Comments: This spring there were several weeks when the CSA box included bunches of radishes and bok choy. I’m familiar with radish and cream cheese sandwiches and one afternoon as I was putting one together for lunch and wondering what to do with all the bok choy, I decided to see how raw bok choy would taste added to the sandwich. Wow! it was great! The next day I was out of bread and suddenly thoughts of lettuce wraps from Asian restaurants came to mind. Lettuce wraps….bok choy wraps…hmmm, the long radishes will work well. Here’s what I came up with! French breakfast radishes are perfect for this because they are long and narrow like the bok choy leaf. If you use other radish types, you’ll need to cut them up to fit (or just layer it all on some bread and eat it as a sandwich!). A friend and I once sat at the table chatting while we made and ate an entire plate of these.

Bok choy bites

Bok choy bites

Ingredients:

  • Small to medium bok choy leaves
  • French breakfast radishes
  • Cream cheese
  • Preparation:
    Using a knife, gently spread a small amount of cream cheese down the length of the center and slightly up the edges of the bok choy leaf. Place a radish in the center and roll the edges of the leaf up around the sides of the radish. The cream cheese will help the leaves stick to the radish. Most of the bok choy leaves will probably have a default direction that the edges of the leaves want to turn. Use that to your advantage. Finger food at its best! Eat them just like you would a taco (or a lettuce wrap).

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