Warm Bok Choy Salad

Oh my goodness I could eat this all day! Quick, simple, delicious, everything I love about food! Its really nice for summer time because you're grilling outside instead of heating up your house. If you're having trouble finding miso paste, I found mine behind the counter of the sushi station at my local grocery store.

Serves 2

For the dressing:
- 1 tbs miso paste
- 1 clove minced garlic
- 1/2 tsp brown sugar
- 1 tsp sesame oil
- 1/2 tsp rice vinegar
- 2 green onions chopped
- 1 tbs white toasted sesame seeds

Combine miso paste, garlic, brown sugar and 1/4 cup water in a small saucepan over medium heat
Stir until mixture is gently simmering and miso is completely dissolved
Remove from heat and stir in oil, vinegar, green onions, and sesame seeds

For vegetables:
- 4 baby bok choy sliced in half lengthwise
- 1 small sweet onion cut into 1/4 inch rings and halved
- drizzle of soy sauce

Preheat a gas grill to medium
Generously spray a grill rack with cooking spray
Place bok choy cut side down on grill rack
Grill for about 1 minute then add onion
Spray veggies with more cooking spray and drizzle with soy sauce
Cook for about 5 more minutes until veggies are lightly charred but still crunchy

Divide the veggies among 2 bowls and top each bowl with half of the dressing
Dig in and enjoy!

Insalata Pantesca (Southern Italy Potato and Tuna Salad)

If you're a potato-lover like me, definitely give it a try. Its super easy which makes it nice for a weekday dinner! You can even use dried herbs.

• 2 lb yukon gold potatoes 
• 1 1/2 pints cherry tomatoes halved
• 12 kalamata olives halved 
• 1/2 red onion thinly sliced
• 3 tbsp capers
• 1 tbsp parsley
• 1 tbsp basil
• 2 tsp oregano 
• 12 oz canned tuna drained
• 1/2 cup extra virgin olive oil
• juice from 1 lemon

- Place potatoes in a large pan of water, fully cover the potatoes with water, bring to a boil, boil for about 20 minutes with lid closed
- Potatoes should be soft, but not so soft they loose their shape. Place potatoes to the side and let them cool naturally.
- Combine tomatoes, olives, red onion, and capers
- Once potatoes are cool, peel away the skin and chop into bite-size pieces
- Mix the potatoes with the other vegetables then add the spices
- Flake the tuna into the mixture with a fork
- Carefully mix all of the ingredients, slowing pouring in the olive oil
- Squeeze the lemon directly into the salad, toss once more to spread out lemon, then Enjoy!