Smoked Chipotle Sweet Potato Black Bean Quesadillas

Today's recipe was inspired by my local CSA and is also in keeping with my previous post about letting the meal choose you.

CSA stands for Community Supported Agriculture, and the one I go to here in Nashville is called Green Door Gourmet.

A CSA is a locally-based model of agriculture and food distribution where local individuals like yourself can pledge to support one or more local farms by becoming a member. CSA members can pay in advance for the anticipated harvest and receive weekly shares of the fruits and veggies. Most places, like Green Door Gourmet, have a box scheme available where they pre-pack a box with various produce that you order before you come.

At Green Door Gourmet, and I'm sure other CSAs offer this as well, you can also shop for un-boxed produce, local artisan goods like jams and honey, bread, locally raised meet and eggs, herbs and flowers!

Joining a CSA community is really a great idea if you're into eating clean and living green. Not only will you be supporting farmers in your community but you'll also be receiving the freshest and most delicious produce available!

So last week when my mother and I journeyed to Green Door Gourmet, we had forgotten to pre-order a box so we browsed the produce section for some goodies.

We left with squash, zucchini,  tomatoes, sugar snap peas, carrots, and sweet potatoes, each item graced with the imperfect beauty that only true farm-raised veggies achieve.

We also picked up some local honey and fresh rosemary and petunias for the garden.

The following evening we were all set to go to a friend's house for dinner when about an hour before we were to arrive found out that we were having ribs. This would be good news to most people.

However, being a vegetarian means ribs aren't exactly an option for me, so I had to come up with something quick, easy, and delicious to take along.

I quickly browsed the pantry to see what we had on hand, and as my eyes drifted to our Green Door Gourmet finds I had a stroke of culinary genius.

Sweet potato & black bean quesadillas with pesto, sun dried tomatoes, gruyere and smoked chipotle gouda.

Doesn't that just sound like heaven?

It is....let's get started!


What You'll Need:

1-2 Sweet potatoes, skinned and diced
1 can black beans
1/2 onion, diced
1/4 cup sun-dried tomatoes
1/2 cup grated gruyere cheese
1/4 cup cheddar cheese
1/2 cup smoked chipotle gouda
1-3 Tbsp Olive Oil
1 Package Large Whole Wheat Tortillas
Pesto
Salt & Pepper
Cooking Spray

Directions:

Preheat your oven to 400. Skin and dice your sweet potatoes into bite sized pieces. Spread pieces onto a cookie sheet and drizzle with olive oil, salt and pepper. Spread around with hands so that sweet potatoes are evenly coated, and place in the oven for about 20 minutes.

Drain and rinse black beans and place them in a large mixing bowl. Once potatoes are roasted, add them to the black beans and mix.

In a large skillet, add 1-2 Tbsp Olive Oil and onion and sauté over medium heat until onions caramelize. Add to bowl with black beans and sweet potatoes and mix.

Now add sun-dried tomatoes and grated Gruyere cheese and mix until ingredients are evenly distributed.

Quesadilla Assembly:

Spread 1 Tbsp Pesto, covering one large Tortilla. Now add sweet potato black bean mixture to one side of  pesto-covered Tortilla. Sprinkle with cheddar and smoked chipotle gouda and fold over.

Spray a large skillet with olive oil or other cooking spray, and place folded quesadilla in skillet. Cook over medium heat about 1-2 minutes on each side or until cheese is melted and outside Tortillas are slightly brown.

Repeat with remaining Tortillas and quesadilla mixtures.

Cut into pieces or serve them whole. I guarantee they'll be a hit for veggie-lovers and meat-eaters alike!

Until Next time....

xoxo,

Stay Curious!

Easy Escarole saute

Frustrated with picked-over and unavailable produce? Let your meal choose you!

If you get to the grocery and what you need isn't available, recalculate your dinner route to find a fresh and in-season alternative to your mundane and predictable grocery list.

Ina Garten suggested this on Barefoot Contessa and I thought it was great advice. 

What does this mean exactly? 

It means you have to let go of your pre-set plans for dinner. 

Rather than planning your menu beforehand, wait until you get to the store, see what's in season and readily available , and then plan your menu around those items!

Not only will this deliver foods to your table that are at their peak nutritional state, but it will also bring an element of surprise to cooking that ignites creativity and innovation. Who doesn't want that?

About a month ago I was at the store not knowing I was about to let the meal choose me. I was browsing the produce when right there amongst the sea of deep leafy greens, my eyes stumbled across the most unusual and gorgeous color purple I'd ever seen.

I didn't know what it was, but I knew I had to have it. 

So what was it? Escarole. 

It's part of the Leafy-chicory family and packed full of nutrients! Folate, vitamin A, vitamin C, iron, magnesium, potassium, thiamin and riboflavin to be exact.

I saw it. I grabbed it. I oooh-ed and ahhh-ed at its beauty. I didn't give much thought to its preparation until I got home...

But after perusing several escarole recipes online I finally made a decision. I came up with is a gorgeous and delicious chickpea and escarole sauté that I am sure you will love!

What You'll Need:

1 bunch purple escarole, chopped into pieces (or green escarole if you like!)

1 can chickpeas, drained and rinsed

2 cloves garlic, minced

1-2 Tbsp lemon juice

salt and pepper to taste

Directions:

Rinse and chop the escarole into pieces and combine with rinsed chickpeas in a large skillet. 

Add garlic, lemon juice, salt and pepper and cook over medium heat for 7-10 minutes or until escarole has wilted slightly.

Serve and enjoy!

Sesame Green Beans!

Haricot verts. What?

Is she talking about the long, skinny green beans?

Why yes, yes I am.

Haricot verts (hairy-co-vares) is the French phrase for green beans and refers to the ones shaped like the the picture below.

If you're from the south you're probably used to green beans cooked with ham or bacon, or perhaps served in a green bean casserole.

But today we're veering off the straight and narrow path of southern staples and I think you're gonna like it....

What You'll Need:

1 Package of Hericot Verts
2 Tbsp Sesame Seeds
2 Tbsp Sesame Oil
2 Tbsp Soy Sauce or Teriyaki Sauce
1 Tbsp Olive Oil
Salt and Pepper, to taste


Directions:


Start by rinsing your Hericot Verts thoroughly in a collander.


Now add your rinsed Hericot Verts and olive oil in a large skillet and turn the heat on high.


Let the beans cook, stirring occasionally, for about 5-7 minutes or until they start to become tender.
*Tip: If you're using frozen beans, cover them during this step. It will help them heat through quicker.


Now add your sesame oil and soy sauce/teriyaki sauce and cook for another 2-3 minutes, or until the beans are cooked to your desired tenderness.

Now sprinkle with sesame seeds, serve and enjoy!

xoxo,

Stay Curious!

Jazzy Jewel Tones

My recent pursuits into the world of jewelry designing left me needing a few things: a logo and a website. So I set out with a few silk scarves and a camera in hopes that I might capture a picture to represent my budding brand. I ended up with some vibrant and eye-catching shots and thought I would share the magic:

Here's what I ended up with!:

Thanks for looking!

xoxo,

Stay Curious!

Mashed Rutabagas!

Under-rated.
Under-utilized.
Under-appreciated.

All of these words could be used to describe Rutabagas, the cold-climate-thriving root veggie that's aching for attention.

If you're like me you can probably count on one hand (or no hands) the times you've eaten Rutabagas...

But don't let your past keep you from your future!

The thought of adding Rutabagas to my grocery list never crossed my mind until I stumbled upon the Rutabaga pledge on the Whole Living website, and obviously, I took it.

So when my beau and I decided to stay in and cook for Valentine's Day dinner I knew it was the perfect opportunity to experiment with this new ingredient.

The results? A delectable concoction that rivals any mashed potato recipe.

Yes my friends, I made Mashed Rutabagas and it was a culinary triumph.

So before we go over how to make this wholesome and hearty side dish, let's take a look at some of the nutrients you'll be consuming when you give Rutabagas a try:

• Potassium
• Beta-carotene
• Vitamin A
• Calcium
• Vitamin C
• And they're almost fat free! (<1 gram)

Did I mention they're also extremely low in calories?

Yes, my darlings, 100 g. of cooked Rutabagas is only 39 calories.

39 calories! This knowledge paired with their delicate sweetness will keep you comin' back for more!


So now that you two are well acquainted, let's get started!

What You'll Need:

2 Medium Rutabagas
1 cup Milk
1.5 cup Buttermilk
2-3 TBSP Earth Balance or butter
2 tsp Nutmeg
Salt & Pepper, to taste

Directions:

Start by peeling your Rutabagas......don't be intimidated by their unfamiliar exterior.....

Once you've peeled them, cut them into small cubes. This will be relatively hard to do, so make sure you use a sharp knife and steady hand!

Now put the Rutabaga cubes into a large pot of boiling water and cook for about 15-20 minutes or until the Rutabagas are tender.

Once they are done cooking, drain and rinse them and place them into a bowl.

Use a fork or electric mixer to mash the Rutabagas and then add the milk, buttermilk, nutmeg, earth balance, salt and pepper.

Serve and enjoy!

xoxo,

Stay Curious!

Glitter-bomb Your Shoes!

Glitter-bombing.

Have you heard of it? It's my new favorite term.

Glitter-bombing is when a gay rights activist throws glitter on an anti-gay rights politician. 

Is it bad that I'm a bit jealous of these politicians?

If someone threw glitter on me it would make my day! I'd be dazzled, literally and figuratively.

But since I'm not a politician and don't know any I could throw glitter on, I thought, why not glitter-bomb some shoes?

Considering I'm a connoisseur and hoarder of all things glitter this would be right up my alley!

So I decided to do it. I revamped some old and filthy shoes and gave them new life.

It turned out so well I decided to have some fun with a pair of black boots.

How did this miracle happen?

I used Mod Podge, but fabric glue might be better depending on the material of the shoes you're glitter-bombing.

Simple apply Mod Podge to designated areas of your shoes and sprinkle the glitter adoringly!

Once it's dry, sit back, relax and watch the light dance off your new fabulous shoes!

 I invite you to get carried away and keep glitter-bombing!

xoxo,

Stay Curious!

Spicy Sweet Potato Sauté

Sweet potatoes are one of my all-time favorite foods.

Their versatility, sweet flavor and spectacular color make them a lovely ingredient to work with.

The recipe I'm sharing with you today comes from my brother, and I think you'll all be very happy with him once you try this sweet and spicy little treat.

Before I share it with you, let's take a moment and brag on these little treasures:

The Center for Science in the Public Interest ranked sweet potatoes number one in nutrition above all over veggies! Here's why:

• Lots of Vitamin A, almost twice the daily recommendation 
• Lots of Vitamin C, almost half the daily recommendation 
• Tons of Beta-carotene, four times the recommended amount 
• Plenty of Fiber, more than oatmeal if eaten with skin!
• They also digest slowly, making you feel full longer!

Now that we know the facts behind their healthy reputation, let's get cookin'....

What You'll Need:

2 sweet potatoes, cubed in small pieces

1/2 onion, chopped

2-3 cloves garlic, minced

1 red bell pepper, chopped

1 can Rotel 

1-2 TBSP olive oil

Dash of Chile Powder

Salt, to taste

Pepper, to taste

Directions:

Preheat your oven to 375. Dice your sweet potatoes into small cubes and place them on a cookie sheet and sprinkle with olive oil. 

Now place the sweet potatoes in the oven and bake for about 10-12 minutes. Take the sweet potatoes out, flip them over and roast again for another 10-12 minutes. Set aside.

Now slice your onion, garlic, and pepper and place in a large skillet. Sprinkle with olive oil and sauté for 1-2 minutes. 

Now add the sweet potatoes, Rotel, and spices and continue to sauté for another 4-5 minutes or until everything is cooked through thoroughly.

Now, it's ready to eat! Serve it over rice, spinach, or eat it plain. It will be delicious either way.

Special thanks to Justin for this delectable dish!

xoxo,

Stay Curious!