Recently I learned that bok choy is the number one vegetable in China. It seems to be the number one vegetable in my CSA box lately. It's a very healthy vegetable with a ton of vitamin A, vitamin C and vitamin K plus and is even a good source of calcium and iron, but I have to admit, after serving it steamed or sautéed again and again, I was looking for a new way to prepare it.

As luck would have it, at a Chinese New Year's dinner I stumbled upon a terrific dish at Fang restaurant. It was served raw, as a salad with a soy and sesame vinaigrette alongside some chunks of short rib. Bok choy is very mild flavored but it has great texture. The leaves are tender and somewhat herbal without being bitter, and the stems are very juicy and crisp. I had never considered using bok choy in salad but after trying that dish, I couldn't stop thinking about it.

Looking around online I found plenty of Asian inspired recipes for bok choy salad, and a few takes on coleslaw and even a chopped salad. My idea was to make a more Italian style salad using extra virgin olive oil, lemon juice and Parmigiano Reggiano. The result is a salad at once familiar and yet fresh. It's a great choice for a potluck or dinner party, because it is very sturdy and won't easily wilt. You could mix in other greens, add cherry tomatoes or even fresh fava beans when in season.

Miso soup is a traditional Japanese comfort food that has gained popularity throughout the world. Here in the United States, it entered the zeitgeist along with sushi and sake when Japanese cuisine became popularized in the 1980s. In Japan, miso soup is eaten by everyone everyday and is as popular as tea. Most Westerners tend to find it difficult to appreciate miso soup, to say the least. It's just one of those foods that is either loved or hated. But for me it's a soup I've been trying to come to terms with for many years. Whenever I've had miso soup I've always hated it, but sometimes I've almost liked it. I've learned that depending on the restaurant and depending on the preparation and the paste used, miso soup can be very different.

There are three to four main types of miso paste used to make the soup including red, white, yellow, and a mixed paste. They can be made of soybeans, wheat, barley, rice, or a combination. The flavors range from very strong and salty, of red miso, to more delicate and refined, of white miso. I've become very fond of yellow miso, which is the one I use for this soup recipe. I use a brand that makes a low-sodium version, which is just how I prefer the taste. Most miso pastes are very high in sodium. I do love the umami flavor of miso, but do not like the overpowering salty taste of many miso paste brands. That's what turned me off in the first place. But making miso soup is mostly about personal taste.

Generally, on Cinco de Mayo, we go out to one of two of our favorite Mexican restaurants. I grew up going to Casa Vega. It truly is, in my opinion, the best, authentic restaurant in Los Angeles. The enchilada sauce is perfection, the crispy tacos with shredded beef cannot be beat, and the margaritas kick your butt. More importantly, it holds a whole lot of nostalgia for me. Another favorite is Lucy’s Cafe El Adobe. There is really nothing better than their bar-b-q beef tacos!

This year we are eating home. I have planned a festive meal to share with my family and I am making some of our favorites. Along with our favorites, I wanted to make something new. What I really wanted to make was chile rellenos. I don’t even order chili rellenos in a restaurant, but I had an anchoring to make these.

I looked through my Diana Kennedy Cookbook, a book I have had for over 30 years. I have made several of her recipes, but she did not really have a chile relleno recipe. Sooooo, I turned to the trusty Internet. I searched Saveur, Food & Wine, Cooking Light, and Epicurious. Epicurious was the winner. I found this recipe for a tart and I immediately knew that I wanted to make this dish.

It’s been a very, very short summer. I am not at all happy that 2 of my 3 kids are returning to school this Tuesday. WTF…it’s mid August! Packing lunches, getting up early(not a problem for me, but for them-YES), and routine is all part of this weeks drill.

Honestly speaking, I barely cooked this summer. It felt great to take a break, yet with school two days away it’s time for me to get back into the kitchen. Shopping, prepping, and organizing has filled my weekend. Cookies and brownies are made and frozen (perfect snack for the lunch box), farmers market organic fruits are flash frozen (great for morning smoothies), salad dressings are made and bottled, veggies are washed, meat and chicken are grilled (for easy sandwiches or simply served on their own), and the meal planning has begun!

Spending 30 or so minutes each morning on prep will allow me to get these nutritous and balanced meals on the table each night. Tonight’s dinner is one of my favorites. Combining all the ingredients in the morning allows the meat to marinate all day. Shaped into balls, skewered, and grilled, this is one of those perfect 30 minute meals.