This Week's Items:

Charred Pak Choy "Steaks"
With Jalapeño-Cucumber Relish

Ingredients
White Stem Pak Choy: 2 large heads, washed and dried
High-heat Cooking Oil: 2 tbsp (avocado or grapeseed)
Cucumber: 1/2 cup, finely diced (skin on)
Jalapeño: 1, finely diced (seeds removed for less heat)
Rice Vinegar: 2 tbsp
Sugar: 1 tsp
Garlic: 1 clove, minced
Salt: 1/2 tsp (plus more for cooking)

Instructions
1. Combine the diced cucumber, jalapeño, rice
vinegar, sugar, garlic, and 1/2 teaspoon of salt in a bowl. Toss well and
set aside.
2. Cut the pak choy in half lengthwise directly through
the core, keeping the leaves and stems attached. Pat the cut sides
completely dry.
3. Lightly brush the cut sides with high-heat oil and
sprinkle with a little salt.
4. Heat a heavy cast-iron skillet or grill to very high heat. Place
the pak choy halves cut-side down. Place a heavy pan on top to press
them down evenly
5. Leave them untouched for 3-4 minutes until a deep char develops on the thick white stems.
6. Remove the weight, flip the pak choy, and cook for 1
more minute to wilt the leaves. Plate the warm steaks and spoon the
cold relish over the top. Serve immediately.