From Farmers Market Finds to Sizzling Spring Quesadillas

April 8, 2025

Every first Saturday of the month, it’s become my ritual. Rain or shine, I make my way to the local farmers market, my empty tote bag in hand. This weekend was similar to many others (and the sun was shining this weekend)- the busy vendors selling their produce, people chattering as they shopped, and the distinctive drone of bagpipes filling the air.

I headed straight over to Bellfield Organics, drawn to their fresh spring greens. I was already imagining what I could cook.

Back home, I sautéed the greens with onion and garlic, mixed in cream cheese, and filled the quesadillas with sharp cheddar. They sizzled as they cooked.

That first bite was amazing. Crispy tortilla, melty cheese, and flavourful greens came together perfectly.

Simple ingredients transformed by a morning at the market and a sizzling pan—a perfect spring lunch.

Ingredients:

200g spring greens, washed and roughly chopped

150g cream cheese

200g grated cheese (cheddar will work well)

1 medium red onion, finely diced

3 garlic cloves, minced

2tbsp butter

4 large flour tortillas (I used wholemeal)

olive oil

2 tbsp fresh coriander, chopped

1tsp dried oregano

Salt and pepper to taste

Method:

1. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

2. Add the minced garlic and cook for another 30 seconds until fragrant.

3. Add the spring greens to the pan and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.

4. Stir in the dried oregano and cook for 30 seconds more.

5. Remove the pan from heat and let the mixture cool slightly. Transfer to a mixing bowl.

6. Add the cream cheese and fresh coriander to the greens mixture and stir until well combined and creamy.

7. To assemble each quesadilla: spread approximately 1/4 of the creamy herb-greens mixture on one half of a tortilla, sprinkle with 50g of grated cheese, and fold the tortilla in half.

8. Heat a large pan over medium heat and add 1/2 tablespoon butter per quesadilla.

9. Cook the quesadilla for 2-3 minutes on each side until golden brown and the cheese is melted.

10. Cut into wedges and serve hot.

Notes:

Makes 4 quesadillas

Preparation time: 15 minutes

Cooking time: 15 minutes

Substitute with your favorite herbs like basil, parsley, or thyme