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.

Wondering what to do with the abundance of fresh basil this time of year?  I love to make basil infused olive oil and drizzle it over heirloom tomatoes, grilled eggplant, fresh mozzarella and broiled fish.  I also serve it as a dipping oil with crusty bread, or toss it with any grilled veggie for a flavorful side dish.  It’s the essence of summer, concentrated into a simple oil. 

Basil Infused Olive Oil

1 cup tightly packed fresh basil leaves
¼ cup olive oil

Bring 4 cups of salted water to a boil and blanch basil for 5 seconds.  Drain and immediately plunge into ice water.  Once cooled, remove from water and pat leaves dry with paper towel.  Puree basil with olive oil in a food processor.  Season with salt and pepper.  Strain the basil oil through a fine mesh strainer and discard basil remnants.  Pour oil into a jar, cover and refrigerate until ready to use.  Basil oil will keep in the fridge for up to 2 weeks.

 Photo Credit:  Lisa Barber

Since the heat wave moved in I haven’t been able to turn on my oven.  As a result, I have gotten creative with my no-cook recipes.  A caprese salad is one of my favorites this time of year, when the tomatoes and basil are at their best.  But instead of tomatoes, I substitute cantaloupe and made a delicious hip twist on this Italian classic.  Serve this combo as a salad or on mini skewers for a party (or kids).  This is a savory recipe – think of it like a vegetarian version of cantaloupe and prosciutto, another delicious sweet-salty combo. 

Seed and cut one ripe cantaloupe into chunks or round balls (with a mellon baller).  Use one container of Bocconcini (mini Mozzarella balls) and a small bunch of fresh basil.  Layer cantaloupe, Bocconcini and basil on skewers and repeat until the skewers are full, leaving an inch or so at the end.  Drizzle with olive oil, salt and pepper.  Instead of skewers, make a salad using the same ingredients and tossing until combined.  Serve with a nice glass of white wine or prosecco and enjoy!

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.

Don’t save coconut macaroons for a once-a-year treat during Passover.  Coconut macaroons are a delicious gluten-free, dairy-free dessert that’s quick and portable.  These macaroons taste nothing like the bland, dry canned varieties available at the store.  A home-made version will make a convert of anyone who generally likes coconut, but doesn’t care for canned macaroons.

This recipe is a variation on a recipe from Cooks Illustrated.

Chocolate-Dipped Coconut Macaroons

14 oz sweetened coconut flakes

1 ½ C. granulated sugar

1/3 cup + 1 Tbs. egg whites (use pourable egg whites or about 3 large eggs)

½ tps. almond extract (you can substitute vanilla but almond really makes these special)

½ C. dark chocolate chips or chunks (or more as needed, for dipping bottoms)

1. Place oven racks in upper-middle and lower-middle of oven; preheat 325 degrees.  Line 2 cookie sheets with parchment paper or silpats (reusable nonstick mats).

2. Chop coconut in food processor for 1 minute.  Add sugar and process for an additional 20 seconds. Add egg whites and extract; process for 1 additional minute, until the mixture resembles a paste, like slushy snow.  Scrape down sides of work bowl with a rubber spatula and process again, until stiff but malleable paste forms, about 5 seconds longer.  If mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until mixture forms a paste.

3. Using a 1” spring-loaded scoop or 2 tablespoons, drop mounts of paste onto prepared cookies sheets, forming 12 mounts on each sheet (24 total), spacing the mounds about 1 ½ inches papart.

4. Bake macaroons for about 20-25 minutes or until slightly golden brown, switching cookie sheet positions midway through baking.  Be careful not to overbake the macaroons or they will become dry when stored.  Cool macaroons completely on cookies sheets (removing them when warm will cause them to break).  Regular macaroons (without chocolate dipping) can be store in an airtight container for 5 days.

5.  When macaroons are completely cool, carefully remove them from the sheets.  Melt chocolate in a bowl in the microwave, at 30 second intervals, stirring rigorously between each interval to melt the chocolate.  It will likely require 1 minute in the microwave total.  Once melted chocolate is shiny and smooth, carefully hold each macaroon by its top and dip the bottom into the chocolate.  Twist to cover the entire bottom of the macaroon and to get a bit of the chocolate up the sides.  Place dipped macaroon on waxed paper and allow chocolate to harden.  Chocolate-dipped macaroons can be store in an air-tight container for up to 2 days (after that the chocolate will look dry).

A mild, minty vinaigrette is the perfect dressing for a light spring salad.  You won’t be overwhelmed by the mint – its a slightly tangy, creamy vinaigrette that won’t overpower the taste of other salad ingredients.  I like to use this dressing on a salad tossed with mango, red peppers, toasted macadamia nuts and goat cheese.  That exact salad is on my menu for Easter brunch this year.

Don’t save this dressing for salad – it’s great on fish or lamb too, and adds a pretty touch of spring to your plate.

Mint Vinaigrette

1/2 cup extra virgin olive oil
1/2 cup mint leaves, tightly packed
1/4 cup white wine vinegar
1 Tbs. Dijon mustard
1 Tbs. Agave nectar (or honey)
1/8 tsp. kosher salt
fresh ground pepper, to taste

In a large food processor, blend the oil and mint until well combined.  Add the remaining ingredients and blend until fully combined.  Maked about 1 cup of dressing and can be stored for up to 3 days.

I love granola – as a cereal, as a snack, as a bar….  Which gave me the idea to play around and come up with a recipe for bite-size granola balls that I could set out as an “appetizer” for brunch.  These granola bites are packed with flavor and natural goodness.  They are sturdy enough to be eaten without a spoon, but remain moist and chewy.  The granola bites are best made a few days in advance so the oats have time to soften and the flavors have a chance to merry.  Leftovers (if there are any) make a great breakfast on-the-go or a pre-workout snack.

Granola Bites

1 ½ cup rolled oats
1 cup dried apricots, chopped
¼ cup dried blueberries or currants
¼ cup raw sunflower seeds, chopped
¼ cup unsweetened coconut flakes
¼ cup sliced almonds, chopped
1 tsp. cinnamon
½ cup natural peanut butter (smooth)
¼ cup agave nectar
1 tsp. vanilla extract

1. Combine ground oats, chopped apricots, blueberries, sunflower seeds, coconut, almonds and cinnamon in a large bowl until well mixed.

2. Add peanut butter, agave nectar and vanilla to oat mixture and stir with a wooden spoon until mixture is slightly moist and sticky.

3. Using a 1” spring-loaded scoop or a melon baller, scoop out a small amount of mixture and form into round balls. Place on a cookie sheet lined with parchment or waxed paper. Cover with plastic wrap and refrigerate overnight to give oats time to absorb moisture and soften.

* These can be made gluten-free by making them with certified GF oats.

Rather than a making a dip, give this torta a try.  Similar to a savory cheesecake, the bright flavor of pesto and sundried tomoatoes are layered with creamy deliciousness.  This hearty spread will serve a large group and is a true crowd-pleaser.

It’s a bit time consuming to prepare and requires a fair amount of patience, but the end result is well worth it.  The torta can be prepared up to three days in advance and kept refrigerated.  It also freezes well and can be frozen for up to one month and defrosted in the refrigerator for 1 day before serving.  Be sure to make neat layers so each color is separate once inverted.

This recipe is adapted from a recipe originally found in Bon Appetit (August 1999).

Sundried Tomato & Pesto Torta

4 garlic cloves

1 1/2 cups (packed) fresh basil leaves

1/4 cup pine nuts

2 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon juice

1 2/3 cups cream cheese, room temperature (about 21 ounces)

1 cup goat cheese, softened

1/4 cup freshly grated Parmesan cheese

1 1/3 cups oil-packed sundried tomatoes, drained

1/3 cup tomato paste

1/2 cup butter, room temperature

Nonstick vegetable oil spray

Fresh basil sprigs

Toasted pine nuts

Sourdough baguette slices, lightly toasted

To make pesto:  With the motor running, put garlic cloves through the feeding shoot of a food processor until garlic is minced.  Add basil, ¼ cup pine nuts, olive oil and lemon juice and process until well combined.  Add ¼ cup parmesan cheese and 1/3 cup cream cheese and pulse with basil mixture until mostly smooth and blended.  Transfer to a medium bowl.

To make sun-dried tomato pesto:  Puree tomatoes in food processor until smooth.  Add tomato paste and mix into tomato mixture.  Add 1/3 cup cream cheese and pulse with tomato until mostly smooth and blended.

To make goat cheese mixture:  Using electric mixer, beat 1 cups cream cheese, 1 cup goat cheese and softened butter in large bowl until fluffy.  Season with salt and pepper.

Spray 6-cup soufflé dish with nonstick spray.  Line with plastic wrap, extending plastic over sides.  Spread 3/4 cup goat cheese mixture into an even layer on the bottom of prepared dish.  Freeze for a few minutes to harden and help evenly spread next layer.  Top with half of tomato pesto, then 1/2 cup goat cheese mixture, then half of pesto mixture, using the back of a spoon to spread each layer and freezing for 2 minutes between each layer.  Repeat layering and freezing with 1/2 cup goat cheese mixture, remaining tomato pesto, 1/2 cup goat cheese mixture and remaining pesto.  Top with remaining goat cheese mixture.  Cover with plastic wrap and chill overnight.  (Can be made 3 days ahead and kept refrigerated, or frozen for up to 1 month and defrosted 1 day in advance.)

Invert torta onto platter by gently pulling edges of plastic wrap to lift torta out of prepared dish.  Peel off plastic and smooth any wrinkles with the edge of a knife run under hot water.  Top with sprigs of fresh basil and toasted pine nuts.  Serve with sourdough baguette slices.

I am all for finding new uses for rarely used serving pieces and glassware.  To that end, use your shot glasses to serve individual servings of crudites.  To make these cute shooters:  Place a few tablespoons of creamy dip in the bottom of a shot glass; next add a few cut veggies, such as baby carrots, red pepper slices and blanched asparagus tips.  Prepare these up to 4 hours in advance and refrigerate until ready to serve.

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/

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