For some reason I love sharing recipes and what I eat. This salad doesn’t look like much but it is full of yumminess! It’s mixed greens, pineapple, avocado, and sweet vidalia onion. I always buy and use vidalia onions because regular onions make me cry lol. The dressing is 1 tablespoon of olive oil drizzled on top and juice from half a lemon. Then topped with ground pepper. I had it with fish sticks but it would be great with anything.
I’m not trying to be a food photographer, or any kind of photographer for that matter. I just love to take pictures and write about them. This picture doesn’t do these quesadillas justice though. I created this off the top of my head and they turned out so good! I used two containers of baby bella mushrooms, about two cups of broccoli, half a onion, 1 big clove of garlic, 1 bag of shredded mozzarella cheese, and 4 burrito wraps. I brushed a little olive oil on the outside of the wraps. And a good tip for cooking mushrooms is to chop them then put them in the pan without anything else. No oil, salt, or water. Just plain, and once the water from them eventually cooks off they aren’t soggy at all. Just season them after they are done cooking. I cooked the mushrooms first then the onion, garlic, and broccoli. If you want to make this and have questions leave them in the comments.
I also made this simple Creamy Avocado Dip which I ended up using in lettuce wraps with morning star chicken wings. I added hemp seeds to it as well. It would be good with the quesadillas. We had them with organic Late July salsa, which is really good salsa.