Weekend Lunch

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.

Saturday Lunch

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 PB and J on pita or a tasteless frozen burrito (unless I dash out to Treasure Island to grab a few pieces of spanikopita).   However, on September 8th 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 in the frig, pantry and fruit bowl. 

Lately, I’ve been teeing up another easy Saturday lunch that is a “keeper.”  It is La Banderita tortillas with smoked salmon, 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 cheese 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 cabernet sauvignon (I am partial to Caymus), you will have an exquisite Sunday (or any day) dinner.  If you make it, invite me over. . . . . especially if you’re serving Caymus cab. . . . .