Bacon, Tomato, Avocado Quesadilla

Bacon, Tomato, Avocado Quesadilla

4 (10-inch) flour tortillas
2 tbsp. butter, softened
8 slices of sliced or 6 oz. shredded Mexican blend or Colby Jack cheese
8 slices of bacon, crisply cooked and chopped
1 large tomato, seeded and chopped
1 medium avocado, pitted, peeled and sliced

Spread 1 side of each tortilla with 1 ½ tsp of softened butter
Place tortillas, buttered –side down, onto a large chop board. Place 2 slices cheese onto half of each tortilla. Top evenly with bacon, tomato and avocado. Folder each Tortilla in half over filling.
Heat 12-inch skillet over medium heat; place 2 quesadillas into skillet.
Cook, turning once, until golden brown on each side and cheese is melted (5 or 6 Minutes).
Repeat with remaining Quesadillas. Cut each quesadillas into 4 wedges.

Tonight I’m pairing with Oven roasted potatoes and a farm fresh salad.

Chicken Schnitzel with Parsnips and Mushrooms

Chicken schnitzel with parsnips and mushrooms

2 or 3 parsnips
1 tablespoon pure maple syrup
3 ounces cremini mushrooms
Peeled fresh garlic
1 lemon
1 cup vegetable broth
Two 6-ounce boneless skinless chicken breasts
1 pasture-raised organic egg
¾ cup almond meal
Fresh flat-leaf parsley
1 tablespoon unsalted butter (optional)

Prep and roast the parsnips
Heat the oven to 450ºF.
Scrub or peel the parsnips and trim off the ends; cut the parsnips lengthwise into quarters, then crosswise into 2-inch lengths.
On a sheet pan, toss the parsnips with the maple syrup; season with salt and pepper. Spread in an even layer; roast, stirring halfway through, until lightly browned and tender, 18 to 20 minutes.
While the parsnips roast, prepare the sauce.

Start the mushroom sauce
Cut the mushrooms into ¼-inch slices.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Zest the lemon; cut the lemon into wedges for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Stir in the garlic and lemon zest; cook until fragrant, about 1 minute. Add the vegetable broth, bring to a vigorous simmer, and cook, stirring occasionally, until thickened, 4 to 6 minutes.
While the sauce simmers, prepare the chicken.

Prep and cook the chicken
Pat the chicken dry with a paper towel. Cut in half lengthwise to create 4 thin cutlets; season generously with salt and pepper.
Crack the egg into a shallow bowl and season with salt and pepper. With a whisk or fork, lightly beat until just blended.
In another shallow bowl, spread the almond meal.
Dip the chicken into the egg; let the excess drip off. Lightly press the chicken into the almond meal, coating all sides.
In a medium frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken; cook until golden brown and cooked through, 3 to 5 minutes per side. Transfer to a plate. While chicken cooks, prepare the parsley.

Chop the parsley; finish the sauce
Strip the parsley leaves from the stems; coarsely chop the leaves.
Remove the mushroom sauce from the heat. Stir in the parsley and butter, if using. Season to taste with salt and pepper.

Serve
Transfer the chicken to individual plates; top with the mushroom sauce. Serve with the parsnips and lemon wedges.

Chipotle Chilaquiles with Black Beans

Chipotle chilaquiles with black beans

1 red onion
Peeled fresh garlic
1 chipotle chile in gluten-free adobo
¾ teaspoon Oaktown Yucatan spice blend
1 cup crushed tomatoes
½ cup cooked black beans
2 or 3 red radishes
1 avocado
Fresh cilantro
2 pasture-raised organic eggs
Tortilla chips
1½ ounces queso fresco

Make the tomato sauce
Peel and finely chop enough red onion to measure 1 cup. Finely chop an additional 2 tablespoons onion for garnish.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
If using, coarsely chop the chipotle chile.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the 1 cup onion, season with salt, and cook, stirring occasionally, until soft, 5 to 7 minutes. Raise the heat to medium-high, stir in the garlic and the Yucatan spice blend, and cook until fragrant, about 30 seconds.
Add the tomatoes, ½ cup water, and as much chipotle chile as you like and season lightly with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce thickens slightly, 8 to 10 minutes.
When the sauce simmers, prepare the black beans and garnishes, then cook the eggs.

Prep the black beans and garnishes
Rinse the black beans.
Trim the ends from the radishes; thinly slice the radishes.
Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into bite-size pieces.
Coarsely chop the cilantro.

Fry the eggs
In a small frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.
While the eggs cook, finish the chilaquiles.

Finish the chilaquiles
Stir the black beans into the tomato sauce and cook until heated through, 1 to 2 minutes. Remove from the heat, season to taste with salt, and stir in the tortilla chips.

Serve
Transfer the chilaquiles to individual bowls. Garnish with the radishes, avocado, cilantro, and remaining 2 tablespoons onion. Top with the eggs, crumble the queso fresco on top, and serve.

Shepherd’s pie with black lentils and edamame

Shepherd’s pie with black lentils and edamame

½ cup black lentils
½ pound russet potatoes
Peeled fresh garlic
3 ounces white button mushrooms
1 ounce peeled pearl onions
Fresh flat-leaf parsley
1½ cups mirepoix (onions – carrots – celery)
1 tablespoon tomato paste
Shepherd’s pie seasoning blend (4 Cup gluten-free flour – porcini powder – sweet smoked paprika – dried thyme)
1 cup vegetable broth
½ cup edamame
1 cup milk
1 tablespoon butter (optional)

Prep and cook the lentils
Heat the oven to 400ºF.
In a fine-mesh strainer, rinse the lentils.
In a small sauce pot, bring the lentils and 4 cups lightly salted water to a boil, reduce to a simmer, and cook until just tender, 15 to 18 minutes. Using the strainer, drain the lentils; set aside.
While the lentils cook, prepare the potatoes.

Prep and cook the potatoes
Peel the potatoes and trim the ends; coarsely chop the potatoes.
In a medium sauce pot, bring the potatoes and 4 cups salted water to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Drain the potatoes; return to the pot.
While the potatoes cook, start the vegetables.

Prep the vegetables
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Cut the mushrooms into quarters.
Cut any large pearl onions in half lengthwise.
Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for the filling and half for garnish.

Cook the filling
In a large frying pan over medium heat, warm 2 tablespoons oil. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the garlic, mushrooms, pearl onions, and half the parsley; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 2 to 3 minutes.
Stir in the tomato paste and seasoning blend; cook until fragrant, about 1 minute. Stir in the vegetable broth, lentils, and edamame; season to taste with salt and pepper. Transfer to a medium baking dish or loaf pan.

Assemble and bake the shepherd’s pie
Measure out ½ cup milk; save the rest for another use.
Mash the butter, if using, and the ½ cup milk into the potatoes. Season to taste with salt and pepper. Spoon the potatoes evenly over the vegetables; drizzle with 1 teaspoon oil. Bake until the potatoes are lightly browned, 20 to 25 minutes.

Serve
Transfer the shepherd’s pie to individual plates; garnish with the remaining parsley.

Thai steak panang curry with jasmine rice

Thai steak panang curry with jasmine rice

½ cup jasmine rice
1 yellow onion
1 lime
2 kaffir (makrut) lime leaves
1 red bell pepper
10 ounces top sirloin steak strips
panang curry paste (lemongrass – diced green chiles – fresh ginger – fresh garlic – olive oil –      turmeric – coriander – cumin – cardamom – ancho chile powder – salt)
½ cup diced tomatoes
1 cup coconut milk
1/3 cup peas
1 tablespoon sambal oelek (optional)
3 tablespoons roasted cashews
Fresh basil

Cook the rice

In a fine-mesh strainer, rinse the rice.

In a small sauce pot, bring the rice and 1 cup water to a boil; reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the curry.

Prep the curry ingredients

Peel and thinly slice the yellow onion.
Zest the lime, juice half for the curry, and cut half into wedges for garnish.
Tear the lime leaves in several places but keep the leaves whole.
Remove the stem, ribs, and seeds from the bell pepper. Coarsely chop the pepper.

Sear the steak

Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steak; cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not wipe out the pan.

Cook the curry

In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil; warm over medium-high heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the curry paste and tomatoes; cook until fragrant, 1 to 2 minutes. Add the coconut milk, lime zest, and lime leaves; bring to a boil. Reduce to a simmer; add the peas, bell pepper, and steak and any accumulated juices. Cook, stirring occasionally, until the steak is warmed through, 2 to 3 minutes.

Remove from the heat. Stir in the lime juice and as much sambal oelek as you like. Season to taste with salt and pepper. Discard the lime leaves.
When the curry is almost done, prepare the garnishes.

Prep the garnishes

Coarsely chop the cashews.
Strip the basil leaves from the stems; coarsely chop the leaves.

Serve

Transfer the rice to individual bowls; top with the curry. Garnish with the cashews and basil. Serve with the lime wedges.

BBQ meatloaf with roasted potatoes and green beans

BBQ meatloaf with roasted potatoes and green beans

1 or 2 shallots
Meatloaf spice blend (granulated garlic – dried thyme – dried oregano)
10 ounces new potatoes
Fresh rosemary
5 ounces ground beef
5 ounces ground pork
1 pasture-raised organic egg
¼ cup whole wheat panko
BBQ glaze (tomato paste – cider vinegar – Worcestershire – honey – molasses – garlic –      salt – pepper)
6 ounces green beans
3 tablespoons roasted almonds

Heat the oven to 425°F.
Peel and finely chop the shallots.
Cook the shallots
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until soft and beginning to brown, 3 to 5 minutes. Stir in the meatloaf spice blend and cook until fragrant, about 1 minute.
While the shallots cook, prepare the potatoes.

Prep and roast the potatoes
Scrub the potatoes; cut into 1-inch pieces.
Strip the rosemary leaves from the stems; finely chop the leaves.

On a sheet pan, toss the potatoes with the rosemary and 2 to 3 teaspoons oil, and season with salt and pepper. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes. While the potatoes roast, make the meatloaf.

Assemble the meatloaf
Cut off a small corner of the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Repeat with the ground pork.
Lightly grease an 8-by-5-inch loaf pan or a sheet pan.

Lightly grease a 9-by-5-inch loaf pan. In a medium bowl, using a whisk or fork, blend the eggs with the onion and panko and season generously with salt and pepper. Add the ground beef and pork and mix until just combined. Transfer the meat mixture to the prepared loaf pan or sheet pan and form into a loaf, or place on the sheet pan and form into an 6-by-3-inch loaf. Spoon half the BBQ glaze on top (set aside the rest for serving).

Bake the meatloaf
Bake, rotating the pan halfway through, until the meatloaf is browned on top and cooked through, 20 to 25 minutes; a metal knife inserted into the center for 30 seconds should come out hot to the touch, or an instant-read thermometer inserted into the center should register 160°F.
While the meatloaf bakes, prepare the green beans.

Prep and cook the green beans
Trim the stem ends from the green beans; cut the beans in half on the diagonal.
Coarsely chop the almonds.

In a medium frying pan over medium heat, warm 1 to 2 tablespoons oil. Add the green beans, season with salt and pepper, and cook, stirring occasionally, 3 to 5 minutes. Remove from the heat and stir in the almonds.

Serve
Transfer the meatloaf, potatoes, and green beans to individual plates. Serve the remaining BBQ glaze on the side.