1. Roasted Winter Vegetable Quesadillas
Peel and cube 2 sweet potatoes. Coarsely chop 2 red bell peppers and 1 yellow onion. Place veggies on rimmed baking sheet and toss with 1 tbsp olive oil. Sprinkle with 1 tsp cumin and ½ tsp chili powder and season with kosher salt. Roast at 450°F for 25 minutes or until potatoes are tender. Spoon veggies on half of tortilla. Sprinkle veggies with pepper jack cheese and fold in half. Cook quesadillas on a greased griddle or sauté pan for about a minute per side or until browned. Cut into wedges. Serves 4.
2. Baja Egg Sandwich
Beat 3 eggs and 1 egg white and season with salt and pepper. Set aside. Brush a little olive oil on one half of 4 slices of a fresh bread boule. Place under broiler for a few minutes until toasted. Remove and place toasted side down on 2 plates. Heat skillet with a swirl of olive oil. Add 2 chopped green onions and cook for one minute. Add egg mixture and cook while stirring until almost set. Sprinkle on 2 oz Monterey jack and cover until melted. Cut egg and cheese mixture in half and place on a slice of bread. Add a dash of hot sauce, avocado slices, and top with second slice of bread. Serves 2.
3. Balsamic Spinach Ravioli with Pine Nuts
Cook 20 oz spinach ravioli according to package directions. In a saucepan, cook 4 tbsp unsalted butter over medium heat, stirring occasionally and watching closely. When the butter begins to turn a golden brown (around 3 minutes), turn off the heat. Let the brown butter cool for one whole minute. Add 2 tbsp balsamic vinegar, and salt and pepper to taste. Add the ravioli to the saucepan and toss with the balsamic brown butter. Divide into individual bowls. Sprinkle with shaved parmesan cheese and toasted pine nuts. Serve immediately. Serves 4.
4. Garden Flatbread Pizza
Brush 2 flatbreads with olive oil. Place on a baking sheet and broil on high for 1 to 2 minutes until crispy. Remove from broiler and heat oven to 450°F. Flip over flatbread and brush with olive oil. Top with diced veggies: mushrooms, plum roma tomatoes, bell pepper, and red onion. Season with salt and pepper. Sprinkle Monterey jack on top and season with oregano. Bake for 8 to 10 minutes. Slice in half. Serves 2 to 4.
5. Simple Chipotle Black Bean Soup
Purée 16-oz can of black beans (drained and rinsed) and 1 cup of vegetable broth in a small food processor (or mash the beans with a fork and then combine with broth). Set aside. Heat 2 tbsp olive oil in skillet over medium-high. Add ½ chopped yellow onion and ½ chopped red bell pepper. Add 3 cloves minced garlic, 1 tsp cumin and 1 minced chipotle pepper in adobo sauce and cook for about 30 more seconds. Add puréed beans, another 16-oz can of whole black beans (drained and rinsed) and 1 more cup of vegetable broth. Bring to simmer. Cook for 10 minutes until thickened. Season with kosher salt and pepper. Serve in bowls. Top with chopped avocado, diced red bell pepper, and sour cream. Squirt lime juice on top. Serves 4.
