What's for dinner?

Most people that know me, know my world revolves around food. Food is like my storybook, it has taken me to so many places I never thought I would be able to go. One is on the road to good health and changing my family tree. Others well you'll just have to keep checking in to see where I have been.
As I get running with this, I hope to share with you my meals, which I plan out each Sunday. Yes the entire week is thought of way ahead of time and there is no wiggle room, well not much at least. But we'll save that for another day.
For today, something to help you with dinner....
Summer cooking is interesting in my house. It is almost if the sun appears and wipes away any thought of needing to eat. I am just as happy grazing on the fresh bowls of fruits and veggies I strategically place around my kitchen as I am sitting down to a full plate of a carefully planned bites off a thoughtful and well crafted menu. I find myself stretching to create different plates that fill the belly, make you feel good, not bore you, are simple and quick, and are not heavy in order to allow for plenty of ice cream room afterward, lucky for me we have a DQ within walking distance.
Tonight's answer: Seared Summer Veggie Quesidallias with corn and watermelon.
For the Quesidallias:
Portabella mushroom caps
Garlic Scrapes (my new found favorite zip adder)
Onion (whatever kind you have on hand)
Red Bell Pepper (you'll be roasting this, so if your not up for it, a good jar variety is fine)
Swiss Chard or other sturdy green
Goat Cheese (or other ,if you choose)
A good variety large tortilla, I used an organic Sundried Tomato version.
Earth Balance or the like

Slice the mushrooms and onions and start them searing in a pan with a pad of Earth Balance, as the mushroom softens add roasted red pepper ( To roast your own: simply turn on your broiler and place the pepper on the nearest rack, watch carefully and turn often as each side blisters (happens quickly), remove any skin that has really charred or puckered and you've got it) and chopped garlic scrapes. Remove from pan and set aside. Thinly cut your choice of green into 1/2 inch strips and set aside. Next warm up a large flat grill pan (I use a double burner griddle)with pat of Earth Balance to coat pan. Lay a tortilla shell down fill half of the shell with a bit of each mixture, sprinkle with a bit of cheese, give it a second or 2 and fold. You'll have to flip each side to cook so from here its a matter of watching and timing, these shells tend to brown up quick. If you have a quesidallia maker feel free to use it. I also served a side of fresh red sauce with them to dip, we're dippers at my house and I just so happened to have made the red sauce with pasta last night so it was handy.
And the sides well that's and easy one:
Shuck your corn, place them in a large salted pot of water cook till the water boils then about 10-15 minutes from there, Fresh corn with turn a vibrant yellow hue when ready. NOTE: start the water and corn at the same temp, this goes for anything you boil. It helps everything to cook evenly.
Cut your watermelon into wedges or ball it or use a cookie cutter if you have time.

The results, a yummy simple but well put together dinner in about 20-30 minutes that will make everyone bellies happy.