Posts Tagged ‘Vegetarian’

Zuchinni Fritters

102_0598We’ve been picking up giant zucchinis every week at our Orchard Gardens CSA, and up until now I’ve been cutting them into sticks then roasting them with a little sea salt and pepper and a drizzle of olive oil. That technique is what I do to every vegetable, including broccoli, asparagus, big fat winter carrots, Brussels sprouts – I haven’t not roasted a vegetable that way.

I was inspired by this recipe (found via Tasty Kitchen) to try my favorite green vegetable a different way in the form of Zucchini Fritters, and made this for dinner one hot, sweaty night this week when the thought of turning on the oven seemed particularly unpleasant. The recipe calls for garnishing with Tzatziki sauce, but I used a dollop of sour cream and fresh mint here.

Zucchini Fritters

adapted (mostly just proportions) from The Noshery

Made 10 fritters, enough for 2-3 as a main course or 5 as a side dish.

1 gigantic zucchini, shredded, then squeezed in a tea towel of excess liquid
2 eggs, beaten
4 cloves garlic, minced
1 small whole onion, minced
6 tbsp bread crumbs
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
1/2 cup feta cheese, crumbled
Salt & Pepper to taste
Olive or vegetable oil for frying

  1. Add all ingredients to a bowl and mix with a fork until combined. The mixture should be cohesive enough to form a loose ball.
  2. Heat about 1/4 inch of oil in a large skillet (I used cast iron) over medium to medium high.
  3. Use a 1/4 cup measuring cup to heap out the mixture into the frying pan. Flatten slightly.
  4. Let cook 3 – 4 minutes per side until golden brown.
  5. Drain on paper towels, serve immediately with sour cream and fresh mint as garnish.

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What I Cooked This Week – Pesto

There was quite a variety of vegetables in this week’s CSA share, but this week was all about one thing, and one thing only.


Pesto. That’s right, pesto.

The basil, parmesan, olive oil, garlic, toasted pine nut miracle. It’s even more of a miracle considering I toss all of those ingredients, whole, with no preparation, into my fancy Cuisanart food processor, push a button, and this happens. Pesto happens. From this little ramekin of pesto we had almost a whole week’s worth of dinners.

102_0473There was this pizza, which was much more delicious than the picture makes it out to be. It was also a lot less technicolor.

102_0516Then there were these knotted bites of deliciousness, pizza dough rolled out then cut into strips, brushed with pesto and stuffed with a few mozzarella pearls, wrapped up and baked. These are inspired by the knots served at the pizzeria in my home town. I’m perfecting them, and when I do, I’ll have a recipe. These were ooey, gooey cheesy on the inside, and crisp on the outside. They were also a lot less technicolor. I’m going to have to lay off the image saturation button.

There were also three cheese calzones with pesto, but they were rather ugly so I didn’t take a picture of them.

There were salads, a stir fry and roasted vegetables over couscous, but then there was working late and eating burritos from Taco del Sol, who has the best burritos in Missoula. All in all, it was a delicious week.

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I scoured the web today for ideas on how to use our CSA bounty in the most delicious & creative ways. Tonight’s dinner was quick, easy, and definitely lived up to the expectation of being delicious.

The nutty brown butter sage sauce was a perfect complement to the earthy, sharp flavor in the tatsoi greens. I overdid it with the red pepper flakes, though – I love love love spicy things, but it overwhelmed the delicate sage flavor. The fresh lemon squeeze is a must to cut the heaviness of the brown butter.


Pasta with tatsoi greens in a sage brown butter sauce

Adapted from Appetite for China

1 package pasta
1 stick unsalted butter
1 scape, chopped
2 tbsp fresh sage, chopped
1 cup mushrooms, sliced
1/2 tsp red pepper flakes
Salt & Pepper
1 bunch Tatsoi greens, chopped
Fresh lemon juice, shredded parmesan for garnish

  1. Cook pasta according to package directions, drain well.
  2. When the pasta is almost done, add butter to a large skillet and let it foam and begin to brown.
  3. Add scape and sage, cook one minute.
  4. Add mushrooms, cook 30 seconds.
  5. Add thoroughly drained pasta, salt, pepper and red pepper flakes. Stir and let brown, turning every few minutes to ensure even browning.
  6. Add Tatsoi greens and cook, stirring, one to two minutes or until soft and wilted.
  7. Serve hot with Parmesan and a squeeze of lemon.

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