With all this winter weather we have been experiencing lately, I have my heart heavily set on Spring. Seriously, it is March and I can't handle anymore snow!
Doesn't this bright green arugula pesto remind you of a warm Spring day with blooming flowers? The idea of cooking with Spring colors will speed up the arrival of Spring, is without a doubt a stretch of the imagination.
But, a girl can dream right?
Ever have one of those days that your weeknight dinner inspiration is running low? Need a quick fix to satisfy all members of your household? This soup is the perfect solution.
Not only does this soup provide a healthy, quick weeknight dinner solution, it is also a great way to clean out
your frozen vegetable collection. Those little bags of frozen carrots, peas and broccoli just creep up on you and then before you know it, you have ran out of room for the important freezer essentials. Ice cream and waffle fries.
I have a surprise for you. I added a secret ingredient into these apple, kale and Gouda quesadillas. Bacon.
Well, this ingredient isn't that much of a secret. I cooked the bacon first and then sauteed the apples and kale in the bacon fat. So yes, that bacon flavor is there and it tastes heavenly.
Speaking of ingredients that should always be paired with melted cheese, apples are my absolute favorite. It all started in college when I went on a "healthy kick" and decided that by adding sliced apples to my grilled cheese would make them much healthier. I was obviously stretching that idea a little bit, but it did introduce me to the wonderful pairing of fruit and cheese.