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I’ve been so swamped with writing that I haven’t had time to write. My life has been revolving around school work and my daughter, and her newfound extracurriculars (tap, ballet, Spanish!). Dinner has been a hodge-podge of thrown together foods, and nut butter sandwiches have been on heavy rotation. Simple veggie roasts, fresh fruits and salads, an abundance of smoothies and juices for breakfast, and, thanks to my recently acquired dehydrator, kale chips and flax crackers are seemingly the only things keeping this family going. While certainly lovely, I haven’t felt very compelled to stop before I run out the door and photograph my sludgy, ,green, life-giving mug of smoothie and jot down what I put in it. But tonight! Tonight Casey took over in the kitchen, and created the most fantastic and easy quesadillas.

Everything for this recipe came from Common Ground, and while some of the ingredients could easily be found elsewhere, the star ingredient, caramelized onion and spinach hummus, is only available CG. It is worth the trip!

Ingredients:

Oasis Classic Cuisine Wheat Lavash Thin Bread, but really any large-ish tortilla or wrap will work

Common Ground hummus

Pepper Jack Daiya

baby spinach

Earth Balance (for the frying, feel free to substitute cooking spray or oil)

First, grab a thin bread and spread hummus on half. Tear the spinach and load up with as much as you like. On the same half add a sprinkle of Daiya. It really doesn’t take much, just a bit for a cheesy flavor as the hummus takes care of the texture on this one. Fold over the other side of the bread. Preheat your skillet with about a tablespoon of Earth Balance, low to medium heat. Place in skillet and cook for about five minutes until slightly browned and then flip, and cook for about five more. Casey recommends cooking Daiya-side-down first, because the melting helps “seal” the quesadilla, making flipping easier.

While ours were cooking, I decided to throw together a quick guacamole.

Ingredients:

2 avocados

1 tomato, chopped

1/2 a lime

cilantro

cumin and salt to taste

In a medium-sized bowl smash the avocados with a fork. Fold in tomato. Add juice from half a lime, about a 1/2 T of cumin and a 1/2 teaspoon of salt (more or less of these to taste, I usually add less salt, but then Casey adds additional salt to his servings), and about a tablespoon or two of chopped fresh cilantro.

We also grabbed some fresh salsa from the Common Ground deli case to finish off the meal. Completely delicious, super easy, and outrageously quick! In the future, we plan on adding things like black beans, corn, peppers, and different greens. I would consider this a basic recipe, one that practically begs for creative experimentation and will taste delicious even if you use it as a vehicle to clean out your pantry. I suspect that this recipe will be making a comeback sometime around midterms.

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