Greek-Style Quesadillas

A great appetizer or a quick meal!

Greek-Style Quesadillas

4 - 7-inch whole wheat flour tortillas
1/2 cup feta cheese, crumbled
1/4 cup red onion, sliced thinly
1/4 cup cucumber, peeled and chopped
1/4 cup grape tomatoes, sliced lengthwise
1/2 cup black or kalamata olives, sliced
2 tablespoons fresh parsley leaves
1 tablespoon fresh oregano leaves
Greek vinaigrette dressing (see below)
1 cup shredded roasted chicken, optional

Green Vinaigrette Dressing

1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard

Dressing Recipe: Combine all dry ingredients and blend thoroughly with vinegar and oil.  

Recipe

1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed sides down, on a cutting board or waxed paper. Sprinkle with chicken (if desired), feta cheese, red onion, cucumber, grape tomatoes, olives, parsley, and oregano. Drizzle with dressing. Fold tortillas in half, pressing gently.
2. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, one or two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining quesadillas. To serve, cut each quesadilla into wedges.

Roasted Beets with Sauteed Beet Greens

A tasty way to use all of the beets you buy!

 

Roasted Beets with Sauteed Beet Greens

One bunch of beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons onion, chopped
Salt
Pepper
Red wine vinegar (optional)

Recipe

1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. 
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. 
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.