• Choose a category
• All
• Classic-Fiction

By Root 423 0

Devra owns and operates a quesadilla and tamale stand at several Seattle farmers’ markets. One Sunday morning at the market, I queued up and ordered one of her seasonally inspired quesadillas, completely unaware that I was eating beets. Someone please give this woman a genius grant. I am thrilled to share a home-cook version of Devra’s basic quesadilla recipe, with her blessing—and plenty of beets.

If you like to dip your quesadilla wedges, you’ll love the roasted red pepper soup, which is completely dairy free and thickened with potatoes.

KITCHEN NOTES : Make the soup first. While it’s simmering, proceed with preparing the quesadillas. I love the handheld stick blender for these kinds of soups; you can puree on the spot in the pot!

To really make the quesadillas sing, the onion and beets have to be sliced super thin. Use a mandoline or slicer blade attachment in your food processor to yield the best results. The recipe calls for 8-inch tortillas, but feel free to use the larger 10-inch variety; just add 20 percent more filling and cheese to accommodate.

INGREDIENTS

1 tablespoon vegetable oil

½ medium-size onion, sliced

thinly

1 unpeeled beet, sliced very thinly

1 bunch (4 to 5 cups) beet greens

and/or chard, chopped finely

(I omit the chard stems, but

this is a personal preference)

1 teaspoon chili powder, mild

or hot

HERE’S WHAT YOU DO:

Heat the oil in a 10- or 12-inch skillet. Add the onion and beet, and cook over medium-high heat for about 6 minutes, stirring often.

Add the greens, chili powder, cumin, oregano, salt, and water, and stir until the spices and salt are well distributed. Cook over medium heat for 2 to 3 minutes, or until the vegetables are soft and all the water has evaporated.

Transfer the cooked vegetables to a bowl, then wash and dry the skillet. Heat the clean skillet over medium-low heat and grease lightly with cooking spray.

½ teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt

2 tablespoons water

Cooking spray

6 (8-inch) or 3 (10-inch) whole

wheat, tomato-, or spinach-

flavored flour tortillas

1 heaping cup grated Monterey

Jack or cheddar cheese

Other veggie options depending

on season and cook’s

preference: 1 small zucchini,

1 cup green cabbage, carrot

rounds, Lacinato kale, sliced

mushrooms, and/or parsnips

Lay a tortilla in the pan, then spread about 2 tablespoons of cheese over half of the tortilla. Cover the cheese with 2 to 3 heaping tablespoons of the cooked vegetables. Spread another tablespoon of cheese over the vegetables, then fold the tortilla in half and flip it with a spatula. Cook for 1 to 2 minutes on each side, until the tortilla is nicely browned and the cheese is melted through.

Repeat with the remaining tortillas, cheese, and vegetables. Cut each quesadilla into four wedges with a knife or pizza cutter.

Makes 6 servings. Quesadillas can be assembled in advance and reheated within 24 hours

ROASTED RED PEPPER SOUP

INGREDIENTS

3 medium-size red bell peppers

2 tablespoons vegetable oil

1 medium-size onion, chopped

1 clove garlic, smashed

1 pound potatoes

(about 3 medium-size),

peeled and quartered

1 to 2 sprigs fresh thyme

3 cups water

1 teaspoon salt

2 ounces bourbon (optional but

nice)

¼ teaspoon cayenne

¼ teaspoon smoked paprika

A few lemon wedges (optional)

HERE’S WHAT YOU DO:

Preheat the oven to 400°F.

Remove and discard the stems and tops of the peppers and place on a baking sheet. Roast until blistered and charred, 30 to 40 minutes.

Remove the peppers from the oven and place in a sealed bag or container, to help remove stubborn skins, for at least 15 minutes.

With your hands or with the help of a paring knife, remove the seeds, veins, and skins, but do not rinse the peppers. Chop coarsely and set aside.

In a medium-size saucepan over medium heat, heat the oil, then add the onion and garlic. Cook until the onion is slightly softened, about 5 minutes. Add the potatoes, thyme, water, and salt. Bring to a lively simmer, then lower the heat, cover, and cook until the potatoes