Salad Days & Corn Quesadillas

Salad days are definitely here again and I hope they stick around for awhile, but I know that when the hot summer arrives the spinach, arugula, lettuce and cilantro, so lush and abundant now, will languish and tomatoes and cucumbers will come into their own. Hopefully there will be some overlap so they can all be enjoyed together for a little while.

salad days


Radishes are at the point where they will keep better in the refrigerator than in the ground.

salad days


Cilantro doesn’t do well here in summer. I allow it to grow anywhere it wants to in my garden.

cilantro

cilantro

cilantro


Our big weekend meal was yesterday so today I fixed a simple salad of torn spinach, sweet onion, Greek stuffed olives and grape tomatoes. I skipped the feta cheese since there was going to be cheese in the quesadillas.

spinach salad

stuffed olives

spinach salad


Ingredients for the whole wheat quesadillas were: corn, sweet onion, red Fresno chilis, jalapeño, cilantro and horseradish cheddar cheese.

corn quesadilla

corn quesadilla

corn quesadilla

corn quesadilla

corn quesadilla

corn quesadilla

corn quesadilla



 


6 thoughts on “Salad Days & Corn Quesadillas

    1. Quesadillas don’t have to be overloaded with cheese. Wilted spinach is one of my favorite ingredients. I like to toast the quesadillas in a dry pan rather than with oil. I think they stay crisper.

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  1. Well, I did it! Not exactly as nice as yours, but lunch was the end of the cranberry beans, rice, and organic Cheddar cheese in a folded over tortilla crisped up a bit in the Cuisinart Oven Central.

    Liked by 1 person

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