Find recipe ideas for what to do with your fresh produce from La Cosecha.
DIRECTIONS
In a large nonstick skillet, cook and stir the first 6 ingredients until spinach is wilted. Remove from heat; stir in cheeses.
Top half of each tortilla with spinach mixture; fold another half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half.
RELATED CROPS
Tomatos
Green onions
Spinach
INGREDIENTS
3 ounces fresh baby spinach
4 green onions, chopped
1 small tomato, chopped
2 tablespoons lemon juice
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1 cup shredded reduced-fat Monterey Jack cheese or Mexican Cheese blend
1/4 cup reduced-fat ricotta cheese
6 whole-wheat tortillas
Recipe Source
Lemon Couscous with Broccoli
Ingredients
1 tablespoon olive oil
4 cups fresh broccoli florets, cut into small pieces
1 cup uncooked whole-wheat couscous
2 garlic cloves, minced
1-1/4 cups reduced-sodium chicken broth
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1 tablespoon silvered almonds,toasted
DIRECTIONS
In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook. and stir until crisp-tender
Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice, and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed,5-10 minutes. fluff with a fork. sprinkle with almonds.
Recipe Source
ONIONS BAKED WITH ROSEMARY
INGREDIENTS
6 large yellow onions unpeeled
2 cup(s) chicken stock
RELATED CROPS
Onions
DIRECTIONS
Preheat oven to 425°. Slice about 1/4" off the bottoms and tops of the onions so that they will sit upright; then slice in half crosswise. Arrange onions skin side down (cut side up) in a baking dish.