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Luke’s loving the salmon with…

Late Summer Veggie Tacos

Sauté in olive oil:

  • diced zucchini, tomatoes, chopped red onion, red bell pepper, and fresh corn right off the cob (all from our garden)
  • add two cups of black beans
  • add some garlic, a dash of cumin, pinch of salt, zest and juice of one lime
  • sauté until veggies are tender
  • spoon into warm corn tortillas and top with crumbled salmon, goat cheese, and cilantro
  • Dig in!!