May Recipe:

Ruthie’s Almost All Local Quesadillas and Spanish Rice

Quesadillas *serves 4:

2 tablespoons organic olive oil
2 local tomatoes, chopped
1 local red pepper, chopped
1 small handful of cilantro from kitchen herb garden
1 cup local shredded cheddar cheese
1 organic avocado, chopped
1 small organic lime, quartered
4 organic tortillas

1. Place tortillas on a lightly oiled griddle. Sprinkle cheese over tortilla, covering the entire surface. Heat on medium until cheese if fully melted.

2. While cheese is melting, mix all other ingredients in small bowl, covering with fresh lime juice.

3. Once cheese has melted, cover half of each tortilla with fresh vegetables and fold.

4. Serve immediately with Home made Spanish rice and Home made salsa.

Ruthie’s Spanish Rice

* I was peeking over Ruthie shoulder and she learned by peeking over her Nana's shoulder...so don't be afraid to play a bit with ingredients and grain.

1 cup organic white rice
1 quart of home-canned tomatoes from last summer
3 cloves local garlic, chopped
1/2 local onion, chopped
1 small handful of cilantro from kitchen herb garden, chopped
1 teaspoon sea salt
1 teaspoon organic black pepper
2 tablespoons organic olive oil

1. Heat oil in sauce pan on medium. Add garlic and onion and saute for 3-5 minutes.

2. Add rice and tomatoes. Ruthie insists it tastes better if you break apart the tomatoes by hand into the rice. Mix well.

3. Add 1 1/2 cups water, cover with lid, and simmer on medium low until rice is fully cooked - about 10 -15 minutes.

4. Remove from heat. Add cilantro, salt, and pepper and mix well. Serve immediately with Ruthie's Quesadillas.