Careme

Ingredients

• MarcAngelo Montreal Spice Bacon Beef Skewers 1 package $9.99 (0.62 lb)
• Organic Baby Bok Choy 12–14 oz (about 4–6 small heads) $3.99 (1 lb)
• Small Fuji Apple 1 large apple, thin-sliced $0.99/lb
• Organic Ginger Root 1-inch piece, grated $5.99/lb
• Organic Garlic 1 clove, grated or minced $6.99 (1 lb)
• Soy sauce 1 1/2 Tbsp
• Rice vinegar or apple cider vinegar 1 Tbsp
• Honey or brown sugar 1–2 tsp
• Neutral oil (avocado/canola) 1–2 Tbsp
• Sesame oil (optional) 1 tsp
• Red pepper flakes (optional) pinch
• Salt & pepper to taste
• Optional starch: steamed rice 1 cup cooked (for serving, optional)

Instructions

1. Prep: Preheat grill to medium-high. Halve bok choy lengthwise (keep the root end intact so it holds together). Thin-slice apple. Grate ginger and garlic.
2. Quick apple-ginger sauté (stove): Heat a skillet over medium with 1 tsp oil. Add apple slices and cook 3–4 minutes until lightly golden but not mushy. Add half the ginger and a tiny pinch of salt; cook 30 seconds. Splash in 1 tsp vinegar, toss, and turn off heat. Set aside warm.
3. Season bok choy: Brush cut sides with a little oil. Sprinkle with salt and pepper. Mix a quick glaze: soy sauce + remaining vinegar + honey + remaining ginger + garlic (+ chili flakes if using).
4. Grill the skewers: Grill beef skewers 2–3 minutes per side (or to your preferred doneness), watching for flare-ups from the bacon. Move to a cooler spot if needed. Rest 3 minutes.
5. Grill bok choy: Place bok choy cut-side down on the grill. Grill 2–3 minutes to char, flip, and grill 1–2 minutes more until just tender. Brush with the soy-ginger glaze during the last minute.
6. Serve: Plate skewers with charred bok choy and the warm apple-ginger sauté. Drizzle any extra glaze over bok choy (and rice, if serving).