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Yesterday before heading to the
Nordstrom Fall Preview Fashion Show, I whipped up a quick batch of my
signature nachos for
FabSugar and I to enjoy. With no time to run to the store, I used ingredients leftover from last week's
Greek nachos to make a vegetarian, Mediterranean-inspired appetizer. The pita chips were crisped in the oven before being topped with a Spanish sheep's milk cheese.
In Puncto
Dries Van Noten
Belstaff
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