Soup and Quesadilla Dinner

Still working on those veggies from the Red Fire Farm CSA share last week and there are more to be picked up on Tuesday.

Vegetable Soup - Provençal  Style with Pistou

Soup

1 medium leek (white and pale green parts only), washed and thinly sliced

1 medium parsnip, cut into 1/2-inch pieces

1 small garlic clove, finely chopped

1 small  thyme sprig

Cooking spray

1 teaspoons extra-virgin olive oil

1/4 pound boiling potatoes, peeled and cut into 1/2-inch pieces

1/4 pound Swiss chard, leaves coarsely chopped

4 cups chicken stock

2 cups thawed frozen edamame (NOT in the pods)

1/4 pound zucchini, cut into 1/2-inch pieces

1/4 pound string beans, trimmed and cut into 1-inch pieces

1/3 cup orzo

Pistou:

1very small tomato

1/2 cup packed basil leaves

1/4 cup packed flat-leaf parsley leaves

1 garlic cloves, finely chopped

1 tablespoons extra-virgin olive oil

1/4 cup coarsely grated Parmesan

Cook leek, parsnip, garlic, and thyme sprig with oil in a pot coated with cooking spray until vegetables brown about 10 to 15 minutes. Add potatoes and 1/4 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add stock and bring to a boil, scraping up brown bits.

Stir in edamame, zucchini, beans, pasta, and chard leaves, and simmer, uncovered, until orzo is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.

Meanwhile make pistou:

Heat a dry small skillet heat until hot, then char tomato on all sides. Core tomato and purée with basil, parsley, and garlic in a food processor. Add oil and cheese until well. blended.

Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

Zucchini, Corn, and Black Bean Quesadillas

1/3 small zucchini  grated and drained on paper towels

1/4 cup corn

1/4 small onion  chopped

1/3 cups drained and rinsed canned black beans with jalapenos

1/8 teaspoon salt

Dash fresh-ground black pepper

1/4 teaspoon chili powder

2 oz reduced fat Mexican cheese blend

2 large flour tortillas

Cooking Spray

Combine the zucchini, corn, onion, beans, salt, pepper and chili powder in a bowl. Toss gently to distribute the seasonings and then stir in the cheese.

Preheat the oven to 200°. Put half of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.

Place the quesadillas in a large nonstick frying pan coated with cooking spray. Lightly spray the top of each with additional cooking spray. Cook until the cheese melts and the tortillas are toasted. Remove from the pan and keep warm on a baking sheet in the oven while you make the next kind.

Smoked Sausage and Red Pepper Quesadillas
1/3 chicken andouille sausage link, thinly sliced
1 large flour tortilla
2 oz reduced fat cheddar cheese

1 Tbsp crumbled feta cheese
2 Tbsp chopped roasted red peppers, drained

Cooking Spray

Your favorite Salsa

Sauté sausage slices in heavy large skillet  until just brown, about 2 minutes. Set aside. Put the sausage, cheeses and peppers on one half of the tortilla. Spread the filling to the edge and then fold the tortilla over the filling. Place the quesadillas in a large nonstick frying pan coated with cooking spray. Lightly spray the top of each with additional cooking spray. Cook until the cheese melts and the tortillas are toasted.
Bake quesadillas until golden and cheeses melt, about 15 minutes. Cut into wedges; serve with salsa