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Lilly’s Table

 

Meal Detail

 

Dinner

Mango Brie Quesadillas with Creamed Chard Stalks & Carrot Top Carrots

from the Week of May 10, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Roast the chard stalks. Make the creamed green sauce. Prepare the carrots and start to sear and saute them in a skillet. Prepare all of the ingredients for the quesadilla. Paint the green sauce onto the chard stalks. Place them in the oven to bake and then start searing or grilling the quesadillas. Warm the carrots just prior to serving.


Recipes for this Meal


Spring
Photo of Roasted Chard Stalks with Creamed Greens
  • Easy
  • Medium
  • Hard
Roasted Chard Stalks with Creamed Greens

The stalks of chard rarely get the attention they deserve. Imagine a softer celery with a hint of chard leaf flavor roasted until tender and then smothered in a puree of creamed chard. Consider a bunch of chard about 6-8 leaves depending on their size. This recipe is playful, so adjust the ingredients a bit depending on what you have available.


Spring
Photo of Carrot Top Carrots
  • Easy
  • Medium
  • Hard
Carrot Top Carrots

The perfect herb for the carrot is right on its top. Embrace the often neglected for their culinary enjoyment, fluffy, green carrot tops. If you can’t find carrots with their greens still intact, substitute parsley.


Spring
Photo of Mango Chutney & Brie Quesadillas
  • Easy
  • Medium
  • Hard
Mango Chutney & Brie Quesadillas

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.