Friday, July 28, 2006

Wild Mushroom Quesadilla, Grilled Corn

Dinner 7/28

Wild Mushroom Quesadilla
(shiitake mushroom, oyster mushroom, black beans, soyrizo, onion, garlic, jalapeno, jicama, FYH soy cheese)

Grilled Corn
(with smoked paprika)

This is the recreation of a restaurant meal we used to eat back in the mid-'80. Yes, we did in fact, eat at restaurants 20 years ago... The key ingredient in the dish is, surprisingly, the subtle crunch of the jicama. Surrounded by the softness of the mushrooms and black beans, the jicama really "pops" when you get a hit of it.

The best part, as Liz will tell you, is having the leftovers the next morning for breakfast ;)

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