Sashimi-grade salmon, sliced thin and dressed with a sauce of minced shishito peppers, lime, ginger, soy and cilantro. Served with a side of market greens.
A quick, fresh stir fry to use up leftover produce from my weekly CSA delivery. This vegan stir fry includes cabbage, pea pods, mushrooms, broccoli, shallots and sesame seeds.