Parmesan Roasted Asparagus

1 lb. fresh asparagus
3 Tbsp. olive oil
1/3 cup shredded Parmesan cheese
1 tsp. lemon-pepper seasoning
1/4 tsp. salt

Place asparagus in an ungreased 15-in. x 10 in. baking pan.
Drizzle with oil; toss to coat. Sprinkle with cheese, lemon-pepper
Seasoning and salt.

Bake at 400 degrees for 20-25 min. or until tender, stirring occasionally.

Hint of Lemon Squash Saute

2 medium yellow summer squash, sliced
2 medium carrots, sliced
1 small onion, sliced
2 Tbsp. olive oil
1 garlic clove, minced
½ tsp. grated lemon peel
¼ tsp. dried rosemary, crushed
¼ tsp. pepper
1/8 tsp. salt

Saute squash, carrots and onion in oil in a large skillet for 5 – 7 minutes
or until tender. Add the remaining ingredients; cook 1 minute longer.

Sauteed Spinach

3 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. white wine
1 lb. spinach
¾ tsp. salt

In a large skillet, sauté the garlic in olive oil for 1 minute. Add white wine.
Cook until liquid is reduced by half. Add spinach and salt; cook and stir for 2 minutes or just until spinach is wilted.

Spinach Strawberry Salad

2 tbsp. sesame seeds
1 tbsp. poppy seeds
½ cup sugar
½ cup olive oil
¼ cup distilled white vinegar
¼ tsp. paprika
¼ tsp. Worcestershire sauce
1 tbsp. minced onion
One bag fresh spinach
1 qt. strawberries – cleaned, hulled and slice
¼ cup almonds, blanched and slivered

Directions:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Bok Choy Recipes

Teriyaki Chicken in Slow Cooker

3 – ½ lbs. meaty chicken pieces (thighs, breasts, etc.) skinned
¼ cup reduced-sodium soy sauce
¼ cup chicken broth
¼ cup water
1 tbsp. toasted sesame oil
1 tbsp. grated fresh ginger, or 1 tsp. ground ginger
1 tbsp. rice wine vinegar
2 minced cloves garlic
6 cups sliced bok-choy
2 tsp. toasted sesame seeds

Place chicken in a 3-1/2 to 4 qt. slow cooker. In a small bowl, stir together soy sauce, broth, water, sesame oil, ginger, vinegar, and garlic. Pour over chicken.

Cover and cook on low for 5-6 hours, or on high for 2-1/2 to 3 hours. Transfer chicken to a serving platter, reserving cooking liquid in cooker. Cover chicken with foil, keep warm.

Stir bok-choy into liquid in cooker. Cover, let stand for 5 minutes. Transfer bod-choy to platter with chicken. Sprinkle chicken and bok-choy with sesame seeds. Spoon a little of the liquid from cooker over chicken bok-choy.

Bok Choy Chicken Salad

2 stalks bok choy, diced
1 bunch green onions, chopped
3 -4 cups diced cooked chicken
1 sm. pkg. slivered almonds
¼ cup sesame seeds
2 pkg. Ramen noodles (Oriental flavor)
1/3 cup butter

Dressing:

1 cup oil
1 cup sugar
2 tbsp. soy sauce
¼ cup vinegar
2 pkg. Oriental seasoning (from noodles)

Brown almonds, sesame seeds and noodles in butter. Let cool. Mix dressing. Just before serving, mix all ingredients and toss with dressing.

Bok Choy Salad

1 head Bok Choy, cut and chop leave and stalks
2 to 3 green onions, chop, including some of stem
½ cup sesame seeds
1 cup sliced almonds
2 tbsp. sugar
2 pkgs. Ramen noodles (discard seasoning packets), cruch before opening
½ cup butter

Dressing:

Mix in a pint jar. ½ cup sugar, ¼ cup red wine vinegar, 1 tbsp. soy sauce

In a heavy skillet, brown sesame seeds, almonds, noodles and sugar in butter. Let cool. Prepare bok choy and onions in large salad bowl. Stir in cooked noodle mixture. Pour dressing over and mix before serving.