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.

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

Looking for a craft project for those wine corks you’ve been saving all these years? Turn them into place card holders for your vineyard or wine tasting party!  Using a sharp knife, slice a small piece off of the cork so the cork will lay flat. On the opposite side, slice a long slit in the cork lengthwise and tuck a place card into the slit for a wine-themed place card holder.

If you’re not a DIYer but like the idea, you can order wine cork place card holders, like the ones pictured above, online.

Wine Cork Place Card Holders – $8 /set 4

www.beau-coup.com/wine-cork-place-card-holders.htm

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!

Use pretty potted flowers for a centerpiece – either one large pot or several smaller pots with different flowers and/or herbs.  A potted plant works especially well for a party in the garden or any outdoor event, and will last longer than fresh-cut flowers.  Tie ribbons around the pot for added interest.  For a shower or birthday party, place a colored napkin under one plate on each table and let the guest who chooses that seat take the centerpiece home.

Photo Credit:  Flowers Quata (potted Hydrangeas)

Don’t save small bites for your tapas or cocktail party – serve mini hamburgers and other mini grilled items (hotdogs, chicken sandwiches, pulled pork sandwiches, etc.) at your next BBQ.  Mini burgers are easy to make, quick-cooking (watch them – you don’t want them overcooked and tough!) and just so cute.  Even those with bigger appetites will enjoy them – just be sure to make enough. 

Make the mini burgers all the same or serve different flavors.  Make Fiesta burgers by adding cumin, cilantro, chopped onion, jalapeno and red peppers; make Asian burgers by adding fresh ginger, scallions and soy sauce;  or add Guinness to make super moist Irish-inspired burgers (see recipe index).  The possibilities are endless.  Ground lamb or turkey are also great options for mini burgers.

Looking for those cute little buns to house your mini burgers?  I’ve seen packages of them at several grocery stores.  Target sells whole wheat mini burger buns in their grocery aisle.  If you aren’t able to find pre-packaged, use a round biscuit cutter to make your own cut-to-size buns out of larger rolls.

Host a garden party with ideas from my July 2010 column on The Family Groove.

http://www.thefamilygroove.com/jul10_EntertainingOnTheEasy.htm

Whether you’re hosting a wine tasting or just a dinner party, add some interest to your table with wine cork candles.   No need for expensive crystal candle holders; use empty wine bottles and faux wine cork candles to add ambiance.  Wine cork candles are available from a number of online retailers.  A few I have ordered from in the past are listed below. 

Uncommon Goods – $22/ set of 12
http://www.uncommongoods.com/item/item.jsp?itemId=12841

Amazon – $10/ set of 6
http://www.amazon.com/gp/product/B0029K2TKS/ref=pd_lpo_k2_dp_sr_1?ie=UTF8&cloe_id=0f2fabef-c00a-4420-a0b0-4c76d1c57e3f&attrMsgId=LPWidget-A2&pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000199GC8&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0WE3GAKN9X5WMTXNSTPQ

Beau Coup – $7.20/ set of 4
http://www.beau-coup.com/wine-cork-candles.htm

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.