Brooklyn Forager

One year, I will be set up in both my larder/freezer and local food connections to take part in the Dark Days Challenge.  I'm finding some interesting ideas as I watch others follow through and trust me, locavores, I am taking notes.

For now, I take the day-by-day ingredient-by-ingredient approach to keeping things local and seasonal.  One recent lunch got me pretty close.  Upon examining the fridge and the pantry, I realized that I had New York apples, New York Cheddar and a jar of Passion Wasabi Mustard that was purchased for us locally in Hawaii.  My tortillas were from Trader Joe's, although a product of some far off place.  Altogether, not an unsuccessful impromptu local meal for a cold dark season. 

Apple and Cheddar Quesadilla with Wasabi Honey Mustard

• 2 whole wheat tortillas
• 1 tbsp Passion Wasabi Mustard (or other favorite mustard)
• 1/4 to 1/2 cup freshly grated New York extra sharp cheddar
• 1 medium crisp tart apple, cored, halved and sliced 
• olive oil, in mister

1. On one tortilla, spread mustard within 1 inch of edges.  Sprinkle half of the cheese.  Top with apple slices.  Add remaining cheddar cheese and top with second tortilla.
2. Lightly mist a nonstick frying pan with olive oil and heat to warm.  Place quesadilla in pan and heat until slightly melted.  Flip and repeat. 
3. Enjoy!