local

One of my quick go-to food fixes is a quesadilla. I never seem to make it exactly the same way twice. Here’s my newest version—with a bit of New York flair. It’s made simply with sharp Cheddar and scallion between two whole grain tortillas. The enticing twist is the topping. I usually love a good pico de gallo made with fresh tomatoes. But since tomatoes aren’t in season in my part of the world, I’ve gone with a New York apple-based salsa. Choose whatever apple is seasonal. Want a true “Empire State” experience? Make the salsa with New York-grown apples, like from Red Jacket Orchards. Their delicious, sustainably-grown apples are available at my local farmers market all-year-yound. But you can...