A Crafty Little Housewife.

I'm writing in honor of a friend of mine, Lauren Anne, who was married this past April to her husband, Zach. Shortly after their wedding, they moved together into a little stone cottage in Athens. The cottage was a dreamy, cozy little place down a gravel road surrounded by fields and rustic barns. It is a magical place tucked away in the woods - a hidden gem in this crazy city. They had everything a newly wedded couple could want: privacy, peace and quiet, a stone fireplace... The only downside was... the kitchen, or lack thereof.

For months my dear friend - who loves to bake - has been cramped up in this little hallway with no oven, a refrigerator the size one would find in a hotel room, and a two-burner stove. Needless to say the situation was less than ideal, especially for a brand new bride who has to stifle that ever incessant yearning to entertain, show off some of those registry items, and of course feed Zach.

She managed to do all of the above - and even succeeded in inventing a recipe that works for those who either don't have an oven or don't have much affection for their kitchens (you'll note she doesn't have a dishwasher, either). And she managed to do it all with locally grown food from ALG and the Farmer's Market.

(Look at her showing us all up in that lil' kitchen!)

So, thanks to ingenious Lauren Anne, we have an easy, local, end-of-summer recipe. These quesadillas are delicious, and I daresay you'll enjoy making it in whatever kitchen you have. (Although if you are displeased with your home kitchen setup, or if you just feel like drooling over magnificent kitchens, check out my other friend's design blog, Nest Egg, for some amazing design tips!)

Also, I'm pleased to announce that this story has a happy ending. Lauren Anne and Zach are now homeowners and she'll have to suffer no longer in her teensy weensy little cottage kitchen. Though, as thrilled as I am for them I must say I'm going to miss that gorgeous barn...

ENJOY!

Zucchini Quesadillas with Whole Wheat Tortillas

Olive oil

1 onion, coarsely chopped

Salt

4 cloves garlic , minced

2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise

1/4 cup chopped fresh cilantro (optional)

4 (8-inch) flour tortillas

2 cups grated pepper jack cheese

Directions

In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.

Add zucchini cook, stirring occasionally, until zucchini is soft about 6 minutes. Remove from heat; stir in cilantro.

Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.

Bake until cheese has melted and tortillas are golden brown, top with fresh salsa! ((adapted from http://www.marthastewart.com/recipe/zucchini-quesadillas)