I haven’t been cooking a lot this week. We were out of town in Blacksburg last weekend, and let me just say that if you ever are in Blacksburg, you MUST go to Gillie’s for breakfast. I love everything on the menu, but usually order the Red Earth (homemade salsa on top of scrambled eggs on top of potatoes!). I need to recreate that sometime. Anyway, this week has just been a busier one of leftovers, eating at Panera, eating at National’s Park, etc! By the way, we totally missed these new vendors at the stadium. That’s okay, Ben’s Chili Bowl is still pretty exciting.
I did want to share one of my favorite easy and quick veggie meals. I consider myself a flexitarian (yes, that word is for real!), so I love eating vegetarian whenever I can. Here is a recipe for goat cheese and asparagus quesadillas… and I always add mushrooms!
I’m starting to wonder if I only eat the same ingredients all the time? I do love asparagus, goat cheese, and mushrooms. :) You can make these in a pan on the stove, but I’ve started using our little George Foreman grill instead.
I’m making a Mexican casserole this weekend for our friends who just had a baby, and then we’re having a couple over for Mexican food on Monday… so those are my next cooking adventures!