Quesedillas and Hand Cut Fettuccini

The Food Nanny
May27/28 2008
Meal 1: Whole Wheat Quesadillas, Sweet Potato Wedge Fries, Green Garlic Soup
· Warm the sweet potatoes in the oven at 350° for 10-15 minutes or until sizzling and hot.
· Warm the soup and garnish with some yogurt, chives, etc.
· Carefully separate the quesadillas from each other. Holding them by the bottom, slip each one into a dry, medium hot pan to toast. Alternately you can add some oil to the pan for a crunchier, richer ‘tiller. When the one side is toasted (2- 3 minutes) carefully flip the ‘tiller over to toast the other side. Do not cook them over too hot a flame. Patience pays with these guys. Allow then tillers to cool a minute or two and then cut into halves or quarters with a pizza cutter or chef knife.
Meal 2: Hand Cut Fettuccini with Blue Moon Asparagus and Prairie Fruits Chevre, Mixed Greens Salad and Sage Vinaigrette
· Remove the cheese from the top of the vegetables and reserve.
· Boil 1 qt. water per portion of pasta to be cooked. Salt the water so it reminds you of sea water. This is not an optional step. When the water is at a rapid boil add the pasta and stir. Cook, stirring occasionally for 3-4 minutes or until cooked al dente – firm but tender to the tooth, with no taste of raw flour, and never mushy.
· While the pasta cooks heat a generous amount of olive oil in a sauté pan. Add the asparagus and onion and cook until hot. Add a dash of water to steam the vegetables through – but just a dash ! · When the pasta is done, drain it well and add it to the sauté pan with the asparagus. Toss to coat the pasta, and serve. Crumble the chevre on top of each portion. Add a few grinds of pepper and enjoy with a good white wine.
· Dress the salad and serve.

Green Garlic Soup

Trivia: What is green garlic and how is it different from the more familiar bulb garlic ?