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Tuesday, June 29, 2010

A Vegetarian Feast


Wild Mushroom Quesadillas adapted from the following Epicurious.com link

Melt 2 tablespoons olive oil and saute

2 jalapeno peppers, chopped
4 large garlic cloves, peeled
3/4 cup chopped onion

Add:
12 ounces fresh wild mushroom, I used Cremini aka baby bella
and stir until tender

Add:
5 ounces feta cheese, crumbled
6 tablespoons chopped fresh cilantro
2 medium tomatoes, seeded, chopped
4 teaspoons lime juice
1/2 cup sour cream

Heat through for anther 3 minutes, allowing the cheese to melt.Assemble the filling inbetween two tortillas.  Grill on each side over medium high heat 2 minutes or until brown.

Read More http://www.epicurious.com/recipes/food/views/Wild-mushroom-Enchiladas-with-Ancho-Chili-Cream-Sauce-4097#ixzz0sFeykTSd

Served with my guacamole and home made salsa


Garbanzo bean salad with corn, raisins, green onion, roasted red peppers, feta and olives, marinated in olive oil and red wine vinegar 



 Matthew Pechanio brought his first ever Peach Pie.  When I called him earlier that afternoon to discuss what to bring he and Kris were blanching peaches.  The result...delicious! 


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