Summer Veggie Breakfast

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.

Summer Squash Pancakes with Peach Topping

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).

Sauteed Vegetables with honey glaze

Vegetables of your choice
I used: zucchini, yellow squash and broccoli
1/2 cup honey
1/2 cup butter
2 tbsp olive oil
herbs of your choice
I used: cinnamon basil

Heat the olive oil in a skillet. Saute the vegetables and herbs until tender.
Melt the butter and mix with the honey.
Pour over vegetables and serve.

Easy Stir Fry

Make with any vegetables you have available. This is what I used:

2 heads baby bok choy
2 carrots cut into matchsticks
1/4 C. cabbage chopped
1 medium zucchini
1 summer squash (I used a sunburst squash)
3 green onions, chopped
1/2 lb steak (I used filet but you can use any cut you want) or chicken (or tofu)
soy sauce
peanut oil (or canola oil)
sesame oil
toasted sesame seeds
rice

Heat the peanut oil (about 2 Tbsp) in a wok (or large saute pan). Add green vegetables first (bok choy, cabbage, green onion), stir fry for 1-2 minutes, add carrots or other root vegetables, stir fry for another 1-2 minutes, add remaining vegetables. Stir fry all veggies for aobut 5-7 more minutes. Add chopped meat or tofu and stir fry with 2 Tbsp soy sauce until meat is cooked through or about 5-7 minutes. Add 1 Tbsp sesame oil and 2 Tbsp sesame seeds, stir and serve over rice.