• Offerings,  Recipes

    Black Bean Quesadillas and Yogurt Parfaits at the Fairmount Park Farmer’s Market

    Nicholas is making some Yogurt Parfaits


    Earlier in the day he put together the ingredients and baked them together

    Here’s the recipe for our Granola

    ¾ cup Pecans

    ½ cup Almonds

    4 cup Oats

    ¼ cup Sesame Seeds

    ¼ cup Butter, Unsalted

     cup Syrup, Maple

    ¼ tsp Salt

    ¾ cup Dates

    ½ cup Blueberries, dried














    1.Preheat the oven to 375F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.

    2.Reduce the oven temperature to 300F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.

    3.Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools. Add the dates, blueberries, and reserved nuts and toss.

    4.Yield: Makes about 7 cups

    Now Nick is getting ready to make the Black Bean and Cheese Quesadillas. First we need to make the Black Bean Spread

    Once you have the black bean spread it’s as simple as laying out a six inch tortilla, spreading around 3 tbsp of black bean dip, to with around 1/2 cup of shredded cheese. In a frying pan, over medium heat place a the tortilla and cook until it’s starting to brown and the cheese is melting. Flip over and fry for another minute or two. Serve with sour cream and salsa.


    Here’s the recipe for the black bean dip. It’s really awesome.

    1 medium red onion, chopped
    2 (16-ounce) cans black beans, drained and rinsed
    2 tablespoons balsamic vinegar
    1 tablespoon fresh orange or lime juice
    1 tablespoon chopped fresh cilantro
    1 tablespoon olive oil
    1 garlic clove, peeled
    1 teaspoon ground cumin

    In a blender or food processor, purée the beans, red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin. Season with salt and pepper to taste.