meatless meals

Easy Veggie Quesadillas with a Melted Mozzarella and Cheddar Combo. A few clever steps and you’ll be chowing down on gooey, crispy quesadillas in no time!

Easy Veggie Quesadillas with Melted Mozzarella and Cheddar

cherry tomatoes

onion

½ bell pepper, red ((your fave colour))

spinach

tbsp red pesto ((check the notes, if you want to make your own))

cheddar cheese

mozzarella

whole grain tortillas ((check the notes, if you want to make them homemade))

chillies

Wash the tomatoes and pepper, peel the onions and cut them all into thin slices - the cheese too.

Wash the spinach and let it drain in a sieve.

Grab a tortilla and spread a layer of pesto over half of it. A tablespoon works well.

Add a light layer of cheese on top and a quarter of the tomato, pepper and onion, followed by a few spinach leaves.

Top it with another layer of cheese.

Then fold the other half of the tortilla on top and place in a large frying pan (nonstick).

Heat for 2-3 minutes. Flip and heat for another 2-3 minutes until the cheese has melted - a good indicator is a little running out the side.

Pro Tip: place a heavy pot on top of the quesadilla so that it flattens nicely and cooks more evenly - this will also stop the insides escaping! If you don't like the thought of putting a pot directly on your quesadillas then put a plate between the two.

18 Badass Quesadilla Recipes (perfect for a quick lunch!)

This zucchini goat cheese pasta is a love letter to summer produce. It's inspired by Jennie Cook's recipe for zucchini butter and couldn't be simpler to make or enjoy.

Five Ingredient Zucchini Goat Cheese Pasta

T extra virgin olive oil

zucchini

tsp kosher salt

lb dried pasta, short shapes are best

goat cheese,

C chopped parsley (or other tender herb)

lemon

Heat the oil in a large skillet over medium low heat. Add the zucchini and salt. Cook for 30 minutes, stirring occasionally, making sure nothing is sticking to the bottom of the pan (lowering the heat if it does).  Until most of the liquid that the zucchini leaches out has been evaporated and the zucchini takes on a jammy consistency. Set aside.

Boil the pasta in a large pot of heavily salted water until just al dente. Reserve about a cup of the water and drain the pasta. Add the pasta to the pan with zucchini butter and toss with half of the reserved pasta cooking liquid over medium heat. Add the goat cheese, parsley, lemon zest, and lemon juice. Stir to combine, adding more pasta water if necessary.

As another person who photographs all her food before it actually makes it to the table, I think this recipe might actually be too good for me to photograph it. I'd probably have to eat it directly over the stovetop like a heathen. A+

Made this tonight and added some sautéed mushrooms and pine nuts. Love it! Light, great flavor and uncomplicated.

This was great and so easy! Thank you for helping me to use my zucchini and goat cheese!! I added a few cherry tomatoes when I blended the pasta in and cooked the zucchini with some red pepper flakes and garlic - yum!

If you’re looking for a new side dish or appetizer recipe to bring your next holiday dinner with family or potluck with friends, you’ve come to the right place. Introducing our Super Stuffed Sweet Potatoes, a tasty dish that will certainly impress your guests.  To start, preheat your oven to 400 °F. While your oven heats up, begin slicing up the sweet potatoes lengthwise and hollow out the skins. Separate the potato skin from the flesh and save these for later.  To make the flavorful dressing for the recipe. Turn on your food processor and blend lemon zest, lemon juice, basil, garlic, honey, crushed red pepper, salt and pepper. Next, slowly drizzle olive oil into the processor. Now it’s time to use the potato flesh you saved from earlier. In a large mixing bowl, combine the potato insides, quinoa, Brussels sprouts, almonds, cranberries and kale. These ingredients are not only tasty and crunchy, but they’re rich in antioxidants and nutrients. Add ½ cup of dressing and stir into your mixing bowl. Stuff the potato skins you saved earlier with the potato mixture you just made. The finishing touches are topping the potatoes with parmesan cheese and baking until the cheese is melted. These Super Stuffed Sweet Potatoes are scrumptious and packed with flavor. Serve them along with your Thanksgiving turkey or enjoy them on their own.  

Super Stuffed Sweet Potatoes

potatoes,

lemons, zested

lemons, juiced

basil,

garlic

Simply Nature Organic Wildflower Honey

¼ teaspoon Stonemill Crushed Red Pepper

Stonemill Iodized Salt, plus additional to taste

¼ teaspoon Stonemill Ground Black Pepper

Carlini Pure Olive Oil

Simply Nature Organic Quinoa, cooked

Brussels sprouts

Southern Grove Sliced Almonds, toasted

Southern Grove Dried Cranberries

Simply Nature Organic Baby Kale

Priano Shredded Parmesan Cheese

Slice potatoes lengthwise and hollow out skins. Reserve skins and insides separately.

In a food processor, combine lemon zest, lemon juice, basil, garlic, honey, crushed red pepper, salt and pepper. Slowly drizzle in olive oil until emulsified. Reserve.

In a large mixing bowl, combine sweet potato insides, quinoa, Brussels sprouts, almonds, cranberries and kale. Add ½ cup dressing and stir to combine.

Stuff reserved potato skins with potato mixture. Top with parmesan cheese and bake for 5 minutes or until cheese is melted

TIP: Use any leftover dressing on your favorite salad; it will store up to one week, refrigerated.

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