Recipe: Corn Fritters

Fresh, sweet corn is one of the delights of eating in season. These fritters are a new way to enjoy fresh-shucked corn straight from the field.

Ingredients:

• 4 ears fresh corn
• 2 eggs, separated
• 2T heavy cream
• 2T minced jalapeno
• 1 cup all-purpose flour
• 2t baking powder
• 1 1/4 t baking powder
• 1/2 t cayenne pepper
• pinch of sugar
• veg oil, for frying (coconut oil can be used as sub)

Directions:

1. Holding the base of an ear of corn in a medium bowl, slice downward, cutting halfway through the kernels. Using the back of a knife or a small spoon, scrape downward along the cob to extract the milk, letting it fall into the bowl with the cut kernels. Cut again along the cob, this time cutting close enough to remove the remaining half of the kernels. Repeat with the remaining ears. 
2. In a small bowl, whisk the egg yolks, about 2 minutes, then add to the corn. Stir in the heavy cream and jalapeno pepper.
3. Stir the flour and seasonings together in a bowl. Then stir this mixture into the corn mixture just until combined, taking care not to overmix.
4. Beat the egg whites until medium to stiff peaks form. Fold the whites into the corn mixture until thoroughly combined.
5. Fill a heavy bottomed Dutch oven or deep iron skillet halfway with veg oil (2-4 inches deep). Heat the oil over medium high heat. Tip: it will be ready when a dash of water sizzles when it hits the oil, or at 350 degrees)
6. When the oil is hot, carefully add 2 T scoops of the corn mixture, working in batches so that you don't overcrowd the pan. Fry the fritters for 6 minutes, or until they are golden and cooked through, turning them as needed. Remove and drain on a towel-lined plate.

Makes 24 fritters.

Fennel and White Bean Salad

Fennel is in season at the farmers' market, and if you haven't been brave enough to try it, this recipe will be the perfect place to start. It looks like a root vegetable, but it's really more akin to celery. Eaten raw-sliced very thin and drizzled with a vinaigrette-its licorice flavor and crunch are wonderful. In this recipe, sauteing the fennel accentuates its natural sweetness.

Ingredients:
1T extra virgin olive oil
1 medium fennel bulb, cored and thinly sliced
1 shallot, thinly sliced
1 garlic clove, minced
1 14.5 oz can white beans, drained
1 T freshly squeezed lemon juice
2 dashes Tabasco sauce
Salt and freshly ground black pepper to taste

Heat olive oil over medium heat in a medium skillet. Add the fennel and shallot and saute, stirring frequently, until the fennel just starts to brown. Add the garlic and continue sauteing until everything is lightly browned-a total of 3 to 5 minutes.
Put the hot fennel into a small serving bowl. Add the remaining ingredients and toss. Serve immediately or within 2 hours.

*Recipe Source: Good Day For a Picnic by Jeremy Jackson

Celebrate Your Food Independence!!

Red, White and Blue Potato Salad

1 cup chopped green onions, divided

1 cup sour cream

1/2 cup mayonnaise

1/4 cup white wine vinegar

4 teaspoons Dijon mustard

2 teaspoons sugar

2 teaspoons salt

1 teaspoon ground black pepper

1 pound unpeeled small or baby red-skinned potatoes

1 pound small purple or blue potatoes, peeled

1 pound unpeeled small white creamer or White Rose potatoes

4 slices cooked and crumbled bacon

3 hard boiled eggs, cut

Paprika

Directions:
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.

Do ahead: Can be made 1 day ahead. Keep chilled.

Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, bacon and hard boiled eggs; toss gently. Cover and chill at least 2 hours and up to 1 day.

Sprinkle potato salad with paprika and remaining 1/2 cup green onions.


Happy Fourth of July!!

Cucumber Veggie Dip Recipe

Farm Fresh Kids has been a great program for everyone at the Abingdon Farmers' Market! Parents have said that they are so thankful for such an incredible program in their community, and our vendors have benefitted from the additional traffic at the Market on Tuesday afternoons. Chef Jassen led the kids on a tour of the market, and made a cucumber dip that was so yummy! The Master Gardeners of Washington County finished up the afternoon by helping the kids plant their own cucumber plants. The Kidz Place joined us the next week and talked about the importance of being active, and the kids participated in physical activities. Also, the Washington County Library joined us with storytime, blueberry races and smoothies! A big thanks to all of our community sponsors and parents for your help in making this a successful program! We have plenty of Tuesdays left, and will continue to offer the program through the end of summer. Chef Jassen Campbell's recipe can be found below, and please check out the You Tube video of the Farm Fresh Kids!

Cucumber Ranch Dip

2 medium   cucumber, peeled, halved lengthwise, seeded and grated on large holes of box grater
2 Tb           spring onions, finely chopped
1 1/2 cup    sour cream
1/2 cup       buttermilk
1/2 cup       mayo
2 Tb           fresh lemon juice
2 ts             salt
2 ts             honey
2 ts             hot sauce
8 Tb           flat leaf parsley, finely chopped
2 Tb           fresh dill

In a large bowl, mix all ingredients. Serve with Toasted Pita Chips, Grilled or Fried Vegetables, or as dressing.

Spring Veggie Fettuccini Alfredo

Ingredients
Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
10 spears of roasted asparagus (Click for directions)
1/2 cup broccoli
2 zucchini, thinly sliced into half-moons
2 cups of shredded chicken or chicken breasts, cooked
Freshly ground pepper
12 ounces fettuccini (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold milk
1/2 cup evaporated milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Directions
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini and broccoli, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Add chopped, roasted asparagus

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

What the Kale??

Kale is an amazingly nutritious green, and quite easy to prepare quickly. Kids love kale chips, and will ask for more! You can find several types of kale at the farmers market this week, and here are 2 recipes to help you plan your menu!

Kale Chips

1 bunch kale (any type will work, although this recipe was made using Dinosaur or Tuscan Kale)
1 T olive oil
Sea salt, to taste

Preheat oven to 275°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 25 minutes, or until crisp. Cool and Enjoy!

photo by Smitten Kitchen

Tuscan Kale and White Bean Ragout

Adapted from a recipe by Emeril Lagasse

Serves 4-6

2T olive oil

1 bay leaf

2 cloves garlic, smashed and roughly chopped

1/4 teaspoon crushed red pepper

1 small red onion, sliced

1 1/2 lbs Tuscan Kale, rinsed, dryed and cut into 1in slices

3/4 t sea salt, plus more if needed

1/4 t freshly ground pepper

3 1/2 cups cooked white beans, or 2 15oz cans drained & rinsed

1 cup canned diced tomatoes with their juices

1/2 fresh chicken stock or broth

Heat the olive oil in a large saute pan over medium high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion. Cook until the onion begins  to wilt and garlic begins to golden, 3 to 4 minutes. Add the kale, salt and pepper, cook for 2 more minutes. Then add the white beans, tomatoes and stock. Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste and adjust seasoning if necessary. Transfer to a serving dish and drizzle with extra-virgin olive oil to taste. Serve hot.

Pumpkin & Black Bean Soup-1st Prize Winner 2010 Squashtoberfest

Pumpkin Black Bean Soup

courtesy of: Fern Nesius

Serves 6-8

2T Olive Oil

3 cups pumpkin, peeled & cubed

4 cloves garlic

1 Large onion, diced

1-2 Hot Peppers to taste, seeded & finely minced

1 1/2 t cumin

1t cinnamon

1/2 t ground cloves

2t chili powder

salt to taste

1 28 oz can plum tomatoes chopped with liquid

1/2 cup dry red wine or chicken stock

31/2 cups chicken stock, easily substituted with veg stock

4 cups coooked black beans, rinsed & drained

1 cup corn

Garnish sour cream & cilantro

Directions

Heat 1 T Olive Oil in a large skillet, over medium heat. Saute pumpkin for 10 minutes until browned. Set aside. In a large stockpot heat remaining olive oil, add garlic & onion & hot peppers, saute until tender. Add spices, stir to combine. Add tomatoes & liquid, along with wine & broth. Add reserved pumpkin. Bring to a boil, reduce heat & simmer for 20 minutes. Add black beans & corn, simmer for 20 minutes more. Garnish with sour cream & cilantro & serve.

Squashtoberfest Fun!

Squashtoberfest was a hit this year! As the kids painted pumpkins, customers and vendors alike lined up to turn in their entries. Tantalizing soup samples lined the table with perfect pumpkins, ugly pumpkins & tiny pumpkins.

The soup contest had 14 entries, and our judges narrowed the field to the cream of the crop. Our winners were: 1st place Fern Nesius with her Pumpkin Black Bean Soup, 2nd place: Paige Campbell Johns with her Butternut Sausage Soup, and 3rd Place: Kelli Mehl with her Mushroom and Barley Soup. Many thanks to our Judges: Mayor Ed Morgan, Chef Jassen Cambell, & Leslie Brewer! (It was hard work, but someone had to do it!) Keep your eye on this blog for recipes from the winners!

Although we didn't get any giant pumpkin entries this year, we had several other entries for the other pumpkin categories. Perfect Pumpkin was awarded to this heirloom pumpkin grown by Mark Scott. The ugliest pumpkin was grown by Sherman Lamie and Ronna Blevins. Our smallest pumpkin was grown by George Kiser, and we awarded David King a prize for his small pumpkin that was decorated by a doodle bug!

We can't wait for our 3rd annual Squashtoberfest next year! Start planning your recipes, and gardens, for next October! We hope to see a giant pumpkin to win the $1000 grand prize!

Ask the Dietician with Hannah Carrol- Butternut Squash Soup

Join us this Saturday, September 18th, for Ask the Dietician with Hannah Carrol. She'll be making this lovely butternut squash soup for you to sample and try at home yourself! Find out how to eat well this winter to help keep the colds & flu away!

Image Credit: by Yana

Butternut Squash Soup

(adapted from All Recipes) 4-6 servings

• 2 tablespoons butter
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 small onion, chopped
• 1 stalk celery, chopped
• 32oz chicken stock
• 1 medium carrot, chopped
• 2 medium sweet potatoes, cubed
• salt & freshly ground black pepper to taste

Directions:

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes & squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in the remaining stock to attain desired consistency. Season with salt and pepper.

Tuesday Dinner Demonstration

Today at market, personal chef Joe Lewellin will prepare a fresh, seasonal and quick meal that you can recreate at home. The majority of ingredients can be found at market today! Come by from 3-6 to learn and taste!

Fresh tomato & basil sauce w/ goat cheese

Ingredients:

2 Large tomatoes (Large dice)
2 cloves garlic (minced)
½ red onion (minced)
3 T oil
4 oz goat cheese (crumbled)
½ c. Basil (chiffonade)

Choose your pasta:
2 dozen fresh Raviolis or other pasta such as Penne
1 c. water (or stock or white wine, etc.)
salt and pepper to taste

Directions:

Fill a medium pot ¾ full with water. Season liberally with salt. Boil. Meanwhile, prepare the rest of your ingredients for action. When the water meets a boil, warm a large pan over medium high to high heat with the oil. When the oil starts to wave, add your tomatoes. Cook without stirring for 3-4 minutes or until they start to caramelize. Turn the stove down to medium. Stir well then cook for another 3-4 minutes. You’ll notice the tomatoes are now breaking down nicely. Add your garlic and onions and cook for 3-4 minutes. Stir. Deglaze the pan with water and cook down for 2 minutes.

Your water should be boiling by now. If you haven’t already, throw in your ravioli. When it floats give it one more minute then strain. Put in a bowl or plate. With your fingers, crumble the goat cheese and add it to your sauce. Throw in your basil and stir until everything is incorporated, but not too long as you don’t want to completely melt the cheese. Cover the pasta with the sauce, garnish if you must. Eat!

Serves 4

Blueberry GoatCheese Cheesecake

Blueberries are in season at the farmers' market-get them before they're gone! Freeze a bunch, eat some fresh, and make this delicious dessert to impress all of your friends!

Ingredients:
CRUST:
1 1/4 cup graham cracker crumbs
1/4 cup butter melted
1T sugar

FILLING:
2 1/2 cups fresh wild blueberries (or frozen, thawed)
1T cornstarch
2 8oz blocks cream cheese
1 8oz container plain chevre goat cheese
1/2 cup sour cream
1 cup sugar
2T cornstarch
1/4 t salt
5 large free-range eggs

TOPPING:
1 1/2 cups sour cream
2 T sugar
1/2 t vanilla extract

SAUCE:
1/4 cup sugar
1/4 cup water
1 cup fresh wild blueberries

Preparation
1. Preheat oven to 325
2. To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter, toss with a fork until moist, firmly press mixture into bottom of a 9-inch springform pan and bake for 10 minutes-cool
3. To prepare filling, combine 2 1/2 cups blueberries and 1T cornstarch in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes, or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry puree for sauce; set remaining 1 cup puree aside.
4. Place cheeses in a large bowl; beat with a mixer at high speed for 3 minutes or until smooth. Add sourcream and blend. Combine 1 cup sugar, 2 T cornstarch, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Pour batter over prepared crust. Pour 1 cup blueberry puree over batter; gently swirl with a knife. Bake at 325 for 1 hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; place cheesecake on wire rack. (do not turn oven off)
5. To prepare topping, combine sour cream, 2 T sugar, and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325 for 10 mins. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Remove sides of springform pan.
6. To prepare the sauce, combine reserved 1/2 cup blueberry puree, 1/4 cup sugar and water in a small saucepan. Cook over med heat for 8 minutes, or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat, and cool. Serve sauce with cheesecake.

Cantaloupe and Pancetta Cream Sauce

Cantaloupes are a universal favorite, especially among kids. Besides cutting it up and enjoying it fresh, what else do you do with the melons? Emeril has a recipe that sounds crazy, but tastes amazing! Try it this week, and report back here to let us know how you like it! (Pancetta can be replaced with bacon if you prefer)

Cantaloupe and Pancetta Cream Sauce for Pasta

Ingredients:
3 T unsalted butter
2 oz sliced pancetta, diced
1/4 cup minced shallot (or small red onion)
3 cups diced ripe cantaloupe (approx 1 medium cantaloupe)
1/2 cup heavy cream
1/4 t salt
1/4 t freshly ground black pepper
1 t minced fresh marjoram (or oregano) leaves
8 oz spaghetti, linguine or fettuccine
1/2 cup freshly grated Parmigiana-Reggiano cheese

1. Bring a large pot of salted water to a boil.

2. Heat 1 T of the butter in a large saute pan or Dutch oven over medium-high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Add the shallot and cook, stirring, until softened, 1-2 minutes. Add the remaining 2 T butter, and when it has melted, add the melon. Cook, stirring frequently, until the melon completely breaks down and forms a smooth, thick sauce, 8-10 minutes.

3. Add the heavy cream, salt, pepper and marjoram and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes. Remove the sauce from the heat.

4. Add the pasta to the boiling water, stir well, and cook until al dente (about 10 min). Drain well, reserving 1/2 cup of the pasta cooking water.

5. Add the hot pasta and 1/4 cup of the Parmesan to the warm sauce. Return the pan to medium heat, and toss until the pasta is nicely coated with sauce and heated through. Should the sauce seem too thick, add a bit of the pasta cooking water to help toss the pasta and thin the sauce.

6. Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper.


Source: Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

Beets

Beets are in season! The youngest, most tender beets can be found now at the Abingdon Farmers' Market. These delicious roots are crunchy when raw, and when cooked, they are sweet and buttery! The greens attached to the beet roots are delicious and can be prepared like spinach or Swiss chard. They are incredibly rich in nutrients, concentrated in vitamins and minerals as well as carotenoids such as beta-carotene and lutein/zeaxanthin. (Source) If you've never prepared a fresh beet, now's your chance. Here's a recipe to get you started:

Ingredients

• 1 bunch beets with
• greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)

Directions

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Get out of your vegetable rut and try something new!

How to Freeze Strawberries

Strawberry season is in full swing-but it won't be long until they're gone! One of the simplest ways to preserve strawberries is to freeze them. Here is what you will need:

Cookie Sheet
Wax Paper
Colander
Knife
Freezer Bags
Lots of juicy, local, in-season strawberries :)

Step-by-Step Directions:
Wash and Hull the strawberries, leaving them intact
Line a cookie sheet with wax paper
Lay strawberries top down, so they aren't touching on the cookie sheet
Place in the freezer until they are frozen
Remove from the freezer, put the frozen strawberries into plastic freezer bags
Date bags, and place them back into the freezer, for up to 3 months


Frozen strawberries are great for smoothies! No need for ice! Just pop in some frozen strawberries, juice, bananas, and yogurt into the blender for a classic smoothie that everyone's sure to love.

Strawberry & Spinach Salad

It's Strawberry Season! There is nothing quite like the taste of a fresh picked strawberry! The strawberries you'll find at the Abingdon Farmers' Market this season have been fully ripened on the vine, picked often just hours before market, and travel less than 15 miles! This ensures the most nutrient-dense and flavorful strawberries you can buy! Take some home this week, and enjoy a fresh spinach salad. Recipe courtesy of What's Cooking America.

Spinach Salad With Strawberries

Honey Mustard Dressing (recipe below)

2 bunches fresh spinach leaves, washed, dried & chilled

1 cup thickly sliced fresh strawberries

1 tablespoon sliced almonds, toasted

1 small red onion, thinly sliced (optional)

Prepare dressing; set aside.

Remove stems and veins from spinach and tear into bite size pieces; place into a large bowl.

Toss spinach with 1/4 cup of dressing for every 6 cups of spinach. Add strawberries, sliced almonds and onion, and toss again. Serve.

Makes 6-8 servings

Honey Mustard Dressing:

2 T balsamic vinegar

2 T rice vinegar

1T plus 1 t honey

2 t Dijon mustard

Coarse salt & freshly ground pepper to taste

In a small jar with a lid, combine balsamic vinegar, rice vinegar, honey, Dijon mustard, salt and pepper; cover securely and shake vigorously. Store, covered in the refrigerator. Serve at room temperature.

Delicious Greens

We have an abundance of greens at the market this time of year. Not sure what to do with them? Here is a simple and yummy recipe for greens. Makes 4 servings.

Ingredients:

1/2 pound mustard or collard greens, or kale

2 cups shredded cabbage

1 T vegetable or olive oil

2 T minced garlic

1 chopped onion

1 T vinegar

Instructions:

Rinse greens, remove stems, and tear or cut into small pieces.

In a large sauce pan, boil 3 quarts of water.

Add mustard greens, return to a boil, and cook 3 minutes.

Add cabbage & cook 1 more minute, Drain all in colander

Heat a large nonstick skillet over medium high heat. Add oil and saute garlic and onion until light brown, about 3 minutes.

Add greens and vinegar and cook briefly, about 3 minutes. Serve hot

Serve this alongside any dish for a delicious serving of veggies!

Spring Quiche Trio

Don't those leeks look yummy! Have no idea what to do with 'em? Here's a recipe to jumpstart your creativity! It comes from the book: Simply in Season. This cookbook is a fantastic resource for those of us trying to cook in season for the first time. Check it out!

• 3 pastured eggs
• 1 cup evaporated milk
• 1/4 tsp salt
• 1/4 tsp pepper
• 9-inch pie crust

Filling:

• 1cup leeks (thinly sliced)
• 1cup broccoli (chopped)
• 2cups spinach (chopped)
• 1 cup Swiss cheese (shredded)
• 1/2 cup bacon (fried & crumbled)

Saute leeks and broccoli together ina greased frypan 5-10 minutes. Add spinach and cook until wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture.

Pour filling into crust topped by egg-milk mixture and ending with a sprinkle of reserved cheese. Bake in preheated oven at 425F for 15 minutes. Reduce heat to 350F and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving. Be creative! Any spring veggies will go great in this quiche!

Spring Time RECIPE: Goat Cheese & Asparagus Quesadillas

This Saturday, every ingredient besides the olive oil will be available for purchase. Quick, easy, delicious, healthy and local!

Goat Cheese & Asparagus Quesadillas

2T extra-virgin olive oil

1/2 lb asparagus cut into 1/2 inch pieces

Salt & pepper to taste

2 (10 inch) flour tortillas

4oz herbed goat cheese

1/4 cup chopped fresh cilantro

fresh cilantro sprigs, for garnish

Heat 1 T olive oil in a skillet over medium-low heat, and cook the asparagus until tender and lightly browned. Season with salt and pepper and remove from heat.

Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to fold quesadillas. Brush the outsides of the quesadillas with remaining oil.

Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on the outside, or until lightly browned. Cut in half and garnish with cilantro to serve.

Recipe from AllRecipes