Week of 11/23/15 {Shortened Thanksgiving Favorites Week}

Miso-Lime Butter Saute
with bok choy / cauliflower / edamame

Name: Miso-Lime Butter Saute
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 cloves Garlic, sliced; 1 lb Cauliflower, chopped; 1 stalk Green onions, chopped finely; 1/4 bunch Cilantro, chopped; 3/4 lb Baby bok choy (sub regular bok choy or zucchini), chopped; 3 Tbsp Butter; 1 Tbsp Miso, any type; 1 tsp Lime juice; 1 Tbsp Cooking oil; 2 cups Edamame, shelled; 2 to 4 tsp Soy sauce, low-sodium; 2/3 cup Rice, long-grain, uncooked

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Our members loved the miso-lime butter veggie saute the week of 6/29/15, so we're bringing this combo back. Enjoy this butter for the first time or again - either way, you will probably want to eat it with everything!

Dependency

Red Curry Tofu Stir-Fry

Ingredients

Metric

Servings:

Miso-Lime Butter Saute:

Garlic - 3 cloves , sliced
Cauliflower - 1 lb , chopped
Green onions - 1 stalk , chopped finely
Cilantro - 1/4 bunch , chopped
Baby bok choy (sub regular bok choy or zucchini) - 3/4 lb , chopped
Butter - 3 Tbsp
Miso, any type - 1 Tbsp
Lime juice - 1 tsp
Cooking oil - 1 Tbsp
Edamame, shelled - 2 cups
Soy sauce, low-sodium - 2 to 4 tsp

Rice:

Rice, long-grain, uncooked - 2/3 cup

Prep

Rice - (If not already made from Monday) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Garlic / Cauliflower / Green onions / Cilantro - Prep as directed. (Can be done up to 4 days ahead)
Bok choy - Halve bok choy lengthwise and then rinse thoroughly in cold water in case any dirt got trapped in the stems. Drain and then chop. (Can be done up to 3 days ahead)
Make miso-lime butter - Soften butter in microwave for ~10 seconds. Mash in miso, lime juice, and green onions. If you like spice, add in a few drops of your favorite hot sauce. (Can be done up to 5 days ahead)

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Make

Par-cook cauliflower by placing into a microwave-safe container. Cover with a damp paper towel and microwave for 2 1/2 minutes.
Heat a skillet, saute pan or wok over medium-high heat. Add cooking oil and then bok choy to heated oil. Saute for 2 to 3 minutes before adding garlic, cauliflower and frozen edamame. Saute veggies until they’re tender but still crispy, another 3 to 5 minutes. Finish with soy sauce.
Remove from heat and add in miso-lime butter and cilantro. Toss through. Finish with more lime juice if desired. Enjoy over rice!

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