We know you’ve all been waiting for our solution to last week’s three ingredient challenge. Here’s how we combined strawberries, garlic scapes and Russian kale into a tasty dinner for two. The sweet-spiciness of the sauce makes a great complement to the eggs, and the citrus dressing on the salad keeps the flavors bright.

In addition to the three central ingredients, you’ll need to pull together these items: eggs, cheddar cheese, flour tortillas, scallions, canned chipotle peppers in adobo sauce, dried barley, limes, salt, black pepper, chili powder, and cumin.

Prepare a cup of barley according the directions on the package and put the cooked barley in the refrigerator to chill. Wash and finely chop the kale and 2 or 3 scallions.

Scramble as many eggs as you want to put in quesadillas (I used six for two people), along with half the scallions and salt and pepper to taste. Set cooked eggs aside.

I love her eyebrows, as well as her peppers.

For the sauce, finely chop three garlic scapes and cook them in a little olive oil. When they’re tender, add about ¾ cup of sliced strawberries and one finely chopped pepper from a can of chipotles in adobo sauce. (These peppers can be found in most grocery stores, and just a small amount packs a smoky and spicy punch. They’re one of my favorite secret ingredients.) Add a little salt and sauce from the peppers until you reach the desired level of salt and spiciness. Keep simmering it on low, stirring occasionally to further mash up the strawberries.

Place a flour tortilla in a skillet over low heat and fill it with cheddar cheese and the cooked egg mixture. Fold in half. (If you have a big round skillet, you can do two of these at once.) Toast on side until golden brown and then flip.

While the quesadilla is toasting, combine the chilled barley with the kale and remaining scallions. Juice two limes and combine with a little olive oil, cumin, chili powder, salt and pepper to make a dressing. Add to salad and stir thoroughly.

Plate the quesadilla and top with the strawberry-chipotle sauce. Serve the salad on the side. You can sprinkle a little queso fresco on top of the salad, if you want to gild the lily. Enjoy!

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