Game ingredients: Bok Choy, Artichoke, Cranberries
This recipe restores 160 energy and 72 health. It increases Max Energy by +40 and Speed by +1. It can be obtained from Kent after reaching 7 hearts and sells for 220g.
Difficulty: Easy, 20 minutes. Serves 3 full servings or 5 side-dishes.
This recipe is essentially a salad with an artichoke dressing. I got the idea while visiting my grandmother because she put dried cranberries in a salad.
Dressing: -4 artichoke hearts -1/3 cup olive oil -Juice of 1 lemon -1 tablespoon white wine vinegar -¼ cup chopped onion -2 cloves minced garlic -1 teaspoon Dijon mustard -1 tablespoon sugar -½ teaspoon salt
Salad: -6 or 7 large bok choy leaves, washed -1/3 of a cucumber -¼ cup finely chopped green onions -2 carrots -¼ cup chopped celery -¼ cup dried cranberries -¼ cup nuts of your choice
In a blender, combine the artichokes, olive oil, lemon juice white wine vinegar, chopped onion, minced garlic, Dijon mustard, sugar, and salt. Canned artichoke hearts (drained) are preferred, but fresh will do. I recommend adding a bit more olive oil if using fresh to make up for the liquid. Also, squeeze the lemon juice over a dish first so you can pick out the seeds before adding to the mixture.
Blend until completely smooth. Use a spoon to stir it to check for lumps. Artichokes can be a little bit stringy, so don’t worry if you find a few string bits in there. Pour into a serving/dressing glass. You probably won’t need all of it for this recipe, but it will stay fresh in the fridge for a week.
After washing the bok choy leaves, chop them up into small pieces. Cut the cucumber into slices and then quarter those slices. Chop the green onions and celery, and peel and julienne the carrots (cut them into matchsticks). I used crushed hazelnuts for the salad, but you can use sliced almonds, chopped walnuts, pine nuts, or whatever you like.
Combine all the ingredients into a large salad bowl and mix well. I mixed some of the dressing into the bowl, but you can serve first, dress after if you so choose.
The cranberries add a light sweetness, the nuts add a good crunch, and the dressing is creamy and delicious on the fresh vegetables. And for all my veggie followers: this recipe is completely vegan.
The Six Scallion Dollar Man Burger Season 5, Episode 15: Adventures in Chinchilla-sitting
A ginger stuffed beef burger on a bed of steamed bok-choy and slathered in tamari soaked scallions.
This Asian inspired burger is definitely one to turn heads. I mean how often do you have bok choy on a burger? How often do you even eat bok choy. Okay admit it - you have no idea what bok choy is… It’s okay, neither did the guy at the grocery store. (it’s a kind of cabbage that looks like the pale love child of celery and kale)
Nothing says Asian-inspired like soy sauce and ginger, so mix those together and let some green onions soak. Dump that over your gingery burger and wham! It’s like your mouth just flew to Southeast Asia. Recipe below!