I got a little carried away at the farmers market this weekend. See, they are closed next weekend, so I had to stock up. People gawked at my hobbling with 30 pounds of groceries while awkwardly carrying a cake stand from Treasures with a Twist that I had to have.
|cake stand addicts beware!|
To make matters worse, I still had to find a way to use up the swiss chard and sunflower shoots I got from On the Vine last week. I scowered the rest of the fridge for something quick to make for lunch (my version of a quick fire challenge), and came up with this recipe. I knew it was going to be hit or miss with my husband, who is not the biggest swiss chard fan, but thought I’d give it a try. This was also our first time trying sunflower sprouts. Turns out he loved it because “the caramelized onions balance the bitterness of the greens.” Yes, my husband has turned into a food critic.
Brie, Swiss Chard, and Caramelized Onion Quesadilla
2 onions, sliced
2 T olive oil
1 garlic clove, minced
6 stalks swiss chard, destemmed and chopped
1 pint sunflower sprouts
1 tsp cumin
salt and pepper to taste
5 slices brie ( I used goat cheese brie)
Put saute pan on medium heat with 1 T olive oil, and saute onions. Cover, and allow onions to cook down, and turn heat to low while stirring occassionally for approximately 20 min. Onions will turn light brown in color.
Turn frying pan up to medium heat, and add remaining olive oil into pan with garlic. Add sunflower sprouts and swiss chard. This cooks quickly, so use tongs to cook down the greens for approximately 1 to 2 minutes. Add cumin, salt, and pepper. Set greens aside.
Put tortilla in frying pan on medium heat. Place brie on tortilla. Top with swiss chard mixture, then caramelized onions, followed by tortilla. Flip when lightly browned, and until cheese is melted through. Serves 2.