Farmer’s Market Recipe: Squash Quesadillas with Guacamole

Recipes inspired by fresh, local ingredients found at the Covington Farmer’s Market


Farmers Market Recipe: Radish & Spinach Quesedillas With Pico de Gallo1 lb. Mixed Summer Squash, GROW Farms

Green Onion, Slice of Heaven

1/2 onion, chopped

6 toes garlic, minced

1 tbsp. butter

salt, ground pepper, cayenne



cheese to top (optional)

1 lime

1 lemon


Melt some butter. Cook the onion, green onion and garlic until translucent, then add the rest of the vegetables and spices. Stir and cook just until the veggies begin to soften. Add 1 tablespoon of lime juice and the minced cilantro, stir again and cover to let steam. This mixture will go in the quesadilla.

In a separate saute pan, electric grill, etc. heat some butter. When melted, place a tortilla down. Add some of the vegetable mixture, covering half of the tortilla. Top with some cheese if you like, and pull the other half to form the quesadilla. Cook for a few minutes on medium heat, then flip and cook the opposite side. Quesadilla is ready when both sides are slightly browned.


Halve two ripe avocados. Remove the seed and scoop out the avocado into a bowl. Squeeze the lemon and strain the juice, add to the guacamole and mix well for a smooth consistency. Add some minced garlic, cilantro, spices and any other minced veggies– onion, bell pepper, jalapeno and tomato are all good additions. After mixing well, cover and let chill in the fridge or sit in a cool spot. When the quesadillas are ready, top with guacamole, cheese and sour cream. Serve with rice and beans.