EMERALD VEGGIES WITH HONEY-SESAME DRESSING

I found this recipe in Vegetarian Times. Nic and I are making an attempt to not only eat better, but to eat more vegetables. I figured this was a good recipe to get our daily greens. I doubled the recipe with the exception of the bok choy and sesame seeds so that we'd have leftovers, which we ate the following day. I also went a bit heavier on the broccoli. The amount of sesame seeds seemed a bit much, but the toasted flavor was delish. See modified recipe below.

Ingredients:

• 1 medium bok choy, separated into leaves
• 1 lb. green beans, trimmed into 1in pieces
• 3 cups small broccoli florets
• 1 cup hulled sesame seeds
• 4 Tbs. low-sodium soy sauce
• 2 Tbs. honey
• 2 tsp. rice vinegar

Directions:

• Set steamer over 1 inch simmering water in large skillet.
• Fill medium bowl with ice water.
• Arrange bok choy leaves in steamer. Cover and steam 5 to 6 minutes, or until leaves turn bright green. Plunge bok choy into ice water, drain and pat dry, slice and transfer to serving bowl.
• Arrange green beans in steamer. Cover and steam 5-10 minutes, or until tender. Remove with slotted spoon, plunge into ice water, then drain and pat dry. Add to bok choy mixture.
• Arrange broccoli florets in steamer. Cover and steam 3 minutes, or until tender. Plunge into ice water, then drain and pat dry. Add to bok choy mixture.
• Toast sesame seeds in small skillet over very low heat for 5 minutes, or until golden. Gently shake pan often (Watch closely as seeds can scorch quickly). Grind toasted seeds with mortar and pestle or in food processor until just flaky, about 12 seconds. Transfer ground seeds to small bowl. Stir in soy sauce, honey, vinegar, and 2 Tbs. water. Toss vegetables with sesame seed dressing and enjoy!