From: Cathy Dunlap, Eve's Garden Cafe, Applegate, OR. Yield: 2 servings. 1 lb., 4 oz. red potatoes, ½" dice 2 oz. red onion, chopped 2½ oz. mushrooms, sliced 3 oz. Cheddar cheese, shredded 2 oz. olive oil 1 Tbsp. butter 2 tsp. rosemary, chopped 1 tsp. salt 1 fresh California avocado 3 oz. cherry tomatoes, halved 2 Tbsp. sour cream as needed for serving, fresh salsa Place diced potatoes in a heavy pot and cover with water. Bring to a boil ...

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