In my post of September 8, 2011, I commented that I usually feel like Diogenes searching for a decent lunch on Saturdays.  It’s often been PB and J on pita or crackers.   Then there’s the occasional dash to Treasure Island to grab three squares of spanikopita (from which I whittle off the tasteless phyllo  crust).   BUT in that post, I shared a recipe for Saturday lunch that was cosmic.   It was a recipe that I stumbled on by pure accident due to a rare constellation of foods that happened to be perched in the frig, pantry and fruit bowl. 

Lately, I’ve been teeing up another Saturday lunch that is a “keeper.”  It is La Banderita corn tortillas with smoked salmon, a squirt of honey mustard, Monterrey Jack cheese, fresh Hass avocado and Frontera Grill’s Salpica brand cilantro green olive salsa with roasted tomatillos.  Oh my. . . .

I toast the tortillas for a few minutes.  Remove, lay flat and layer some smoked salmon, a slice of Monterrey Jack and fresh avocado.  Nuke it on “Reheat” for a bit, remove and slather with salsa.  I have died and gone to heaven.   For a dinner portion, you might use larger tortillas and add some grilled onions (see post of November 14, 2011) and fresh guacamole (avocados, squeezed limes, well-chopped cilantro). 

If you add a side of black beans and rice (brown rice is tastier) with a tad of salsa on top, and perhaps a glass or two of cab, you will have an exquisite Sunday (or any day) dinner.  If you make it, invite me over.