32 baby choy recipes

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Mixed greens with tangerines and fennel tosses baby lettuces with shaved fennel, fresh tangerine segments, and a tangerine-peel rice vinegar dressing. Crisp, bright winter salad.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Try this new and delicious spin on Thanksgiving where the pumpkins are stuffed with pine nuts, celery and apricots.

Try something different for dinner and use this scrumptious side dish made with tarragon vinegar.

This is a sweet way to lower your risk for cancer. Great with soup or sandwich, the spring salad is packed with fiber, antioxidants, omega, and lycopene.

Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.

Baby greens tossed with ripe mango and red bell pepper, dressed in a spicy ginger-raisin vinaigrette blended with cilantro and green chile. A bright, low-calorie salad bursting with tropical flavor.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Classic beefsteak and kidney pie with claret-marinated kidneys, browned beef, and mushrooms baked under a golden pastry crust. Traditional British pub fare done right at home.

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.

Hearty vegetarian mostaccioli in a wine-simmered crushed tomato sauce with toasted walnuts, sherry pepper oil, julienned zucchini, and red peppers, broiled under bubbly mozzarella and fresh basil.

Chicken with ranch dressing, it is very nice! Once you taste it, you don't want to stop!

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.