Happy New Year! School/work has finally started again and I am back into my usual routine. I had a lovely two-week vacation from my students where I got to spend some time with my family in Key West and then headed over to the Exumas in the Bahamas with my boyfriend where we stayed on a sailboat, relaxed on the beach, and caught up with some old friends of mine. Not too shabby….
Fresh conch salad, so good!
NYE dinner on the sailboat!
Obviously I really haven’t done much cooking, my kitchen hasn’t even seen me in a couple of weeks! But here I am, once again, to shower you with some new, healthy recipes for the new year and for those new year’s resolutions! I can tell you’re ecstatic!
As you may or may not know, I receive organic veggies bi-weekly from a buying club/co-op called Annie’s Buying Club. Every two weeks I receive a big box of veggies along with a myriad of recipes. It’s great!
In a dutch oven or deep sauce pan over medium heat, pour your olive oil and saute your garlic. Careful not to burn it!
Add the bok choy and cover. Cook the bok choy for about 5 minutes and add the mushrooms. Cook for another 3-5 minutes. You want to wilt the bok choy leaves and make sure the stalks are tender, but still have a light crunch to them.
The Exumas sure were great! Great company, too!