I'm constantly wondering; what if I mix this and that? Rarely do I follow a recipe to the letter. I have an inner diva that just needs to add my own personal fingerprint to all that I create. I can disappear into the kitchen for days trying to recreate something that I ordered in a restaurant!
This week my inner diva was inspired to create a brand new cheese flavour. I've been working on a blueberry Chèvre for a while now in what little spare time that I have. I tried one with a balsamic reduction which was very good, but a bit messy looking. This week's inspiration was to add fresh rosemary! It worked out beautifully. This is the final product: Rosemary Blueberry Chèvre.
Let me stress that this is a BRAND new limited-edition flavour. That means that we don't even have a label for it yet!! Despite that fact, I have decided to offer it exclusively at La journée de la femme in Alexandria this Sunday. It's that good. I posted the picture yesterday morning and yesterday afternoon there was already someone at the door asking for it! But I'm saving it for Sunday.
2 whole wheat tortillas
1/4 cup Zengarry Smokey Jalapeño Cashew Cheese
2 handfuls of kale, stems removed
2 green onions chopped
3 Tbsp. of your favourite salsa
Chop the kale into bite sized pieces and sauté in a splash of water until wilted and softened.
Spread Zengarry Smokey Jalapeño Cashew Cheese on one of the tortillas. Sprinkle with sautéd kale, green onions and salsa. Top with the second tortilla. Warm a non-stick skillet. Add your quesadilla to the skillet without oil or anything. Toast on one side for 3 minutes or so until it's golden. Flip it over and toast the other side.
Top with my easy Four Ingredient Guacamole, cherry tomatoes, chopped cilantro or whatever you like.