Roasted Broccolini and Balsamic Quesadillas

standard March 11, 2015 Leave a response

Ever since discovering Field Roast’s new Chao cheeses, I have been wanting to make all the things that ooey, gooey cheese is perfect on. This is hands down the  best melty, creamy vegan cheese I have tried, and it opens up a whole world of new comfort food variations. Like this quesadilla. A perfect lunch or afternoon snack, the roasted broccolini adds smoky flavor and texture, and the balsamic reduction makes it feel like a gourmet treat.


Roasted Broccolini and Balsamic Quesadillas

Serves 2.


  • 1/2 c broccolini
  • 2 tsp olive oil, divided
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c diced onion
  • 1 clove garlic
  • 2 slices Chao vegan cheese (original or coconut herb)
  • 2 tortillas
  • 1/4 c balsamic vinegar


  1. Preheat oven to 375. Line a baking sheet with parchment paper
  2. Toss broccolini with 1 tsp olive oil, salt and pepper. Roast for 10 minutes.
  3. Meanwhile, heat remaining 1 tsp oil in a skillet. Saute onions and garlic until soft. Remove from pan.
  4. Heat 1 tortilla in same pan. Layer 1/2 cheese, then 1/2 onion mixture, then 1/2 broccolini. Fold in half and press down to stick. Flip quesadilla to brown second side.
  5. Repeat with remaining tortilla and filling.
  6. Heat balsamic vinegar in a small skillet or saucepan until reduces in half and thickens. Drizzle over tortillas.


You can also make these into grilled cheese sandwiches, using bread instead of the tortillas. Yum!


Per serving: 251 kcal, 28 g carbs, 11 g fat, 6 g protein, 768 mg sodium, 4 g sugar


Broccolini: More than Baby Broccoli

standard March 9, 2015 Leave a response

We love broccolini in our house. And broccoli. Both get equal weight, but there is just something about the petite broccolini stems that lends itself to a little fanciness, a little something special. So I was super excited to see a bag of these slender greens in our CSA box this week. Although it’s tempting to just roast them up, I’ve got a few creative ideas up my sleeve for them this week.



A cross between regular and Chinese broccoli, broccolini is slightly sweeter and carries just as many nutritional benefits as its parent vegetables. At around 20 calories per half cup, these slender stalks are full of potassium, fiber, vitamin C, calcium, iron, and yes, even protein.


With just as much calcium as a glass of milk, broccolini is great for bone health. Its vitamin C content and high antioxidant levels help to boost the immune system and prevent disease. Thanks to the fiber, broccolini helps with weight loss and digestion by keeping the belly full and flushing out the digestive system.


Grab a bunch of broccolini and make one of these veggie-loaded dishes this week!