Quesadillas

This dish can be made several ways: on the stove, in the oven or toaster oven, or even in the microwave. Each method will provide a slightly different outcome and texture.

You will need:
-whole wheat tortillas
- vegetables (such as peppers or corn)
-onion
- oil
-salt and pepper
-cheese of choice (good combinations include cheddar, pepper jack, Monterey Jack or Chihuahua cheeses)

Note: To make the quesadillas healthier and not use the cheese, I recommend using hummus or even mashed sweet potato or roasted butternut squash.

Begin by preheating your oven to 400 degrees Fahrenheit. Cut up your vegetables and coat them with 1 Tbsp oil and a pinch of salt and pepper. Toss to combine. Roast for about 15-20 minutes or sauté for about 10 minutes, stirring occasionally.  Once ready, remove from heat and set aside.

Now that the vegetables have been prepared, it is time to get started on the quesadillas. Cover about half of a tortilla with cheese (or the hummus or squash). Top with the roasted vegetables, fold in half, and proceed to cook the quesadilla following one of the three methods:

-Stovetop: Heat 1 tsp oil in a saucepan over low to medium heat. Place the quesadilla into the pan, with the cheese side down. Allow the cheese to melt a bit before flipping. Once both sides of the tortilla are crispy and golden brown and the cheese has melted. The quesadilla is ready for serving.

-Oven/Toaster Oven: Place quesadilla on a baking sheet and bake for about 10 minutes at 425 degrees Fahrenheit, or until the tortilla darkens and gets crispy.

-Microwave: For a quick, although not crispy, method, place the folded quesadilla into the microwave and microwave for 15 to 30 seconds, depending on the strength of your microwave and the amount of cheese.

Portobello Fajitas

These veggie-packed fajitas are full of flavor and pair well with classic Mexican side dishes. The mushrooms provide some of the “meaty” texture without actually containing any meat.

You will need:
- corn tortillas
- 1 pack of mushrooms, sliced (any type should work, but Portobello mushrooms are recommended)
- 1 onion, cut into strips
- 2 green peppers, cut into strips
- ¼ cup oil
- ¼ cup lime juice
- 1 tsp each of cumin, chili powder, and paprika
- salt and pepper

Begin by assembling all ingredients besides the tortillas and the vegetables in a large bowl or pan and mixing them until they are well combined. This will form your marinade. Then, mix in the vegetables and let sit for at least 20-30 minutes, which will help the vegetables absorb the flavors from the marinade. After the vegetables have marinated, add them to a saucepan over high heat and cook for about 10 minutes, or until the vegetables start to brown. Once ready, top the tortillas with the vegetables and any other toppings you desire.

Pasta with Avocado Sauce and Tomatoes

This pasta recipe is great to make a fast, healthy and creamy pasta dish that requires very little actual cooking.

You will need:
-about ½ package of whole wheat pasta (or other pasta of choice)
-1-2 tablespoons fresh lemon juice, to taste (about half a lemon)
-2 tablespoon extra-virgin olive oil, plus more if desired
-1 ripe medium avocado, pitted
-½ T garlic powder (or to taste)
-1-2 pinches of sea salt
-black pepper, to taste
-½ cup cherry or grape tomatoes, halved

Cook the pasta according to the directions on the package. While the pasta cooks, prepare your sauce. In a large bowl, add the avocado and mash with a fork until mostly smooth. Add lemon juice, olive oil, garlic, salt, and pepper, and mix thoroughly until combined. Add the cooked pasta and cherry tomatoes, mix, and serve.

Serving Suggestion: This dish is especially great on hot summer days when you don’t want to use the stove or oven too much. It works well chilled as a pasta salad and can also be made with zoodles (zucchini noodles) and served raw.

Cacio y Pepe (Pasta with Cheese and Pepper)

This dish is a simplified, Italian version of macaroni and cheese, using parmesan cheese as a central ingredient. To make it healthier, we will be cooking the pasta in milk (technically non-dairy milk in this case, but you can apply this technique with skim dairy milk too), which forms a thick and tasty cream sauce when it interacts with the starch of the pasta. This method can be customized for American style macaroni and cheese, pasta primavera, or even a carbonara or fettuccine alfredo type of dish.

 Basic Recipe for Cooking Pasta in Milk:
-1 part pasta
-1 part milk of choice
-1 T oil of choice
-½ part cheese (this can be omitted if desired)

For the Cacio e Pepe dish (in addition to the ingredients above) you will need:
-½ part parmesan cheese (this can be switched out for your personal favorite type of cheese)
-pinch of salt
-black pepper (to taste)

Using one cup of pasta, one cup of milk and a half cup of cheese will make about 2-3 servings.

For this dish, heat a large pan over medium heat and add the tablespoon of oil. Next, add the pasta and milk of choice, and stir frequently to prevent sticking. Once the milk mixture begins to boil, reduce the heat to low until the volume of the sauce has reduced significantly. When the liquid has reduced, feel free to sample a noodle to see if the pasta is fully cooked through. If not, add additional milk of choice or water. Once you are happy with the consistency of the pasta, add the cheese and any other toppings (such as broccoli florets or roasted tomatoes) and mix to combine.

Note: If the dish you desire is less creamy, cook the pasta in a mixture of milk and water.