As enthusiastic about this blog as you dear readers have been, no one has been more encouraging and at times patient than Ryan. When I’m trying out a new recipe my favourite time to cook is in the early morning or late at night, never ever around meal times.
The problem is I like to take photos of whatever I've made. When someone is waiting for their dinner, watching you walk around the house trying to find the best light for a picture isn’t exactly ideal. Unfortunately for Ryan this was the case tonight.
Iget so excited when summertime comes, the fruits and veggies at the market are bursting with colour and I tend to grossly over-buy; i just can’t resist. After picking up our csa today (zucchini, baby cucumbers, lettuce, garlic, tomatoes, raspberries, cauliflower, broccoli, green onions, and green & yellow beans) I just couldn’t help myself, I added fresh peas, basil and corn. I know I should write a post about one of the other tasty veggies but I don’t know if I have ever enjoyed zucchini season as much as I have these past few weeks. I have been scouring cookbooks high and low for zucchini recipes.
When I stumbled upon this one I had no choice I scrapped all ideas for dinner and ran with the zucchini!
The end result of trying a new recipe at dinner time can be dangerous but today, thankfully, Ryan was so infatuated with the falvours he forgot all about the wait.
You need to have a few things in the house to create this but as soon as it’s ready you have instant indulgence. It was almost impossible to keep Ryan at bay long enough for me to snap a few pictures to share with you.
I started with the recipe from Krisitin via the kitchen sink but found the quantities to be more of a guideline (i differed greatly in mine).
Zucchini-Corn Quesadilla with Goat Cheese and Basil
2 whole-wheat tortillas
1/4 cup shredded monterey jack cheese (i used more)
1 ounce goat cheese (i used more)
2 ears of grilled corn, kernels cut off the cob – see note below
1/2 cup zucchini, shredded (i used the grater insert in the food processor)
2 tablespoons chopped fresh basil
salt and pepper to taste
Heat the grill on high. on one tortilla, spread half the monterey jack cheese. Layer the corn kernels, zucchini and basil, dotting the goat cheese on top of the basil. Spread the remaining monterey jack cheese on top, sprinkle with some salt and pepper, and cover with the remaining tortilla, pressing slightly.
Carefully move the quesadilla to the grill. Grill for three minutes per side. For a criss-cross pattern, rotate the quesadilla halfway through each side’s grill time.
Note: to grill corn on the cob, remove husks, brush with olive oil and sprinkle with sugar. grill for 7 minutes, rotating half way through.
Ryan is a luck man. I would pay the air fare to have you come and make this (or anything really) for me!
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