We make quesadillas (in addition to pizza) almost every week.  They are super quick and you can use almost every veggie in the world to make them.  In the spring time, we'll use sautéed kale, chard, spinach, carrots and beets as a filling.  In the summer, we'll switch to sautéed squash, onions, peppers, tomatoes and eggplant.  Make them with or without meat and choose what fillings you and your family like best.  I like to top my quesadillas with a "quick pickle" of veggies that have been soaked in vinegar and pepper flakes for about 20 to 30 minutes before use.  As always, try your best to use local meats, cheeses and breads. 

Ingredients:
5 to 8 radishes 
2 tbsp diced onion
1 tsp red pepper flake 
2 tbsp apple cider vinegar 
2 tbsp olive oil 
2 cups chopped kale 
1/2 tsp salt and pepper 
1/2 smoked paprika 
1/4 chicken stock or 1/4 cup water with 1 tsp chicken base 
1 cup cooked meat (shredded chicken or ground beef works well) ​
1/4 - 1/2 cup colby jack cheese 
2 - 12inch tortillas (I used Box Turtle Bakery's AMAZING sour dough tortillas, seriously amazing) 

Directions:
Preheat the oven to 400 degrees F.

Finely slice the radish and onion.  Place in a bowl with the red pepper flake and apple cider vinegar.  Set aside. 

Heat 2 tablespoons of olive oil in a skillet.  Add the kale and season with salt, pepper and smoked paprika.  Allow to cook for 2 to 4 minutes till the greens are heated up.  Next, add 1/4 cup of stock or 1/4 water with 1 teaspoon of chicken base.  Cover and steam for 5 minutes.  Remove the lid and add the cooked meat.  Remove from heat when the meat is heated through.  

Place one tortilla on a baking sheet and add half the cheese.  Next add the meat and kale mixture.  Finish off with the rest of the cheese and top with the other tortilla.  Place in the oven and bake for about 5 minutes.  Remove from the oven and flip then place back in the oven and cook for an additional 5 to 8 minutes.  Remove from oven and allow to cool for at least 5 minutes.  Cut the quesadilla into fourths and top with the pickled radish and onions.  

This recipe is one of my favorites.  It's so quick and easy and is super satisfying.  Usually I make a big pot of soup on Sunday and freeze it individual one cup containers.  We then have a nice single serving of soup that we can eat for lunch or dinner throughout the week.  Pair this soup with a microgreen salad and piece crusty bread topped with goat cheese.  

Ingredients:
1 tablespoon olive oil
8 large garlic cloves, minced
1 medium yellow onion, chopped
4 cups chopped raw kale (all types of kale work for this recipe)
4 cups chicken or vegetable stock (homemade stock is best)
2 (15 ounce) cans white beans, such as cannellini or navy, rinsed and drained
4 plum tomatoes or 2 large slicing tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

Directions:
1. In a large pot, heat olive oil over medium heat. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. 
2.  Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.
3. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

*Adapted from http://allrecipes.com/recipe/bean-soup-with-kale/