Posts Tagged ‘summer’

So, OK. Summer’s “over” yes, but there are still many warm weather veggies available like, Zucchini…so here’s a yummy quickie for you.

Zucchini Fritters: serves at least 2.
1 cup self-rising flour [or flour substitute] sifted

2 Eggs

3/4 Oz butter, melted [1 1/2 tblspn]

1/3 cup whole milk

Sea Salt and Cracked Pepper

1/2 cup fresh ricotta cheese

1/4 cup torn Basil leaves

2 2/3 oz ham, thin sliced

1 zucchini, cut into long, thin strips

Oil for shallow frying [I use coconut or grape seed oils]

Place the flour, eggs, butter, milk, salt and pepper in a large bowl and whisk to combine.  Fold through the ricotta, basil, ham and zucchini.  Place two tblspns of the oil in a small frying pan and heat over medium heat.  Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface.  Set aside.  Add another two tblspns of the oil and repeat with the remaining batter.  Cut into wedges to serve.

Summer salad with a creamy walnut dressing makes 8 small or 4 large salads.  From Off the Vine Produce.

1oz walnuts (about 1/3 cup)

1 1/2 pounds fingerling potatoes, cut crosswise into 1/2 inch thick rounds

6 oz green or yellow beans, trimmed and cut into 2 inch segments

2 tblspn white wine or other mild vinegar

2 tblspn plain yogurt

1 tspn Dijon mustard

1tpsn coarse salt

Freshly ground peper

2 tblspn walnut oil

3 oz baby arugula or specialty lettuces

Preheat oven to 375.  Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes.  Let cool slightly, then coarsley chop and set aside.  Bring a medium saucepan of water to a boil.  Add potatoes and cook until tender, about 10 mins.  Using a slotted spoon, transfer potatoes to a colander to drain and cool.  Set aside.

Prepare an ice-water bath; set aside.  Return pan of water to a boil.  Add green beans and ocok until tender and bright green, about 3 to 4 minutes.  Using a slotted spoon, transfer to ice-water bath to stop the cooking.  Drain.  Whisk together the viegar, yogurt, mustard and 1/2 tspn salt in a small bowl; season with pepper.  Add oil in a slow, steady stream, whisking until emulsified.  Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter.  Season with remaining 1/2 tspn salt and 1/4 tspn pepper.  Drizzel with dressing and sprinkle with toasted walnuts; toss to coat.