Farmers Market veggie quesadilla & salmon bowls

Farmers Market veggie quesadilla

Ingredients

  • 2 tsp olive oil

  • 1 cup diced onion

  • 6 garlic cloves, chopped

  • 4 cups finely chopped veggies: bell pepper, zucchini, squash, mushrooms, broccoli, sweet potato, corn, etc.*

  • 1/2 tsp salt

  • 1 tsp dried oregano

  • 1 tsp cumin

  • 1 tsp coriander

  • 1 tsp chilli powder

  • 2 cups chopped greens- beet greens, turnip greens, spinach

  • 1 cup black beans*

  • 2 tbs water

  • 1/4 cup cilantro, chopped

  • 1 tsp lime zest

  • 4 x 10-12 inch tortillas*

  • 6 ounces shredded cheese- cheddar, mozzarella, pepper jack, etc.*

    Spicy Sour Cream:

  • 1/4 cup sour cream(or yogurt)*

  • 3 tbs hot sauce

  • Serve with: Pico De Gallo

Instructions

  1. Preheat the oven to 400F.

  2. Make the Veggie Filling: Heat oil in a large skillet over medium-high heat. Add the onion and garlic, sauté 4-5 minutes until fragrant. Lower heat to medium and add the chopped veggies and salt. Stir occasionally until the veggies soften and release their liquid, about 12 minutes. Add the oregano, cumin, coriander, chilli powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water and stir until the greens wilt 2-3 minutes. Turn heat off. Stir in optional cilantro & lime zest.

  3. Assemble the Quesadillas:  Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a lined sheet pan, flipping halfway through. Bake until tortilla is crispy, and cheese is melty.

  4. Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo 

  5. To make the spicy sour cream: simply mix a few tablespoons of hot sauce, with the sour cream in a little bowl.

*In flyer August 6 - 12, 2023
Recipe and photo credit: Feasting at Home

salmon bowls

Ingredients

  • 5 salmon fillets , 4-6oz each*

  • 2 cups white rice,*

  • 1 1/2 cups edamame , shelled

  • 1 English cucumber , sliced*

  • 6 green onions , chopped

  • 2 mangos , peeled and cubed

  • 2 avocados , peeled, seeded and cubed

  • 1/2 cup chopped fresh cilantro

  • Sriracha mayo for topping

    Teriyaki Sauce:

  • ½ cup low sodium soya sauce

  • 2 tbs rice vinegar

  • 1 tbs sesame oil

  • 1/4 cup + 1 tbs light brown sugar

  • 1 tbs honey

  • ¾ tsp ground ginger

  • 2 garlic cloves, minced

  • 2 tsp cornstarch + 2 tsp water, mixed

  • 1/4 tsp crushed red pepper flakes

Instructions

  1. Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.

  2. Marinate Salmon: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.

  3. Cook rice according to package instructions.

  4. Cook Salmon: (I prefer the air fryer, but see bak Preheat air fryer to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).

  5. Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.

  6. Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.

*In flyer August 6 - 12, 2023
Recipe and photo credit: Tastes Better from Scratch

Annah Kassen