Make Food & Eat, Spring/Summer Recipes
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Dos Summer Quesadilla

What You’ll Need:

  • 1 medium beet
  • 1/2 head kale
  • 2-4 corn or rice tortillas
  • 2-4 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1/4 cup feta
  • 1 tablespoon coriander
  • grape tomato for garnish
  • 1 organic chicken breast grilled (optional)
  • 2 tablespoons safflower mayo
  • 1/2 tablespoon fancy natural mustard
  • 1 tablespoon dill


  • Medium fry pan
  • Vitamix or heavy duty blender/food processor

Putting It All Together:


  1. Peel beet, chop kale, wash both.
  2. Throw beets and kale in blender with sesame oil and coriander.
  3. In a medium fry pan pour 2 tablespoons of olive oil and turn on low heat.
  4. Smear blended veggies on tortilla, add feta and cover with other tortilla.
  5. Drop into fry pan, turn to medium heat and turn several times until slightly crisp.
  6. Make another for a friend and add chicken if you like.

Dill Dipping Sauce

  1. In a bowl mix together safflower oil and mustard.
  2. Pour dill over top.
  3. Garnish quesadillas with grape tomato, dip and serve!
This entry was posted in: Make Food & Eat, Spring/Summer Recipes


C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

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