gleaning the veggie drawer.

I went all crazy and wild with the vegetables, tonight.

First, I chopped up some butternut squash.  Then I sliced some mushrooms.  And then I decided—since I was at it—may as well chop the broccoli, bell peppers, mushrooms and onions too.  Feeling deliciously wild and free, I squished and smashed a few cloves of garlic and spread them all over the top.  And then—as if that wasn’t enough!—I bathed it all in a little bit of olive oil.

It feels good to go wild now and then.

Inspiration for these vegetarian quesadillas came from Trader Joes, which is where I found these cute ‘n’ wrinkly sun-dried tomatoes.  I knew they’d be perfect for some impromptu pizza or maybe some scrambled eggs.

Or, as in tonight’s case, perfect for a veggie quesadilla.

(Or eaten as is, straight from the bag…yum!)

This fresh and local mozzarella was a bit on the pricey side as far as cheese goes, but it does make a fun splurge now and then.

Dinner was fabulous.

On the side, I roasted some brussels sprouts.  They came directly from the freezer isle and tasted sweet and amazing.

(But don’t tell their fresher cousins that I told you so.  They think they’re so much better than these guys, but they’re really not.) 

The Great Vegetarian Quesadilla

Serves 4

This is the “Great” Vegetarian Quesadilla because it requires a “great” clean up, as you glean your way through the veggie drawer.  If you have an extra stalk of broccoli, throw it in.  Half a red bell pepper?  Chop, chop, chop it.  A few mushrooms on their last leg?  Perfect.  Use it all up and don’t be afraid to try some of the more uncommon quesadilla additions, such as butternut squash or turnips.

Top these melty quesadillas with a scoop of fresh, zingy salsa and you’ll have yourself a delicious, easy meal in no time!  Enjoy!

• Mixture of your favorite vegetables (I used mushrooms, broccoli, butternut squash, red and green bell peppers, and onions)
• 3-4 cloves of garlic, minced
• 1 Tbsp olive oil
• 4 whole wheat tortillas
• 6 oz. fresh mozzarella cheese, sliced thin

1. Preheat oven to 425.  Spray baking pan win with cooking spray.
2. Chop all of your vegetables into bite sized pieces and layer on the cookie sheet.  Sprinkle garlic over the top and drizzle with olive oil.  Stir lightly to combine.  Place in oven for 20-25 minutes, flipping once in between cooking times.
3. Meanwhile, heat a nonstick griddle over medium heat.  Place tortillas down, place cheese on half of the tortilla, and fold over.  Flip tortilla once it has become golden brown on one side.  Continue cooking on the other side until golden brown.
4. Once vegetables are cooked, unfold tortilla and fill half with the vegetable mixture.  Fold back and cook for another minute or so.  Serve hot with salsa.  Enjoy! 😀

QUESTION: What is your favorite quesadilla filling?

Advertisement

a bowl of comfort

Comfort comes in many shapes and sizes.

A warm hug.  A friendly hello.  A new book on a rainy day.  A phone call from a close friend.  A smile, a laugh, an ‘I love you.’

On the health front, the idea of comfort food has quickly gone out of style.  Replaced with the idea that food should not carry such emotion.  It should not have feeling.

Food and comfort do not belong in the same sentence.  So they say.

But you know what?  I say piddly wish-wash to all of that!!  I find the idea of sitting down to dinner with my parents every night, comforting.  I find the idea of eating lunch with friends, comforting.  And, obviously, the holidays are filled with warmth, good food, and comfort.

And—absolutely!—I find that sitting down to a warm bowl of summer squash and white bean saute to be absolutely comforting.

It’s okay to enjoy your food.  To enjoy your friends and family.  To enjoy the process from kitchen to table.  To find comfort in the simple preparation of a meal and to find comfort in eating until…well…comfortably full.

(It’s also okay to find comfort in downward dogs and tree poses. )

Yes.  Comfort comes in many shapes and sizes.

Summer Squash and White Bean Saute—courtesy of Eating Well Magazine

I like to serve this saute over brown rice, letting it soak up all of the delicious sauce.  But it also tastes delicious served in a wrap, if you don’t mind getting a little messy.  Enjoy! 😀

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, halved and sliced
• 2 cloves garlic, minced
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
• 2 medium tomatoes, chopped
• 1 tablespoon red-wine vinegar
• 1/3 cup finely shredded Parmesan cheese

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
2. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.

QUESTION: What does the word “comfort” mean to you?