Or something. Anyway, quick supper inspiration from disparate items languishing in the fridge. A fresh corn tortilla sprinkled with cheddar and then topped with the leftovers of a sweet potato-swiss chard-chick pea salad. After heating it up, I scattered it with chopped farmer's market tomato (so juicy!) and thinly sliced raw red cabbage. Mmm. I didn't make the corn tortilla, alas, but the locally-produced packaged kind are still great to have around. They last for ages and have so much flavour.
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