A big thank you to my father-in-law for forwarding me this great story from the NY Times that appeals to me as a medical professional, as a mother, and of course as a budget-friendly vegetarian blogger.
When you have foods, you naturally need to find a way to use them. I had an odd selection of items that led to the creation of this recipe. Luckily, my husband was rather impressed with it, and we both enjoyed it. A warning: It was very filling, and for a light Sunday afternoon snack, we were happy eating just half for each of us.
Recipe for Spinach Pesto Quesadilla
2 Large Flour Tortillas
1/2 cup Spinach Basil Pesto
1/2 large tomato, sliced
5 black olives, sliced in thirds
1/4 shredded Parm/Reg or Jarlsberg Cheese
Warm a large skillet over medium heat. Place one flour tortilla on the skillet. Spread basil evenly to the edges of the tortilla. Top evenly with tomato slices and olives. Sprinkle cheese on top and cover with second tortilla. Warm until light brown and crisped on one side. Flip over
and cook on the other side. Slice with a pizza slicer (on a cutting board so you don't mess up your skillet).
We were having a hard time finding a place to dine in Ft. Lauderdale, Florida for dinner. We passed a sign for Carlos and Pepe's near our hotel. It boasted being "World Famous," and the reviews Paul read said the guacamole was tops. I was getting quite hungry, so we decided to stop.
The restaurant was very popular. It seems to be a very large restaurant with many tables, even outside and in a bar, and few tables were empty. The staff was quite polite.
