Thyme After Time: Lenten Lunches, Spinach and Artichoke Quesadilla

To conclude our series of lunches without meat from land dwelling animals, you are presented with a spinach and artichoke quesadilla for your consideration and consumption.

The origins of spinach and artichoke combined are hidden in the recesses of history. It is a mystery that Wikipedia, food references and Whole Foods have yet to solve.

Since they go so well together, it's best not to pick it apart, analyze, and dissect it. As you know, I love the idea of mysticism and magic. Spinach and artichoke have married so well it almost like it was a match made in heaven. I would be saddened by the knowledge that it was created in the test kitchens of a corporation as opposed to maybe a farmer raising fields of spinach, toiling on the countryside when a mysterious stranger shows up offering a jar of marinated artichoke hearts in exchange of a place to stay for the night.

The farmer accepts and in the morning, the stranger is gone leaving a note of gratitude and instructions to mix leaves from his spinach crop with fresh creamy cheese and the jar left behind of artichoke hearts. It was a magical combination that exists to this day all because of a kind spinach farmer... Now that's a lovely story destined for the history books.

For the Creamy Filling, Combine:

1-2 Tbsp Alouette Light Garlic and Herb Cheese Spread

(even though it's light, it's still very rich so it doesn't take much)

A Handful of Fresh Baby Spinach

3 or 4 Chopped Marinated Artichoke Hearts

Lightly brush 2 tortillas with olive oil.

(I used multigrain for mine)

Spread filling lightly over the entire tortilla, leaving a small space around the edges.

Sprinkle with a diced tomato and a bit of shredded cheddar.

The cheddar is our "glue" that will hold this together

Place the second tortilla, oil side up, on top of the filling.

Heat a nonstick pan over medium high heat and using a wide spatula, carefully transport your creation to the pan and brown each side turning over once (carefully).

This is where you find out if you have overfilled your tortilla.

Slide onto a cutting board and slice into 4.