Hello my tanned little sun-kissed bunnies! What a beautiful sunny weekend we have had!
Friday was Canada Day, and like the good little Canadians we are, we celebrated! But, not before making a delicious and nutritious meal jam-packed with veggies! While I thought about making something truly Canadian to celebrate our great country- I’ve been wanting to experiment with this dish for quite some time now, so, red-hot fusion it was!
I was inspired to make this dish a few weeks ago grocery shopping, when fresh asparagus was on sale. Two ladies were buying up bunches and bunches at a time, and I overheard one say to the other “Well, what are you going to DO with all that asparagus?” The other was silent and soon said “Oh I don’t know, maybe some kind of soup, or maybe a salsa?” Asparagus salsa? What a wonderful idea!!! Thank you random grocery store bargain shopper for the inspiration!
A spicy and fresh tasting salsa was on the menu, but what to pair it with? Taking a peak in my freezer- a little package of Food for Life’s gluten-free brown rice tortillas stuck out, and a wonderful word popped in my head: Quesadillas! Quesadillas with thinly sliced sauteed portabella, orange pepper and avocado . Be still my heart!
I know, I know- enough yappin’! Lets get to the eats!
Spicy Fresh Asparagus and Cilantro Salsa (Gluten-Free, Vegan!)
What you need:
-one bunch of fresh asparagus, woody end bits cut off.
-1/2 red onion, chopped
-1 handful fresh cilantro
-5 cloves of garlic, minced
-2 jalapenos, chopped
-1 large tomato, chopped
-1 tsp lime juice
-salt and pepper to taste
What to do:
-Blanche or microwave asparagus for a minute, just to give it a little wiggle. Chop into medium sized bits, and add to a food processor.
-Add garlic, cilantro, lemon juice and jalapeno. Whirl for a few moments until near pureed.
-Add onion and tomato and whirl briefly to combine- if you prefer a chunkier salsa, leave it be. If you prefer a more pureed salsa, whirl is a bit longer.
-Pour into bowl, and chill for a bit. Garnish with fresh cilantro leaves.
Portabella, Avocado and Orange Pepper Quesadillas (Gluten Free, Vegetarian!)
What you need:
-2 to 4 gluten-free tortilla bread ( I used Food for Life brown rice tortillas- they are amazing!)
-1 large portabella mushroom head
-1/2 orange pepper
-shredded cheese (I used mozza)
-red pepper flakes
What to do:
-Slice mushrooms and peppers thinly.
- Saute mushrooms and peppers in skillet for a few minutes, set aside.
-Half, pit and peel your avocado. Thinly slice as well.
-Add a few spritzes of non-stick cooking spray to your frying pan, and place your tortilla. Layer portabella and peppers, top with cheese, a sprinkle of red pepper flakes, and your thinly sliced avocado.
Fold your tortilla and cook on medium heat until cheese is melting. Flip once to brown each side
-Plate, and slice into sections
-Serve with salsa and enjoy!
This is by far my favorite dish I’ve made to date. The salsa had a great heat and was so fresh-tasting, and I just LOVE cilantro- it works so well with asparagus, too! Portabella and avocado are two of my favorite veggies, and I’ve never had them in a quesadilla before. I’m quite glad I decided to pop these in. The mushrooms are a wonderful meat substitute, and the avocado gives it a bit of tangy kick.
If you have to pick only one of my recipes to try – give this one a shot. You will not be disappointed.
I hope all of my Canadian friends had a happy and safe Canada Day, and to my American bunnies- Happy 4th of July! To my non-North-American readers, you’re awesome too, don’t want to leave you out!
Yours in food, glamour and sassy fatness,