You've all seen the hack, well now I'm putting it to the ultimate test! I have concocted a truly decadent and delicious Quesadilla that will take the traditional Quesadilla to a whole new level! Watch my video and join me as I take you on a flavor journey!
Shopping List:
Large Tortillas
United With Earth Chopped Dates
Boursin Cheese
Brie Cheese
Cilantro & Green Onion
Rotisserie Chicken (chopped)
Pickled Red Onion
Butter
Recipe:
-Cut a Line from the Center down the middle
-Add Boursin Cheese to 1/4 of the Quesadilla
-Add Rotisserie Chicken to 1/4 of the Quesadilla
-Add Brie Cheese & Chopped Dates to 1/4 of the Quesadilla
-Add Boursin, Green Onion, Cilantro & Pickled Red Onion to the last 1/4 of the Quesadilla
-Fold over each layer and then put in a medium high heat pan with 1 tablespoon of Butter
-Cook each side for about 3 minutes until golden brown on each side and inside is heated though and melted! WOW! Flavor Overload.... ENJOY!
With Love, Penny Davidi
Sometimes when I go to the market I see these bland OVERPRICED deli salads that just don't add anything to my meal. Why not make your own that's full of flavor, healthy & easy on the wallet! It pairs perfectly with Grilled Chicken, Fish or alongside a Burger. All you need is a few pantry staples along with a package of United With Earth's Mission Figs! Let's get cooking!
Shopping List:
United With Earth Mission Figs
Red Onions
Feta Cheese
Orzo Pasta
Your favorite Salad Dressing (Italian preferred)
Cucumber
Green Onion
Basil or Mint for Garnish
Recipe:
-Cook 1 cup Orzo Pasta in salted, boiling water for 6-8 minutes.
-While that's cooking, chop up 1/2 English cucumber (de-seeded), 1/2 red onion and 2 Green Onions.
-Drain Pasta and let it cool for 5 minutes.
-Add 1/4 cup of Salad Dressing, Veggies and mix. Add Salt & Pepper to taste, but not too much, as we're adding 1/4 cup of Feta Cheese. Store in the fridge until ready to eat. It's even better the following day!
-Garnish with Mint or Basil right before serving.
-ENJOY!
With Love, Penny Davidi
During quarantine, sometimes you just want a restaurant style dish without having to leave your house! Well put your cooking skills to the test and try my Roasted Brussels Sprouts & Dates with Poached Eggs. It's healthy, delicious and you don't even have to change out of your pajamas! Serve with a pour-over coffee and some toasted bread to catch that yolk-y goodness and you'll be in brunch nirvana!
Shopping List:
White Wine Vinegar
Salt & Pepper (to taste)
Olive Oil
United With Earth Medjool Dates
Eggs
Shallots
Recipe:
-Pre-heat your oven to 350 degrees and clean and cut your Brussels Sprouts in half. Add a little Olive Oil, Salt & Pepper and then roast for 20-25 minutes
-Meanwhile Sautee Shallots & Medjool Dates in 1 tablespoon of butter until tender and shallots are translucent. Add Your Brussels Sprouts and sauté for 1 more minute until combined.
-In a separate pan that's deep enough to boil some water, add some White Wine Vinegar, make a whirl motion with your spoon and then gently place the egg in the pan and poach for a couple minutes swirling to ensure the white cover the yolk. Don't be scared! If at first you don't succeed, try again!
-Top your Brussels with Chopped Dates with your Poached Egg and voila! The perfect breakfast awaits!
-ENJOY!
With Love, Penny Davidi
