lake norman...lake norman april 2017 lakenormanlifestylepubs.com l i fes tyle the garden issue...

Lake NormanAPRIL 2017 LakeNormanLifestylePubs.com

L I F E S T Y L E ™

THE GARDEN

ISSUE

LangTree

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D9 Brewery joins LangTree LIVE this year with beverages available for purchase at each event. Located in Cornelius, D9 is a 10 barrel production brewery who is reimagining some of the world’s most unique and trusted styles of beer.

* Must be 21 years of age or older with valid I.D. to purchase and consume alcoholic beverages at LangTree.

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Lake Norman Lifestyle is celebrating everything that spring has to offer! The weather has been gorgeous

lately, and we are looking forward to a beautiful season. Spring signifies new beginnings and the renewal of life. And what better place to start than the garden, the epi-center of life and creation. In this issue we are providing you with everything you need to embrace the beauty of the season. One of the best metaphorical examples of beauty is butterflies and the transformation into something more beautiful than you would ever imagine! We're keeping you on trend in our Trend Setter department and capturing the

essence of beauty. Pay attention to this season's most influential beauty trends in makeup and color. If you're looking for a fresh seasonal recipe, check out the Culinary Creations department and see what Melissa Latin has cooking.

World renowned Davidson Farmer’s Market has more to offer than you can image. The local farmers and artisans that are featured have unique products that you won't find anywhere else in the country. The market is an intricate part of our local economy and brings vendors from all over the state. The vibrant and popular marketplace will be buzzing this spring season with locals and tourists, so stop by and see what all the fuss is about!

JOIN US TALK TO USProverbs 3:5-6

Lake Norman Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Lake Norman’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Lake Norman Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

LakeNormanLifestylePubs.com P.O. Box 12608Overland Park, KS 66282-3214

Welcome to April!

Lifestyle Letter

APRIL 2017

ON THE COVER Photo taken by Isil Dohnke

with an hand-crafted fashion accessory made

by Shukura Oni

Peter Carey, [email protected]

Joshua Anglero, [email protected]

PUBLISHER

Peter Carey | [email protected] Anglero | [email protected]

EDITORIAL COORDINATOR

Victoria Perry | [email protected]

ACCOUNT MANAGER

Cami Connelley | [email protected]

CONTRIBUTING WRITERS

Robin Weaver, Jamie Banks, Melissa Latin, Michelle Keaton Barrow

CONTRIBUTING PHOTOGRAPHERS

Katera Siegel, Isil Dohnke, Mark Hames

CORPORATE TEAMCHIEF EXECUTIVE OFFICER | Steven Schowengerdt

CHIEF SALES OFFICER | Matthew Perry

CHIEF FINANCIAL OFFICER | DeLand Shore

DIRECTOR OF MARKETING | Brad Broockerd

ART DIRECTOR | Sara Minor

OPERATIONS MANAGER | Janeane Thompson

CREATIVE MANAGER | Nicole Sylvester

EDITORIAL MANAGER | Nicolette Martin

EDITORIAL | Victoria Perry, Lindsey Howard

AD MANAGER | Chad Jensen

SENIOR AD DESIGNER | Megan Seymour

AD COORDINATORS | Cyndi Harrington, Andrea Thomas Alicia Huff

LAYOUT DESIGNERS | Cyndi King, Jessica Sharky, Dana Rudolph

PUBLISHER SUPPORT | Melanie Carlisle

EXECUTIVE ACCOUNTANT | Randa Makeen

APPLICATION ARCHITECT | Michael O’Connell

WEB DEVELOPERS | Hanna Park, Scott Lavigne

6 Lake Norman Lifestyle | April 2017

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April 2017 | Lake Norman Lifestyle 9

Good Times

SLATE Boutique - One Year AnniversaryFrom the hit Bravo TV show The Real Housewives of Atlanta, Cynthia Bailey stopped by SLATE Boutique in LangTree Lake Norman

for its one year anniversary. Cynthia Bailey Eyewear also hosted a pop-up shop in store and Bailey took pictures with fans!

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LANGTREE SPRINGFESTLangTree Lake Norman will be holding its first carnival celebration to

kick-off the LangTree Live Concert Series in May! There will be lakeside fun for the whole family! The LangTree carnival is scheduled for 11 a.m. on Saturday, April 22nd and will be an all-day event which will feature several local bands and vendors from the Lake Norman and surrounding areas. More information about this event and our LangTree Live concert series is available on our website at LangTreeLKN.com. Or if you have questions please feel free to email [email protected].

TALON TO TABLEThe Talon to Table gala is a wonderful way to celebrate locally

sourced food and support a local nonprofit. All proceeds will go to the Carolina Raptor Center (CRC), an organization dedicated to the preservation of birds of prey. The CRC also provides 27,000 students with affordable STEM education programs and engages more than 550,000 through experiences like the Raptor Trail and EagleCam.

The attire for the event is farm chic—dust off those boots and iron the ruffles on your sundress—and features family style dining paired with Carolina beer, wine and spirits. The event will be held on Saturday, April 22, and tickets are $150 for singles and $250 for couples. There is a discounted price for a table of 10 or more. For further information, visit TalonToTable.com.

LOCAL FARM-TO-TABLE RESTAURANTSNo farm-to-table issue would be complete with a list of local

restaurants, and the Lake Region boasts some of the very best farm-to-table dining options. Some of the many area restaurants serving delicious food from local sources include:

Block and Grinder, Langtree, North Carolina—This innovative restaurant specializes in premium beef and all-natural, organic meats. The focus is on the food, with farm-to-table ingredients set within a relaxing environment.

Kindred, Davidson, North Carolina—This highly rated restaurant is owned by a Davidson family and features a diverse seasonal menu which changes daily.

Fork!, Cornelius, North Carolina—Fork! insists on the freshest ingredients from local farmers. Their main focus is on a daily menu filled with creative small plates.

Flatiron Kitchen + Taphouse, Davidson, North Carolina—The Flatiron is devoted to sourcing the finest quality proteins and produce available by shopping locally and supporting nearby farmers.

Around Town

AROUND TOWN


Hot Spot

Follow along each month as Peter Carey, co-founder of PAC Public Relations, and I, Melissa

Latin, founder of Charlotte Fashion Plate take you on our tour of what’s “hot” in Charlotte and the surround-ing areas. To kick off our monthly tour of fabulous-ness, we decided to take you on an outing of one of the newest community developments to hit the Lake Norman region: Langtree. We had a fun-filled day of dining, shopping and even a bit of couples yoga.

Drive down Interstate 77 and you can’t help but notice this newly developed, waterfront community located off of Exit 31 in North Carolina. Langtree is an all-inclusive, sustainable community. We thought we would venture off the highway and have a look for ourselves what the buzz is all about.

The early afternoon started with an amazing lunch at Novanta 90 Pizzeria. Our taste buds tingled

with the truly authentic wood-fired Neopolitan Margherita pizza accom-panied by a caprese salad of fresh mozzarella, grape tomatoes and red onion topped with a honey balsamic reduction. We wanted to try every-thing this menu had to offer, so we didn’t stop there. On to the next dish, pappardelle Bolognese. This rich, four-meat pasta with housemade ricotta paired perfectly with the pro-secco they poured from a tap. You

FOOD, FASHION, FUN:

LANGTREE STYLE!ARTICLE MELISSA LATIN

PHOTOGRAPHY KATERA SIEGEL


read that right—prosecco is on tap! To finish our per-fect meal, we opted for the deconstructed cannoli—broken pieces of cannoli shell intertwined with ricotta cream filling, pistachios and a chocolate drizzle.

We continued our venture around the community and happened upon a few locally owned boutiques. Swell Board Shop was a treasure trove of anything you need to have fun on the lake, on the beach or even on your hike in the mountains. Slate Boutique is an exclusive women’s boutique offering apparel and accessories with a casual street, boho-chic vibe. Both boutiques house the latest trends and their offerings appeal to shoppers of any age.

After a fabulous lunch and great shopping, we ventured into a warm and welcoming yoga studio. Vinyasa Arts Yoga Studio was founded by a dynamic duo, husband and wife Andy and Tamara Totman. We opted for some partner yoga and had a great time doing so. Who knew we could actually pull off a bit of acrobatic yoga? We did and have all intentions of making this one of our go-to spots for relaxation, partnership and renewal.

We both highly recommend a fun-filled day visiting Langtree. It is the perfect place to live, dine, shop and be entertained!

Be sure to check back next month as we continue our journey to bring you everything fabulous. Special thanks to everyone above for making our day awesome and to Katera Siegel Photography for capturing it all!


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The wheels of innovation are always turning at PAC Public Relations, ready to bring your

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Trend Setter


SPRING BEAUTY

ARTICLE JAMIE BANKS | PHOTOGRAPHY ISIL DOHNKE

Renew Refresh

Rebound

CONTINUED >


Trend Setter (CONTINUED)

The weather warms

A blue sky appears

You begin to shed layers

Figuratively and literally, the renewal

It’s here—it’s time

Show your most beautiful self

All of you, all at once

Awaken from the inside

Be present and take notice

The beauty is you

Recognize and celebrate

Inspiration abounds

Left for dead, nature retaliates

The butterfly emerges from its cocoon

Grass turns green

Weeds become swaths of bold color

Rich, bright, unique—just like you

The season to come back is now

Slough insecurities

Reject the negative

You are where you need to be

Extraordinary

One-of-a-kind

Perfection


CREDITS: Photo: Isil Dohnke | IsilDohnke.comWardrobe Styling: Jamie Banks |BanksStatement.comMake Up: Sergio Apaez | VausMakeup.comHair: Tatianna ByrdCreative Direction: PAC Public Relations Head Piece | Shukura Oni


NOT YOUR AVERAGE

Farmer’s MarketNot Your Average Vendors

ARTICLE ROBIN WEAVER | PHOTOGRAPHY KATERA SIEGEL


One glance and you’ll know—the Davidson Farmer’s Market (DFM) is

more than just a place to buy produce. You won’t be surprised by the sounds, and you’ll probably expect the sights, but what you won’t expect is the overall feeling of belonging. Even if you don’t encounter a single person you recognize, you’ll feel like family.

What makes the DFM so welcoming?Maybe it ’s the folksy band that greets

you with live music. Or maybe you’ll feel good knowing you’re supporting local farms—all sellers must reside and produce items they sell within 100 miles of Davidson. Or perhaps you’ll simply feel comfortable because every person you encounter will greet you with a smile, especially the vendors. The DFM vendors aren’t just friendly because they want to sell their prod-ucts, they’re just plain friendly.

Anna and Tommy Barbee of Barbee Farms personify the genuine friendliness you’ll find at the DFM. This wonderful couple and their son, Brent—who man-ages the farm—has the great distinction of being a North Carolina Century Farm,

Anna and Tommy Barbee of Barbee Farms

CONTINUED >


FARMER’S MARKET (CONTINUED)

which means the farm has been family owned and continuously operating for more than 100 years. Barbee Farms has been a DFM vendor since the market opened and derives 30 to 40 percent of their income from DFM sales. The family practices organic methods and varies crop selection to strengthen the soil, which allows Barbee Farms to respond to customer requests by regularly offering new products. Don’t see a fruit or vegetable? Just ask. Responding to customers' needs is just one indication of how this farm family supports the com-munity. They provide homegrown goodness with a humble pride that represents the very best of America.

You’ll get another warm welcome from Rebecca Borland at the Blue Goat Dairy stand. This newcomer to DFM developed a passion for cheesemaking when her hus-band decided to chase his dream and return to his farming roots. The couple purchased the former Cheval Farm and now have more than 40 goats—20 of the females are cur-rently pregnant. Borland, with the help of two


Rebecca Borland of Blue Goat Dairy

part-time workers, milks the goats, makes the cheese and packages the products. She offers chevre—soft spreadable goat cheese—in nine flavors, delicious tango—goat cheese with pesto, peppers, garlic and other wonderful stuff—and a host of other products, all unexpected and yummy. You’ll get the sensation you’re in the presence of your fairy godmother when you sample Borland's products. One taste of her goat milk caramel sauce also called cajeta, and your taste buds will be transported to a happily ever after.

The next stop on your friendly tour should be the Big Oak Farm stand. Mike and Dawn Smith run the farm, which has been in the family for more than 180 years. Can you say wow? Mike inherited the business from his grandfather,

and since both his sons live in Florida, hopes one of his eight grandchil-dren will pick up the reins. Let’s hope so too because Big Oak produces the best all-natural beef around. Mike attributes this superior quality meat to a free-grazing, nonstressed environment. Perhaps Big Oak’s emphasis on quality and goodness plays a role too.

You won’t find anyone nicer than Rita Rodelli, owner of the Lavender Gardens. Rodelli saw an article about lavender farms and decided, “I can do that.” In 2004, her father Johnnie, a lifelong farmer, gave her 4 acres and tilled the rows for her first 100 plants, no questions asked. (What a sweet dad, right?) Before long, Rodelli expanded to more than 600 plants and developed a thriving business. Her dad later admitted he didn’t think she’d ever make any money. Tut! Her dried lavender and lotions are extremely popular, and she has been featured in the Salisbury Post and Local Harvest. Her beautiful lavender fields are must-have backdrops for brides seeking uniquely beautiful wedding photographs. CONTINUED >


FARMER’S MARKET (CONTINUED)

The nonprofit DFM features more than 35 warm and welcoming sellers and an abun-dance of yummy produce—limes, peppers and pears, oh my! You’ll find everything you want: wine for drinking, sauces for saucing, corn ready for shucking, beans you can snap and tomatoes by the bushel. There are even purple tomatoes. Yes, purple. Everywhere you look, there are colorful prod-ucts, locally grown by sustainable or organic methods. Does it get any better?

If you’re looking for fresh and wholesome, the market is the place to be. Happy shopping.

For additional details:DFM: DavidsonFarmersMarket.orgBarbee Farms: BarbeeFarms.netBlue Goat Dairy: 908.304.2965Big Oak Farm: BigOakFarmNC.comLavender Garden: TheLavenderGarden.net


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*APR (“Annual Percentage Rate”) of 2.49% is an Introductory Rate for New Home Equity Line of Credit (HELOCs) accounts only and is good from the date of loan closing until 12/31/2017. As of 01/01/2018 and thereafter Standard Home Equity APR rates apply. After the Introductory Rate, rate is variable. Standard Home Equity Line of Credit APR’s can range from Prime plus 0.00% (APR) to Prime plus 4.00% (APR) based on loan amount, credit score and loan to value. To receive the Introductory Rate the client must take an initial draw at closing from the new line of credit of greater than or equal to $20,000. Initial balances of greater than or equal to $20,000 as well as any other outstanding balances on your new line of credit initiated from closing date to 12/31/2017 will be calculated at the Introductory Rate of 2.49% APR. The lowest Standard Home Equity APR listed includes a 0.25% interest rate reduction if the payment is automatically deducted from an Aquesta Checking account that receives a direct deposit. Aquesta Platinum or Gold Checking accounts do not require a direct deposit. The direct deposit, if applicable, must be enacted within 60 days of closing. This interest rate reduction does not apply to this Introductory Rate. This is a 15-year interest only product with outstanding principal and interest due at maturity. Loan Secured by Primary Residence Only and Property Insurance is required. Second Home, Rental, Investment, and Manufactured Homes are ineligible. For loans under $250,000, in-house appraisal fee of $30, except when independent appraisal is required with approximate cost of $350-$1,000. For loans over $250,000 fees may vary with title insurance cost of approximately $2.50 per $1000 plus appraisal fee. Minimum loan amount $20,000. Other terms, conditions and fees may apply. Introductory Rate effective as of 02/27/17 and is a limited time offer that can be discontinued at any time. Standard APR Rate is based on Wall Street Journal “Prime Rate” and is subject to change without notice, maximum APR 16.00%.

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Realty ReportLake Norman Realty Report

NEIGHBORHOOD LIST PRICE SOLD PRICE %SOLD/LIST DOM BDRMS BATHS

None $3,100,000 $2,920,000 94% 225 6 6/3

None $2,450,000 $2,385,000 97.% 4 4 6/1

The Peninsula $2,399,000 $2,180,000 91% 414 5 6/2

Cornelius $1,499,900 $1,442,500 96% 148 5 5/1

Country Club Shores $1,325,000 $1,270,000 96% 145 5 3/2

Island Forest $1,074,000 $1,025,999 96% 502 4 3/1

The Point $975,000 $950,000 97% 270 4 4/1

Carsons Place $965,000 $845,000 87% 99 3 3/0

The Point $799,000 $770,000 96% 226 4 3/1

Teeter Farms Estates $650,000 $630,000 97% 189 5 4/2

Sterling Pointe $649,900 $637,000 98% 68 4 3/1

Knox Haven $624,999 $600,000 96% 168 4 4/0

Robbins Park $625,000 $605,000 97% 38 4 3/1

The Peninsula $659,000 $599,000 91% 220 4 3/1

Lake Norman Bonanza $549,700 $517,000 94% 106 3 2/1

Information compiled from First Multiple Listing Service from dates of 10/1/16 to current. Information deemed reliable but not guaranteed and not a complete list of all activity.

*DOM=Days on Market


W W W . K E A T O N B A R R O W R E A L T Y . C O M

W h y W a i t . . .L i v e Y o u r L e g a c y

Financial Buzz

ARTICLE MICHELLE KEATON BARROWPHOTOGRAPHY MARK HAMES

Paul Caprini is a rising star in the mortgage industry. He and his team operate on a unique model that thrives on teamwork. They assure

each loan is handled efficiently from the day they first meet the client until the day the file closes. They hold bragging rights to closing loans on time and having satisfied clients. Caprini can be reached directly at 704.589.4164. The branch website is GreaterCharlotteMortgage.com. Below is Caprini's list of seven things to consider when getting a mortgage.

1. Go local. Local people are held accountable because they work by referral. It’s also nice when you can find your mortgage representative for a nice sit-down if things aren’t going the way you’d like.

2. Use technology. Ask if your local company also has online tech-nology to make the loan process easier. Just because they’re local doesn’t mean you should work in the Stone Age.

3. Shop up front. Multiple credit checks by different mortgage com-panies the first 30 days will not hurt your credit score. If you wait to shop, it may be too late.

4. Look at the big picture. Just because someone is lower on a rate by .1 percent does not mean it’s the best deal for you. Consider closing costs, communication and reputation.

5. Judge your mortgage rep. If your mortgage representative isn’t at your beck and call while you are shopping, don’t expect to hear from them once you’re under contract and committed.

6. Ask for options. There are many options available for most pur-chasers including changes in down payment, mortgage insurance, term, rate and product. Only you know which one is best for you.

7. Mortgage first. Before you start looking at houses, before you make an offer, nearly

before anything, see what you are qualified for and comfortable with. This will save

you time and money.

LAKE NORMANMORTGAGESUPERSTAR


COLLABORATING & CREATINGARTICLE MELISSA LATIN | PHOTOGRAPHY KATERA SIEGEL

Culinary Creations

What do you get when two local home chefs, a fishmonger and a pesto maker meet in a kitchen? One fabulous recipe created

out of a collaboration between four local Charlotte businesses, not to mention an amazing sense of community and gratitude.

Home chef and food writer Camine Pappas’ motto is “we all need more bling in our cuisine.” She easily portrays this as she can be seen in the kitchen sporting sparkly bracelets and bare feet. Pappas showcases her culinary talents through in-home demonstrations and countless hours of recipe development. She documents her amazing food journey through a colorfully illustrated and entertaining blog, I Feel Like Cooking and is currently developing her first digital specialty cookbook. Pappas was instrumental in this collaboration by creating an amazing pasta dish that pairs perfectly with the pan-seared pesto salmon.

Jim Seidel, owner of The Carolina Fish and Food Market in Ballantyne, had a desire and dream to bring the coast to Charlotte. Seidel is a huge supporter of local fisheries and carries a wide variety of fish, seafood, meats and local gourmet products in his market. The market won the award for having the best seafood from The Charlotte Observer in 2015 and 2016.

Ellen Stevens, owner of She's Pesto, created a recipe for pesto using only local ingredients that are sustainably grown and harvested. Her pesto is sold locally and is packaged in frozen cubes preserving the integrity of the ingredients. I have never tasted a pesto where every single ingredient is highlighted with every bite.

I remember the day Pappas and I sat down at Rush Expresso to brainstorm about our collaboration. Thoughts were running through our heads as to how we could combine local, fresh ingredients to develop an easy and healthy dish. Our meeting paid off, fourfold, so to speak. This recipe for pesto salmon with a roasted vegetable tagl-iarelle pasta in a lemon, mint and parsley vinaigrette is luxurious and so welcoming for spring and can be prepared in about 30 minutes.


StylistFood & Fashion Blogger

Online BoutiqueUSE CODE CFPLKN | EXPIRES JANUARY 31

20% OFFVISIT CHARLOTTEFASHIONPLATE.COM

PESTO SALMON

2 6 ounce pieces of fresh Scottish salmonSalt/pepperOlive oil3-4 cubes of She’s Pesto cubes (Set out in bowl to thaw)

Heat an olive oil rubbed cast-iron skillet over medium-high heat. Prepare the salmon by rubbing each side with a touch of olive oil and salt/pepper. When pan is to temperature, place salmon skin-side down and allow to sear. Once skin has browned and becomes crispy, about 4 to 5 minutes, flip and brown the other side another 4 to 5 minutes. Depending on the thickness of the fish, you may want to place a lid on the pan for a few minutes to finish. Cook to medium, being sure not to overcook. Stir the pesto and place on top of finished salmon. CONTINUED >


ROASTED HEIRLOOM CARROTS, ASPARAGUS,

ONION AND FENNEL OVER TAGLIARELLE PASTA

WITH A LEMON, MINT AND PARSLEY VINAIGRETTE

2 ½ cups red and purple carrots and 2 cups yellow carrots washed and cut into 1-inch cubes 1 cup cubed fennel bulb (about 1 bulb)4 large garlic cloves cut into thirds2 cups angled and thick cut asparagus ¾ cup large knob onions cut into large chunks and spears1 8.82 ounce box of Cipriani brand tagliarelle pastaZest of one lemon Chopped fresh parsleyFennel fronds and lavender (optional for garnish)

Preheat oven to 400 degrees. Place carrots, fennel and garlic in a bowl and toss with olive oil, salt and pepper. Place carrot mixture on a large sheet pan, spread out evenly on pan and place in oven. Roast for about 15 minutes. While the carrot mixture is roasting, toss onions and asparagus with olive oil, salt and pepper. Add to roasted carrot mixture and continue roasting all vegetables for another 10 minutes. Remove pan from oven and allow to cool in pan for about 10 minutes. Once cooled, place roasted vegetable mixture in a bowl and set aside.

Prepare tagliarelle according to directions. Drain and place in a large bowl. Do not rinse. Immediately add about 1/3 of the vinaigrette (see recipe below) to the pasta and toss. Add vinaigrette to the roasted vegetable mixture, reserving about 1/3 cup for drizzling on top of the finished dish.

Culinary Creations (CONTINUED)

VINAIGRETTE

Chop 1/3 cup Italian parsley, ¼ cup fresh mint leaves and 1 teaspoon fresh thyme. In a small bowl combine ¼ cup light olive oil, ½ cup white wine vinegar and 1/8 cup fresh squeezed lemon juice along with the zest of one large lemon, 1 ½ teaspoons yellow mustard, 1 teaspoon kosher salt and ½ teaspoon cracked black pepper. Blend with whisk and add herbs. Whisk well to incorporate fully. Add a pinch of sugar if needed.

On a plate or wide pasta bowl add the pasta and arrange in a beautiful twisted stack. Ladle some of the roasted vegetables along the edges cre-ating a beautiful trail of color. Add the reserved vinaigrette. Garnish with lemon zest, chopped parsley and additional garnishes. Lay the finished pesto salmon on top of the pasta.


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