Mizuna & Cucumber SaladMizuna is a hardy, spicy Asian green that you can use like you would arugula—eat raw as a salad or on a sandwich, or sauté up with other veggies for a nice stir fry. Spicy flavor mellows out with cooking. https://foodandstyle.com/mizuna-and-cucumber-salad-with-red-onions-feta-tarragon-and-champagne-vinaigrette/
Grilled Bok Choy with Soy GlazeGrilled Bok Choy with Soy Glaze By Chef Sarah Naef 1 head bok choy 1 cup soy sauce 1/8 cup brown sugar Zest of 1/2 lime Juice of 1/2 lime Stir soy sauce and brown sugar and bring to a boil, then reduce heat. Simmer until reduced by half, stirring occasionally. Add lime juice and zest at the end and remove from heat. Cut bok choy lengthwise down the middle. Rub with olive oil and sprinkle with salt and pepper. Grill flat side down on medium heat for 4 minutes, then rotate a qu
Bok Choy SaladI often stir fry bok choy with other veggies and soy sauce but this is a great way to enjoy it raw. Here's a light and delicious summer salad idea: https://www.allrecipes.com/recipe/73047/yummy-bok-choy-salad/
Arugula PestoArugula Pesto This is great for folks who like a little extra kick--the raw arugula and garlic definitely pack a punch! I made some of this last night, subbing pine nuts for walnuts, and it was delicious! Use as a spread on sandwiches or burgers. https://www.epicurious.com/recipes/food/views/arugula-pesto-51116200
Sorrel Soup w/ Broccoli, Spinach and FennelSorrel is a delicious, lemony flavored green. It is great raw but is also popular pureed into a light, summery soup. Check out this version with fennel and broccoli: https://keeprecipes.com/recipe/howtocook/sorrel-soup-broccoli-spinach-and-fennel