I’m so happy that my orange aversion is over, because I’ve been cooking (and craving) citrus like crazy lately. I love this parchment paper method because the bright flavors infuse together so wonderfully.
I found this purple bok choy, isn’t it so pretty? Of course, you can swap in regular bok choy just the same…
I poured a tangy orange-miso sauce over everything before wrapping it up… baked it and unwrapped. I know, it looks fancy, right? But really, it was so so easy…
