Ok, ok, so this recipe is almost straight out of this month’s bon appetit.  Like, cover image, straight out.  And the only reason it’s “almost” rather than “exactly”, is that I lacked some of the ingredients in my pantry and there were no sugar snap peas at the farmer’s market on saturday  (maybe next week, i was told).  The big difference is that bon appetit’s version is made with snap peas and pea tendrils.  I swapped in pea sprouts since I had some in my fridge, along with some nice bloomsdale spinach from this week’s CSA veggie box.  The salmon is marinated and then broiled on the same pan, which makes prep and cleanup a snap, and I’m pleased to say the finished dish truly looks glamorous enough to be on a newsstand.

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One of the best looking pieces of produce in our first CSA box was a gorgeous head of bok choy. Usually bok choy ends up playing second fiddle in my cooking, but I knew I really wanted to showcase this great ingredient. I came up with an easy stir fry using items I had on hand, including frozen shrimp and some tasty mushrooms. I was really impressed with the simplicity of the dish. In fact, I would barely change a thing next time around, and I can’t wait to make it again.
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On hot days in tEh Valley, colder food is desirable. Hence my excuse for making the sush!

It’s fairly simple, just rather time consuming, but VERY cheap in the long run! You can make about 4 or 5 rolls for $20 dollars! I love cheap.

Philly Roll
Veggie Roll (keebot style!)
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