Arugula Quesadilla – Vermont Organic Farm | Cedar Circle Farm & Education Center
This is a quick and easy mid-week dinner recipe Farm Chef Alison learned from two of her dear friends. It’s the perfect late spring meal, when the arugula is abundant and tender and you’re trying...
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Ingredients
- 1 tsp olive oil
- 4 12" white or wheat flour tortillas (brown rice for gluten free)
- 1/2 cup pesto
- 12 oz arugula washed & spun dry
- 1 cup local cheese shredded (goat gouda is great here!)
- 1/2 cup Kalamata olives sliced (optional)
- to taste salt
- 4 eggs (optional)
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