Product Review: Mevell Walnut Cutting Board

I recently received a stunning walnut cutting board from Mevell, a small, family-owned company that makes hand-crafted maple and walnut cutting boards at affordable prices. They make truly beautiful boards, but they also make sustainability part of their mission by partnering with a nonprofit organization to plant a tree for every board they sell.

Walnut boards are my favorite - the rich dark wood tones are gorgeous, and they’re an absolute pleasure to use. Mevell’s reversible boards are oiled and waxed before shipping so they’re ready to enjoy as soon as you get them (affiliate link). I use the flat side for chopping fruits and vegetables, and I use the juice groove side for messier jobs like slicing tomatoes or carving roasts.

The boards are so beautiful, they make a lovely serving platter for cheese and crackers, charcuterie, and antipasto.

To care for a wood cutting board, never soak in water or wash in the dishwasher. Simple wash by hand and dry immediately.

Wood cutting boards and utensils should periodically be treated with food-grade mineral oil or a mineral oil/beeswax conditioning cream to keep the wood from drying out. Fractionated coconut oil is another option, but don’t be tempted to use standard cooking oils as they will eventually turn rancid. Of course, Mevell has cutting board oil and conditioning cream available (here) and a nifty mess-free applicator (here).

Occasionally, wood cutting boards benefit from a little extra care. If a board starts to feel a little rough, a simple sanding with fine grit sandpaper will return them to a silky smooth finish (I like a grit of 320 or higher) - just be sure to wipe away any dust before following with mineral oil or conditioning cream.

I want to thank for folks at Mevell for sending such a beautiful board. I love it and look forward to using it for years to come. If you’d like to support this family-owned business, check out their line of affordable hand-crafted boards here (affiliate link).

Smoky Sautéed Baby Bok Choy

Here’s an awesome vegetable side dish with an Asian flavor profile. I’ve chosen to use baby bok choy (aka Chinese white cabbage) because it’s more tender and less bitter than the full-grown variety. If you’d like to substitute full-grown bok choy, see my notes below the recipe.

Serve the box choy over rice or noodles so you don’t miss any of the delectable pan sauce.

Items used to make this recipe:

(affiliate links)

• 12-inch covered skillet https://amzn.to/2uvDVCq

• salad spinner https://amzn.to/3HYzGQs

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Smoky Sautéed Baby Bok Choy

makes 4 servings

Printable Recipe

Ingredients

Sauce:

• 2 tablespoons water

• 1 tablespoon oyster sauce

• 1 tablespoon toasted sesame oil

• 1 tablespoon liquid aminos (or light soy sauce)

Additional Ingredients:

• 1 tablespoon peanut or vegetable oil

• 1 tablespoon unsalted butter

• 1 pound baby bok choy (about 6-inches tall), washed, trimmed, and cut in half lengthwise

Directions

1. In a small bowl, combine sauce ingredients and set aside.

2. In a large skillet over medium-high heat, saute the prepared baby bok choy, cut side down, for 2-4 minutes, or until they start to caramelize on the edges (cover the pan to help the greens wilt).

3. Add the sauce ingredients and continue cooking, uncovered, for an addition 2-3 minutes, stirring occasionally. Serve over rice or noodles.

Note

• To substitute full-grown bok choy, separate all the stems, then cut the green leaves from the stalks. Cut the stalks into 1/2-inch wide pieces and sautéed for 4-5 minutes before proceeding with the rest of the recipe.