Most of the time, I love cooking. Now, I almost always have time for it, too. When I was working an hour and a half from home, with lots of evening meetings, that wasn't so much the case. These two recipes are perfect for those nights you want something really delicious and have no time to make it.
Veggie Quesadillas
2 plum tomatoes, diced
1 small zucchini, halved lengthwise, then thinly sliced
1 small yellow pepper, finely chopped
1 scallion, thinly sliced
1 jalapeño, minced
1 tbsp. finely chopped cilantro (feel free to omit if it tastes like soap to you)
2 10" flour tortillas
1/3 c. shredded queso blanco or monterey jack
2 tbsp. Greek yogurt
Mix the veggies together. Warm a tortilla in a dry skillet, flip, and cover evenly with veggie mixture. Top with cheese. Add the other tortilla on top. Cook, flipping once, until lightly browned on each side, with cheese melted inside. Cut in half or in wedges to serve. Delicious with salsa (I like Newman's Own Medium) and sour cream. Serves 2.
Antipasto Pizza
Pre-baked 12" pizza crust (or 2 smaller ones for individual pizzas)
1 tsp. garlic powder or a clove or two of minced garlic
2 tbsp. butter, softened
1 tsp. basil
1 tsp. oregano
2 tbsp. grated parmesan
1/4 lb. prosciutto, cut into small strips
14 oz. can artichoke hearts, drained and quartered
1 roasted red pepper, cut in strips
16 slices pepperoni (or fewer, if using sandwich pepperoni, which is really nice for this)
A bunch of fresh mozzarella, sliced
20 of your favorite olives, halved (we used castelvetranos)
20 halved cherry tomatoes
3-4 tbsp. olive oil
A drizzle of red wine vinegar (or balsamic, if you like it sweet)
Salt & pepper
Preheat oven to 425 degrees. Mix butter with garlic, herbs, and parmesan and spread on the pizza crust. Top with mozzarella slices & bake 10 minutes or so. Arrange everything else on the crust. Mix oil and vinegar and drizzle over the pizza. Season with salt & pepper, if needed.
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