160721 red chard and mushroom quesadillas Recipes

rainbow chard leaves or 2 bunches red and green swiss chard, unsalted butter, extra virgin olive oil, leeks , halved lengthwise and cut crosswise into 1/4-inch-thick slices (white and pale green parts only), fine sea salt

portobello mushrooms, cleaned and stemmed, diced garlic clove, plus 1 smashed, extra-virgin olive oil, balsamic vinegar , plus 1 3/4 cups, salt and freshly ground black pepper, sweet onion, peppercress , leaves picked and stems discarded (red chard or baby arugula can be substituted.), baby lettuces, santa barbara shrimp, (tiger shrimp can be substituted ), olive oil, banyuls vinegar, dijon mustard, lemon juice, grapeseed oil, canola oil, heirloom tomatoes, cut into 1/4-inch cubes, chives, chopped, shallots, peeled and brunoised, haricots verts, trimmed, halved , and cooked in salted water and chilled

fat-free flour tortillas, reduced-fat monterey jack cheese, kraft free shredded fat-free cheddar cheese, portabella mushroom caps, fresh garlic cloves, chopped fresh oregano, cayenne pepper (optional), olive oil flavored cooking spray

count flour tortillas, chicken breast (cooked and shredded ), chopped green chilies, goya black bean soup (drained and rinsed ), sliced mushrooms (crumbled, not too small), yellow onion (chopped ), chunky salsa, shredded mexican cheese (depending on how cheesy you like it), butter

tortilla, butter, mozzarella cheese, spinach, cheddar cheese, mushroom, salsa, sour cream

olive oil (preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas, button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups), serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced, chopped fresh epazote leaves or 1/4 cup chopped fresh cilantro leaves, salt, fresh corn tortillas (or flour tortillas if good corn tortillas are not available), mexican melting cheese (quesillo, asader, or the like) or monterey jack or mild cheddar, shredded (about 2 cups), salsa, store bought or home made

rainbow chard or red and green swiss chard, unsalted butter, extra-virgin olive oil, leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices, fine sea salt

green peppers or 1 small yellow pepper, cut into strips, red pepper , cut into strips, red onion , cut into 1-inch strips, mushroom, minced (do not wash), olive oil or 2 tsp cooking oil, ground cumin, chili powder, garlic, salt , to taste (optional), fresh ground black pepper , to taste (optional), crushed red pepper flakes (optional), snipped parsley (add at the end so it doesn tsp lose its color) or 2 tbsp cilantro (add at the end so it doesn tsp lose its color), reduced-fat cream cheese (tub style ) or 1/3 cup reduced-fat chive & onion cream cheese (tub style) or 1/3 cup cream cheese with vegetables (tub style), grated cheddar cheese or 1/4 cup sharp cheddar cheese, flour tortillas, pace organic picante salsa (optional) or pace pineapple mango chipotle salsa (optional), light sour cream (optional)

black peppercorns, juniper berries, fennel seeds, dried or fresh thyme leaves, olive oil, boneless venison leg roast or turkey breast, trimmed and tied, cinnamon stick, snapped in half, fennel seeds, black peppercorns, juniper berries, fresh cranberries (about 12 oz), red wine , such as pinot noir, balsamic vinegar, sugar, undiluted orange juice concentrate, apple cider, apple cider vinegar, star anise pods (optional), cinnamon sticks, ground allspice, unsalted butter, braeburn , jonathan, gala, or red delicious apples, cored and halved lengthwise, unsalted butter, firm red or white chard, stemmed, apple cider (or cider residue from baked apples), salt, freshly ground black pepper

lamb shanks, vegetable oil, butter, chopped onion, chopped carrots, chopped parsnips, fresh large thyme sprigs, whole garlic heads, unpeeled , cut horizontally in half, dry red wine, chicken stock or canned low-salt chicken broth, orange, peel and pith cut away, orange quartered, whole cinnamon sticks, fennel seeds, crushed, butternut squash , quartered lengthwise, seeded, scant ) ground nutmeg, fresh medium fennel bulb, trimmed, sliced (about 2 cups), grated orange peel, red swiss chard, butter

lamb shanks, oil, butter, chopped onions, chopped carrot, chopped parsnip, thyme, whole garlic heads, unpeeled , horizontally cut in half, dry red wine, chicken stock or 5 cups low sodium chicken broth, orange, peel and pith removed, quartered, whole cinnamon sticks, fennel seeds, crushed, butternut squash , quartered lenthwise, seeded, ground nutmeg, fresh fennel bulb, grated orange rind, red swiss chard, butter

olive oil, onion, chopped, chopped garlic, red swiss chard (about 8 large leaves), stemmed, chopped, ricotta cheese, grated parmesan cheese, prepared tomato pasta sauce (about 3 1/4 cups), lasagna noodles (from 1-lb package), freshly cooked

racks of lamb , ask the butcher to trim and french, about 2 3/4 to 3 lb total, extra-virgin olive oil, for drizzling, coarse salt and freshly ground pepper, cranberry juice concentrate , available on canned and bottled juice aisle, tangerines , zested and juiced, chicken stock, dried sweetened cranberries , a couple of handfuls (recommended: craisins brand name, extra-virgin olive oil , 1 turn of the pan, onion, chopped, cleaned, coarsely chopped red swiss chard , the yield of 1 large bunch, vegetable stock, handfuls golden raisins, salt and pepper, freshly grated nutmeg , eyeball it, extra-virgin olive oil , 1 turn of the pan, pancetta , available at deli counter, sliced like bacon, chopped, chicken stock, quick cooking polenta , available on italian foods or specialty aisles of market, chopped fresh sage leaves , 3 sprigs, butter, cut into small pieces, salt and pepper, blades fresh chives, snipped or finely chopped

quesadillas, i have cooked plenty of quesadillas on the grill ., i usually used american and cheddar cheese grated together and i would do a chicken , a beef and a veggie 1 on the grill., i had several large cast iron flat griddles ( brushed with butter) i put on the grill, because i always had to cook a bunch of these and the griddle would hold about 4 if you are only cooking a small amount, using just the grill after oiling would be fine., meat and chicken were spicy and the cheese only was plain and you could put pico de gallo on any of them. we made them like a taco in flour tortillas (tortilla folded over in half). the veggie ones had thin sliced tomatoes, jalapenos or red jalapenos, scallions, cilantro and cheese. brush with butter and grill them or just lay them on the griddle if you have 1. these cook fairly fast., keep it simple keep it good, later, tom

quesadillas on the grill, i have cooked plenty of quesadillas on the grill ., i usually used american and cheddar cheese grated together and i would do a chicken , a beef and a veggie 1 on the grill., i had several large cast iron flat griddles ( brushed with butter) i put on the grill, because i always had to cook a bunch of these and the griddle would hold about 4 if you are only cooking a small amount, using just the grill after oiling would be fine., meat and chicken were spicy and the cheese only was plain and you could put pico de gallo on any of them. we made them like a taco in flour tortillas (tortilla folded over in half). the veggie ones had thin sliced tomatoes, jalapenos or red jalapenos, scallions, cilantro and cheese. brush with butter and grill them or just lay them on the griddle if you have 1. these cook fairly fast.

extra virgin olive oil, cremini mushroom caps, sliced thin, shiitake mushroom caps, sliced thin, coarse black pepper, salt, fresh thyme leave, chopped, flour tortillas, shredded monterey jack cheese, extra virgin olive oil , 1 turn of the pan, onion, chopped, garlic cloves, chopped, jalapeno pepper, seeded and chopped, black beans, drained, frozen corn kernels, sun-dried tomato packed in oil, chopped, smoky barbecue sauce, salt & freshly ground black pepper

extra-virgin olive oil , 2 turns of the pan, plus some for drizzling, crimini mushroom caps , baby portobellos, with stems, trimmed and thinly sliced, shiitake mushrooms, thinly sliced , stems discarded, coarse black pepper and salt, a few sprigs) fresh thyme leaves, chopped, or 1 tsp dried, flour tortillas , 12 inches in diameter, shredded sharp white cheddar, extra-virgin olive oil , 1 turn of the pan, onion, chopped, garlic, chopped, jalapeno pepper, seeded and chopped, black beans, drained, frozen corn kernels, sun-dried tomatoes in oil, chopped, smoky barbecue sauce, salt and freshly ground black pepper

portabella mushrooms, thinly sliced, shredded part-skim mozzarella cheese (more to taste), corn tortillas, jamaican jerk spice (to taste), cayenne pepper (to taste), kosher salt (to taste), olive oil (for frying ), hot sauce (for serving)