Quesadillas are tacos (very close) cousin so I feel good about them standing in for Taco Tuesday today. Sautéed broccoli and garlic, sharp cheddar cheese, smashed avocado and fresh dill make for one mean quesadilla. Broccoli Quesadilla with Avocado, Garlic and Dill is where it’s at this week!
I wrote on Facebook the other night that it was almost 7:30 and I hadn’t begun to think about what to make for dinner. Summer seems to do that to me. It stays so light and warm so late that it’s almost time to start thinking about bedtime routine when I realize we haven’t eaten dinner yet. We’d already had popcorn for dinner one night and breakfast for dinner is my usual go to when I need something fast but we’d had that the night before. I looked in the fridge and saw a crisper full of seasonal produce (thank you farmers market!), sprouted whole grain tortillas and some Cabot Sharp Cheddar that I smuggled back from my trip to Maine last month. Within in 15 minutes I had quesadillas and a bowl full of watermelon on the table. Dinner is served.
This time of year most of my meals and recipes are inspired by what I can find at the Park City Farmers Market and my garden. The garden that I share with my friend is going gangbusters right now! It’s the first year we’ve rented a plot at the community garden and it’s doing so much better than I could have ever imagined. We have a couple tomato plants going and I’m keeping my fingers crossed that they keep doing as well as they are. Growing tomatoes at 7000 feet isn’t all that easy. I picked a bunch of french radishes over the weekend and ate radish toast for lunch and dinner on Sunday. Radish toast is simply toast slathered with cold butter, sliced radishes and a sprinkle of coarse sea salt- for all you radish lovers out there- it’s a must try!
Because we didn’t plant our garden until the first week of June (and still got a snowstorm after we planted!) we’re patiently waiting until we can really dive in. We have two kinds of spinach, two kind of kale, three kinds of greens, broccoli, carrots, radishes, two kinds of peppers, a few tomato plants, two rows of snow peas, onions and garlic. In a month or so it’s going to be going off and I can’t wait!! Until then, I have to rely on what I can find at the Farmers Market and my local Whole Foods.
I think broccoli might be my favorite green vegetable. I love it raw and I really love it sautéed with butter and garlic. It’s my favorite side dish to just about anything- grilled steaks, pasta with marinara and I always include it when I’m making any kind of stir fry. In this quesadilla it’s the star ingredient. I cut it pretty fine so it would sauté up quickly but also so it would be easy to eat. Of course I added garlic because it’s my favorite! Use whatever kind of cheese you like but a sharp cheddar works beautifully here. Fresh avocado and dill round things out. I happen to love Ezekial’s Sprouted Grain Tortillas but use what you have.
I missed the Eat Seasonal round up last month because we were out of town but I’m back on it. Becky’s Eat Seasonal Guide for July is up and be sure to check out her Cherry Salsa Recipe which is the perfect accompaniment for Taco Tuesday!
A vegetarian quesadilla with sautéed broccoli and garlic, sharp white cheddar, avocado and dill.
- 1 tablespoon olive oil
- 2 cups chopped broccoli
- 1 clove garlic, minced
- salt and pepper
- 2 sprouted wheat tortillas (or regular tortillas)
- 1/2 cup shredded white cheddar cheese
- 1/2 avocado
- 2 sprigs fresh dill
- Heat a large sauté pan over medium heat. Add olive oil and broccoli and cook just until crisp tender about 5 minutes. Add minced garlic and cook 1-2 minutes more. Transfer to a plate.
- Meanwhile mash 1/2 an avocado with a pinch of salt and a squeeze of lemon juice in a small bowl.
- Return sauté pan to heat and place one tortilla in the pan. Add 1/2 of the cheese and 1/2 of the broccoli mixture. Spread one side of the tortilla with avocado and sprinkle with fresh dill.
- Repeat with the other tortilla.
- Fold quesadillas in half and cut into fourths. Enjoy!