Tuesday, July 19, 2016

Recipe: Squash Blossom Quesadilla with Sautéed Spinach

     Monday evening's meal was a hit and it took all of ten minutes to put together.  I gathered squash blossoms from the garden and made a simple, yet tasty quesadilla.  Remember to take only the "male" blossoms.  You can chop up the flowers or do as I did, leave them whole.  They are quite delicate so gather them in the morning when they are open so you can gently clean them.  If you look closely at the picture, you can just see one of the blossoms poking through the cheese.  Squash blossoms have a very delicate zucchini flavor and it pairs well with the spice of the jack cheese.

Squash Blossom Quesadilla

Ingredients (for three servings)

6 corn tortillas
1 cup pepper jack cheese, grated
12 squash blossoms
2 scallions, green part sliced
2T cilantro, minced
sour cream and salsa on the side
Wrap tortillas in a paper towel and lightly heat in the microwave until softened.  Heat just a bit of oil in a nonstick pan.  To assemble the quesadilla, place two squash blossoms on one side of the tortilla, letting the blossom stick out a bit over the edge.  Cover with cheese, cilantro and scallions.  Fold in half and cook until the cheese is melted, turning several times, as needed.  Serve with sour cream and salsa.

Sautéed Spinach


8 oz spinach
2 cloves garlic minced
1T olive oil
pinch of red pepper flakes

Heat the oil in a skillet until shimmering.  Saute the garlic lightly for one to two minutes; you do not want it to brown.  Add the red pepper flakes and cook for 30 seconds.   Toss in the spinach and cook until just wilted.  Serve.

Tuesday's dinner:  One of my favorite summer salads:  Nicoise


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