« It’s high time for high-quality Hass avocados

Homemade salsa verde swirls up quickly for black bean tostadas

Tribune News Service photo

Black bean tostadas are made with salsa verde, cabbage salad and avocado. (Zbigniew Bzdak/Chicago Tribune).

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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