Seth & Craig's Home Fries Recipes - May 15, 2010

Appetizer Course: Cheese Spread
Goals: Learn to use a food processor, learn mincing herbs
Serves: 4 adults or 6 kids

Ingredients:
4 oz. cream cheese
4 oz. fresh local goat cheese
1/2 fresh lemon
1-2 ounces milk or heavy cream
1 T. finely chopped herbs such as rosemary, oregano, tarragon, thyme
Pinch Kosher Salt
Pinch Black Pepper
1 scallion, finely chopped
20 large croutons
Olive oil

Procedure: Blend cheeses, lemon juice and herbs with salt & pepper in a food processor until smooth. Add a touch of milk or heavy cream to help get the blade spinning. Remove to a serving bowl and garnish with scallions and serve with toasted bread croutons brushed with olive oil.

Salad Course
Goals: Leran to use an imersion blender; learn the vinaigrette ratio; learn to wash lettuce; how to dress a salad.

Ingredients:
2 oz. Olive Oil (2/3 cup)
1 oz. Vinegar (1/3 cup)
1 T. Herbs
Pinch Kosher Salt
Pinch Black Pepper

Procedure: Mix all ingredients in a small bowl, blend until smooth and creamy. Use just enough dressing to coat lettuce in a mixing bowl. Save remaining dressing in refrigerator for another day.

Entree Course: Quesadillas
Goals: Learn to use a chef's knife; learn to saute
Serves: 1 adult or 2 kids

Ingredients:
2 whole wheat flour tortillas
Olive oil
diced fresh vegetables such as
garlic
onion
scallion
zucchini
yellow squash
tomatoes
eggplant
Monterey Jack Cheese

Procedure: Dice vegetables evenly sized and saute until tender with olive oil, salt and pepper in a saute pan. Heat an electric griddle to 350 degrees. Brush the griddle with olive oil, then place one tortilla on griddle, cover tortilla with a small handful of cheese, then top with a second handful of cheese and place second tortilla on top. When bottom tortilla is golden, flip the quesadilla over with a little more olive oil until second side is golden. Remove from griddle and cut on cutting board like pizza and serve.