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Peach, Corn and Tomato Salsa

7/28/2021

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Yield: 8 servings

Ingredients

3 fresh peaches, chopped
2 ears fresh corn kernels (raw), cut off the cob
1 jalapeno, minced
1 red chili, minced
3 green onions, thinly sliced
¼ cup cilantro, minced
2 tablespoons rice wine vinegar
1 tablespoon avocado oil (or olive oil)
Kosher salt to taste

Instructions

Mix everything together well in a medium sized bowl. Season to taste with kosher salt. Serve immediately or refrigerate until ready to use.

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Zucchini Fritters

7/21/2021

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Yield 4 servings

INGREDIENTS

2 cups grated zucchini
2 eggs, beaten
¼ cup chopped onion

½ cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

DIRECTIONS

1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt. Stir well enough to disttribute ingredients evenly.

2. Heat a small amount of oil in a skllet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden.

3. Serve as is or garnish with a dollop of yogurt or sour cream.

NOTE: These freeze very well so make a batch for enjoying in the fall or winter.

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Blueberry Spinach Salad

7/14/2021

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8 servings
IngredientsDRESSING:
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil

SALAD:
12 cups fresh baby spinach (about 10 ounces)
1 cup fresh blueberries
1 cup (4 ounces) crumbled blue cheese (or feta if your preference)
1/2 cup chopped pecans, toasted (or other nut or crunch factor)

Directions

Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

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Cabbage, Chickpea, Mustard Seed Sidedish

7/7/2021

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Ingredients

2 tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons mustard seeds
1 15-oz. can chickpeas, rinsed
½ head savoy cabbage, cored cut into 1" strips
Kosher salt, freshly ground pepper
1 tablespoon white wine vinegar
½ teaspoon crushed red pepper flakes
1 cup plain Greek yogurt

Preparation

Heat oil in a large skillet over medium-high heat. Cook shallots and mustard seeds, stirring occasionally, until shallots soften and mustard seeds begin to pop, about 3 minutes.
Add chickpeas, cabbage, and 2 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, until cabbage is very tender, 10–12 minutes.
Uncover and cook until liquid is almost completely evaporated, about 3 minutes. Stir in vinegar and red pepper flakes; season with salt, pepper, and more vinegar, if desired.
Season yogurt with salt and pepper. Spread yogurt onto a serving platter and top with cabbage and chickpeas.

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Peach, Corn and Tomato Salsa

Zucchini Fritters

Blueberry Spinach Salad

Cabbage, Chickpea, Mustard Seed Sidedish

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