Making a quesadilla for dinner is a lot like walking out of your pants the moment you step through the door – it’s bliss, a relief, a reward. Or at least that’s how I look at it. Quesadillas are a simple pleasure. They can be delicious with nothing more than cheese, or life-changing when more elaborate. And therein lies what I love most about the quesadilla, their versatility. You can stuff any sad thing for your crisper into them and transform it from yuck to yum. But today we’re not making quesadillas out of necessity, we’re making them on purpose. These Acorn Squash Quesadillas are far from flung together but they still feel carefree, fun, and most importantly, cozy.
I realize we’re inching our way into fall and today’s Roasted Red Pepper Labneh with Charred Corn has summer written all over it but I don’t care. I can still sit comfortably on my back patio, and corn is sweeter and more plentiful than ever. And even the calendar is behind me. It’s summer until the 22nd and if current temperatures persist, I’m not even willing to accept that date as summer’s end. I’m not going to go on the ever-trendy tirade against pumpkin spice because I like pumpkin spice and I’m not against anything people find joy in. But I would like to live in this summery moment a little longer. So let’s temporarily banish thoughts of Halloween and dig into this labneh.
Okay, I realize this is the second corn recipe in a row. But how could I resist posting these beauties as soon as possible? Say hello to these Corn Fritter Breakfast Stacks. You’re looking at freshly fried corn fritters slathered with lime pepper mayo and separated by juicy slices of tomato, paper-thin radish petals, and crisp pieces of bacon. And yes, of course, these stacks are finished with a fried egg with perfectly crisp, lacy edges. Sound good? Great! Let’s dive right in!
Corn is one of those foods I feel very ho-hum about most of the time. I, of course, always have a bag of frozen corn in my freezer to add to chili or rice or whatnot. But it’s rarely the main event. But when corn season hits, it’s a whole different vibe. I want corn with every meal. Too much corn? No such thing! In season, fresh off the cob corn is, like, a different species. It’s sweet, it’s juicy, it’s crunchy. And when it teams up with butter it’s game over for you. When corn is at its peak it’s tempting to just eat cob after cob with a little butter and salt for the entirety of the season. But corn is capable of so much more than that. Take today’s Sweet Corn Risotto with Blistered Shishito Peppers for instance.
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