The Seasonal Potluck continues! I hope you are enjoying me & Betsy’s seasonally inspired recipes as much as we are loving being able to share them with you. While searching for recipes featuring this month’s ingredient, strawberries, I found no shortage of dessert and breakfast fare. However, I wanted to share some savory recipes to show the versatility of strawberries as an ingredient. I did a little savory strawberry experimentation back in April for rhubarb month with this grilled mahi mahi recipe that was topped with a rhubarb compote and balsamic marinated strawberries. It turned out great – try it!
For this recipe, I found quite a few variations online from other bloggers. Most of them had green onions or leeks incorporated into the recipe, but I did not feel that was necessary with the strong flavors of the arugula and goat cheese. In my opinion everything tastes good with goat cheese. And bacon. 
Strawberry Goat Cheese Quesadillas, makes 4
Inspired by Sprouted Kitchen & From the Little Yellow Kitchen
¾ cup sliced ripe strawberries
1 ½ cup arugula
2 tablespoons basil
6 oz goat cheese
8 whole wheat tortillas
4 slices bacon
Balsamic vinegar for drizzling, optional
Cook bacon until desired crispness is achieved on a paper towel-lined plate in the microwave. Cool, then chop into pieces. Spread goat cheese onto 2 tortillas. Top with strawberries, arugula, basil and bacon pieces. Cook in pan or skillet for 2-3 minutes per side, or until crisp. Drizzle with balsamic (if desired), cut and serve.
