry until golden-brown strings are formed (around five minutes), stirring now and then to prevent burning. Remove onions from oil with a slotted spoon and lay on paper towels. Set aside. The onions will crisp up as they cool.

In a large pan or wok, heat olive oil on medium heat. Add all garlic and stir continuously with a wooden spoon to prevent burning. Add ginger and chiles and continue to stir for three minutes to marry the flavors. Add the bok choy leaves and sesame seeds, turning leaves over with tongs every ten seconds to coat evenly and prevent wilting—you want your bok choy to still retain some snap and freshness. Cook for five minutes more, stirring occasionally. Serve topped with the crispy onion strings.

Lemon Thyme Cauliflower

3 heads purple cauliflower (you can substitute white, green, or yellow—the purple is just so beautiful)
2 lemons, sliced
3/4 cup olive oil
1 bunch fresh thyme (use whole stems)
3 tbsp Jane’s Crazy Mixed-Up salt
5 grinds of black pepper

 

Preheat oven to 375 degrees. Wash cauliflower and cut into florets. Pat dry and place in a large mixing bowl. Toss to coat with olive oil. Toss in the prepared thyme. Squeeze juice out of lemon slices over florets, then add the squeezed lemon slices to the mix.Add salt and pepper and mix well.

Cover two baking sheet pans with parchment paper. Spread the contents of mixing bowl evenly over the two sheet pans. Roast in oven until cauliflower and lemons begin to caramelize (around 20-25 minutes) turning with a spatula after 10 minutes.

Roasted Garlic Brussel Sprouts

Brussel sprouts, trimmed and halved
Juice of 1 lemon
1/4 cup extra virgin olive oIl
1/4 cup granulated garlic
2 tbsp pink Himalayan salt
2 tbsp cracked pepper
Balsamic vinegar to drizzle

 

Preheat over to 325 degrees. Toss all ingredients together in a large mixing bowl. Spread in a single layer on a baking sheet. Drizzle balsamic vinegar over top.

Roast for 45 minutes, stirring mixture and turning pan halfway through.

Serve family style.

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