This week’s Sunday Supper theme is farmer’s market/local foods. At first I had thought to make something with peaches because the peaches from Chilton County are pretty famous in this neck of the woods. Problem with that is I’m not really a peach fan. I’ll eat peach cobbler every once in awhile but I can think of other fruits I like better.
Then I remembered a nearby farm that has U-pick strawberries. I knew strawberry season was over but I was curious to see what else they might have to offer. Luckily they have a website and I found out that they have a market on the property selling farm fresh fruits and veggies.
I was in heaven with all the peppers, green and vine ripened tomatoes, squash, and green beans for sale. There were peaches, melons, and other items for sale but I was focused mainly on my favorites. I was good though and stuck mostly with my grocery list and bought what you see above. And yes that is a purple bell pepper.
We’re big quesadilla fans here so I decided to use the peppers along with onion, and mushrooms to make veggie quesadillas. They were a big hit and are now my second favorite quesadillas of all time. These are a great supper for hot nights because they aren’t heavy or leave you feeling too full and it’s all made on top of the stove.
- 4 burrito sized flour tortillas
- 2 bell peppers. seeded and sliced
- 1 onion, sliced
- 8 ounces mushrooms, sliced
- 1 or 2 cloves garlic, minced
- to taste salt
- 1 Tablespoon oil
- 1 cup shredded cheese. I recommend sharp cheddar or pepper Jack
- In a medium skillet over medium heat saute the bell peppers, onion, mushrooms and garlic in the oil for about ten minutes or until softened. Season with salt,
- Heat a large skillet over medium heat and spray with cooking spray
- Place one tortilla and sprinkle 2 Tablespoons of cheese on one half of the tortilla. Add 1/4 of the vegetables and top with 2 more Tablespoons of cheese.
- Fold the tortilla in half and cook for 2 to 3 minutes per side or until the cheese has melted and the tortilla has crisped.
- Serve with sour cream, salsa and or guacamole.
Appetizers & Salads
Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet
Soups & Sides
Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie
Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
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