Black Bean and Zucchini Quesadillas

This recipe from page 85 of Peter Barley’s Fresh Food Fast is a standby for me and a great way to use up a ton of zucchini from my garden. The mixture is super fast to make and can be premade, allowing for super fast dinner all week. I make a few adjustments to up the veggie factor and lower calories:

  1. Black Beans: The original recipe calls for 2 cans or 3.5 cups of black beans. I make the recipe from dry beans and use 4 cups cooked.
  2. Zucchini: The original recipe calls for 2 lbs zucchini, which should be about 4 cups pressed and shredded. I use 6 cups.
  3. Cheese: The original recipes calls for 12 ounces Monterrey jack cheese. I use 8 ounces.
  4. Tortillas: The recipe calls for flour. I use whole wheat.

My sister has transcribed the recipe on her blog the Captious Vegetarian. Here’s the link:

https://captious.wordpress.com/2006/07/06/black-bean-zucchini-quesadillas-b/

Tomato and Cabbage Tabbouleh

This tabbouleh is veggie-forward and very yummy. I had totally forgotten about it. My sister forwarded my email so I could add it to the blog. I have everything necessary to make it in my garden and am going to make it ASAP! used 2 cups mint packed. I know I would have cut down the olive oil but I don’t remember how much I used. My best guess is 1/4 cup? TBD

https://www.bonappetit.com/recipe/tomato-and-cabbage-tabbouleh

Tunisian Couscous with Chickpeas and Green Harissa Sauce

I like to explore different country’s cuisines by just picking a country, typing it in to google, and finding vegetarian recipes. I found this recipe when I was exploring Tunisian cuisine. It was delicious. There is an option for chicken or chickpeas. Obviously I used the chickpea option. The apricots in it were surprisingly delicious. I used 2 cups mint packed.

https://www.feastingathome.com/tunisian-chicken-with-cous-cous/