With so much wonderful produce to enjoy right now, I am simply trying to keep up by overfilling my plate with all the greens. Arugula salad with chopped apple, tomato, cucumber, and avocado nestled up to blistered shishito peppers, that snuggled up to miso cod with seasonal green beans I subbed in for my usual asparagus. It was another healthy dinner in the books that left me feeling good.
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