Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
15 mins
Blend up the corn dip. Cut up the vegetables for the quesadillas and crudites. Assemble and sear the quesadilla. Package up to take on the go.
Delicious sweet corn when abundant, can go for just pennies an ear. So even when I am not serving a crowd I always buy and cook up more than we can eat at dinner. Cutting the kernels off of a few ears and blending with a generous douse of olive oil or broth and a splash of vinegar makes for an easy vegan dip for veggies or a cooling dollop on spicy Mexican cuisine. Add herbs, spices or more to make this dip your own.
This isn’t exactly a recipe, but rather a list of easy to dip veggies with helpful ways to prepare them and store them so you can add them to a lunch or appetizer.
Creamy, sweet with a slight curry taste, these seared quesadillas are tasty hot out of the skillet, grill or can be wrapped up to take on the go.
