Grilled asparagus with a twist

Ingredients:
1.5 lbs asparagus
1 tsp salt
1/4 tsp black pepper
1 clove garlic
3-4 tbsp olive oil
1 tbsp butter
Zest of 1 orange
Small handful of finely chopped almonds

Remove fibrous ends of the asparagus, and the cut stems in half. Heat olive oil in a stir fry pan. Keep at medium heat. Add in asparagus. Roll each stem around in the oil so it is coated. Sprinkle the salt and pepper. Once asparagus has been in for a couple minutes, add the garlic, and 3/4 of the lemon zest. Mix in. After another couple minutes, add the butter (in thin slices). Total cook time is 5-7 minutes, but keep taste checking to make sure the asparagus doesn't get over cooked. Once cooked, immediately transfer to a cool serving bowl. Pour the excess oil/butter from the stir fry pan over the asparagus. Top with the remaining orange zest and almonds.

Avocado Corn Quesadillas

This barely even counts as a recipe, but I love to make quesadillas - they are quick, easy, tasty and involve almost no clean-up. However just using cheese and some kind of meat gets boring quickly. The other day I had some frozen corn and an avocado on hand and I decided to make an avocado-corn quesadilla.

Ingredients:
about 1/3 cup of corn (I used frozen corn but I'm sure fresh would be even yummier)
1 avocado
handful of shredded mozzarella cheese
1 flour tortilla
olive oil

Directions:
Heat olive oil in a frying pan. Chop up avocado and prepare corn according to package directions. Cook the tortilla until it is brown and crispy on one side. Top half of it with mozzarella cheese. As cheese is starting to melt, add the avocado and corn on top of the cheese. Fold over the half without filling and serve!