Farmer’s Market Vegetarian Quesadillas

Ingredients:
1/2 cup chopped red bell pepper 1 tablespoon olive oil
1/2 cup chopped zucchini 1/2 cup chopped yellow squash
1/2 cup chopped red onion cooking spray
1/2 cup chopped mushrooms 6 whole wheat tortillas
1 1/4 cups shredded Sharp Cheddar Cheese
Directions:
1. In a large pan, cook red pepper, zucchini, yellow squash onion & mushrooms in olive oil over medium heat for about 7 minutes. Re-move vegetables from pan.
2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of vegetables over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables and top with a second tortilla. Cook until golden on both sides for 2-3 minutes per side. Remove quesadilla from pan, and re-peat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

How Kids Can Help: Wash and chop zucchini while Mom or Dad is chopping the onions.

Cooking Tip: Diced chicken can be used as well.

Cooking Tip: Aluminum foil can be used to keep food moist, cook it evenly and makes clean up super easy!

Easy Cheesy Veggie Quiche

Ingredients:
4 eggs

¾ c Baking Mix for biscuits
¼ c Butter 1 c grated parmesean

2 ½ c Cauliflower, Broccoli or Sweet Peppers

2 c Milk
1 c Cubed Ham Steak or chopped Ham Hock,

optional 2 c Shredded Cheddar

Directions:

Preheat oven to 375 degrees. In large bowl, combine ingredients and mix. Pour into a quiche dish or a pie pan with a Never-Fail Pie Crust in it. Bake 50 minutes until eggs are set and golden brown. Serve warm with sliced, fresh tomatoes.

Easy Pie Crust

Ingredients: 

4 C Flour
1 T sugar
1 ¾ c Lard or Shortening
1 T Cider Vinegar
½ C Cold Water
1 Large Egg

Directions:

In a large bowl stir together with fork; flour, sugar, lard & salt until crumbly. In measuring cup, beat together vinegar, water & egg. Add to flour mixture. Stir until all ingredients are moist & mixture holds together. Shape into two patties & wrap with plastic wrap. Chill ½ hour, then roll out & use.

This works great for quiche', pie, & more!

Ingredients:                                                                                                                                       Serves 4-6
1 pound Ground Beef (95% lean)
1/4 cup cayenne pepper sauce for Buffalo wings
8 taco shells
1 cup thinly sliced lettuce
1/4 cup reduced fat or regular prepared blue cheese dressing
1/2 cup shredded carrot
1/3 cup chopped celery
2 tablespoons chopped fresh cilantro
Carrot and celery sticks or cilantro sprigs (optional)

Directions:
1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return to skillet; stir in pepper sauce. Cook and stir 1 minute or until heated through.
2. Meanwhile, heat taco shells according to package directions.
Evenly spoon beef mixture into taco shells. Add lettuce; drizzle with dressing. Top evenly with carrot, celery and cilantro. Garnish with carrot and celery sticks or cilantro sprigs, if desired.

You'll Need:

• 1 PACKAGE SCHENKER'S CHORIZO SAUSAGE LINKS
• 8 CORN TORTILLAS, 5- OR 6-INCHES IN DIAMETER
• COOKING SPRAY
• 1 15-OUNCE CAN REFRIED BLACK BEANS, WARMED (SUBSTITUTE REFRIED PINTO BEANS OR ANY KIND OF COOKED WHOLE BEAN YOU PREFER)
• COOKING OIL
• 8 LARGE EGGS
• 1 15-OUNCE JAR ROASTED TOMATO SALSA
• (OPTIONAL) GARNISH: CILANTRO, AVOCADO AND QUESO FRESCO

DIRECTIONS:

Preheat oven to 400 degrees F. Arrange tortillas on 2 baking sheets, making sure they are evenly spaced and not overlapping. Lightly spray the top of each tortilla with cooking spray and then transfer the baking sheets into the oven. Bake for 10 to 12 minutes until crisp, but not brown.

Heat a cast iron skillet over medium-high heat. Once hot, stir in the chorizo. Cook for 8 to 10 minutes or until chorizo is cooked through. Remove the cooked chorizo from the skillet with a slotted spoon to let any excess fat drip off. Place the chorizo in a medium bowl and set aside until cool enough to chop.

In the same skillet, add 2-3 teaspoons of oil (ONLY if needed). Carefully crack 3 eggs into the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs to a plate and repeat this process for remaining eggs.

To assemble, smear equal amounts of the refried beans on top of each crisp tortilla, followed by equal parts of the jarred salsa. Sprinkle equal amounts of the cooked chorizo on top of the salsa, followed by one fried egg on top of each tortilla. Serve immediately.

*Recipe adapted from "Pork, Be Inspired."