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Quesadilla Tutuorial: Swiss Chard, Spring Onion and Pepper Quesadillas

By Amee Meghani on June 3, 2013 in Appetizers & Snacks, Central Texas Local Box, DFW Local Box, Houston Local Box, Main Dishes, Recipes

I rarely order quesadillas when I go out to eat because it’s something I can easily make at home for a quick lunch. And YOU can too! There’s plenty in your Local Box to work with no matter what week it is: spinach, cremini (baby bella) mushrooms, swiss chard, beet greens, avocado, tomatoes, sweet onions, or anything! Remember, you can also add on local items to your Greenling order. I do it all the time!

I’m always trying to eat more leafy greens and quesadillas are a great way to sneak them in.

Today I’m making Swiss Chard and spring onion quesadillas and I’ve got half of a bell pepper in the fridge so I’m going to throw that into the mix. This is an excellent way to use up refrigerator scraps.

I wanted to give you a very basic tutorial on how to make quesadillas. I’m inviting you into my kitchen: this is a special priviledge because I don’t just let anyone into my kitchen… just the internet.

First, sautee your greens in a teaspoon of oil over medium high heat. Let them wilt down and then empty them into a bowl.

Saute chopped Swiss Chard…even the narrow pink stems….

Then saute the spring onions and anything else you want and empty them into another bowl.

Lookin’ goooood….

Now grease a larger skillet (or the same one!) on medium-high heat

Look at me….using grown-up tools.

Then throw on a tortilla.

This is the carrier of forthcoming yummy-ness

Cheese on only half of the tortilla. The other half is lactose intolerant.

Hurry and add the greens…quick, before the kids see you!

Then add the spring onions. In this step, you can also sprinkle any seasoning you like: salt, pepper, taco seasoning, etc

Finally more cheese. Cheese on the bottom and top keeps the quesadilla “glued” together

Fold over the naked half. Then immediately flip it over to melt the top cheese layer.

Cut each half-circle in half and then top will a dollop of greek yogurt.

Nutrition Tip: We always use greek yogurt in lieu of sour cream for anything such as veggie chili, baked potato, or enchiladas. I have never found anyone to (a) notice the difference or (b) complain about it. Try it… it’s easier on the waistline and arteries.

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Sweet Potato, Kale, and Black Bean Skillet

By Margo on March 11, 2013 in Main Dishes, Recipes, Staff Picks, Winter

Craving Mexican food but determined to eat healthy and use in-season veggies? This Sweet Potato, Kale, and Black Bean skillet does just the trick. Fairly simple and deliciously aromatic (and vegetarian!), this recipe makes a meal for 4-6, or sides for a crowd. Sumac and cumin give this dish its wonderfully deep flavor. Sumac isn’t a super common spice, but I found it at Central Market. (If you can’t find it, you can get a similar flavor from mixing chili powder and paprika in a 1:1 ratio.)

I like this recipe because it isn’t fussy. I wanted kale and sweet potatoes to be center stage, but if you would rather taste more black bean, just use a little less of the veggies. If you’re sensitive to onions or garlic (like my Mom is), you can easily leave them out and it will be just as good. Similarly, to kick it up a notch, I’d consider adding another clove or two of garlic, some chili powder, and thinly sliced red onions (added with the kale.) Serve it alongside rotisserie chicken, or eat it wrapped up in a tortilla. And if you’re not interested in healthy, I think this would be an excellent enchilada filling! Because lets be honest, who doesn’t love things smothered in cheese? Any way you slice it, this recipe can easily be made your own.

Sweet Potato, Kale, and Black Bean skillet
serves 4-6
prep time: 15 minutes | cook time: 30 minutes

Ingredients

2 or 3 sweet potatoes
1 shallot
1 clove of garlic
1 can organic black beans, low-sodium, drained
3 hearty handfuls (3 cups ish) kale (I used Russian kale, because it’s what I had, but green kale is just as good!)
1-1/2 to 2 tbsp. organic olive oil
1/4 tsp. sumac
1/8 tsp. cumin
sea salt
freshly ground pepper
1 lime, for serving
tortillas, for serving
sour cream or greek yogurt, for serving
1 avocado, for serving

Prep
1. Peel sweet potatoes, shallot, and garlic. Wash and dry kale.
2. Cut sweet potatoes in half lengthwise. Lay cut surface flat on a cutting board and slice in half again lengthwise. Then, slice into ¼-1/2 inch thick pieces. (Sweet potatoes are tough to cut. I don’t have an amazing knife, but this method works great! See photo.)
3. Dice shallot and garlic.
4. Tear kale into large pieces.

Cook
1. Place large sauté pan over medium high heat and drizzle with olive oil. Add sweet potatoes, shallot, garlic, sumac and cumin to pan and cook for 2 minutes until you can smell the spices, stirring throughout to coat.

2. Bring the heat down to medium and cover. Let cook for about 8-10 minutes, stirring occasionally, making sure the sweet potatoes don’t burn (oops, a few of mine did!) Cook until the sweet potatoes are soft enough to easily cut in half and are nice and brown.

3. Add black beans. Stir to mix. Add kale. At this point it will be a little hard to stir, but don’t worry, kale cooks down! Season generously with salt and pepper, mix and cover.

4. After 3-4 minutes, uncover and stir. If it’s feeling a bit too dry at this point, drizzle a little more olive oil. Taste for seasoning- if you want more spice, add a pinch of sumac! Cook for another minute or so until kale is cooked to your liking.

5. If you’re serving with tortillas, start warming them up. For just a few people, heat them with a bit of oil in a small skillet. For a larger group, wrap a tortillas in foil and stick in a warm oven for 2-3 minutes. Cut your lime and slice the avocado.

6. Serve on top of warm tortillas, drizzled with lime and served with avocado slices and greek yogurt. I made a taco out of mine. Enjoy!

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Blackened Tempeh Burgers

By Sarah on October 26, 2012 in Main Dishes, Recipes, Vegan

Don’t tempt me, you say? Maybe this delicious tempeh recipe from Hearty Vegan will change your mind.

Treat yourself right with this burger, made with Hearty Vegan Tempeh. Tempeh is a perfect meat substitute, and boasts high protein, low saturated fat, and no cholesterol. With a rich, nutty flavor, this soy product exists as more than a substitute for meat, but a delicious ingredient on its own. The Hearty Vegan’s tempeh is made with 100% Organic ingredients and their soybeans are certified GMO-free.

This recipe for Blackened Tempeh Burgers, has tamari and spices for richness and roasted red peppers to add some sweetness. Balanced with avocado and tamari onions, your taste buds as well as your body will be thanking you for such a delicious healthy treat!

Blackened Tempeh Burgers
by Andy Windak

1 block of Tempeh
1 tbs Tamari
2 tsp Chili Powder
1/2 tsp Garlic Powder
1 1/2 tbs Olive Oil
2 Fire Roasted Red Peppers, sliced
1 large Red Onion, sliced
1 tsp Olive Oil
1/4 cup Water
1 tsp Tamari
4 Slices Bread or 2 Burger Bun
Avocado or Guacamole
Heirloom Tomato or Roasted Tomatoes (see directions)
Organic Ketchup
Leaf Lettuce
Hummus or (vegan) Mayo

Cut the tempeh in half both lengthwise and thick-wise to create 4 equal pieces. Place in a steamer basket unstacked and steam for 10–15 minutes.
To make the roasted tomatoes (if using), toss cherry or grape tomatoes in olive oil and place on a baking sheet. Bake at 350 degrees for 15–20 minutes, turning halfway through until soft and juicy.
Meanwhile, heat one teaspoon of olive oil in a skillet over medium heat. Add the onions and cook until they start to soften. Add the water and tamari and cook until very soft and the water has evaporated, about 20 minutes. Add the peppers and remove from heat.
Using tongs, carefully remove the tempeh from the steamer and place on a plate. Starting with the cut side, pour half of the tamari evenly over the tempeh and rub it in. Flip and coat the other side with the remaining tamari. Push around the plate to make sure all the tamari is absorbed. Evenly sprinkle half of the spices over the tempeh and rub in; flip and repeat with the remaining spices.
Heat a large skillet or griddle over medium heat. Add the oil and coat evenly. When hot, but not smoking, add the tempeh. You should hear a nice sizzle. Cook for two to three minutes, flip and cook for another two to three minutes. A nice medium brown color should be achieved on both sides.
Toast the bread slices or burger buns and top with desired toppings. Place a tempeh patty on each slice of bread and then top with the onions and peppers. Sandwich both sides together and serve.

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Butternut Cheddar Frittata

By Megan on September 13, 2012 in Breakfast, Main Dishes, Recipes, Slider

Frittata is an easy way to not only whip up dinner (or breakfast), but to use up any random vegetables you have lurking in your fridge. Just replace the butternut squash in this recipe with peppers, zucchini, tomatoes, greens, or anything, and you’ll have a delicious meal on hand.

If you don’t have an oven-safe skillet, you can also cook frittata in a pie plate or muffin tin. Just increase the cooking time to allow for the eggs to be cooked through.

Butternut Cheddar Frittata

Serves 6

2 cups diced butternut squash
1/2 tablespoon olive oil
Salt and freshly cracked pepper, to taste
8 eggs
1/2 cup milk
1 1/2 teaspoons herbes de Provence
1 tablespoon butter
3/4 cup shredded sharp or smoked cheddar cheese

Preheat oven to 400°F. Toss squash in olive oil, salt, and pepper, and spread onto a rimmed baking sheet. (Note: You can use the same skillet you plan on cooking the frittata in, if you like.) Roast about 25 minutes or until squash is tender and lightly browned, stirring halfway through cooking time. Remove from oven and set aside, and preheat oven to broil.

Whisk together eggs, milk, and herbes de Provence.

Heat a cast-iron or other oven-safe skillet over medium-high heat, and add the butter. Swirl the pan to coat it as the butter melts. Once the butter has melted, add the butternut squash to the skillet, then pour in the egg mixture. Cook on the stove approximately 5 minutes or just until starting to set on top.

Scatter cheese over the top and move skillet to the oven. Cook for approximately 5 more minutes, until cheese is melted and top is set and lightly browned.

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Crock Pot Roast

By Christy on August 19, 2012 in Gluten-free, Main Dishes, Recipes

It is still too hot to have the oven on for hours at a time. So when I got my beautiful roast from Bastrop Cattle Company in my Greenling basket, I got out the crock pot and dug out some root veggies for a down home Sunday dinner. The secret to any great roast is the browning of the meat and veg prior to roasting. You aren’t looking to cook them through but the brown bits equal flavor.

3-4 Pound Chuck Roast

10-12 Baby Carrots

4-5 Potatoes, cut in 2 inch pieces

1-2 Onions, peeled and cut in 8 pieces

1-2 Leeks, sliced and soaked to clean, then cut in 2 inch pieces

1-2 Tablespoons oil

1 Can Beef Broth

Salt and Pepper to taste.

Thoroughly dry roast and then season generously with salt and pepper. Set aside while you prep vegetables. Add potatoes to crock pot. Heat 1 Tablespoon oil over medium high heat in large saute pan. Brown the onions and leeks then add to crock pot. Brown carrots then add to crock pot. Add more oil to saute pan if needed and brown roast thoroughly on all sides. Position roast on top of vegetables in crock pot. Pour a couple of Tablespoons of beef broth in saute pan to deglaze, scraping up all the brown bits from the bottom of the pan. Pour over roast with remaining beef broth. Add water if necessary for liquid to come halfway up roast. Cook covered on high for 4-5 hours or low for 5-6 hours.