Sweet potatoes, plump blackberries and mild cheddar cheese unite for a delicious and super simple fall appetizer or vegetarian dinner.  These quesadillas are truly one of my favorite quick menu options; they take 25 minutes from start to finish.  They come together even faster if using leftover mashed sweet potatoes and cooking the quesadillas several at a time on a griddle.

You’ll love the unique flavor combination of these filling quesadillas.  Serve them with sour cream or Greek yogurt (a healthier substitute) and enjoy! 

Sweet Potato Quesadillas

2 large sweet potatoes

4oz fresh or frozen blackberries

8oz cheddar cheese, shredded or sliced thin

12 corn tortillas (8”)

Kosher salt

Sour cream (or Greek yogurt) and salsa

Chopped cilantro, for garnish (optional)

1.         Wash potatoes, scrubbing dirt from skin.  Poke several holes in potatoes using a sharp knife; wrap each potato in a single paper towel and microwave until soft when squeezed.  Once cooked, cut a slit lengthwise on each potato and let cool for a few minutes.  Peel off skin and place cooked potato flesh in a bowl.  Mash lightly with a fork, and sprinkle with salt to taste.

2.         Lay 6 corn tortillas on counter and divide mashed potatoes evenly among each tortilla.  Spread potatoes until almost at the edge of tortillas.  Top with blackberries (about 4-5 per quesadilla), pressing them into potatoes.  Sprinkle with cheese and top with remaining tortillas.

3.         Spray tops of tortillas with nonstick cooking spray and place top side down on preheated griddle or nonstick pan.  Spray other side of tortillas as they cook and flip when slightly brown.  Cook bottom until also slightly brown.  If making in batches, keep cooked tortillas warm on baking sheet in preheated 200 degree oven.  Cut quesadillas into 4 wedges and serve with sour cream and salsa.

The best lamb burger I ever had was prepared  by a Greek man at a farmer’s market in Kinsale, Ireland.  The secret ingredient, he told me, was the addition of ouzo – a Greek anise-flavored spirit (similar to Italy’s Sambuca).  So I decided to make lamb meatballs using ouzo and they were phenomenal!  Don’t be afraid of the anise flavor – it isn’t licoricey.  Ouzo gives depth of flavor and keeps the meatballs deliciously moist.  No dipping sauce is needed for these flavorful lamb meatballs.

To make-ahead for a party, prepare the meatballs up to 2 days in advance and undercook them.  Reheat in the microwave for about 2 minutes, adding an additional minute at a time if needed.

Ouzo Lamb Meatballs

1 lb. ground lamb

3 Tbs. ouzo

½ yellow onion, chopped

3 Tbs. extra virgin olive oil

1 medium garlic clove, minced

3 Tbs. fresh mint, finely chopped

1 ½ Tbs. fresh parsley, finely chopped

2 Tbs. capers (rinsed), finely chopped

1 large egg + 2 egg yolks, lightly beaten

½ tsp. dried oregano

1 tsp. kosher salt

Fresh ground pepper

1 lemon, zested

1.            Place meat in medium bowl, add ouzo and let sit.  Sautee onions in 1 Tbs. olive oil until soft and caramelized, about 5 minutes.  Add onion to meat mixture.

2.            Add remaining ingredients to meat mixture and knead until well combined and smooth.  Using moistened hands or a small spring-loaded scoop, form meat mixture into 1” meatballs and place on a baking sheet.

3.            Heat 2 Tbs. olive oil in large skillet, cooking meatballs in batches until browned on all sides (size of batch depends of size of your skillet – keep the skillet hot by leaving plenty of room for each meatball).  Keep cooked meatballs warm on a baking sheet in a pre-heated 200-degree oven.  Sprinkle meatballs with lemon zest before serving.

Spring is in the air in my kitchen, even if the weather isn’t showing steady signs of the season.  Although peas aren’t generally my favorite vegetable, I am always drawn to their perky color come spring.  Peas and mint are a classic combination because the bright green color and creamy texture is complimented by mint’s equally bright and fresh flavor.  I’ve combined them here to form a pasta sauce, which is really a very comforting and healthy dish.  I like to think of this as a green mac-n-cheese, minus the copious amounts of cheese.  The pea sauce has a really cream, rich texture that evokes the same comforting quality in your mouth.  If you like a thinner pasta sauce, add additional chicken stock or olive oil as you puree the peas.  And if mint isn’t your thing, try substitute fresh basil instead.

I used brown rice pasta in this dish, but regular semolina pasta or whole wheat pasta would be equally delicious.

Give this dish a try – it’s really a celebration of the season.  Enjoy!

Spring Pea & Parmesan Pasta

1 lb pasta

1 Tbs. olive oil

½ medium red onion, chopped

1 Tbs. agave nectar or honey

½ tsp. kosher salt

¼ tsp. fresh-ground black pepper

16oz fresh or frozen peas (2 cups)

1 Tbs. unsalted butter

½ Cup low-sodium chicken stock

¼ Cup chopped fresh mint leaves

Fresh-grated Parmesan cheese

1.            Bring large pot of salted water to boil and add pasta.  Cook pasta according to package directions, until al dente.

2.            Heat large skillet over medium-high heat.  Add olive oil and sauté onion until softened.  Add peas, agave nectar, salt and pepper.  Cook until peas are tender, 8-10 minutes.  Add butter and stir until melted.  Remove from heat and reserve ½ cup pea mixture.  Puree remaining pea mixture in food processor with chicken stock until mostly smooth.  Return pea puree and reserved whole peas to pan.

3.            Add drained pasta and chopped mint to peas toss to coat pasta.  Top with fresh-grated Parmesan and serve immediately.  Garnish with grated Parmesan and whole mint leaves, if desired.

I saw this fun football shaped meatloaf in Whole Foods.  Whether you like meatloaf or burgers, this is a great idea for game day.  Make your favorite meatloaf or burger recipe, altering it by shaping the raw meat into the shape of a football.  Use a football shaped cookie cutter to help form the burgers or shape them freehand.  Cook as usual.  Using a sharp knife or a pizza cutter, cut strips of deli sliced cheese into long narrow strips.  After meat is done to your liking, place strips of cheese in a lace pattern on top of burgers or meatloaf.  Don’t melt the cheese if you want the lace pattern to stay visible.  To make the perfect size bun for your football shaped burger, press the same football shaped cookie cutter to into large rolls (press through each piece of the roll separately for a cleaner cut).  Serve the football burgers with the buns on the side.  Enjoy the game!

Check out my recipe for Latkes (Potato Pancakes) with Pomegranate Crema on the POM Wonderful site:

http://pomwonderful.com/community/latkes-potato-pancakes-with-pomegranate-crema/

Vote for it as a favorite to help me win the community favorite POM receipe contest!  You don’t need to register to vote.  Click on the words 2009 Fresh Recipe Contest at the top of the link to my recipe.  That will take you to the contest recipes.  Go to the bottom of that page and click to page 3.  This recipe is the 3rd recipe down.  Click on the words  Vote for this Recipe.  [If you don't see the Vote for this Recipe link click on the recipe and click the add it to your favorites - you should then see the vote for this recipe link.]

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Serve this simple yet hearty summer salad at a picnic, bridal or baby shower luncheon or serve over mixed greens for a light supper.
 

This salad is best prepared several hour (or up to 3 days) in advance so the flavors have time to merry.  I used navy beans, but cannellini beans (aka white kidney beans) are more traditional in Tuscan cooking.   Canned beans are a fine substitute, but fresh cooked will have a sturdier texture.

Tuscan White Bean Salad

1 cup dried white beans (or 2 cans white beans)

½ lb. (8oz) fresh mozzarella, cut into ½” cubes

1 pint grape tomatoes, quartered

1.5 Tbs. extra virgin olive oil

1.5 Tbs. balsamic vinegar

1 small garlic clove, minced

2 Tbs. fresh oregano, chopped

2 Tbs. fresh basil, chopped

½ tsp. salt

fresh-ground black pepper

1.            Soak beans in cold water overnight.  Rinse beans and cover with water.  Bring to boil over medium-high heat.  Reduce to simmer and cook, uncovered, for about 40 minutes, or until tender but not mushy.  Drain and cool to room temperature.

2.            Combine olive oil, vinegar, garlic, oregano and basil in large bowl and whisk until fully combined.  Add mozzarella, tomatoes and beans and toss until well coated.  Chill for several hours and serve at room temperature.

Serves 6

This dish tastes like spring on a plate.  It’s sophisticated, yet so simple.  It’s a great recipe for entertaining because it can be made in minutes.  Serve it as an entrée, or serve a smaller version (3 scallops per plate) as a first course.

The basil-pea puree can be made up to 8 hours ahead and warmed as the scallops cook.  If you are short on time you can skip the oven-dried tomatoes, thought they really are worth the minimal effort but advance planning required.  The slow oven drying process really concentrates the flavor of the tomatoes, but you can substitute a few raw tomato wedges instead to achieve the same pop of color.

Serve this entrée with herb popovers or crusty bread so you can scoop up the last of the basil-pea puree.  Trust me, you won’t want to waste a single bite.

Seared Scallops Over Basil Pea Puree

1 package grape tomatoes or 6 plum tomatoes

(2) 10oz packages frozen peas or 4 C. fresh shelled peas

4 Tbs. fresh basil (about 12 large leaves)

½ tsp. kosher salt

Fresh ground pepper, to taste

15 large sea scallops, patted completely dry

Extra virgin olive oil

1.  Preheat oven to 250 degrees.  Slice tomatoes in half and place cut side up on a cookie sheet lined with parchment or coated with a nonstick spray.  Drizzle with olive oil and sprinkle with a pinch of kosher salt.  Place in oven for 2-2.5 hours, or until the tomatoes are shriveled and dry with a tiny bit of juice left inside.   Tomatoes can be oven-dried up to 2 days in advance.   

2.  Place thawed peas in a colander and rinse with cold water.  Shake to remove excess water.  Add peas to blender with fresh basil, salt and pepper.  Puree peas until smooth.  To heat pea puree, place in a small saucepan over medium heat, stirring frequently.  Once warmed through, reduce heat to low and keep warm until ready to serve.

3.  Heat a large nonstick skillet over high heat.  Once hot, coat pan with olive oil.   Add scallops to pan in a single layer with room between each scallop.  Cook for 2-3 minutes per side, depending on the size.  Scallops should have a nice crust on both sides and be barely firm to the touch.  (Do not overcook the scallops or they will become rubbery.)  Serve immediately over basil-pea puree and garnish with oven-dried tomatoes.

I have upped the nutritional content by using barley instead of Arborio rice for this comforting risotto.  You won’t lose any of the creaminess and you’ll have a delicious whole grain recipe to add to your repertoire.

Although risotto should be served immediately, there are several components of the dish – such as frying the sage leaves, roasting the squash and chopping the onions - that can be prepared in advance so you don’t have to spend too long in the kitchen once your guests arrive. 

Serve this as a first course, as a side with roasted or grilled meat or on its own as a vegetarian entrée.

Butternut Squash Barley Risotto with Fried Sage Leaves

1.5-2lbs butternut squash, peeled, seeded and diced

1 Tbs. extra virgin olive oil (for roasting squash)

Kosher salt

Freshly ground black pepper

6 C. low sodium chicken broth

3 Tbs. unsalted butter, divided

1 medium onion or 4 shallots, chopped

½ C. dry white wine

1 ½ C. pearled barley

½ C. freshly grated Parmesan

A dash of grated nutmeg

16 sage leaves, washed and dried (garnish)

1.       Melt 2 Tbs. butter in a small sauté pan over medium-high heat.  Add the sage leaves to the pan and cook until slightly crisp.  Remove leaves with a slotted spoon or spatula and drain on a paper towel.   The sage leaves can be fried several hours in advance.

2.       Preheat oven to 400 degrees.  Toss diced squash with olive oil, salt and pepper and spread in a roasting or sheet pan.  Roast squash for 15 minutes, toss, and roast for another 10-15 minutes or until squash is tender and golden.  Squash can be roasted up to 2 days in advance.

3.       Heat broth in a small covered saucepan until simmering.  Cover and keep broth at a slight simmer over low heat. 

4.       Heat remaining 1 Tbs. butter in a Dutch oven or heavy pot over medium heat.  Once melted, add the onion (or shallots) and cook until soft and translucent, about 5-8 minutes.  Add the barley to the pot and coat the grains with the butter-onion mixture until slightly translucent (this will prevent the barley from absorbing the liquid too quickly and makes the risotto more tender).  Add the wine and cook until absorbed, about 2 minutes.  Add about ½ C. simmering broth to the barley and cook, stirring frequently, until the stock is absorbed.  Continue adding the broth, ½ C. at a time, and stir constantly.  Let each addition of broth be absorbed before adding the next.  Cook until the barley is creamy but still al dente, about 20 minutes total.  (You may have leftover broth.) 

5.       Remove risotto from heat and add the squash, Parmesan and a dash of fresh grated nutmeg.  Stir until well combined.  Add salt and pepper to taste.  Garnish each serving with 2 fried sage leaves and serve immediately.

Makes 8 servings as a side or first course (serves 4 as an entrée)

·        By using a good technique to make risotto you can achieve the creaminess without the addition of any cream.  If you feel that you risotto needs a little more creaminess add 1-2 Tbs. of butter at after you stir in the squash and parmesan.

·        If you don’t want to bother with peeling and dicing the squash you can simply split it in half lengthwise, seed it, and roast it (cut side down) on a sheet pan sprayed with non-stick spray.  Roast until tender, scoop out the flesh and add it at the end of the recipe when you would add the roasted cubes.

·        Some variations on this recipe:  You can add pancetta to the risotto (dice it and cook it with the onions before you add the barley); add chopped sage or ground cumin for even more flavor. 

·        Don’t plan on making any extra for leftovers – I have yet to find a technique that keeps the creaminess after reheating it.

Turkey & Black Bean Quesadillas

8 whole wheat flour tortillas (10″)
2 C. roasted turkey, shredded
8oz pepper jack or monterey jack cheese
1/2 golden delicious apple, sliced
4 Tbs. cilantro, chopped
15oz canned black beans, drained and rinsed

Cranberry-Apple Salsa
2 C. whole berry cranberry sauce (homemade or canned)
1 tsp. ground cumin
1/2 tsp. cayenne pepper
juice from 1 lime
1/2 golden delicious apple, chopped
4 Tbs. cilantro, chopped

To make the salsa:

In a small saucepan over medium heat, cook the chopped apple until slightly soft.  Add the cumin and cayenne and stir for 30 seconds.  Add the cranberry sauce to the pan and stir.  Reduce heat to low and simmer for 10 minutes.  Remove the pan from the heat and add the lime juice and chopped cilantro, stirring to combine.

To make the quesadillas:

Heat a griddle or non-stick skillet over medium-high heat until hot.  Spray with cooking spray and place one tortilla in the skillet.  Sprinkle tortilla with cheese, ½ C. turkey, apple, black beans and cilantro.  Sprinkle a little more cheese on top (to act as glue and hold the tortillas together).  Place a second tortilla on top and spray the top with cooking spray.  Cook until under side of bottom tortilla is golden brown.  Using a spatula, flip the tortilla and cook until remaining side is golden brown and the cheese is melted.  Cut each quesadilla into 6 to 8 wedges and serve warm with cranberry salsa.

Black Bean Enchiladas

1 can mild enchilada sauce

1 can black beans, drained and rinsed

1 can fat free vegetarian refried beans

1 red bell pepper, chopped

1 jalapeno pepper, seeded and minced (optional)

1/2 large Spanish onion, chopped

1 package 8” whole wheat or corn tortillas

8oz chipotle cheddar or pepper jack cheese, shredded

chopped cilantro for garnish (optional)

1. Preheat oven to 350 degrees. Coat large frying pan with nonstick cooking spray or a drizzle of olive or canola oil. Sauté peppers and onions over medium-high heat until soft.

2. Add in black beans, refried beans and 1/2 can enchilada sauce and mix into onion mixture. Cook over medium-low heat for 3-5 minutes, stirring to incorporate all ingredients. Remove from heat.

3. Pour a little enchilada sauce in the bottom of a rectangular casserole pan so that the enchiladas don’t stick to the bottom when baking.

4. To assemble enchiladas: fill each tortilla with about ¼ C. of the bean mixture and a little shredded cheese, then roll up (leaving ends open) and carefully place in prepared casserole pan. Repeat until all tortillas are filled, lining each tortilla up against the next, forming a row.

5. Pour the remaining enchilada sauce on top of enchiladas; top with remaining shredded cheese.

6. Cut a sheet of tin foil large enough to cover the pan. Spray one side of foil with nonstick cooking spray. Cover pan with foil (sprayed side down) and bake for about 30 minutes.  Remove foil and cook uncovered for an additional 5-10 minutes, until cheese is melted and bubbly. Sprinkle with chopped cilantro before serving.

• This recipe serves 4-6 people, but can easily be doubled and you can cook two pans at once (though you may need to extend the cooking time by about 15 minutes)

• Prepare the enchiladas up to a day in advance and bake them right before serving.