Bacon Baby Bok Choy

Bok choy is a great vegetable, low in calories and high in vitamins C, A, K and calcium. Regular bok choy can be a little bitter and tough, but baby bok choy is tender and delicious. If you're looking for a flavorful, nutrient-rich side try this out!

Serves: 3-4 Cooking time: 10 minutes; prep time: 5 minutes

Ingredients:

4 strips of turkey bacon, chopped
1 tsp olive oil
1/2 red or sweet onion, chopped
1 tsp minced garlic
sprinkle of crushed red pepper flakes
2 lbs baby bok choy, cut into halves
salt to taste

Directions:

1) Cook the bacon until crispy. Remove from pan and add olive oil, onion, garlic and red pepper. Cook until onion is tender

2) Add bok choy, cover and cook for 3-5 minutes. Remove cover, add bacon and salt and cook for an additional 2 minutes. Serve immediately!

*Original recipe from http://allrecipes.com/recipe/bacon-y-bok-choy/detail.aspx

The Briggs' Orzo Salad

ORZO SALAD

4 cups chicken broth
1 ½ cups orzo
1/2 can garbanzo or cannellini beans, drained and rinsed
1 ½ cups red and yellow teardrop tomatoes or grape tomatoes, halved
¾ cup finely chopped red onion (or green onion)
½ cup fresh basil leaves
¼ cup fresh mint leaves
¾ cup Red Wine Vinaigrette (recipe below)
Salt and pepper

Directions:
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.



RED WINE VINAIGRETTE (makes 1 ¾ cups)
½ cup red wine vinegar
¼ cup fresh lemon juice
2 tsp honey
2 tsp salt
¾ tsp fresh ground black pepper
1 cup extra virgin olive oil

Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper if desired.

Courtesy of Will and Melissa Briggs

Mexican Rice

This recipe works great as a side dish or for inside a burrito. I love it! I think it could be an entire meal if you added some chicken to it.

3-4 TBSP Grapeseed oil
2 cups white rice (do not rinse)
1 Onion, finely chopped
3 cups water
1/4c chicken broth powder
1/2 can of 15oz can fire roasted diced tomatoes--with chipotles if you want
1TBSP Roasted garlic ( just use reg chopped garlic that is in the refridge)
1TBSP Spice Hunter Mexican seasoning


In a pan saute the onion and rice together in the oil until the rice starts to brown. In at least a 4 cup measuring container, mix the chicken broth powder with water; add tomatoes, continue to add enough water to make 4 cups of liquid mixture. Add the both mixture, seasonings to rice mixture. Bring to boil on medium heat, and simmer until water cooks down to level of rice. Reduce heat to low and cover. Cook until water is gone, approx 10 min. Or, pressure cook on high for 3 minutes and allow the pressure to drop naturally.

Courtesy of my mom and Shar's.