Minty green olive-celery salsa
by Megan Porta
Ingredients
2 tablespoons extra-virgin olive oil
2 garlic cloves, lightly smashed and peeled
1 cup finely diced celery
1 cup finely chopped pitted green olives
2 tablespoons drained capers, chopped
2 tablespoons chopped mint
Freshly ground pepper
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
— Lynn
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