I attended my little sprouts; I “talked” to them, checked on them, and made sure they weren’t in shock after being transplanted outside yesterday. They are fine. Even the cilantro, parsley and thyme that I bought in pots are doing really well. I think I’m going to have a great planting season!
I also went to the library to pick up something that I put on “Hold” since beginning of the month. I received a phone call telling me that I have a week to pick it up, whatever it was. It’s been so long since I requested it that I had no clue what it was. Wouldn’t you know it? It was “No Impact Man” DVD! How serendipitous is that I’d get a phone call on Earth Day to pick up Colin Beavan’s documentary. But I didn’t bring it home as I saw the movie with the family awhile ago. I’m so glad that the documentary is that popular and that it just became available!
When I came home, I decided to have a less impacting dinner. Grilled Veggie Quesadilla! How perfect!
The carnivores at the dinner table didn’t trust my words that it was great for the Earth for us to have vegetables and that it tastes really good. They had to try it for themselves. And it was a hit! They liked it. No, they loved it. I served it with organic grape tomatoes, Mozarella cheese and basil salad in white balsamic vinegar and olive oil.
Grilled Veggie Quesadilla Recipe
1 green zucchini – sliced lengthwise
1 yellow zucchini – sliced lengthwise
1 yellow pepper – quartered
1 red pepper – quartered
1 bundle asparagus – ends chopped
8 flour tortilla
1/4 C chopped cilantro
2 avocados – pitted and sliced
1 C of shredded cheddar cheese
1/4 olive oil
1/4 C balsamic vinegar
1 Tbsp coarsely ground peppercorn
1 Tbsp coarsely ground sea salt or mineral salt
1. Turn on the grill to high.
2. Marinade the vegetables in oil, vinegar, salt and pepper while grill is getting hot – for about 15 minutes.
3. Grill the vegetables on both sides until they get limp. Asparagus will cook faster than others. When the veggies are done, take them off the grill and let them cool to room temperature. Then, chop them into about 1/2 inch pieces. You can julienne peppers.
4. Preheat the oven to 400º F.
5. On a lined cookie sheet, assemble the Quesadilla in the following order. Tortilla – cheese – veggies – avocado – cilantro – cheese – tortilla. Then brush the top tortilla with some residual oil and vinegar mix, bake in the oven until the edges become brown – about 10 minutes.
6. Serve immediately.
You can vary the veggies anyway you like. Even my carnivores were full after a whole one like this. And although I didn’t, you can top them with sour cream, guacamole, and salsa.