Carrot-Ginger Soup

6 servings - Prep time : 10 minutes - Cook time : 30 minutes

Ingredients:
4 Tbsp (or less) butter
1 1/2 cups onion, chopped
1 Tbsp fresh ginger, finely chopped
1 1/2 tsp minced garlic
1 1/4 lbs carrots, peeled, chopped (3 cups)
3 cups (or more) vegetable stock
Salt and pepper to taste

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• Melt butter in heavy large pot over medium-high heat.
• Add onion, saute 4 minutes. Add ginger and garlic, saute 2 minutes.
• Add chopped carrots, saute 1 minute
• Add 3 cups stock and bring to a boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender. Return soup to pot. Season with salt and pepper.

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From Sur La Table cooking class

Bok Choy (or Tat Soi) Stir Fry

4 servings - Prep time : 10 minutes - Cook time : 5 minutes

Ingredients :
2 Tbsp soy sauce
2 Tbsp water2 tsp sugar
1 Tbsp canola oil
1 tsp sesame oil
1 bunch bok choi or tat soi
4 green onions, chopped
3 cloves garlic, minced
2 Tbsp coarsely chopped peanuts

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• In a small bowl, mix soy sauce, water and sugar; set aside.
• Cut bok choy ribs and leaves crosswise into 2-inch pieces.
• In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy (or tat soi), green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy (or tat soi) is wilted, about 3 minutes. Stir in peanuts and serve immediately (over steamed rice).

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From Ben's Produce