Sweet Potato, Black Bean & Kale Quesadillas with Easy Salsa

This is one of our family favorite fun summer dinners!  I know the title says quesadillas, and while there is actually no cheese needed to make these babies taste amazing, you don't even have to eat them as quesadillas!  We eat them as wraps more times than not, just so I don't have to turn the stove on.

This recipe was born out of desperation.  A warm day, a desire to not cook what was on the menu for the night, and sweet potatoes that needed to be used.  I had no idea if the dish would turn out, but it did and it has since been a staple in our house come summertime.

The sweetness from the apples really balances out the kale, and if you have regular jarred salsa on hand, fine. BUT, if by chance you don't, DO NOT -- I repeat: DO NOT -- go to the store to buy some. Instead, check your pantry and make some instead and know exactly what's in it!

We usually enjoy this meal with one of the many gazpachos I make, or with just a side of green veggies, like broccoli or grilled asparagus.

Sweet Potato, Kale & Black Bean Quesadillas

Serves 4 big portions  (1 1/4 cup/serving)

Active time: 10 minutes

Cook Time: 20 minutes

Total time: 30 minutes

What you'll need:

• 1 TBLS olive oil
• 1 1/2 cup thinly sliced sweet onion
• 4-6 cups ½ inch cubes of sweet potatoes - washed well and skins on
• 2 cups cored and chopped apples
• 2 packed cups finely chopped kale OR collard greens OR fresh spinach
• 1-2 14oz can of black beans, rinsed and drained
• 8  6-in whole wheat tortillas (on the thinner side, like you would use for burritos)
• Shredded cheese (optional)
• Salsa (optional, and recipe below)

What you'll do:

• Put cut sweet potatoes and apples in a glass microwave safe dish with lid and cook for 6-8 minutes until soft.
• Meanwhile, heat oil in a large skillet and saute onion 5 minutes until soft and transparent.
• Once sweet potatoes and apples are done, mash in glass bowl until smooth.  Try to mix in the greens as best you can and then microwave again for about 3 minutes to let the greens wilt all the way.
• Once done, stir until greens are nicely mixed in.  Transfer to a mixing bowl.
• Add the onions and black beans to mixing bowl and stir until combined.
• Take 1 1/4 cup of the sweet potato mixture and spread it on a tortilla, place another tortilla on top.  
• Cook on a griddle or pan on medium heat, flipping after 3-4 minutes once the tortilla has started to get crispy.
• Serve with shredded cheese on top or salsa if desired.

~~~~~~
And now, for the salsa recipe!  It's so easy, flexible, and versatile, you may never buy the jarred variety again!

Easy Salsa

Serves : 4 cups

Active time: 10 minutes

Cook Time: n/a

Total time: 10 minutes

What you'll need:

• 2, 14.5 oz cans diced tomatoes, with juice
• 1, 4oz can diced green chiles (more for more spice)
• 1/2 cup diced red onion
• 1 TBLS dry cilantro
• 1 TBLS lime juice
• 1 tsp minced garlic
• 1 tsp sugar OR other sweetener (honey, agave)
• 1/2 tsp cumin
• Salt, to taste (if your tomatoes come with salt, you may not need to add any extra.  Always taste-test before adding!)
• cayenne pepper OR hot sauce of choice, to taste

What you'll do:

• Place all ingredients in a food processor or blender and blend until almost pureed.  
• If you like a chunkier salsa, puree all ingredients except tomatoes and then add tomatoes in and pulse until desired texture.

[Five] Simple Summer Salads

It's summer-time and that means more time playing outside and less time in the kitchen. It means more picnics, which in turn means more easy-to-pack dinners.  Summer means more heat and a desire for lighter lunches and dinners.  We hope this little selection of summer salads helps you.  

This little salad is extremely versatile and would be great with any lunch or dinner, pot-luck or picnic.  We refrained from including a diced red pepper in the ingredient list, but if you have one about to go bad, or find one on sale, please dice it up and add it in -- it'll add color and nutrients! You can eat this straight as a side or salad (I like it with lighter/lower protein meals) or put it on top of rice, a baked potato, or on top of a green salad.  This salad keeps very well and can be make up to a day in advance.

Black Bean Corn Salad
serves 6 (3 cups total)

• 1 14oz can black beans, rinsed and drained
• 2 cups frozen corn, thawed OR 1 can, rinsed and drained
• 3 TBLS Balsamic vinegar
• 1 TBLS olive oil
• 1/2 tsp sugar (opt)
• 1/2 tsp cumin
• 1/4 cup chopped fresh cilantro OR 2 tsp dry cilantro
• 2 scallions, sliced thin OR ¼ cup diced red onion
• chili pepper powder (optional and to taste - I'd suggest no more than 1/2 tsp)
• salt and pepper to taste

--Combine all ingredients in a serving bowl and stir to coat.
--Serve immediately, warm, or chilled.  

This is a very light, quick, and versatile side salad--it goes with pretty much anything you would serve a green salad with! In the summer when gardens are bursting with fresh cucumbers and tomatoes, this is a good recipe to have. This can be stored in the refrigerator for several days if you have leftovers or want to prep ahead.

Cucumber Tomato Salad

serves 6-8

• 1/3 cup apple cider vinegar OR white vinegar
• 1 TBLS sugar
• 1/2 tsp salt
• 1/8 tsp black pepper
• 2 medium cucumbers
• 2 medium roma tomatoes OR a couple handfuls grape tomatoes, halved
• 1 tsp dried dill weed, or to taste

--Mix vinegar, sugar, salt and pepper in a serving bowl with a fork or wire whisk until the sugar and salt dissolve.  

--Thinly slice cucumbers and tomatoes (tomato slices should be a little thicker than cucumber slices, about 1/8 inch thick, so they keep their form when the salad is stirred together).
--Add cucumbers and tomatoes to the bowl and gently stir until coated with dressing.  
--Sprinkle with dill, then stir once more until the dill is evenly dispersed among the veggies.
--Chill 20 minutes or until ready to serve.  

Nutrition Facts (per serving):

Calories 30 (Calories from fat 1); Total Fat 0.2g (Saturated 0g); Cholesterol 0mg; Sodium 132mg; Potassium 212mg; Total Carbohydrate 7g (Dietary Fiber 1g); Sugars 4g; Protein 1g; Vitamins/Minerals - Vitamin A 288 IU; Vitamin C 6mg; Calcium 22mg; Iron 0mg; Folic Acid 10mcg

This simple salad has a nice balance of carbohydrates, protein, and fat, making it great for a light yet filling breakfast or snack.

Simple Fruit & Nut Salad
serves 2

• 1 granny smith apple, chopped or diced
• 1/4 cup shelled walnuts OR pecans
• 3/4 cup lowfat vanilla yogurt
• 1/4 tsp cinnamon
• 1/4 cup raisins OR currants (optional)

--Place all ingredients in a bowl and stir until combined.

Nutrition Facts (per serving, 1/2 of recipe):

Calories 209 (Calories from fat 85); Total Fat 10g (Saturated 2g); Cholesterol 5mg; Sodium 62mg; Potassium 355mg; Total Carbohydrate 27g (Dietary Fiber 3g); Sugars 23g; Protein 7g; Vitamins/Minerals - Vitamin A 92 IU; Vitamin C 5mg; Calcium 178mg; Iron 1mg; Folate 25mcg

This next salad is super easy to throw together.  It does best the next day, or if you have the time, let it sit all day to let the flavors mingle and meet.  I have served this in pitas, with chips, and just in a bowl with a salad or bowl of gazpacho alongside.  It would be fabulous with chunks of avocado or feta sprinkled on top.

Black-Eyed Pea Salad

original recipe can be found here.

serves 6

• 2 14oz cans black eyed peas, rinsed and drained
• 1 1/2 cups diced tomato
• 1 cup diced red onion
• 1 1/2 cups diced red bell pepper
• 4 green onions, sliced thin
• 1/3 cup chopped cilantro
• 1/4 cup unseasoned rice vinegar
• 1 tsp sugar
• s & p to taste

-- Combine everything in a bowl and mix it well to make sure the sugar and salt and pepper are well distributed.

This salad comes together in a snap.  In as much time as it take to heat the edamame, you can have almost the entire rest of the salad put together and just waiting for those hot little pods!  This should be chilled at least an hour, but longer is better in my book!  Serve this alongside some gazpacho or other chilled soup with some sweet potato fries on the side.

Edamame Summer Salad 

original recipe can be found here.

serves 4-6 (7 cups total)

• 1 16 oz package frozen, shelled, edamame 
• 2 cups frozen corn, thawed
• 1 large bell pepper, diced
• 4 green onion, sliced thin OR 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1/4 cup apple cider vinegar
• 2 TBLS olive oil
• 1 TBLS dry oregano
• 1 tsp garlic powder
• s & p to taste

-- Heat edamame according to package directions -- on teh stove top or in the microwave

-- Meanwhile, combine the corn, pepper, onion, and cilantro in a serving bowl. 

-- Mix together the vinegar, oil and spices and drizzle over bowl's contents.

-- When edamame is done (bright green), drain and put into bowl with everything else.  Mix well until incorperated and shill at least an hour.

Summer Vegetable Pasta Bake

Photo of the bake made with rotini and no cheese

This wonderful pasta bake is a twist on the sweet potato vegetable lasagna that's on the blog already.  The twist was inspired by one of my friends who loves the original lasagna, but was short on time and sweet potatoes one night.  Thankfully, she shared the idea so we could turn it into an easier version of the more time-intensive favorite. 


I love this version, personally, because when all these items are in high yield in the summer months, I'm constantly looking for ways to use them.  Pasta is a good go to, and I just love how this comes out -- like a casserole.  It also keeps really well for a couple days as leftovers and reheats great!

This is a very flexible dish, too, I might add.  Use whatever veggies you have in your fridge, and use as much of the sauce as you want to suit your "saucy" preference.  Use cheese if you want, or don't.  It's all up to you -- even the type of pasta!  Just have fun.

Photo of the bake made with spaghetti and cheese

Summer Vegetable Pasta Bake 
Serves 12
Active time: 40 Minutes
Cook Time: 30 minutes
Total time: 70 minutes
Serving Suggestions:  With a salad and some bread.

What you'll need:

• 1 lb whole wheat spaghetti, rotini, penne, or any other pasta
• 1 TBLS Olive oil
  
• 4 cups chopped eggplant (1 lb)
• 4 cups chopped yellow squash and/or zucchini
• 1 1/2 cup chopped bell pepper (1 large) any color
• 1 1/2 cups chopped onion
• 4 cloves garlic, minced
• 1 8 oz package of mushrooms, chopped 
• 2, 24oz, jars favorite marinara sauce (you'll have left overs)
• 1 14-16oz block regular tofu, drained 
• 1 10 ox box frozen spinach, thawed 
• 1 cup mozzarella shredded cheese (opt) 
• 4-5 roma tomatoes, sliced thin

What you'll do:

• Heat some olive oil in a large skillet or pot.  Add the chopped veggies, cover, and stirring occasionally, cook them down until they are all soft (15 minutes).  Drain any excess liquid.
• Meanwhile, boil water and cook pasta al dente according to directions.  When done, drain and rinse in cold water. 
• Preheat oven to 350.
• Combine tofu and spinach in a bowl until combined.
• Once pasta is done, start to layer!
• On the bottom, 1/2 cup of sauce followed by 1/2 the pasta and a full cup of sauce.
• Top with tofu and spinach mixture followed by all the sauted veggies and another cup of sauce.
• Layer on the rest of the pasta, followed by a cup of sauce, cheese if you're using it, and line up the roma tomatoes so they look pretty.
• Cover with foil and bake for 30 minutes, uncovering the last 10 minutes.
• Let sit 10 minutes to cool enough to cut

Time saving tips:

• Make your pasta ahead of time
• Buy pre-chopped mushrooms if you can
• Use frozen chopped bell peppers
• Microwave the eggplant and the squash/zucchini for 5-7 minutes while you saute the onion/garlic/mushrooms.  Simply transfer them to the skillet and saute for another 5 minutes. 
• Combine the tofu and spinach mixture with the sauteed mixtured after it's been drained and just use it as one layer
• TOFU FREE note: apparently (from a friend) if you neglect to buy tofu, you can substitute filled tortellini for the pasta!

Cilantro-Lime Chickpea Summer Salad

I just love cold salads in the summer.  They're refreshing and cleansing and easy to whip up.  You can put them in a bowl and eat them with a spoon or fork at your dinner table or in the park on a blanket.  This salad was especially easy to make.  I used white corn this time and wish I had gone with yellow sweet corn -- not only would the pictures have been more fun to look at, but the sweetness of the corn would have really balanced everything else out.

This makes a ton, but thankfully it keeps well, too.  Serve this in a bowl, in a pita, or on a tortilla -- you can't go wrong any way you choose.

If you like cold salads in the summer, too, just wait -- we have a post planned with not one, but FIVE quick-to-fix summer salads coming up!

Don't you love the suspense?  At least for now you have this one to tide you over until then.

Got the recipe over here, and I'm so glad I did!

Chickpea Summer Salad with Cilantro-Lime Vinaigrette
serves 6-8 (makes about 12 cups)

• 1 lb corn (thawed if frozen)
• 2 cans chickpeas, rinsed and drained**
• 1 lb cherry tomatoes, halved or quartered
• 1 large green bell pepper, diced
• 1 cucumber, diced (about 2 cups)
• 1 red onion, diced (about a cup)
• 1/4-1/3 c olive oil **you can also sub in some of the chickpea liquid for the half the oil
• 1/4 cup chopped cilantro, about a full cup loose
• 1/4 c lime juice
• 1 tsp crushed garlic
• 1/2 tsp pepper

-- Puree (or whisk as long as you chop the cilantro very fine) the oil, cilantro, lime juice, garlic and pepper until smooth and wonderfully green!

-- Combine the remaining ingredients in the largest mixing or serving bowl you can find.

-- Pour dressing over top and stir until well incorporated.

-- Let sit for at least 15 minutes before eating, but it's best after it's had time to chill.

Gazpacho Two Ways

Gazpacho is a staple around our house in the summer.  I probably make a batch every week or so.  It just goes so well with all sorts of dishes, especially all the summer salads I make.  Gazpacho is a very popular Spanish cold soup.  Traditionally, it only has chopped raw vegetables (as tomato, onion, pepper, and cucumber) in it and is not made from a tomato juice base.  


We have here 2 gazpacho recipes.  There are tons floating around on the internet, and these will just add to the list, but I feel these two are a little set apart.  This first recipe is pretty well strait from Spain itself.  I have a friend whose sister went to Spain to study abroad and the family she lived with used a recipe very similar to this one.  There wasn't a whole lot of exact measurements I got from my friend, but let me tell you -- it may be much simpler than a lot of recipes out there, but it's one of the best gazpachos I've ever had.

Second of all, I'm not a huge fan of the acidic tomato-juice based gazpachos you sometimes get or are instructed to make.  So the second recipe on here is one that I came up with.  I wanted to create a gazpacho that was fresh and easy and not bitter due to the tomato juice or green peppers so it's made without a lot of canned/jarred tomato juice.  It has more ingredients than the first recipe, but it's very versatile.  You can puree it all, or only a portion of it depending on your texture preference.   

We hope you enjoy these.  Please try them both to see which one you like better!

Gazpacho from the Homeland

makes 7.5 cups

• 2 lbs ripe tomatoes
• 1 small red onion, rough chopped
• 1 clove garlic
• 1 green pepper, chopped fine
• 1 cup fine diced cucumber
• 1/4 - 1/2 cup olive oil (depending on how juicy your tomatoes were)
• 1/4 cup good red wine vinegar
• 2 tsp sugar (opt!  taste first)
• salt and pepper to taste

-- Puree tomatoes and transfer to a large bowl.

-- Run the onion and garlic through the food processor until chopped fine and add to bowl.

-- Add everything else, stir, and chill at least 2 hours.

Sarah's Gazpacho

Serves 6 (8 cups total)

Active time: 20 minutes

Cook Time: Chill: 2 hours - overnight

Total time: 20 minutes + chill time

Serving Suggestions:  With a grilled cheese for lunch, with a grain salad or quesadilla for dinner.

• 2 lbs ripe tomatoes, cut into chunks OR 2 15 oz cans crushed tomatoes
• 1 cup vegetable broth
• 3 TBLS tomato paste + 3/4 cup water OR ½ cup tomato sauce + ½ cup water OR 1 cup tomato juice
• ¾ cup finely diced red onion
• 2 cups finely diced cucumber
• 1 1/2 cup finely diced bell pepper, any color
• 1 cup finely diced carrots
• 2 tsp minced garlic
• 1 TBLS sugar
• 3 TBLS olive oil
• 2 TBLS white wine vinegar (for a more muted flavor) OR red wine vinegar (for a fuller tomato flavor)
• 1/4 cup chopped fresh cilantro, plus more for garnish
• Salt and pepper to taste

--Puree the tomatoes in a food processor or blender.  Put in a large bowl.
--Add the broth and tomato "juice"
--Combine all the diced vegetables into another bowl and stir.  Take half out and put into the large soup bowl.
--Take the remaining half and puree with 1 TBLS of the olive oil.  Once pureed, add to the large soup bowl as well.
--Add all remaining ingredients to the large soup bowl
--Chill, covered, for at least 2 hours before serving.  This soup is actually best if it's had overnight or even all day to chill.

ALTERNATE NOTE: the texture of gazpacho is a personal preference.  Some like it all pureed, some like all the veggies to be in chunks and only the tomato base to be liquid.  Please fix this however you think you would like it.

Time tip:

1) Use a food processor. 2) Only finely chop half the vegetables.  Keep the other half in larger chunks and puree.  3) If you like a thicker, not-chunky soup, puree everything.

If you like Gazpachos -- here are two others that are already on the blog we enjoy, too.  One and Two.

Lemon and Mint Quinoa Salad

This is a wonderfully light and refreshing quinoa salad that would pair beautifully with almost any items off the grill!  We had some black bean burgers with ours, and it were very happy.  I loved the combination of the lemon and mint -- something about it is just so summery to me.  The bright yellow from the corn is pretty to look at, too. :D

I haven't tried it, but I'm sure you could throw some chickpeas in this salad to make it more of a main dish if you wanted.  The salad makes a lot, so I feel like it's better suited to a BBQ or picnic than or dinner party.  But hey, if you serve it to your family at dinner, just enjoy the leftovers the next day -- they're fabulous!

I hope you've enjoyed the little quinoa-salad-run we've have on here!  I know I enjoyed eating all these salads!

Slightly adapted from this recipe.

Lemon and Mint Quinoa Salad
makes 8 cups

• 1 1/4 cup dry quinoa + 2 1/2 cups water
• 1 lb corn, thawed if frozen
• 1 cup chopped green onions
• 3/4 cup chopped fresh mint
• 1 TBLS lemon zest
• 1/4 cup fresh lemon juice (or more to taste)
• 2 TBLS olive oil
• 1/2 tsp pepper
• 1/4 tsp salt

-- Cook quinoa in water until done.  Turn out into large bowl and let cool off a little bit.

-- Once cooled, add the corn, onions, mint and zest to bowl and mix well.

-- Whisk together the lemon juice, olive oil, salt and pepper and pour over salad, mixing well.

-- Chill or serve right away (chilling is best to let the flavors mingle!)
-- For leftovers -- squeeze some extra lemon juice in, to taste, to freshen it up.  Feel free to use some from the bottle.