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Summertime discourse

The Beast made two dinners last week: both were meat salads. The first was grilled wild trout with roasted potatoes and this dressing (if you don’t have cilantro, use mint, parsley or a combination of all three), overtop of mixed greens from the Sorauren Farmers’ Market. The second was grilled flank with all the same ingredients. I could eat variations of this meal all summer long.

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