One must be fickle when it comes to quality. Meal prep started this morning when I pulled chicken thighs from the freezer. But they ended up back in the freezer after a quick stop by PCC Natural Market on the way home from meetings. Rosie’s organic chicken thighs looked too good to pass up. Sure, they were pricier than the “bargain” thighs thawing in the fridge, but the recipe was simple; a better quality chicken would make a big difference.
A peek at the sink was big clue of the health factor in tonight’s meal. Mounds of broccoli, carrots, radishes, bok choy, chives, garlic littered the sink. It all ended up in the compost bucket, but not before the best bits landed on our plates.
Braised chicken with spring vegetables. Lovely with chopped chives, an early harvest from our herb garden, and served with long-grain rice plus …
… Bok choy and broccoli stir fry – a recipe clipped ages ago from the newsletter of a fantastic home delivery service, Pioneer Organics. The service is long gone, sadly, and so are the recipes. No where to be found online and my clippings fail to include attributions. Here’s a similar recipe at RecipeZaar. To make the Pioneer version, just steam the chopped broccoli stems florets and bok choy stems in advance. Saute the bok choy leaves in oil with garlic, then add the remaining steamed veggies. Toss with 1/2 tsp red chili flakes and 1-2 Tbsp soy sauce.
Yum. I expended all my cooking energy tonight. Tomorrow night I’ll be dining at the yacht club for my monthly business dinner – la de da – and the guys … well, we’ll see what happens.