Now that Eat Your City Culinary Week is over, we can resume with our weekly recipe on Tasty Tuesdays.
Today’s recipe comes from my ‘Simply Organic‘ cookbook that Jill and I use fairly often, but that has been altered slightly. This is a quick and easy (and tasty!) recipe that can get kids eating fresh vegetables easily.
Ingredients
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- 2 zucchini, shredded
- 1 pepper, chopped (we use red or yellow for colour)
- 1 red onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 2 cups shredded cheese
- 4 soft tortillas
The first thing I do for this recipe is chop the vegetables and shred the zucchini and cheese. Add the oil to a pan and on medium heat add the zucchini, pepper, onion, garlic and cumin. Cook for 5-7 minutes or until all the vegetables are soft. Once they are, remove the pan from the heat and set aside.
Toast the pine nuts in a separate pan briefly until they turn a golden brown. Remove from heat and cool.
Spread the veggie mixture onto half of the tortilla. Add some shredded cheese, fold the tortilla over and place on a pan over medium heat for a couple minutes or until the tortilla is golden on both sides.
The book also provides a recipe for a tomato-lime salsa to accompany the quesadillas.
Ingredients
- 1 tomato, chopped
- juice of 1 lime
- 1 teaspoon of chili powder
Simply mix all the ingredients together and serve. This salsa also goes well with nachos.
Jillian and I have received plenty of use from our Simply Organic cookbook and we definitely think it is a must buy. A great part about it is that it splits the recipes into growing seasons for the entire yea r(early summer, mid-summer, Indian summer, early winter, etc.).
