In a medium pot, add 1 cup roselle leaves to 4 cups water. Bring to a boil, cover, then simmer on medium for 5 minutes. Turn heat off and leave covered.
Prep onion and garlic, crumble the cheese and get garnishes ready (slice avocado, chop cilantro, scallions). Drain flowers, reserving and chilling liquid for drinks!
In a skillet, heat oil over med-high. Add onion and drained re-hydrated hibiscus flowers. Saute for two minutes.Turn heat to medium-low, add garlic, stir a minute, then cover, Let cook 5 minutes. Add salt and spices, mix.
Assemble quesadillas. Add crumbled queso fresco cheese to half the tortilla, top with cooked hibiscus, avocado, scallions and cilantro. Fold over. Repeat.
In a greased skillet over medium heat, lightly brown both sides of the quesadillas then place on a sheet pan, in a warm oven to melt the cheese. Cut into wedges. Serve hot.
1lbsweet or hot Italian sausageor other favorite protein
3/4lbzitior other similar pasta
1bunch fresh sage
juice of 1 large lemonabout 3 tbsp
3/4cupgrated Asiago cheeseor other hard Italian cheese
Put the walnuts in a cast iron skillet or other heavy skillet and toast over medium heat until you start to smell them and they begin to brown, stirring constantly. This will take about 10 minutes or so. Cool slightly and then give them a rough chop. Set aside.
Remove the sausage meat from the casing and brown over medium heat until there is no pink left. Set aside.
Cook the ziti according to package directions, to just shy of al dente.
Pluck the sage leaves off their stems and finely slice them. You should have at least 1/3 - 1/2 cup.
Melt the butter in a large skillet (big enough to hold the final dish) over a good medium high heat and add the sage. Let the sage sizzle and cook for two minutes, just until the butter begins to brown, Stir fairly constantly.
Lower the heat and add the cream, stirring to combine. Add salt and pepper, sausage, and walnuts to the pan.
When the pasta is just tender, drain and add it to the sauce, reserving a little of the cooking liquid.
Toss well with lemon juice, cheese, and heat through. Add a little more cream, or some of the reserved cooking liquid if the sauce seems skimpy. Taste and add salt, pepper, or more lemon juice.