Quesadillas are one of those quick meals that you can make with just about any leftovers that you have in your refrigerator.
This recipe uses kale, mushrooms, black beans and cheese as the main ingredients. They are delicious as for breakfast or just as good for lunch.
1 tablespoon olive oil
6 scallions, sliced or onions
4 garlic cloves, minced
6 cups chopped kale, ribs and stems removed (I have used other greens such as swiss chard, mild mustard greens & spinach that were good)
6 crimini mushrooms, sliced (I subbed shiitake mushrooms because I had them producing right now and they were really good)
3 chipotle chiles canned in adobo sauce, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15 ounce) can black beans, drained and rinsed
Butter for greasing
4 (10 inch) flour tortillas
2-3 cups shredded Monterey Jack cheese (I subbed Pepperjack cheese for a little spicier flavor)
Sour cream for serving
How Do I Make It?
Heat a large skillet over medium high heat.
Add the oil, scallions and garlic and cook until tender and fragrant, about 2-3 minutes.
Stir in the kale, mushrooms, chipotles, salt and pepper and cook until the vegetables are soft, about 5 minutes.
Add the beans and heat through for 2 minutes.
Remove the skillet from the heat.
Heat another large skillet over medium heat.
Grease the skillet with butter and place a tortilla in the skillet.
Layer the cheese and vegetables over half of the tortilla, then top with more cheese.
Fold the tortilla in half and press down lightly with a spatula, toasting about 2 minutes per side until golden brown and cheese is melted.
Repeat with the remaining tortillas and fillings.
**Note: If you can’t load up the tortilla that fast you can assemble it on a plate before transferring it to the hot skillet
To serve, slice each quesadilla into halves or quarters and add a dollop of sour cream on top.
This recipe adapted from The CSA Cookbook.
Spigarello is a mild Italian green that is described as a flavor cross between broccoli and Italian Kale, most commonly known as Dino Kale.
Spigarello stir fry
It is great in a stir fry combined with garlic, onions and pine nuts. If you like combine it with a meat of your choice to make a meal.
1 tablespoon coconut oil
2 garlic cloves, minced
1 bunch spigarello, finely sliced
1/2 onion, thinly sliced
3 tablespoons pine nuts
Freshly ground black pepper
Sea salt to taste
How do I make it?
Add the coconut oil to a pan over medium heat.
Add the garlic, spigarello and onion and saute for 1-2 minutes, until the garlic is fragrant.
Add the pine nuts and saute for about 2-3 minutes.
The spigarello should be tender and becomes bright green.
Remove from the heat and season with salt & pepper.
Spigarello is described as a cross of broccoli and kale flavors.
Spigarello does not have the bitterness of some greens. This salad incorporates the flavor of the greens with a little spicy to make a delicious salad that is great with or without the egg on top. Quick to make and keeps in the fridge for several days making lunches a snap.
2 tablespoons dried currants ** (have subbed raisins and is still delicious)
6 tablespoons white balsamic vinegar
2 tablespoons Sriracha
6 tablespoons extra virgin olive oil
Zest and juice of 1 lemon
1 tablespoon tiny capers, drained
1 teaspoon salt, plus more as needed
2 bunches broccoli spigarello or Tuscan (Dino) Kale (about 1 pound), cut crosswise into paper thin slices
2 tablespoons pine nuts, lightly toasted
6 to 8 large eggs (1 per person) **(use as a side dish without the eggs is good too)
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
How do I make it?
Place the currants in a small microwavc-safe bowl; add the vinegar and Sriracha and microwave for 20 seconds on high, then remove and place in salad bowl to cool.
When cool, add 4 tablespoons of the olive oil, the lemon zest, lemon juice, capers and salt.
Whisk together to form a light dressing.
Add the spigarello and toss with the vinaigrette to coat well.
Add the pine nuts and let stand at room temperature for 10 minutes.
In a 10 inch pan, heat the remaining 2 tablespoons olive oil over medium heat. Crack the eggs into the pan and cook slowly the way you like them – sunny side up is best.
Season the eggs with salt and pepper and sprinkle with the cheese.
Toss the salad one more time.
Divide the salad among serving plates, slide an egg over the top of each and serve.
Recipe from Mario Batali’s (co-host of The Chew and multiple restaurant owner) cookbook.
Turnip Green Stew? My first thought was “that sounds different” but after trying it I’m hooked. A tasty way to eat your greens along with lots of beans!
1 large can Glory Turnip Greens (I used fresh greens and cooked these before adding to the other ingredients. Besides turnip greens you could use kale, mustard greens or other greens of your choice)
1 large carton Organic Chicken Broth (Or make your own)
1 can Organic Chick Peas
1 can Organic Black Beans
1 can mild Rotel Tomatoes or organic tomatoes and season with hot sauce
1 large chopped onion
2 tablespoons chopped fresh garlic
1 pound ground turkey, browned (I subbed ground pork)
How to Make:
Combine all ingredients and let simmer for 30-45 minutes until flavors have time to mingle.
Note: When using canned products be sure to select foods in PBA free containers.
Thanks Doris McWilliams for sharing this recipe.
Ready to dust but don’t want to spray chemicals? Try this Dusting Solution to remove the dust and give a fresh fragrance.
Wool or 100% cotton dust cloth
2 tablespoons lemon juice
10 drops lemon essential oil
2-3 drops jojoba oil
How to make it:
In a small glass spray bottle combine the ingredients.
Spray the cloth with the solution and dust the wood surfaces.
This does not keep well so only make what you will use that day.
Always test new products on a small area before using.
Originally found in Natural Home Remedies.
A recipe for making a toxin free all purpose cleaner for your household.
1/2 teaspoon washing soda
1 teaspoon liquid castile soap
1 teaspoon borax
Essential oils as preferred (try 4 drops lemon, 5 drops lavender and 10 drops orange).
Place washing soda, soap and borax in a glass spray bottle.
Add 2 cups of warm (distilled or boiled) water.
Cover bottle and shake well. Use as needed around the house.
Recipe originally found on Wellness Mama
A tasty pork chop dish that doesn’t require a lot of ingredients, preparation or dishes.
2 cups mushrooms (we like shiitake but any you prefer will work)
2 tablespoons EVOO or Coconut Oil
6 pork chops
2 cloves garlic, minced
1 cup onion, chopped
1 14.5 oz can diced Italian tomatoes, undrained
1 teaspoon dried basil or 3 teaspoons fresh
1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 large bell pepper, cut into strips
How to make it
Heat your oil in a skillet over medium heat.
Stir in your sliced mushrooms and cook, stirring frequently. Transfer to a bowl when tender.
Add the pork chops, browning on both sides, about 10 minutes. Transfer to a plate when browned.
Remove excess oil from skillet, leaving a couple of tablespoons. Stir in onions and minced garlic and stir until softened.
Pour in tomatoes and herbs. Add the pork chops to the pan and simmer for about 30-45 minutes, until the pork chops are done (no pink in the center).
Add the pepper strips and mushrooms to the skillet in the last 10 minutes of simmering.