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Fresh Herb Quesadillas

Pair these quesadillas with a simple salad of greens dressed with oil and vinegar for a light dinner.

(Note: Check out more recipe ideas on our new weekly feature, Recipe Roundup, which will be posted in the Recipe section every Wednesday.)

These delicious quesadillas are a simple and fast way to use herbs. The quesadillas pictured are filled with a mixture of chopped epazote, mint, and oregano, but feel free to play around and use whatever herbs you have in the fridge! Pair them with a simple salad of greens dressed with oil and vinegar for a light dinner.

Fresh Herb Quesadillas

The proportions for the herbs, onions, and cheese are approximate. Feel free to adjust according to your own preferences.

On a whim I decided to compress the tortillas while cooking by putting a small sauce pan on top along with a can of tomatoes, as you see in the photo. The weight helped them to cook fast and evenly. Eventually I realized the can was not needed because the sauce pan alone was heavy enough. This is reflected in the directions below.

(makes 4 quesadillas)

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Corn Potato Cakes

We made mini corn potato cakes at tonight’s cooking demo.

This fantastic recipe comes courtesy of Delissa Reynolds, who assisted with the cooking demo at tonight’s distribution.

Ingredients

– 1 lb. potatoes
– 1/2 cup finely chopped green bell pepper
– 1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
– 4 scallions, chopped fine
– 1 teaspoon ground cumin
– 3 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– 4 tablespoons sour cream for serving

Directions Continue reading “Corn Potato Cakes”

Zucchini Soup with Beaten Eggs

This is a vegetarian variation of stracciatella highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese.

Courtesy of Emily Nickerson

Adapted from the Cucina di Magro cookbook by G. Franco Romagnoli

This is a vegetarian variation of stracciatella, an Italian soup traditionally made by stirring beaten eggs into a meat-based broth. This version highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese. Bonus: From start to finish this soup took about 30 minutes to prepare, a perfect option on a night when you’re craving a hot meal and don’t have much time or energy to cook.

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