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Garden Fresh Spinach and Mushroom Quesadilla

April 7, 2011

From the beginning. Time to harvest.


Use clippers or scissors and only cut mature leaves. Make sure to spare enough of the plant for future harvest.


Rinse!


Now, it’s time to cook.

Cut of the stems of the spinach, or at least I did, and sauté the mushrooms in a skillet. Here’s how… Slice the mushrooms and some garlic. Use a medium to large skillet and place 1-2tbsp of olive oil in the pan on medium heat. Allow the pan to heat up then add the mushrooms and freshly chopped garlic. Add salt and pepper to taste.

The key to really yummy mushrooms is giving them space in the skillet. Make sure not to crowd them.


After the mushrooms are cooked, it’s time to assemble the quesadilla. Add mozzarella cheese, freshly harvested spinach, and sautéd mushrooms.

Flip and brown to your liking.


Cut into triangles and serve with a fresh salad and some herbal ice tea. (garden fresh recipe coming soon)


I can’t wait until my garlic is ready for harvest so that I can make this recipe extra garden fresh.

Yum! I hope you enjoy.

– Posted using BlogPress from my iPad

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