B is For Baby Bok Choy

[ 10 ] April 27, 2009 |

Vegetables from A to Z

By Hannah Marcotti

baby bok choy

I was having a “Calgon take me away“  moment in the kitchen while making pesto the other night. Lucas, my seven-month-old, was crying in his high chair, tired of the measuring cups that were supposed to get me through washing dishes and making the pesto. Chloe, my six-year-old, decided to sing his name in her opera voice as a distraction. As if none of this was happening, my three-year-old, Eli, was running back and forth across the living room chasing imaginary Transformers.

I knew three things for sure. First, I needed to get the pesto out of the food processor and into a jar before picking up the baby. Second, I really wanted to enjoy the cup of decaf green tea I had made before it got cold. Third, a restful, sudsy bath was not an option. I put the pesto in a jar, grabbed some rice crackers, and managed to find some Zen amidst the chaos. I drank half of my tea down fast and then dipped a rice cracker in the pesto, munched and repeated until the tea and the five rice crackers were gone.

Bok Choy

What was for dinner that chaotic night? Green eggs and ham — the eggs made green thanks to an untraditional pesto made from bok choy. Baby bok choy is in abundant supplies during the spring and summer and will show up in your CSA bags and at local farmers’ markets. With vitamin C, beta-carotene, and calcium, we should all take advantage of this petite vegetable during the spring and summer. Some like to slice it lengthwise, brush with olive oil and salt, and grill it. I love it as pesto. Dinner could be baked sweet potatoes and chicken with pesto drizzled on top. Pasta becomes monster pasta when you mix in the bright green goo! It can be added to a red sauce to boost the flavor and give that extra green goodness to your meal. Cook up some scrambled eggs and ham, stir in the pesto, and you know what book you’ll be reading at bed time. For lunch the next day, try half an avocado filled with hummus and pesto.

Baby Bok Choy and Pistachio Pesto
Yields: 2 cups

3 bunches baby bok choy, leaves only, rinsed well
½ cup pistachios, raw
1 garlic clove, minced
1/2 teaspoon sea salt
Freshly ground pepper to taste
Juice of ½ a lemon
¼ to ½ cup good quality olive oil

Roughly chop bok choy leaves (should yield about 3 cups) and place in food processor. You can save the bottoms of the bok choy for stir fries or soups or feed them to your dog (really). Add in the pistachios, garlic, salt and pepper, and pulse a few times (kids love this job), then set to low. Slowly add in lemon juice and ¼ cup of olive oil. Stop the processor and scrape down the sides. Check for seasonings and continue on low speed, adding as much of the remaining olive oil as needed. Remember: the longer the pesto sits, the better it tastes!

Hannah Marcotti is a holistic health counselor who loves creating exciting recipes and inspiring others to get into their kitchens and cook with whole foods. Through her counseling business (Hannah’s Harvest), she hopes to create a ripple effect of health and happiness in Providence and beyond. She shares her musings on life with three children and searching for that next perfect meal on her blog, (Hannah’s Harvest Thoughts).

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Category: food + recipes, Vegetables A to Z


Hannah Marcotti

about the author ()

Hannah Marcotti is a typical overwhelmed mom of three who runs a Health and Lifestyle Coaching business for mothers. After discovering that food could help with her anxiety, energy and happiness she created Hannah’s Harvest, a place where food and lifestyle shifts transform the lives of mothers. She leads the popular women’s group, Connecting, where women explore their food, relationships, spirituality, and passions together. For more health tips, recipes and calendar of Hannah’s events, sign up for her free e-newsletter at Hannah’s Harvest.

Comments (10)

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  1. suzi says:

    Wow! That sounds delicious. I am going out to get some bok choy right now. Please continue publishing these recipes!

  2. erin goodman says:

    ooo…this sounds great hannah. thank you!

    i really appreciate your description of the chaos too. sounds very familiar!

  3. I’m so glad the recipe will be enjoyed! And I loved shared chaos…

  4. Dave Ortiz says:

    hannah marcotti is awesome! great person, great mom, great business. kudos to kidoinfo for bringing her into the fold.

  5. I can hardly wait for your c, d, e, etc. installments – you’ve completely inspired me! My friend features a “vegetable of the week” in her house to get her kids excited to try new foods. This is a great way to think outside the bok choy!

  6. Hey, Hannah. What a beautifil raw recipe! I’ll have to try it. You could also try this pesto as a dressing for cabbage slaw. I can’t get enough of that lately.

    Great writing, as well, my friend. I’m so glad that you are doing this. Did I miss the “A” installment?

  7. calendar katy says:

    I love Hannah’s cooking! Bok choy of any size in the CSA box is a challenge for me and I always just make a slaw of some sort or another. Bok choy is what drove me to buy “Vegetable Love” and “Vegetables Every Day” and “Serving Up the Harvest” and a gajillion other cookbooks–This is brilliant. Brilliant. Just knowing about ONE of Hannah’s salad dressings & now this pesto has totally changed the way I see my vegetables (i.e. as raw pastes and sauces waiting to happen.)

  8. carmel says:

    I could even make this! I agree with Shura too, that you are a really good writer Hannah. How do I find ‘A’?
    love 🙂

  9. Anisa Raoof Anisa says:

    Here is A is for Asparagus. http://kidoinfo.com/a-is-for-asparagus/

    Future ones will be listed under Food or search for Vegetables from A to Z.

  10. Hannah says:

    I’m blushing…thanks for the warm welcome. We all can agree that we love food, yes!

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