An unusual but tasty quesadilla with kale and cheese

Yet another quesadilla...yet, in truth, I haven't really made any for quite some time. I tried frying this one instead of grilling which definitely improved several aspects. First, I noticed that it seemed to stick together better. Secondly: the bread fried and produced some lovely crispy patches without any oiliness at all and thirdly, I really liked the fact that some of the pickled turnip juice escaped and created a beautiful pale pink mottled effect which looked really pretty against the pale brown of the tortilla. (I went to art college, OK). So, I would now recommend this technique over grilling. The use of a dry pan means you have to keep an eye on them in case they burn, but, there's no worry of adding calories or fat content.

Quesadillas with Osaka pink kale and rainbow chard

Our car now fixed, (Neil changing the fuel pump himself - the brave lad), we were able to visit our favourite vegetable market on the weekend. As usual, I bought too much, our bounty costing double what it usually does through my sheer delight and unfettered giddiness at having access to all this produce again. (Some women get excited in clothes shops, I do too, especially in the UK, but you should see me at farmer's markets - sad really).