There is no way around it….we needed to kick off strawberry season with a bang!
Combined together with all of this:
(Plus a unpictured avocado from California) = summer in your mouth!
Our day off turned out to be incredibly busy. However, we got a lot done and finished our afternoon off with quick trip to the Farm. We were getting hungry and I had ideas for dinner.
Cold avocado soup with strawberry- leek quesadillas.
The only thing missing from tonights meal was a tropical beach and margaritas. (I am dreaming of a vacation already…..it’s too early in the season for that!!!)
The good news is that this meal tastes awesome anywhere! A tropical beach would be a bonus, but the comfort of your own kitchen is nice too.
Here is the recipe for the soup. Bare with me….I added as I went so the measurements are an estimate.
* 2 ripe avocados (peeled and pitted)
*3/4 cup buttermilk
*1/5 cup chicken broth
* 1 jalapeno pepper, seeded
* 2 tsp fresh cilantro
* 1 clove of garlic
* 1 tsp red pepper flakes
*1 tsp paprika
*1 tsp sea salt
Combine everything in a food processor. Add more chicken broth if it seems too thick, or more buttermilk if it’s too thin.
refrigerate for 1/2 hour before severing. Garnish with sour cream and diced bell pepper
Strawberry-leek quesadillas: For two people
2 Leeks (diced up, white and light green parts only)
4 tbs. Coconut Oil/Olive Oil
1/2 Cup Soft Goat Cheese
1/2 Cup Grated Pepper Jack Cheese
Thinly Sliced Strawberries
Fresh Ground Pepper
Saute the leeks over medium heat for about 10 minutes. Or until cooked through and lightly browned.
Assemble your quesadillas. Put half the pepper jack cheese on one tortilla, top with leeks, strawberries, and goat cheese. Place the other tortilla on top. Heat oil over medium heat. Add the quesadilla. Cook for about 3 minutes per side. Garnish with fresh cilantro.
Repeat for the second quesadilla. Enjoy!
Taylor went back for thirds!