This appears to be one of very few years that a groundhog has accurately predicted 6 more weeks of winter. At least, he was right about the first few weeks! We’ve had more snow in the past week and a half than we usually do in an entire winter.
While I may lose readers (and possibly even friends) over this, I must admit that I am a big fan of winter. Most years, I secretly hope for a blizzard to dump feet and feet of snow. I enjoy watching the snow fall and getting snowed in… And, sometimes I even enjoy a bit of shoveling. There, I said it.
Now, that said, I must also admit that I am just about ready for spring. I have enjoyed all of the snow this year, but I am missing all of the fresh produce of the spring and summer. I do my best to eat fresh, local produce whenever I can, and it becomes quite difficult this time of year. There’s not much of anything sprouting up from underneath the blanket of snow at this point.
Just a few weeks ago we signed up for this year’s CSA, and we decided to go with a large share this year. We will also be planting a garden again this year. My plan is to use as much of the produce that I can and freeze/can the rest so I have a good supply of local produce for the colder months of the year. I attempted to do that last year, but didn’t do nearly enough, nor did I have a large enough freezer. I do still have a few gems from last summer’s crop, though, so I’ve been making the most of them!
So, since there has been even more snow in the forecast, I decided to make a lunch that reminds me of the best of summer, using some of the frozen sweet corn and minced jalapeños in my freezer. However, quesadillas are one of those wonderful foods that can be made with pretty much whatever you have on hand. So, pull your favorite summer foods out of the freezer and whip up these quesadillas for lunch to hold you over a few more weeks… I just hope spring comes soon, because my sweet corn stock is running out!
Black Bean and Corn Quesadillas
- 2 cups sweet corn, thawed if frozen
- 15 ounce can black beans, rinsed and drained
- 2 minced jalapeños, thawed if frozen
- 1 tablespoon fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- Whole wheat tortillas
- Monterey jack cheese, shredded
- Avocado, sliced
Spread the corn kernels out in an even layer on a sheet pan. Broil for a few minutes until the corn is golden and slightly charred on top (normally I would grill my fresh corn, but that doesn’t work so well with frozen corn, so this is the next best thing). In a large mixing bowl, stir together the roasted corn, black beans, and jalapeños. Add the lemon juice, and season with salt and pepper.
Preheat a grill pan with a panini press over medium heat. Brush lightly with oil. Assemble the quesadillas by placing one tortilla in the pan, topping with shredded cheese and the black bean and corn mixture. Top with a second tortilla and grill for a few minutes on each side.
Cut into wedges and serve with sliced avocado, remembering that spring is right around the corner.
Don’t forget about the Cake Off…
I must also take this time to remind you about Kelly’s Cake Off for a Cause! Not only can you win some personally decorated cookies by voting for the Take a Bow cake and leaving me a comment (or tweeting/blogging about it), but tonight from 7pm – 8pm EST, you have the opportunity to chat LIVE with the Cake Boss Buddy! Yes, you read that correctly… Buddy will be answering your baking questions live. If that weren’t great enough, Foodbuzz will be donating $5 to OCRF for each participant in the chat!