Sunflower sprouts are available from Butte Mountain Farm on the MLH website.
BBQ Onion and Smoked Gouda Quesadillas with Mini Salad
Bon Appétit | June 2008
Adapted from a recipe by Rozanne Gold
6 tablespoons olive oil, divided
1 pound onions, peeled, halved, thinly sliced
1/3 cup purchased barbecue sauce
2 tablespoons water
8 8-inch-diameter flour tortillas
8 ounces coarsely grated smoked Gouda cheese (about 2 cups packed)
1/3 cup chopped fresh cilantro
2 ounces sunflower sprouts
1 teaspoon hot pepper sauce
Preheat oven to 300°F. Heat 3 tablespoons oil in large nonstick skillet over high heat. Add onions and sauté until almost soft, about 5 minutes. Add barbecue sauce and 2 tablespoons water. Stir until onions are evenly coated, about 2 minutes.
Place 4 tortillas on work surface. Sprinkle 1/4 of cheese, then 1/4 of cilantro and 1/4 of onions on each tortilla. Top each with second tortilla and press to adhere.
Brush skillet with 1 teaspoon oil; heat over medium-high heat. Add 1 quesadilla; cook until cheese is melted, about 2 minutes per side. Place on baking sheet in oven. Repeat with remaining quesadillas.
Cut each quesadilla into quarters; arrange 4 quarters on each plate. Toss sunflower sprouts in medium bowl with 5 teaspoons oil, hot sauce, and pinch of salt. Serve salad with quesadillas.
Grilled Shrimp Satay with Peaches and Bok Choi
Bon Appétit | July 2008
by The Bon Appétit Test Kitchen
6 tablespoons smooth natural peanut butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste (such as sambal oelek)*
9 tablespoons peach nectar, divided
3 peaches or nectarines, each cut into 6 wedges
16 uncooked large shrimp, peeled, deveined
6 heads of baby bok choi, halved lengthwise
Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
*Available in the Asian foods section of many supermarkets and at Asian markets.