• About
  • Recipes
  • Beer
  • Restaurants
  • Resources

Cultivating Sustainability

Cultivating Sustainability

Daily Archives: November 2, 2009

Sweet Potato Quesadillas

02 Monday Nov 2009

Posted by kimhodgson in Dinner, Entree, Recipe, Vegetarian

≈ 1 Comment

Tags

cumin, garlic, onions, sweet potatoes

These hearty quesadillas taste great with a flavorful salsa, such as Tomatillo & Cilantro Salsa, and sour cream. Serve with a side salad.

INGREDIENTS

  • 4 cups shredded, peeled sweet potato (about 3 medium)
  • 1 1/2 cups chopped onion (about 1 large)
  • 4-6 garlic cloves, minced
  • 2 tbsp EVOO
  • 1/2 tsp dried oregano
  • 1/8 tsp cayenne pepper
  • 2 tsp dried ground cumin
  • Salt and pepper to taste
  • Tortillas
  • Shredded cheese – mixture of white cheddar and feta; or white cheddar and monterey jack
  • Cooking spray

DIRECTIONS

  1. Saute onions and garlic in EVOO until onions are translucent.
  2. Add sweet potato, oregano, cayenne and cumin. Cook, stirring frequently in a large, deep dish saute pan to prevent sticking for about 10 minutes.
  3. When the sweet potato is tender, add salt and pepper. Remove from heat.
  4. On a cutting board or large plate prep the quesadillas: sprinkle a little cheese on one tortilla, spoon about 1/2 cup of sweet potato mixture on top of cheese, spread evenly up to the edges of the tortilla (you may need to add more or less of the sweet potato mixture depending on the size of the tortilla – ideally you want about a 1/2 inch thick layer of sweet potato on each tortilla), top with a little more cheese and another tortilla.
  5. Spray the frying pan with cooking spray. Add one prepared quesadilla, spray top with additional cooking spray. Cook until browned on one side and then flip and cook other side until crispy and brown. Repeat for remaining quesadillas.
  6. Top quesadillas with tomatillo salsa and sour cream.
Advertisement

Share this:

  • Share
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...

Tomatillo & Cilantro Salsa

02 Monday Nov 2009

Posted by kimhodgson in Recipe, Sauce, Side, Vegan, Vegetarian

≈ 1 Comment

Tags

cilantro, CSA, jalapenos, shallots, tomatillo

Excellent served with Sweet Potato Quesadillas.

INGREDIENTS

  • 2-3 cups halved, tomatillos (husked removed and washed)
  • 1 green jalapeno, seeded and halved
  • 1 red jalapeno, seeded and halved
  • 2 garlic cloves, halved
  • 1/4 to 1/2 cup fresh cilantro
  • 1 tbsp lime juice (high quality such as Santa Cruz Organic)
  • 1/2 tsp sugar
  • 1/4 tsp kosher salt
  • 2 medium shallots, chopped
  • Cooking spray

DIRECTIONS

  1. In the toaster oven (or oven) roast tomatillos, jalapeno peppers, and garlic: coat small baking sheet covered with foil with cooking spray, add halved vegetables, coat with a little more cooking spray. Broil in toaster oven for about 5-10 minutes until slightly brown and vegetables are cooked through.
  2. In a food processor, combine roasted vegetables, cilantro through salt. Blend. Stir in shallots and refrigerate until ready to use. Can be served warm or cold.

Share this:

  • Share
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...

Fresh Apple Cake

02 Monday Nov 2009

Posted by kimhodgson in CSA, Dessert, Recipe, Vegetarian

≈ 1 Comment

Tags

apples, currants, pecans, raisins, walnuts

applecake

INGREDIENTS

  • 2 cups unbleached, all purpose flour (plus 1 tbsp for dusting the baking pan)
  • 2 cups sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 4 cups apples (about 5-6 medium apples, peeled and cut into small 1/4 inch pieces)
  • 1 cup chopped nuts (such as pecans or walnuts)
  • 1 cup dried fruit (such as golden raisins or currants)
  • Cooking spray

DIRECTIONS

  1. Peel and chop apples.
  2. Preheat oven to 350 degrees F. Coat a bundt pan evenly with cooking spray and dust with about 1 tbsp of flour. Remove any excess flour.
  3. Mix dry ingredients (flour through nutmeg, only) in a large bowl. In a separate bowl whisk wet ingredients (eggs through oil, only).
  4. Combine wet and dry ingredients. Fold in apples, nuts and dried fruit. There is only enough batter to evenly coat the apples, nuts and dried fruit. The mixture will be very sticky.
  5. Pour evenly into bundt pan and cooking for about 45 minutes or until a toothpick comes out clean. Serve with vanilla ice cream.

Share this:

  • Share
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...

Chive Cream Cheese Sandwiches with Arugula & Apples

02 Monday Nov 2009

Posted by kimhodgson in CSA, Lunch, Recipe, Vegetarian

≈ 1 Comment

Tags

apples, arugula, bread, cream cheese

This is a super easy sandwich recipe to use for all those fall apples and arugula.

INGREDIENTS

  • Fresh sourdough, country wheat, or Italian white bread from a local bakery (for a great tip on keeping fresh bread, fresh, click here)
  • 1 bunch of arugula, washed and dried using a salad spinner
  • 1 large red delicious, johnny gold, matsu, or other variety from your local farmer
  • Chive and onion cream cheese

DIRECTIONS

  1. Spread cream cheese on both sides of bread.
  2. Top with 10-20 leaves of arugula, depending on how thick of a layer you want.
  3. Add sliced apple.
  4. Eat immediately, or wrap and refrigerate.

Share this:

  • Share
  • Facebook
  • Twitter
  • Email

Like this:

Like Loading...
November 2009
S M T W T F S
1234567
891011121314
15161718192021
22232425262728
2930  
« Oct   Dec »

Categories

apples arugula basil beer beets bell peppers black beans bok choy broccoli rabe butternut squash cabbage carrots cauliflower cheddar cheese chicken chickpeas cilantro cinnamon collard greens corn cornmeal cranberries CSA cucumber cumin dill eggplant eggs feta fingerling potatoes Food System garlic ginger greek green beans green chilies green onions hummus jalapeno jalapenos kale lemon juice lentils lettuce lime juice mint mushrooms onion onions orange parmigiano-reggiano parsley parsnips pasta pecans peppers pizza potatoes raisins red bell pepper scallions star hollow farm summer squash sweet potatoes swiss chard tatsoi tofu tomato tomatoes turnips urban agriculture walnuts yellow squash yogurt zucchini

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Cultivating Sustainability
    • Join 33 other followers
    • Already have a WordPress.com account? Log in now.
    • Cultivating Sustainability
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: