romano cheese

Bok Choy and Potatoes with Romano Cheese Recipe

By Joanne Bruno | March 4, 2013

bokchoy

Bok choy gets such short shrift in the food world, being used predominantly for stir fries and little else. However, this relative of the cabbage has the potential to be used for so much more. High in vitamins A, C and K it is a healthy and welcome addition to just about any dish. Here, I’ve paired it with a bell pepper and romano cheese stew, and topped it with scallions to make what feels like an Italian-Asian fusion meal. The flavor profile may be non-traditional, but it just works, turning this member of the brassica family from a one-note veggie into something more. Read More

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