Family Favorites · Garden · Vegetarian

Zucchini Fritters

Zucchini and rabbits have a lot in common. They multiply…and multiply…and multiply.  My zucchini plant has done well this year, keeping my daughters and I supplied in plenty of zucchini for salads, pastas, breads and, one of my favorites, Zucchini Fritters.

I’ve made these for years but with the remodel, the recipe disappeared. I found this recipe online which sounded almost exactly like my tried and true recipe. It’s easy and delicious, a bit like latkes.

ZUCCHINI FRITTERS

4 cups shredded zucchini
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
Vegetable oil
Sour cream, for serving (optional)

  • Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.
  • Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.
  • Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout.

  • Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.
  • Serve the zucchini fritters topped with sour cream (optional) and sliced scallions.

Recipe from Justataste.com 

Family Favorites · Garden · Gluten Free · New Traditions · Vegan · Vegetarian

Tomatillo Salsa Fresh from the Garden

Last year was the first time I ever planted tomatillos plants in my garden. While my tomatoes struggled last year, the tomatillos went crazy and they are even crazier this year given all of the summer rain in Colorado.

My first try at tomatillos salsa went the easy – route and it was delicious. I froze a few bags for winter enjoyment, too! I plan to branch out this year and try a few other recipes, too!

GREEN TOMATILLO SALSA

8 ounces (5-6 medium) tomatillos, husked and rinsed
1 jalapeno (or 2 serranos), stemmed
5-6 sprigs fresh cilantro (thick stemmed removed), roughly chopped
1/4 cup water
1/4 cup finely chopped onion
salt to taste

  • Chop the tomatillos and the jalapeño.
  • In a blender or food processor, combine the tomatillos, jalapeño, cilantro and 1/4 cup water. Process to puree, then scrape into a serving dish.
  • Stir in the chopped onion and salt.
New Favorite · Vegetarian

Beet and Goat Cheese Salad

Our CSA was loaded with beets this year and I’ve struggled with recipes to use one of my least favorite vegetables.  Memories of canned, chopped beets in the school lunch flood my memory when I think of beets, but thank goodness there are so many wonderful ways to eat fresh, colorful beets.

I do enjoy a beet goat cheese salad so I whipped one up starting with a wonderful recipe but adapting it to use mixed greens and vinaigrette I had on hand.  It was delicious and I was able to put the lunchroom flashback to rest.

BEET AND GOAT CHEESE SALAD

2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
Kosher salt and freshly ground black pepper
Vinaigrette dressing of your choice (I used Brianna Champagne Vinaigrette)
1/2 cup walnuts
1 bunch of mixed greens
4 ounces goat cheese, (preferably aged goat cheese) crumbled

  • Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes.
  • When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
  • Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing.
  • Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
  • Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
  • Toss the greens with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.

Adapted from:  http://www.foodnetwork.com/recipes/food-network-kitchens/beet-salad-with-walnuts-and-goat-cheese-recipe.html?oc=linkback

New Favorite · Vegetarian

Grilled Peach Bruschetta

The idea of Peach Bruscetta resonates with me as did the Strawberry Bruscetta I’ve made many times. This recipe was delicious and I made it strictly according to the recipe.  The grilling of the bread and the peaches took some time, but the end result was worth it.

Next time, however, I may try using Goat Cheese instead of Burrata and skip grilling the peaches, using my tried and true Peach Salsa as the topping with a drizzle of honey.

Anyway you make, you can’t go wrong this time of year with fresh Colorado peaches, cheese and bread.  MMMMM….

GRILLED PEACH BRUSCHETTA

1 loaf ciabatta bread, thinly sliced
3 tablespoons olive oil, divided
8 ounces burrata cheese, torn
3 medium ripe peaches, halved and cored
2 tablespoons fresh tarragon
Flaky sea salt and freshly cracked black pepper, to taste
Honey, for drizzling

  • Preheat and oil a cast iron or gas grill. Brush 2 tablespoons olive oil evenly over ciabatta slices and grill over medium heat until crisp and lightly charred on both sides, about 5 minutes. Set aside to cool.
  • Brush peach halves with vegetable oil or spray with non-stick spray. Grill, flesh side down, until lightly charred, about 3-4 minutes. Set aside to cool slightly, then chop and place in a medium-sized bowl.
  • Chop tarragon and add to bowl along with salt, pepper and remaining tablespoon of olive oil and mix to combine.
  • Spread a layer of burrata over each slice of ciabatta and top with a dollop of grilled peach mixture. Season with additional salt and pepper and drizzle with honey.

Recipe from: http://www.lepetiteats.com/2014/08/grilled-peach-bruschetta-2.html

Garden · New Favorite · Vegan · Vegetarian

Cinnamon Basil Pesto

Cinnamon Basil was a garden experiment that produced more than I expected. Now, what do I do with it?

I found this interesting Cinnamon Basil Pesto recipe and decided to try it in three ways:

  • Simple spread on a wafer/cracker
  • Served on top of a mild cheese (brie, gouda, etc.) and wafer/cracker
  • Served on top of a mild cheese with wafer/cracker and drizzled with honey

This fun experiment ended with the pesto, cheese and honey winning my vote

CINNAMON BASIL DESSERT PESTO

1/3 – 1/2  cup walnut oil
2  cups firmly packed, fresh cinnamon basil leaves
1/2  cup chopped almonds
1/2  cup flaked coconut
1/4  cup freshly grated Asiago cheese (1 oz.)
2   teaspoons raw sugar or packed brown sugar

  • In a food processor or blender combine 1/3 cup of the oil, the basil, almonds, coconut, cheese, and sugar. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until of desired consistency.
  • If the pesto is not to be served immediately, divide it into three portions. Place each portion in a small airtight container. Refrigerate up to 24 hours or freeze up to 3 months. Makes about 1-1/3 cups pesto.
Family Favorites · My Roots · Vegetarian

Fresh New Potatoes and Peas

Fresh New Potatoes and Peas were a summer treat on the Iowa farm.  My Mother would dig potatoes and shell peas from her large summer garden.  I cannot verify the origin of this recipe but Mom always said it had Dutch or Pennsylvania Dutch roots.

While I do not grow potatoes in my garden, I prepared with red potatoes from the grocery store and peas from my CSA weekly bounty.Fresh New Potatoes and Peas

This recipe can easily be prepared with frozen peas as well.  It’s a wonderful side dish with steak, hamburgers, or fish. My oldest daughter, Megan, suggested it would be great with a little Parmesan cheese.  I’ll be trying that next time!

New Potatoes and Peas

FRESH NEW POTATOES AND PEAS

1 1/2 quarts new potatoes, peeled and cubed
2 cups new peas, cook until done
1 cup sweet cream
1 tablespoon butter
1 teaspoon salt
1/4 cup flour
1/2 cup grated carrots (optional)
salt and pepper

  • Cover potatoes, peas, and carrots with water and cook until tender. Drain.
  • Combine cream and flour until smooth. Add to potatoes and peas and add butter, salt and sugar.
  • Cook and stir over medium-low heat until thickened.
Vegan · Vegetarian

Roasted Kohlrabi and Beets…Really!

This is the first year that I have participated in Grant Farms Community Supported Agriculture (CSA).  My older daughter, Megan, and I decided to try it this year and we’ve enjoyed the fruit and vegetable surprises each week.

Kohlrabi was not a new vegetable to me but I haven’t had it since I lived at home on the farm.  My Mother would slice it and eat it raw with salt. It reminds me of a very crisp, slightly sweet, potato. However, I wanted to try something different and decided to roast it with a few red and gold beets, also in my CSA delivery.

The leftovers were equally good served chilled.  Is this my favorite vegetable recipe? No, but I’m always up for a new adventure and I enjoyed it.

ROASTED KOHLRABI AND BEETS

3 medium to large Kohlrabi, peeled and chopped
5-6 medium beets, peeled and chopped
1 large onion, chopped
1 large clove of garlic, minced
1/4 cup olive oil
1 tablespoon Kosher or Sea Salt
black pepper to taste

  • Preheat oven to 400 degrees Fahrenheit
  • Line large baking sheet with parchment paper or generously grease with olive oil.
  • Place chopped vegetables on baking sheet.  Drizzle with oil, add salt and pepper. Toss to coat evenly.
  • Bake for 30 minutes. Remove from oven and stir vegetables.  Bake another 45 minutes under tender.
Gluten Free · New Favorite · Vegan · Vegetarian

Cruciferous Salad with Spicy Peanut Dressing

Trader’s Joe’s finally came to Denver last year and what fun we’ve had exploring their many wonderful products.  During one of my trips, they were tasting their Cruciferous Crunch Salad with mixed nuts and Spicy Peanut Vinaigrette.  Yummy in the tummy!

trader-joes-cruciferous-crunch-collection

The recipe is so simple, it doesn’t need one.  Chop the contents of the salad mix. Chop about 1 cup of mixed nuts (or nuts of your choice), and top with Trader Joe’s Asian Style Spicy Peanut Vinaigrette dressing. Toss and serve immediately.

It’s simple, delicious, and good for you.  What’s not to like?

Gluten Free · New Favorite · Vegan · Vegetarian

Strawberry, Blueberry and Spinach Salad

It’s salad time, again.  I love salad 365 days a year but with fresh produce and fruit in spring and summer, it’s the best! This salad is so simple and so delicious and you can have it anytime. Experiment with different greens, fruit and nuts and enjoy!

What a yummy patriotic salad to share this Memorial Day weekend.

STRAWBERRY AND SPINACH SALAD

Baby Spinach salad mix
1 cup fresh blueberries, rinsed and drained
1 cup fresh strawberries, rinsed, drained and sliced
1/2 cup chopped walnuts (or pecans)

 Sweet Balsamic Dressing

1.5 Tablespoons balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt & pepper, to taste

  • Blend salad dressing ingredients together and chill.
  • When ready to serve, toss salad with dressing and serve immediately.

Recipe from Faithfulprovisions.com

New Favorite · New Traditions · Vegan · Vegetarian

Cherry Granita

Sour Pie Cherries are one of my favorite summer finds.  In the late summer, the Farmer’s Market has frozen tubs of cherries and I hoard them until Christmas when I make Cherry Kolaches. I froze the extra cherry juice to make  Cherry Granita. What a delightful, refreshing treat from extra juice.

CHERRY GRANITA

3 cups sour cherry juice
1 lemon, juice of
1/2 cup granulated sugar

  • Put the cherry juice in the saucepan over a medium heat, along with the sugar.
  • Cook until the sugar has dissolved. Remove from heat.  Cool.
  • Pour the cherry mixture into a shallow container and freeze, stirring about once every hour, bringing ice crystals from the edge into the center.
  • It will take about 5 hours to freeze completely.
  • To serve:  Remove from freezer 5-10 minutes before serving.