Tuesday, June 24, 2014

Quesadilla Dinner No. 421


Quesadillas for Dinner. Again. Yup. With Broccoli Vinaigrette, leftover White Beans with Shallots and Herbs (grab our recipe HERE), rice, Tomato-Poblano Salsa, Yogurt Crema and Jicama Salad
The quesadillas are the easy part. Cafe Drake HRV drove a purist route recently with just slices of smoked Gouda cheese and chopped cilantro.
Jicama is so crunchy and naturally sweet that it's a favored starch at Cafe Drake HRV. This tropical tuber shines like a Latin superstar with even the simplest of preparations; above, we mixed diced jicama with chili powder, lime juice, salt and a pinch of sugar, a flavor combo well loved by Mexican street food aficionados. Sometimes Perfection is easy.

Broccoli always tastes amazing when tossed, while still warm, with a tart vinaigrette. Serve it warm as a side dish or tote along chilled to a picnic. Cafe Drake HRV used a dressing favored for Mexican vegetable salads. Do this and you'll have plenty left to drizzle over halved avocados, sliced red onions and oranges or even roasted potatoes: mix well in a jar (shaking the tightly sealed jar is easiest) 1/4 cup olive oil, 3 T. red wine vinegar, salt and black pepper, 1 t. ground coriander, 1/2 t. Dijon mustard and a pinch of cinnamon. Taste for salt and add more if needed.

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