These recipes are a great way to use up some of your summer vegetable and fruit harvest. I used up some summer squash, zucchini, cucumber, potatoes and peaches. I also cooked up some maple sausage links to add protein to the meal.
Crispy potato-vegetable cakes
1 1/2-2 cups potatoes peeled and shredded
1 cup zucchini, shredded
1 cup cucumber, shredded
3/4 tsp table salt (more or less to taste)
1 large egg
1 1/2 tsp dried onions
2 Tbsp uncooked cornmeal
1/2 tsp dried rosemary
1/8 tsp black pepper (more or less to taste)
2 Tbsp olive oil
Toss the potatoes, zucchini, cucumber and salt in a medium bowl. Let stand 10 minutes. Squeeze out the liquids and discard. Stir in the egg, salt, onions , cornmeal, rosemary, and pepper.
Heat the oil in a large skillet over medium heat. Drop 1/4 cup of the potato mixture (rolled into a loose ball) and flatten with a spatula. Cook until lightly browned, about 12 minutes, turning halfway through cooking. Repeat with the remaining potato mixture.
2 cups summer squash, grated (zucchini could be used as well)
1/2 teaspoon salt
1 tablespoon fresh chopped parsley
1/4 cup sliced almonds
1/2 cup sugar
3/4 cup grated Parmesan cheese
1 large egg
1 cup biscuit mix
2 Tbsp ground flax (can be omitted)
milk, as needed
Combine all ingredients in a mixing bowl. Add enough milk as necessary to make a thin pancake-like batter. Drop onto skillet or griddle. Turn over when bottom is golden and cook until browned on both sides.
2 large peaches (thinly sliced)
3 Tbsp sugar
3 Tbsp butter
Combine all ingredients into a skillet and heat on medium high until peaches are cooked through and sugar/butter mixture forms a glaze on the peaches. Top pancakes with peaches and sauce. (you could also substitute other fruits if you had them).
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