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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.