This Is What We Call Good Summer Eatin'!

Now that Summer has obliged to show its self just a little (in Logan, we call that snow one night, then a 75-degree high the very next day), I've had the urge to start making more light, veggie-filled dishes for dinner. This is one of our favorites. (Thanks Katie!)

Zucchini Quesodillas

This is a good vegetarian recipe, and I like it like that. But, if your husband is anything like mine, you should probably add a little meat to his. I usually do some shredded chicken breast, but if I had a grill, I would grill some up and slice it.

4 TBSP olive oil

1-2 cloves garlic, minced

1 medium onion, diced

2 medium zucchini, cut in two and sliced

1 cup frozen corn

2 cups pepper jack cheese, divided

4 large whole wheat tortillas

1 recipe cilantro ranch dip

Preheat your oven to 400 degrees. Meanwhile, heat 3 TBSP of olive oil in a large skillet. Add the garlic and onion and cook until the garlic is tender and your onion begins to caramelize. Add the zucchini and corn. Cook until the zucchini is soft, then remove from heat. With the remaining olive oil, brush one side of two tortillas and place the oiled side down on a baking sheet. Spread the zucchini mixture evenly on each tortilla, followed by the cheese. Cover with another tortilla and brush the up-side with more olive oil. Bake in the oven for 10 minutes, flipping halfway through, or until the tortilla is golden and slightly crisp. Serve while warm.

Cilantro Ranch Dip

Weston came up with this all on his own. He certainly knows his way in the kitchen. When he wants to anyway.

1 packet of Hidden Valley Spicy Ranch dressing mix

1-8 oz. container sour cream

1 small can diced green chilies

1 bunch cilantro

1 tsp horse radish

1 TBSP lemon juice

1/4 tsp red chili paste (sambal oeleck)

Place all in a blender and blend until smooth.