Southwest Veggie Quesadillas
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Southwest Veggie Quesadillas
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Ingredients
For Sour Cream Cilantro Sauce
Servings: servings
Units: Metric US Imperial
Instructions
Preheat oven to 400 degrees
Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
Arrange 2 tortillas on a sheet pan. Top with cheese, cooked veggies mixture, and another layer of cheese. Cover with remaining tortillas.
Bake for 10 minutes or until tortillas are crisp and the cheese is melted.
While baking, make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.
Place quesadillas on a cutting board. Cut into wedges. Enjoy with sour cream cilantro sauce!
Green Eggs and “Ham”
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Green Eggs and “Ham”
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine bell pepper, parsley, green onions, garlic, kale and Parmesan cheese in a food processor. Pulse until pureed.
While the food processor is running, stream in 3 tablespoons of olive oil. Blend until smooth. Season with salt.
In a separate bowl, crack and whisk the eggs.
Whisk the green mixture from the food processor into the eggs. Set aside.
In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the turkey and cook for 3 minutes.
Add egg mixture to the sauté pan and scramble the green eggs. Season with salt and pepper.
Plate and garnish with additional Parmesan cheese. Enjoy!
Roasted Cactus Salsa
Votes: 3
Rating: 3.67
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Rate this recipe!
Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
10 minutes
Roasted Cactus Salsa
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Servings
Prep Time
4 servings
10 minutes
Servings
Prep Time
4 servings
10 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
On a foil lined sheet pan, place nopales, tomatillos, tomatoes, shallot and jalapeno.
Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
Transfer roasted vegetables to a food processor and pulse until mixture resembles chunky salsa.
Add lime juice and cilantro. Quick pulse 2-3 more times to incorporate fully.
Serve as a condiment on fish or chicken or as a snack with tortilla chips, plantain chips or crackers. Enjoy!
Recipe Notes
Salsa can be stored in a jar with a tight fitting lid for two weeks in the refrigerator.
Rutabaga Gratin
Votes: 1
Rating: 5
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Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Cook Time
Passive Time
50 minutes
10 minutes
Servings
Prep Time
4 servings
15 minutes
Cook Time
Passive Time
50 minutes
10 minutes
Rutabaga Gratin
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Cook Time
Passive Time
50 minutes
10 minutes
Servings
Prep Time
4 servings
15 minutes
Cook Time
Passive Time
50 minutes
10 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Preheat oven to 350 degrees F.
Combine the rutabaga slices in a medium mixing bowl with olive oil, salt and pepper. Toss until the rutabaga is evenly coated.
Arrange rutabaga slices in a 9x9" casserole or four large ramekins and place on a sheet pan. Set aside.
In a separate mixing bowl, combine breadcrumbs, Parmesan, thyme and 1/2 teaspoon of olive oil. Season with salt and pepper. Stir to mix.
Sprinkle breadcrumb mixture evenly over rutabaga.
Loosely cover baking dishes and sheet pan with foil, transfer to oven and bake for 30 minutes.
Remove the foil and cook for another 20 minutes. The gratin will be finished when you can stick a toothpick in it without encountering resistance.
Cool for 10 minutes. Enjoy!
Braised Mustard Greens
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings
Prep Time
4 servings
5 minutes
Servings
Prep Time
4 servings
5 minutes
Braised Mustard Greens
Votes: 3
Rating: 5
You:
Rate this recipe!
Servings
Prep Time
4 servings
5 minutes
Servings
Prep Time
4 servings
5 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
In a large skillet, warm oil over medium heat.
Add shallot and bacon. Sauté until bacon is crispy, about 2-3 minutes.
Add mustard greens to the skillet and toss until they begin to wilt, about 1-2 minutes.
Add chicken stock and cook until completely evaporated, about 2-3 minutes.
Season with salt and pepper.
Transfer mustard greens to a serving plates and garnish with dill. Enjoy!