Farmers Market Recipe: Radish & Spinach Quesedillas With Pico de Gallo

Fresh recipes inspired by ingredients found at the Covington Farmer’s Market

Featuring Veggies From Slice Of Heaven Farm


2 tablespoons butter

Farmers Market Recipe: Radish & Spinach Quesedillas With Pico de Gallo1/4 lb radishes (cherriette, etc.), grated

1/2 lb daikon radishes, grated

1/2 onion, chopped

2 green onions, chopped

3 garlic cloves, minced

1/4 lb spinach, chopped

equal parts fresh cilantro and parsley, chopped

sea salt, cayenne (to taste)

your favorite type of cheese (jack, cheddar, etc.)


In a saucepan or small pot, heat the butter and add the onion and garlic.  Cook for a few minutes until translucent, then add radishes, green onions, cilantro, parsley and spices.  Cook for a few minutes, then turn the fire down.

In a separate pan, heat some more butter, or cooking oil of your choice, and place a tortilla down.  Spread the radish mixture around the whole tortilla, top with the shredded spinach and your favorite cheese, then place another tortilla on top.  Cover and cook until browned, then flip and cook to finish.  Serve with fresh pico de gallo and a Covington Brewhouse Pilsner.

Pico de Gallo:

Chop a couple of tomatoes, a small onion, a small bell pepper, garlic and jalapeno (to your taste), and some green onions.  Chop some parsley and cilantro, any other herbs you may want to add, and put the whole mixture in a bowl.  Add sea salt, cumin, cayenne pepper, cracked pepper, paprika, to taste.  Add the juice from one lemon (fresh lime also, if you like), cover and chill for awhile.  Serve with avocado slices on top of the quesedillas.  It is great with chips as well.