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September – Zucchini Cakes (in the air fryer or oven)
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September – Zucchini Cakes (in the air fryer or oven)

Zucchini cakes

Zucchini cakes

I’ve made these zucchini cakes or fritters several time, they are a big hit each time. They could be the center of a vegetarian meal if you add another grilled vegetable (maybe more zucchini), avocado, and/or a scoop of ricotta or goat’s cheese.

Zucchini cakes

Zucchini cakes

Zucchini cakes

Zucchini cakes

Zucchini cakes

Zucchini cakes

You can cook them in your air fryer or in the oven, both ways turn out wonderfully. I recommend you cook them on a rack if using the oven. Or, preheat your sheet pan before adding the fritters. By cooking them in the oven or air fryer you reduce the amount of fat to a bare minimum.

Zucchini Cakes or Fritters

Ingredients:

  • 2 large zucchini
  • optional: 2 zucchini flowers if available, thinly sliced
  • 2 large eggs
  • 1/2 cup breadcrumbs, I used gluten free panko
  • 1/2 cup of ricotta
  • 1/4 cup of freshly grated parmesan
  • 2 cloves of garlic, grated
  • 4 scallions, light green and white parts, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil for brushing

Method:

  1. Oven: Preheat to 425 degrees F. If using a rack, line your sheet pan with parchment paper. If not, place your unlined sheet pan in the oven to preheat with the oven and grease it lightly with olive oil before placing the fritters on the pan.
  2. Air Fryer: Follow the manufacturers directions. If recommended (mine does not need preheating) preheat to 400 degrees F.
  3. Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and wring out as much excess liquid as possible. You can work in batches if needed. You can save the juice as it makes an excellent stock or soup base.
  4. In a large bowl, combine the grated zucchini, zucchini flowers, bread crumbs, ricotta, Parmesan, garlic, scallions and red pepper flakes. Season with salt and pepper.
  5. Using your hands, scoop out about 1/4 cup of the zucchini mixture and flatten into a patty. Place on the air fryer rack or baking rack or directly on the oiled sheet pan, space the patties about 1 inch apart.
  6. Brush the patties lightly with olive oil. Bake until golden, about 15-20 minutes, flipping them halfway through.
  7. Sprinkle with more salt before serving. Chives are also nice if you have some.
Zucchini cakes

Zucchini cakes

Zucchini cakes
Zucchini cakes
Zucchini cakes

 

Zucchini Cakes

Zucchini Cakes

I think zucchini flowers are amazingly beautiful and they can be very strange. This one looks like an alien creature.

zucchini flower

zucchini flower

Adding the zucchini flowers to the fritters was an idea from Irene of the blog My Slice of Mexico, thank you Irene.

I’m taking these to share with Angie over at Fiesta Friday #398. Come on over to see all the amazing ideas for recipes, gardening and crafting. This week the cohost is Diann @ Of Goats and Greens

Have a wonderful weekend.

September – Potato Salad with Bacon and Corn
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September – Potato Salad with Bacon and Corn

Potato Salad with Corn and Bacon

Potato Salad with Corn and Bacon

New potatoes, crisp bacon, fresh corn and finely chopped onion…that’s my idea of potato salad. Forget the mayo. This potato salad can hold up to a BBQ or a picnic. It’s the mayonnaise that is the major reason for food poisoning in the summer. As well the mixture of flavors and textures is amazing…salty and crisp bacon, creamy potatoes, sharp red onion, and sweet corn. A couple of handfuls of arugula added at the end adds a tart, peppery and slightly bitter element as well as bright green color. I used a simple dressing consisting of apple cider vinegar, Dijon mustard, olive oil and a couple tablespoon of bacon fat. Go vegetarian and substitute one of the many alternatives out there for the bacon, add a bit of smoked paprika to give the salad that wonderful smokiness.

Potato Salad with Bacon and Corn

Potato Salad with Bacon and Corn

Ingredients:

  • 2 lb. of small new potatoes, I used a combination of red and fingerlings
  • 6 strips of bacon
  • 2 tablespoons of bacon fat, reserved from cooking the bacon
  • kosher salt and freshly ground pepper
  • 3 tablespoons of olive oil
  • 2 tablespoons of cider vinegar
  • 1 tablespoon of Dijon mustard
  • 2 ears of sweet corn
  • 1/2 red onion, chopped finely
  • 2 handfuls of baby arugula

Method:

  1. Place the potatoes in a large pot, cover with cold water and bring to a boil. Add 1 tablespoon of kosher salt, reduce the heat and simmer until the potatoes are just tender. For me it was about 15 minutes. Drain and rinse under cold water to cool slightly.
  2. Cook the corn by your favorite method (grilling would be wonderful). I placed the each ear of corn, husks and all, in the microwave for 3 minutes. The leaves and silk slip off easily. Once cool enough to handle, cut the kernels from the husk.
  3. Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper lined plate, break into pieces once cool. Reserve the fat in the pan.
  4. In a large bowl, whisk together the olive oil, cider vinegar, Dijon mustard, 2 tablespoons of the bacon fat and 1/4 teaspoon each of salt and pepper.
  5. Add the potatoes to the bowl with the dressing and toss to coat. If the potatoes are still a little warm they will absorb the dressing. Add the corn and chopped onion. Taste for salt and if you need a little more vinegar.
  6. Just before serving add the bacon and arugula. Toss again.

I made this salad up to step 6 several hours ahead. Chill in the fridge but bring it to room temperature before serving.

I would enjoy some of that

Shanna would like some potato salad please

Serve this as a side at your Labor Day BBQ.

I think the folks at Fiesta Friday will enjoy it. It’s Fiesta Friday #396 hosted by Angie. Come on over and enjoy the virtual blogging party. It seems like everything is going virtual again!

Stay well and safe.

June – Cauliflower Cutlets with Arugula Salad
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June – Cauliflower Cutlets with Arugula Salad

The inspiration for this cauliflower cutlet (or pancake or fritter) recipe came from G. Daniela Galarza at The Washington Post. As written it is vegetarian, gluten, and dairy free. I’ve modified it slightly, adding more seasoning and using fresh riced cauliflower rather than frozen. I will include instructions for both using both fresh and frozen cauliflower. I like the addition of some soft goat cheese but that is entirely optional, the original recipe did not call for it.

The ingredients are mostly pantry staples; rice or chickpea flour and frozen riced cauliflower. I’ve made them with both brown rice flour and chickpea flour. Chickpea flour produces a tender, meatier fritter; brown rice flour fries up crispier. These cutlets or patties or fritters make a perfect lunch dish out on the patio now the weather has warmed. Or make them for a light supper. Or as a side for a BBQ. Or simply put a poached egg on top and call them savory pancakes.

Leftovers are good the next day in a sandwich with some sharp mustard, lettuce and slices of summer tomato.

Cauliflower Cutlets with Arugula Salad

Cauliflower Cutlets with Arugula Salad

Ingredients for about 10 cutlets:

  • 1 (10 oz) package of frozen cauliflower rice or measure 10 oz of fresh cauliflower (about 1/3 of a large head), chop into chunks and pulse in your food processor until you have finely chopped bits or 10 oz of already riced cauliflower from the store.
  • 3 large eggs
  • 1/2 small yellow onion, grated
  • 1 clove of garlic, finely minced or grated
  • 3/4 cup (about 3-3/4 oz) of rice flour or (2-1/2 oz) of chickpea flour
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • optional: 1/2 cup of fresh goat cheese, crumbled
  • 1/4 avocado or grape-seed or canola oil plus more if needed

Salad

  • I small cucumber, sliced or chopped
  • 1/2 pint of cherry tomatoes, halved
  • 4 radishes, sliced into coins
  • 1/2 can of garbanzo beans, drained and rinsed
  • 2 – 3 handfuls of arugula or mixed greens
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of wine vinegar or lemon juice
  • 1/4 cup of flavorful olive oil
  • kosher salt to taste
  • optional: chopped fresh parsley, crumbled fresh goat cheese

Method:

  1. Make the cauliflower cutlets: If using frozen – microwave the cauliflower on high for 3 minutes until partially steamed. If using fresh from a head – chop about 10 oz into chunks (about 1/3 of a large head) and process in your food processor until the texture of rice, steam in the microwave about 3 to 4 minutes on high. If using fresh already riced – Steam in the microwave for 3 – 4 minutes. In all cases, cool before using.
  2. Line a tray with a cooling rack or paper towels, set aside.
  3. In a large bowl, whisk the eggs until frothy. Whisk in the grated onion, garlic, rice or chickpea flour, salt, spices and goat cheese if using. Stir in the riced cauliflower.
  4. Heat a large nonstick skillet over medium high heat with 1/4 cup of oil. Add a large spoonful of the batter, spreading into an oval.
  5. Flatten into an even thickness and cook until the bottom is golden brown and small bubbles appear on the top. Gently flip and fry until the other side is golden brown.
  6. Remove to the tray to cool slightly.
  7. Repeat as needed until they all are cooked, adding more oil if needed.
  8. In a large salad bowl combine the dressing ingredients. Add the tomatoes, cucumber, garbanzo beans and radishes tossing to coat them with the dressing. Add the arugula and toss again.
  9. Serve the fritters warm, with the salad and optional goat cheese on top.
Cauliflower Cutlets with Arugula Salad

Cauliflower Cutlets

Cauliflower Cutlets with Arugula Salad

Cauliflower Cutlets with Arugula Salad

I am taking this dish to Fiesta Friday #383, hosted by Angie and cohosted this week by myself. Please come on by to read blogging posts about cooking, gardening and crafts.

August – Tomato and Stone Fruit Salad with Seeds
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August – Tomato and Stone Fruit Salad with Seeds

For me summer is the season of non-cooking, at least as far as actual kitchen time is concerned. It’s the season of grilling and salads. An occasional foggy or cool day may call for a simple braise, but those are rare. I’d much rather spend my time out in the garden or taking a walk along the coast. But, eventually one grows weary of the repeated diet of grilled meat and grilled vegetables plus a green salad of sorts.

Enter tomato season, a little delayed and behind most of the U.S. here in Northern California. Our tomatoes aren’t really ripe until late August or early September. But I intend to take full advantage of our short season. I did manage to grow some in my garden this year but it isn’t enough to keep us in daily tomato salads.

Enter my local CSA (Community Supported Agriculture) from Nye Ranch, which is just down the road. They raise their tomatoes under big plastic hoops and this week, for the first time, they offered them in flats to their members. I immediately snapped one up.

Aren’t they beautiful?

Nye Ranch heirloom beefsteak tomatoes

Nye Ranch heirloom beefsteak tomatoes

The think the first tomatoes are best appreciated simply, maybe on a slice of toasted rustic bread…they only need a sprinkling of flaky salt and a drizzle of olive oil to reach perfection. Heaven! Or tomato sandwiches, try this simple one that you will need to eat at the kitchen sink, the juices will drip down your chin Tomato Sandwich and the Kitchen Sink.

Later in the season is the time to be more inventive.

Have you tried adding fruit to tomato salads? The fruit will add an extra layer of sweetness against the tart acidity of the tomato. A little flaky salt underlines the sweetness of the fruit. My father always added a sprinkle of salt to watermelon to emphasize that sweetness. As a child I though that was weird, now I think it was a wonderful idea. This salad uses stone fruit but I have seen tomato and watermelon salads on the www. It seems like watermelon would be a good combination although I haven’t tried it, have any of you? This salad uses peaches but it would be equally good with nectarines, or plums later in the season. You could stop there, it would be delicious. But, read on…

A last minute drizzle of toasted spice and seeds added a crunch to this salad. I intend to use this same seed mixture on other vegetables, maybe on simply grilled zucchini (a vegetable on which I am beginning to tire). In fact it could be my new go-to enhancement for any simple roasted, grilled or steamed vegetable.

Tomato and Stone Fruit Salad with Seeds

Tomato and Stone Fruit Salad with Seeds

In addition to the seeds this drizzle includes turmeric and black pepper. What are the seeds? My favorite cumin, plus sesame seeds. Both are toasted first to enhance their flavor and crunch.

The recipe is flexible, increase or decrease the amount of tomatoes and fruit depending on what is available in your kitchen right now and the size of them.

Ingredients:

  • 3 – 4 tomatoes
  • 2 -3 ripe peaches
  • 1 teaspoon of kosher or flaky salt
  • 1/4 cup of extra virgin olive oil
  • 1 1/2 teaspoons of ground turmeric
  • 1 teaspoon of cumin seeds
  • 2 teaspoons of sesame seeds
  • 1 teaspoon of freshly ground pepper

Method:

  1. Cut the tomatoes and peaches into wedges and position them on a large platter where you can spread them out. Sprinkle with the flaky salt and let them rest while you prepare the drizzle.
  2. Toast the cumin and sesame seeds in a dry skillet until beginning to brown and smell toasty, remove them to a small plate to cool.
  3. Warm the olive oil in the same skillet. Add the turmeric, pepper and toasted seeds to warm them and flavor the oil.
  4. Drizzle the warm oil over the tomatoes and peaches.

This salad can be made ahead and will be good for several days. It’s best warmed to room temperature before serving.

Tomato and Stone Fruit Salad with Seeds

Tomato and Stone Fruit Salad with Seeds

Tomato and Stone Fruit Salad with Seeds

Tomato and Stone Fruit Salad with Seeds

This recipe was developed by Ali Slagle for the Washington Post.

And if you can’t find perfectly ripe tomatoes or live in the Southern Hemisphere, try this different one with cherry tomatoes. They are usually available year round.

Tomato Salad with Roasted Lemons 

Roasted Lemon and Tomato Salad

Be well and safe everyone, have a wonderful Labor Day weekend.

I am going to take this to the party over at Angie’s. Fiesta Friday is a virtual blogging party, this week it’s Fiesta Friday #344 cohosted by Laurena @ Life Diet Health

Come on over to sample all the wonderful recipes, decorating and craft ideas.

And please consider adding your own link at FiestaFriday.net. To be featured you will need to add links to Fiesta Friday and the cohost.

 

 

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August – Greek Green Bean Salad

This easy salad would also be excellent with other cooked vegetables, zucchini comes to mind. I came back from a week away with a plethora of both green beans and snap peas harvested by my assistant gardener husband, I used a mixture of both.

Greek Green Bean Salad

Greek Bean Salad

Add cooked white beans or garbanzos or even canned tuna for a complete meal. Since I have a family member that doesn’t enjoy feta, I added a slice when serving rather than mixing it into the salad. This salad is certainly vegetarian but could be vegan if you leave out the feta and anchovy.

Ingredients:

Green Bean Salad

  • 1 ½ pounds fresh green beans, or mix of green beans and snap peas
  • ½ of a medium red onion, minced
  • ½ cup feta cheese (optional)
  • 1 tablespoon fresh minced mint leaves (or oregano)
  • 1 cup cherry tomatoes sliced in half
  • ½ cup pitted kalamata olives, well drained
  • Additional mint leaves for garnish

Vinaigrette

  1. ¼ cup olive oil
  2. 2 tablespoons red wine vinegar
  3. 1 tablespoon fresh lemon juice
  4. 1 teaspoon dried oregano
  5. 1 teaspoon dijon mustard
  6. 1 garlic clove finely minced
  7. 1 finely minced anchovy (optional)
  8. Salt and pepper to taste

Method:

  1. Bring a pot of well salted water to boiling. Add the trimmed green beans and cook until crisp tender. The time will depend on the size and freshness of your beans, mine were cooked for 6 minutes.
  2. Drain in a colander and run cold water over them to stop the cooking. Spread on a layer of kitchen towels or paper towels until completely cool.
  3. Combine the vinaigrette ingredients in a small jar and shake until well mixed.
  4. Place the cooled green beans, cherry tomatoes, chopped red onion, chopped fresh mint or oregano leaves, and olives in a large bowl. Toss with the dressing and place the feta, either crumbled or sliced, on top.
  5. Garnish with additional fresh mint or oregano.

This salad can be made hours or even a day ahead. Bring to room temperature before serving.

Greek Bean Salad

Greek Bean Salad

It makes wonderful leftovers…if you have any left.

Greek Bean Salad

Greek Bean Salad

This would be a wonderful side for any kind of BBQ. We served it with a simple grilled chicken marinated in olive oil and lemon juice.

I am taking this to Fiesta Friday #342 hosted by Angie. Please add your own post to the link party and don’t forget to link your post to FiestaFriday.net and the cohost, so you can be featured. Your cohost this week is Jhuls @ The Not So Creative Cook

Have a wonderful weekend everyone.