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!
Such a beautiful pie!
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