Spring is most definitely here in Vancouver and today actually felt quite summery. The Farmers' Market at Trout Lake was the first to open this weekend; a couple more weeks and the outdoor pools will be open too.
We hit the jackpot at the market this morning. Not only were there herbs aplenty for adding to my newly-planted garden, but a few vendors had brought some fresh produce. We made a melt-in-the-mouth Greek salad for dinner with the juiciest peppers, baby cukes and tomatoes I've tasted in a long time. I had leftover roast chicken and wraps, and a ton of cheese, which meant that quesadillas were inevitable. I try to keep them dry on the inside - adding salsa can make them too wet - and I load them up with toppings on my plate. Here's a quick "recipe":
1. Chop your protein (tofu, chicken, whitefish) into small thin strips. Place these on one half of the wrap.
2. Thinly slice some tomatoes and lay on top of the protein.
3. Sprinkle on chopped green onions, chives or whichever fresh herbs you have.
4. Over top of this all, sprinkle your favourite shredded cheese.
5. Fold the bare half over and place into a non-stick skillet (no oil required).
6. Cover with a lid and leave fro 2-3 minutes on medium heat.
7. Using a large spatula, flip the wrap over in the pan to heat the other side. Replace cover.
8. When you're sure that the cheese has melted and both sides of the wrap are warmed and slightly browned, remove from heat and cut in half (as shown on plate).
9. Serve with guacamole/chopped avocado, sour cream, salsa.