From “The Beauty of the Feast” article in the August 2017 issue.



Not My Grandma’s Quesadillas

Serves 6–12




  • 2 pounds mixed herbs and vegetables (e.g., carrots, onions, garlic, beet greens, broccoli or cauliflower, and cilantro)

  • 1 tablespoon garlic paste (from 6–8 cloves)

  • 1 teaspoon salt (or to taste)

  • 3 tablespoons olive or canola oil

  • 1/3 cup water

  • 6 flour tortillas

  • 1/3 cup grated provolone, queso blanco, Monterey Jack, or cheddar cheese




  1. Rinse vegetables. Chop onions, slice carrots, shred beet greens, and break up broccoli or cauliflower into approximately 1-inch bits.

  2. Over medium heat, heat oil in skillet and sauté vegetables until slightly softened. Add garlic paste. When all oil is absorbed, add water and cover. Steam until vegetables are desired consistency. Add salt.

  3. Spread butter on one side of tortilla and place on heated griddle. Add vegetables and cheese. Fold over and brown slightly on both sides.