Baby Bok Choy with Chickpeas and Cashews

Happy June!  Can you believe summer is really already here?  At least I think of summer as starting in June.  The temperatures here are mostly in the upper 80's, the lightening bugs are flying around at night, and the schools are out.  We are just now getting peaches in at the Farmers Market, and we still have delcious strawberries.  I love summer fruits and vegetables.  I make a weekly trip to the Bush N' Vine, a family farm and produce stand nearby.  Some things they sell are from out of state but they sell mostly their own produce as it is ready.  It is so fresh and delicious.  They also have raw milk from a nearby dairy, freshly made goat cheese, butter, and eggs, raised by a local home schooled 9th grader.  It's nice knowing your money is supporting local families.  Mom and I are eating lots of simple vegetable dishes. I made this bok choy dish to have alongside some fried rice.  The bok choy came from the grocery store but it was still really good.  It is a quick stirfry with chickpeas and some Asian seasoning, garnished with some chopped cashews.  It is really light and yet still satisfying from the chickpeas and the nuts.  Delicious! 

What else?  I have been walking early in the morning.  I love hearing the birds chirp and feeling the nice cool air before the day really gets started.  Yesterday I saw this rainbow.  It was not raining or even cloudy.  It was just up there looking pretty.  I am also doing a Barre3 challenge for June.  I have said before how much I like their online workouts.  I have gotten so much stronger and changed my shape with their program. I have been doing it since January and highly recommend it.

Winston-Salem mage from

Winston-Salem mage from

 I am still working on my transition to Winston Salem.  Can't be nearly as hard as Bruce Jenner to Caitlin! Wow. I am not sure what to make of that.  Anyway, I am looking at all my options. I am deligently working on a personal chef services plan….got some business cards ordered, have a meeting set up for one-on-one business counseling at the local W-S Small Business office (I've got licenses to get and forms to file!),  am working on some recipe planning, writing a short business plan, reading Cottage Food Industry regulations.  So much to think about.  I also applied for a job at Wake Forest Baptist Health.  There is an excellent cancer center administrator job open so I decided to try for that too.  I had a phone interview with the recruiter yesterday that went well.  It is progress to actually get through the online application process which is like a big black hole.  Thank goodness for LinkedIn, where I emailed a Wake Forest recuiter and she fished my application out of the system.  It actually felt really good to talk cancer care.  I surprisingly miss the work, even with all of the challenges.  It just feels like what I do.  Anyway, there are no decisions to make unless you put yourself in the running.  My intuition tells me this might be a really good thing!  I have also  been looking at houses.  I have the best realtor who takes me all over town, looking at houses, teaching me about the traffic, streets, directions…..I found a house I love. Mom is going with me tomorrow to look at it again, as well as 6 others.  If it feels right, I might just go ahead and buy it, knowing by the time closing comes around I will have a better handle on work.  It is all pretty nerve wracking!  I am just taking it day by day, and really trust that it will all be as it should.  And finally I can't post without sharing the kitties.  Here is Smoke drinking out of the birdbath.  It is her favorite watering hole. And here are my boys, completely at home here in Clover! 

So happy Summer!  Eat some bok choy! 

Baby Bok Choy with Chickpeas and Cashews

by Catherine Craig

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: saute side gluten-free vegan vegetarian chickpeas bok choy

Ingredients (4 servings)

  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • 1 cup cooked chickpeas (if canned, drained and rinsed)
  • 6 heads of baby bok choy, washed and cut into large pieces
  • 1/2 cup toasted cashews, chopped


In a large skillet, heat the olive oil over medium high heat. Add the ginger and cook for one minute. Add the soy sauce, mirin and chickpeas and cook for 2 minutes. Add the boy choy and cook 2-3 minutes, until the greens are just tender. Top with cashews and serve.

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