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Goat Cheese, Apple & Caramelized Onion Quesadillas

Happy 23 and one day birthday to Quin! I was too busy schlepping across the country yesterday to celebrate with her on her actual birthday, so Kat and I made her dinner and popped some bubbly tonight instead. The menu: goat cheese, apple, fontina and caramelized onion quesadillas topped with lemony arugula salad, with zesty roasted asparagus (courtesy of Alton Brown). 

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To drink: Prosecco (Quin’s fav) and to finish: cupcakes Quin baked herself.

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Goat Cheese, Apple & Caramelized Onion Quesadillas

3 large wheat and flaxseed tortillas
3 ounces goat cheese
1 granny smith apple, thinly sliced
3 ounces fontina cheese, grated
5 basil leaves, julienned
1 red onion, sliced thin
1 tablespoon olive oil
salt 

In a thick bottomed pan, heat olive oil until shimmering. Add in onions and cook over medium to low heat for 10 minutes. Add in a dash of salt and continue to cook for 25-30 minutes until brown and sweet. Set aside.

Spread half of each tortilla with goat cheese, apple slices, basil, onions and fontina. Set in a large pan and cook for 2-3 minutes, then fold tortilla in half and cook until desired brownness.

Zesty Roasted Asparagus

1 bunch asparagus, woody stems removed
1 tablespoon olive oil
1 medium lemon, zested
1/2 teaspoon kosher salt
sprinkle nutmeg
freshly ground pepper

Preheat oven to 500 degrees. Toss asparagus in olive oil and spread on sheet pan. Roast for 5 minutes, turn and roast another 5 minutes or until tips begin to brown. Sprinkle evenly with zest, nutmeg, salt and pepper.

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