Archive Great Ideas By People Staff Published on April 29, 2013 12:00 PM Share Tweet Pin Email Ingrid Hoffmann’s QUESADILLAS The celeb chef shares a recipe that’s ‘one of my favorite go-to dishes for an easy breakfast or dinner’ SUNNY FRIED EGGS AND AVOCADO QUESADILLAS Makes 2 servings 1 tsp. olive oil 2 large eggs 2 large whole-grain tortillas 1 ripe Haas (black) avocado, peeled, seeded and mashed 1 medium tomato, sliced 1 tbsp. pine nuts or pumpkin seeds, toasted 2 tbsp. fresh cilantro, chopped ½ jalapeño, seeded and thinly sliced (optional) Extra virgin olive oil Kosher salt Freshly ground black pepper 1. Brush a small nonstick skillet with olive oil; heat over medium heat. Add eggs to skillet. Cover and cook sunny side up 2 to 3 minutes or until whites are completely set and yolks are beginning to thicken. Transfer eggs to a plate. 2. Warm tortillas in a separate ungreased skillet over medium heat. 3. Divide avocado, tomatoes, pine nuts, cilantro and jalapeño (if desired) evenly between tortillas. Top each with an egg. Drizzle with olive oil; season with salt and pepper. Fold over and serve immediately. Hoffmann’s book Latin D’Lite is available in bookstores now. Aarón Sánchez’s MEXICAN ZUCCHINI The Food Network star shares a simple recipe for a traditional veggie side dish with ‘just the right amount of crunch,’ he says CALABACITAS CON QUESO Serves 4 1 garlic clove, finely chopped 2 tbsp. extra virgin olive oil 1 lb. zucchini, diced 1 large tomato, cored, seeded and diced 1 green onion, thinly sliced 1 tbsp. basil pesto ½ cup crumbled queso blanco Fresh lime juice Salt Freshly ground black pepper 1. Cook garlic in olive oil in large skillet over medium heat 1 minute, stirring until sizzling. Add zucchini and cook, stirring occasionally, about 3 minutes or until slightly softened. Add tomato and green onion and cook about 5 minutes or until tomato begins to soften. 2. Remove skillet from heat; add pesto and queso blanco, stirring until cheese melts. Season with lime juice, salt and pepper to taste. Serve immediately. Adapted from Sanchez’s Simple Food, Big Flavor Lorena Garcia’s TEQUILA COCKTAIL The Top Chef Masters star mixes up a drink featuring ‘two staple ingredients in Latin cuisine’—lime and cilantro LA MULA COCKTAIL Serves 1 Combine 2 tbsp. agave nectar and 2 tbsp. water; set aside. Combine 5 sprigs cilantro, 3 tbsp. silver tequila, 1 tbsp. fresh lime juice and 1½ tsp. agave mixture in cocktail shaker; fill shaker with crushed ice and shake well. Double strain through a fine- mesh strainer into a tall glass filled with crushed ice. Top with a splash of ginger beer. Garnish with several sprigs of cilantro. Daphne Oz’s FAVORITE THINGS The Chew cohost suggests some fun and colorful ways to brighten up your home VIBRANT PILLOW “The free-form pattern goes with any decor,” she says. Zoe Ikat pillow cover, $39.50; potterybarn.com MASON MUG “This glass has a particularly lovely shape,” says Oz. Libbey county fair 16.5-oz. drinking jar, $16.20 per dozen; etundra.com TABLE TOPPERS These “casual and chic” place mats will make even a family dinner feel more special, says Oz. Raffia place mats, set of 4, $38; serenaandlily.com “I love paired animal sculptures,” says Oz. “They’re great ‘guardians’ for the home.” Ceramic parrots, $89; gumps.com SPRING GLOW This candle-holder “adds color, and a portion of the proceeds goes to charity,” she says. “Shine” candleholder, $44; glassybaby.com SERVICE ACE Oz loves the “graphic print” and “preppy feel” of this monogrammed tray. Monogrammed serving tray, $45; themerrymartini.com Oz’s book Relish: An Adventure in Food, Style, and Everyday Fun is in bookstores now.