Makes 4 9-inch quesadillas
2 medium summer squash, julienned or grated
1 medium sweet onion, julienned
1 cup grated sharp cheddar
8 9in flour tortillas
extra virgin olive oil
1. Heat a large non-stick skillet to med-hi and add a drizzle
of oil. Add onion and cook for 2 minutes, or until
translucent. Add summer squash and cook for an additional 5
minutes, or until just tender. Remove from pan and set
2. Heat another large non-stick skillet to medium heat and add
a drizzle of oil. Place one flour tortilla into pan and
sprinkle with 1/4 cup of cheese and 1/4 of the onion &
squash mixture. Place another flour tortilla on top. When
the bottom tortilla is crispy and golden brown and the
cheese has melted, use a spatula to flip the quesadilla
over. Cook until this side is also golden brown and crispy.
3. Cut into eighths and serve with SALSA FRESCA and guac!
2 tablespoons olive oil
1 cup white onion, chopped
3 cloves garlic, minced
1 cup fresh corn kernels
1 red bell pepper
3 medium zucchini, diced
1 cup canned black beans, rinsed and drained
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
8 warm corn tortillas
½ cup grated Monterey Jack cheese
Heat oil in skillet over medium heat, and add onions. Saute until they become fragrant, about 2-3 minutes. Add garlic, sauté for another minute.
Add bell pepper, corn and zucchini and cook until tender, 4-5minutes..
Add black beans, cumin and black pepper. Season with salt to taste.
2 pints ripe strawberries, washed and quartered- $4.00
½ cup fresh orange juice- $0.40
4 cups all-purpose flour- $0.96
½ cup sugar- $0.24
2 tablespoons baking powder
Pinch (1/16 teaspoon) kosher salt
1/2 cup cold butter (1 stick), cut into chunks- $1.64
1 cup well-shaken buttermilk- $0.56
1/2 cup cream, plus more for brushing- $0.75
Finely grated zest from one lemon
1. Preheat oven to 400°F.
2. Macerate the strawberries in the orange juice. Set aside.
3. In large bowl, sift together the flour, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
4. In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
5. Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
6. On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
7. Whip cream until foamy.
8. Split the biscuits as you would an English muffin. Place on a plates. Spoon some berries and juice over the bottoms, top with whipped cream and replace the biscuit tops.
2 Tbs. harissa or other chili paste
2 tsp. tomato paste
2 large red peppers, diced
4 cloves garlic, finely chopped
1 tsp. ground cumin
5 large, ripe tomatoes, chopped (canned are fine)
4 large eggs plus four yolks
1/2 cup Greek-style yogurt
1. Heat 2 Tbs. olive oil in a large frying pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin and a sprinkling of salt. Stir and cook for about 8 minutes, allowing the peppers to soften.
2. Add tomatoes, bring to a simmer, and cook another 10 minutes until a thick sauce forms.
3. Make 8 little dips in the sauce. Carefully break eggs into the dips. Do the same with the yolks. Place a lid on the pan and cook for 8 minutes or until the whites are set but the yolks are still a bit runny.
4. Serve with a dollop of yogurt and a piece of pita bread to soak up the sauce.