Potato, Greens and East Meadow Cheese Quesadillas

Serves 4

2 medium Yukon Gold potatoes, in ½ inch cubes and cooked until tender

2 teaspoons chili powder

salt and pepper to taste

8 ounces coarsely grated East Meadow cheese

1 bunch of greens – mustard greens, chard, kale – your choice

4 8-inch flour tortillas

vegetable oil

1 ½-2 cups of your favorite salsa

put a baking sheet in oven and pre-heat it to 275 ° F

Put the cooked potatoes in a bowl and mix with the chili powder, salt and pepper. Mix in the grated cheese. Coarsely chop the greens and blend them in a food processor with about 1 cup of the salsa and pulse 5 times. Put the tortillas on a work surface and spread the greens mixture evenly over the bottom half of them. Top the greens with equal portions of the potato/cheese mixture, then fold the top half of the tortillas over the filling, pressing gently to compact them. Brush oil on the tops. Heat a large non-stick pan over medium heat and put in two of the tortillas, oiled side down. Brush the exposed tops with a bit more oil and push gently on them to compact the tortillas even a bit more. Cook until the bottom sides are brown, around 3 minutes. Carefully flip them and cook the other side. Transfer to the baking sheet and repeat with the other two tortillas. Cut into wedges and serve with more salsa.

Fruit Salad with East Meadow Cheese

serves 4

1 container of non-fat plain yogurt
1/3 cup mayonnaise
2 tablespoons honey
8 ounces coarsely grated East Meadow cheese
2 cups cubed, tart apples, unpeeled
1/2 cup green seedless grapes, halved
1/2 cup red seedless grapes, halved
1/2 cup fresh strawberries, halved
1/2 cup fresh whole blueberries
1/2 cup chopped nuts
Whole strawberries and/or blueberries for garnish

In a medium mixing bowl combine the yogurt, mayonnaise and honey. Stir until very smooth. Add the cheese, fruit and nuts to the yogurt mixture until evenly coated Refrigerate 1-2 hours until well chilled. Garnish with whole fruit.

Sunday Morning Breakfast Rolls with Eggs and East Meadow Cheese

serves 4

1 tablespoon unsalted butter

3 ½ ounces of fresh mushrooms, sliced

2 cups of baby spinach, washed and dried

4 round soft roll

8 ounces coarsely grated East Meadow cheese

4 eggs

4 slices of bacon, cooked and crumbled (optional)

2 scallions, finely chopped

salt and pepper to taste

pre-heat oven to 350 ° F

Melt the butter in a small skillet over medium heat and sauté the mushrooms for 4-5 minutes until soft, then add the spinach, cover the pan and turn off the heat. Remove the top ¼ inch off each roll and carefully scoop out the inside and put the rolls on a baking sheet. Save the crumbs for something else. If using bacon, divide it equally between the rolls, then top it with half the cheese. Stir the mushroom-spinach mixture, taste for salt and pepper. Place an equal amount on top of the cheese in each roll. Crack an egg on top of the spinach and sprinkle with the scallions and the remaining cheese. Bake for 10-12 minutes, until the egg is cooked and the cheese is melted. Serve hot.