Stirfried Beef with Zucchini, Ginger and Scallions

I grew up with amazing stirfries that my mom used to make for us all the time. My favourites were beef and brocolli, beef and zucchini and beef and green beans.

Although I also stirfry quite often for my family, I can never get them tasting quite as good as my mom's. That is, until this one. Usually my veggies are overcooked, my meat is a little on the chewier side, or the flavours just aren't the same. But it seems that I finally got one right. I managed to achieve a similar balance of flavours to the stirfries I remember and kept the meat tender and the veggies al dente.

The tricks?

- Starting with good meat, thinly sliced across the grain.

- Cooking everything separately. First browning the meat and removing it from the pan when it is just browned but not necessarily completely cooked. The slices are so thin that between residual cooking once removed from the pan and the additional cooking time once added back to the pan, they cook quickly and completely faster than we think. Then cooking the veggies until just fork tender. Doing these steps allows you to control the cooking time of the two main components, which cook at vastly different rates.

Hopefully this is a sign of great stirfries to come?

Creamless Zucchini Soup

As the summer winds down (sigh), we are reminded that this is also the season of amazing squash! With zucchini galore, I have found myself trying to preserve the flavours or summer by turning this bounty of zucchini into soup to enjoy all winter long.

My almost 2 year old daughter just adores soups, and this one is no exception. Using very few ingredients, this soup's flavour really speaks to the season, with the taste of fresh zucchini really shining here. It's easy to make in huge batches, so you can enjoy some now and freeze for later, when your body and soul are craving a little taste of summer!

Healthy, Veggie Packed Muffins for Baby (and mama!)

So, my little one is 8 months old! Wow, time sure does fly. And everyday, she is more and more interested in food and feeding herself. But she's not quite eating what we eat yet. I am still trying to limit the salt and added sugars and make sure she gets her fair share of veggies and whole grains.

The other challenge is that we seem to always be on the run. Which means we always need to bring snacks. So far, I have managed to stay away from pre-packaged snacks, but it's hard because I want something that is easy to make, is readily available when I need it, not too messy, and most of all, healthy. So I started making baby muffins.

Baby muffins are great because you can make a massive batch and freeze them. Whenever you need to take one on the run, pop it into a snack bag and by the time you are ready to eat it, the muffin will be thawed. They are easy for baby to eat because they aren't too slippery and messy, and they are easy for mama to clean when bits get dropped everywhere (which they definitely will!).

There are lots of options of what could be added to these muffins. I have a list of things I want to try like quinoa, pureed peas, apples, lentils, pumpkin.... etc and I promise to share as I make them! But for now, here is the first batch. Oh, and even though there is no fat, sugar or salt, I am sure you will find yourself eating them too!

Stuffed Jalepeno Peppers (Mini Sweet Peppers, Mushrooms or Squash)

It's that time when we need to start thinking about bite sized appetizers for holiday entertaining (or hockey night entertaining, or just plain entertaining).

And, as always, the best entertaining dishes are the ones that you can prepare a majority of in advance so that you can spend your time entertaining rather than running around frantically in the kitchen! These stuffed peppers work well because you can prep them in advance then just pop them in the oven. 

Oh, and did I mention that they are also super versatile... You can use jalapeno peppers if you like the kick, or if you are looking for something a little more conservative, you can stuff mini sweet peppers instead. You could even stuff mini squash or mushroom caps with this mixture! Wait a minute! Did I say "or"?? You don't have to choose. Stuff all of the above and assemble a beautiful platter of stuffed veggies using the same tasty filling!

Citrus Chicken and Potato Bake

As the weather gets colder, I am really into recipes that use the oven and heat up the house. Yes, multitasking at its finest! But not only that-- with a newborn baby in the house, I don't have as much time as I used to, so meals that I can prep in less than 15 minutes, stick in the oven, and forget about until the timer goes off are the new "go to" type of meal. And this is one of them.

In a nutshell, all of the ingredients get squished together in a large ziplock bag (or bowl if you like). This can be done at your convenience, when you have a spare minute or two-- for me with a newborn, these moments can be at random times during the day. Once this is done, you can place the bag or bowl in the fridge for up to day until you are ready to bake.  Then, it's bake, forget, then dinner is served! How easy was that? Oh, and did I mention, you can double or triple this recipe if you want to with minimal extra work (and if your oven is big enough).

Whole Wheat Zucchini Muffins with Chocolate Chips and Walnuts

Yes, the gardens are still spilling over with squash!! And trust me, I am not complaining! Squash is one of the most versatile veggies. You can stuff them, saute them, fry them, grate them, add them to soups and stews... the possibilities really are endless!

In this case, I decided to turn them into one of my favorites-- Zucchini Muffins (or Bread). Great for eating now or freezing and eating later.  Also, the use of whole wheat flour in addition to the squash makes them a healthier muffin alternative. What a great way to get some veggies into your loved ones!

Stuffed Summer Squash (Ground Beef, Lentil & Brown Rice Stuffing)

One of the greatest things about summer are the farmer's markets. Today I walked down to one and as always, found an amazing selection of seasonal and local summer fruits and vegetables. blueberries, raspberries, cherries, beets, potatoes... but what really caught my eye were the beautiful round summer squash.

I have lots of squash bursting out of my garden these days, but none that are this shape. So of course, I had to get some!! 

Eggplant and Zucchini Roll Ups

Happy Mother's Day!! 

What a great day to celebrate all the wonderful times we have had with our mothers over the years! While a lot of families chose to enjoy this day over brunch or lunch at one of the city's great restaurants, I prefer to spend the day at home or outside with my family.

Last year, we celebrated mom's birthday and mother's day at the same time, and made Eggs Benedict. This year will be similar, spending the day with mom and having lunch.

If you are planning on doing the same, I have the perfect recipe for you. And you can make it the day ahead, put it in the fridge, and just put it in the oven before lunch. That way, you have maximum "mom quality time." Alternatively, if you like to spend time in the kitchen with your mom, this could be a dish that you assemble together!

Baked Zucchini Fries

It's Stanley Cup season and that means game food! Unfortunately, game food although tasty is usually hard on the waistline. That is, until I discovered these baked zucchini fries. They are crisp on the outside and soft in the middle, making for an addictive game day snack. Enjoy them with regular ketchup, or elevate them by serving them with a warm marinara sauce.

They are very easy to make and will disappear so quickly, you will question whether they were actually zucchini! In fact, kids love them too!

Mom's Best Hashbrown Casserole Recipe- Reinvented

My mom has a staple hashbrown casserole recipe. This delicious side dish finds its way onto every table when she is entertaining, and if it's not there, you can bet that someone will notice.

It's creamy, cheesy and yummy. Oh, and did I mention that it is the simplest side dish around? It is so easy to make and it's a definite crowd pleaser. Can't go wrong with that!

Well, today I decided to reinvent this famous side dish. I wanted to keep it just as yummy, but perhaps a little healthier. Maybe this version will make an appearance at our family dinners without any special occasion at hand!

Carrot & Pumpkin Soup

Turkey, ham, stuffing, hashbrown casserole, gravy, prime rib, mashed potatoes, repeat. Yes, that sounds like my week. 

Actually, I am lying... I forgot to mention the curried puffs, chorizo fig cups, samosas, cheese sticks, cookies, lemon tarts, cranberry pudding.... the list goes on and on.

It has definitely been a week (or more) of fantastic eating. And eating. And eating some more.  A way to get together with family, hang out, and bond.

But after all this time of overindulging, it's time for something, well, a little lighter. And nothing does this trick like soup. This particular soup is perfect because it is quite filling, but with lots of good stuff. It really is the guilt-free end to a fantastic holiday season.

Chicken Stew with Acorn Squash & Quinoa

So, I went a little quinoa crazy last month and bought a couple of huge bags of organic quinoa because they were such a great deal. What I failed to consider is what I was going to do with all of this quinoa.  I already felt that I had exhausted all quinoa salad possibilities (okay, don't get me wrong... I love quinoa salad like this one with chicken and apple, but, well, you can't eat it everyday) and was just getting sick of the same old quinoa preparations.

So then I made these Sundried Tomato and Olive Quinoa Cakes which I have to admit, renewed my interest in the whole quinoa thing. However, it still didn't help in reducing my massive pantry stash of quinoa.  I had to keep looking.

Then, I came across a recipe by the Cookin Canuck. Hmm.... a stew with quinoa? Had to be worth a shot. So, I modified the recipe a little according to what I had around, and made an acorn squash, chicken, quinoa stew. And it was surprisingly fantastic! I kinda thought that the quinoa would turn to mush, but it really manages to hold it form and texture. And the olives gave a great saltiness to each bite. Really, it was phenomenal. And another quinoa recipe to add to my repertoire.

Chicken Stew with Acorn Squash & Quinoa

Adapted from recipe from www.cookincanuck.com

Serves 6

1 Acorn Squash, peeled, seeded & chopped into 1/2-inch pieces

3 1/2 cups chicken broth

1 1/2 lb. boneless, skinless chicken thighs

1 tbsp olive oil

1 medium yellow onion, finely chopped

1/2 tsp kosher salt

4 cloves garlic, minced

1 1/2 tsp dried oregano

1 can (14 oz) petite diced tomatoes

2/3 uncooked quinoa

3/4 cup pitted kalamata olives

Freshly ground black pepper, to taste

Heat olive oil in large saucepan over medium heat. Add onions, garlic, oregano and squash and sautee for a few minutes. Add about 1/4 cup of water, cover, and let steam for about 5-8 minutes, until squash just starts to soften.

Add chicken and broth. Cover and let simmer for another 8-10 minutes.

Stir in the tomatos and quinoa. Cover and cook for another 15 minutes.

Pull out the chicken, remove the bones, and shred.

Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

Pumpkin Oatmeal Bars

Nothing says fall like pumpkin. I picked up a bunch of canned pure pumpkin the other day, and was trying to figure out what to do with it. Here is the result....

Pumpkin Oatmeal Bars

Makes 1 pan of bars (9" by 13" pan), about 20 bars

2 tbsp Unsalted Butter, room temperature

1/4 cup Sugar

1 Large Egg

1 cup Pumpkin Puree

1 cup Unsweetened Applesauce

1 1/2 cups Quick Cooking Rolled Oats

1 cup Whole Wheat Flour

1/4 cup Ground Flax Seeds

1/2 tsp Salt

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 cup Raisins

1/4 cup Raw Sunflower Seeds

Preheat oven to 350 degrees. Grease a 9" by 13" pan.

In large bowl, cream together butter and sugar. Beat in egg, pumpkin and apple sauce.

In a separate bowl, mix together oats, flour, flax, salt, baking powder and soda.

Add the oat mixture into the egg mixture and stir until just combined. Fold in the raisins and sunflower seeds.

Press the mixture firmly and evenly into the pan (tip: use a sheet of wax paper to press the mixture in)

Press into pan. Use wax paper to press evenly. Bake for about 20 minutes. Cool and cut into bars.

Pumpkin Mac & Cheese

When I was a kid, I loved Mac & Cheese. That beautiful orange, creamy sauce over soft white pasta... mmm....

And of course, there was the jazzed up version of this classic with cut up hot dog and perhaps a little bit of ketchup. Yes, those were the days before I really understood what was in that package. Before I dared to ask why the sauce was made out of an orange powder instead of real cheese.

I haven't had a package of mac & cheese in years. Perhaps over a decade. However, the idea of mac & cheese conjures up feelings of childhood, home and comfort.

So, I decided to make some. I found a great recipe online for Rachel Ray's pumpkin mac & cheese. I tweeked it a little, and here it is. Oooey, gooey, delicious (and healthy)!

Pumpkin Mac & Cheese

Adapted from Rachel Ray's Pumpkin Cheddar Mac and Cheese Recipe

Serves 4

500 grams Whole Wheat Pasta

2 cups Frozen Peas

4 tbsp Butter

3 tbsp Flour

3 cups Skim Milk

2 tbsp Maple Syrup

2 tbsp Dijon Mustard

1/4 tsp Cinnamon

1/4 tsp Nutmeg

2 cups Pumpkin Puree

1 cup Sharp Aged Cheddar Cheese, grated

1 cup Gruyere Cheese, grated

Salt and Pepper

Cook the pasta as per the package instructions. When pasta is almost done, add the frozen peas. Drain the pasta and the peas and set aside.

In a large saucepan, melt the butter. Add the flour and stir, cooking until the flour soaks up all the butter and starts to lightly brown (1-2 minutes). Slowly whisk in the milk. Add the maple syrup, mustard, cinnamon and nutmeg. Stir in the pumpkin puree and the cheeses. Season the sauce to taste with salt and fresh cracked black pepper.

Add the pasta and peas to the sauce and stir until coated. Serve immediately.

Farmer's Market Lasagne

There is nothing like heading to the market, picking up whatever's around, and turning it into a fantastic meal.

Today at the market.... local BC zucchinis and eggplants. Both were looking fantastic. So, I decided to turn them into a healthy lasagne that we could enjoy tonight and whenever we needed a quick lunch or dinner.

Farmer's Market Lasagne

Makes 1 Lasagne

12 Whole Wheat Lasagne Noodles

1 Large BC Eggplant, sliced (#bceggplant)

2 BC Zucchini, sliced (#bczucchini)

1 jar (650 ml) Tomato Basil Pasta Sauce

Corn Kernels from 2 cobs (or 1 can corn kernels, drained)

300 grams Ricotta Cheese

1 1/2 cups Shredded Cheddar Cheese

Salt and Black Pepper

Cook the lasagne noodles as per the package instructions.

In a large casserole dish, start layering the eggplant and zucchini. Add 1 layer of lasagne noodles and top with 1/3 of the tomato sauce. Sprinkle with half of the corn.

Add another layer of eggplant and zucchini. Top with noodles then spread with 1/2 of the ricotta cheese and season with salt and pepper.

Add another layer of eggplant, zucchini, noodles, tomato sauce and the rest of the corn.

Add the final layer of eggplant, zuchini and noodles. Spread the noodles with the remaining ricotta and tomato sauce. Season with salt and pepper. Sprinkle with cheddar cheese.

Cover and bake in a 375 degree oven for about an hour until bubbly.

**Make ahead tip: You could make this ahead, cool it, cut it into portions, and freeze the portions for later!

Chocolate Zucchini Walnut Bread

I am a savory person. Some people love sweets, but I love salt. So when it comes time for dessert, I usually prefer to have things that aren't too sugary sweet. I err on the side of fresh fruits and dark chocolate.

However, to appease those around me who thrive on more sweetness, I usually make some kind of "bread".... banana bread, carrot cake, or zucchini loaf. Somehow, these choices seem to satisfy both ends of the salty- sweet spectrum.  Plus as a bonus, they are full of fruit and veg.

And just in case there is any left over, no one will feel guilty snacking on the leftovers!

Chocolate Zucchini Walnut Bread

Makes 1 loaf

1/4 cup Butter

1/3 cup Sugar

2 Eggs

1/4 cup Unsweetened Apple Sauce

1/2 cup Buttermilk

1 cup Zucchini, shredded

1 1/4 cups Flour

1 cup Whole Wheat Flour

2 1/2 tsp Baking Powder

1 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

1/2 tsp Baking Soda

1/2 tsp Salt

Zest of 1/2 Lemon

1/3 cup Chopped Walnuts

1/3 cup Chocolate Chips

Preheat the oven to 350 degrees. Grease a loaf tin and set aside.

Cream together butter and sugar until light and fluffy. Then beat in the eggs.

Stir in the apple sauce, buttermilk and the zucchini.

Sift together the dry ingredients. Stir into wet ingredients until just combined. Stir in the walnuts and the chocolate chips.

Bake for about 45 minutes, or until done. Cool on a wire rack.

Butternut Squash & Ginger Soup

Soup is one of my all time favorite "go to" dishes. It is super easy to make, clean up is a breeze, and you can make tons and freeze it for later. And soup is one of those dishes that just gets better tasting with age.

Oh, and it's healthy. Which works really well with my current "detox." Yes, it's true. I am detoxing. After moving across the world and enjoying many welcome home meals (and drinks) with family and friends, it is time to kick my body back into perfect functioning order. And that means a 14 day detox.  Now, I am not really one for diets and stuff like that, but this detox isn't a diet. It is supplying the body with whole, natural, easy to digest ingredients to allow the body to shift it's focus from digestion to a little internal clean up.

So, what does it mean? Well, in essence it means no salt, sugar, wheat, dairy (except yogurt), meat, poultry, alcohol, caffeine, or anything processed. And to be honest, the hardest part? Giving up coffee. I love the smell and the taste in the morning. And yes, I guess I could drink decaf, but I figure, if I am going to give it up, I might as well go all the way.

Okay, so back to soup. I wanted a soup that was healthy but also creamy and delicious. So, I chose butternut squash.

Butternut squash makes an incredibly delicious, creamy soup. When it is pureed, it becomes creamy and decadent and acts as a thickener. Now, since I am detoxing, I didn't use any salt in this recipe and I used water instead of stock. Of course, if you are not detoxing, you could use stock, or even if you are detoxing, you could make your own stock without salt. But I find water works just fine.

I also added a few other elements to make the soup flavorful and interesting. Ginger adds some heat, the honey complements the natural sweetness of the squash, and some herbs, just to give some flavor.

To be honest, this soup tasted fantastic. Detox or no detox. I would eat it anyday!

Butternut Squash & Ginger Soup

Makes about 8 cups

1 tbsp Canola Oil

4 cloves Garlic, minced

2 tbsp Fresh Ginger, chopped

1 large Onion, chopped

3 large stalks Celery, chopped

3 Carrots, chopped

1 Butternut Squash, seeded and cut into cubes

1 1/2 tbsp Italian Herbs

1 Bay Leaf

Water

1 tbsp Honey

Cracked Black Pepper to taste

In a large pot, heat the oil over medium heat. Add the garlic, ginger, onions, celery, carrots and cook until they start to soften, about 6 to 8 minutes. Stir in the butternut squash, Italian herbs, and bay leaf. Cook for another 5 minutes.

Add enough water to the pot to cover all the vegetables. Cover and cook for about 45 minutes, until all the veggies are soft.

Puree the soup using an immersion blender (or a regular blender). Stir in the honey and season with cracked pepper to taste.

Zucchini Sticks with Tzatziki Sauce

In general, I try to eat healthy. And this means staying away from fried foods. The alternative is usually to bake, which turns out a similar crunch in a far more healthful manner.

But sometimes, occasionally, once in a while... my cravings overtake me and I want, actually, I NEED something fried.  In these very rare (ahem) cases, I fry at home. Yes, it is fried, but at least I control the type of oil, the amount of salt, and I make sure it tastes good. After all, if you are going to give into a craving, you better be eating something that tastes darn good!!!

This frying batter is unique because it uses soda water, which I believe gives the batter a lighter texture. Combined with some cornmeal, you get a crisp, light outer coating with a distinctive crunch.

I used this batter for zucchini sticks, but you could also use it for calamari, fish, and other vegetables like eggplant, onions, asparagus, or peppers.

Zucchini Sticks

Makes a whole bunch!

2 cups Flour

1 cup Cornmeal

Zest of 1 Lemon

2 1/2 cups Soda Water

1 kg Zucchini, cut into sticks

Vegetable Oil for frying

Salt

Heat oil in a large pot. The oil should be about 6 inches deep.

In a large bowl, combine the flour, cornmeal, and lemon zest. Add the soda water and stir to make a lumpy batter. Place a handful of zucchini sticks into the batter. When the oil is ready (test by dropping a little batter into the oil. If it immediately fries and floats, the oil is hot enough), drop a few zucchini sticks, one at a time, into the oil. It is very important not to put too many in at once, otherwise the temperature of the oil will drop and the sticks won't fry nicely.

Fry until golden, about 4-5 minutes. Remove from the oil with a strainer, and place on paper towel. Salt immediately and serve hot with tzatziki.

For the Tzatiki Sauce

3/4 cup Cucumber, grated

1 Clove Garlic, minced

1 1/2 cups Plain Yogurt

Juice of 1/2 Lemon

Salt and Pepper

Place the grated cucumber onto some paper towel, salt generously, and leave for about 10 minutes. After 10 minutes, pat dry to remove as much moisture as possible.

In a medium bowl, mix together all ingredients. Season to taste.

Simple Béchamel Sauce & Two Heart Warming Gratins

The therapeutic properties of a simple white sauce are indescribable. There are just no words that will put into perspective how good it feels. And yet, so many of us don’t indulge in this type of therapy. In fact, for years, I wouldn’t dare touch any white, velvety, creamy sauce in excess and when I did, accidentally, fall into its grasp, I would be overcome with guilt, which far outweighed the sauce’s benefits.



However, I have since changed my mind. Why? First of all, because I love it. Very few people can resist a comforting white sauce on anything. And those who resist do so because of the belief that ingestion of this sauce will bring forth other enemies. That brings me to my next reason for a change of heart… béchamel is really not as fatty and cream laden as we believe. It’s made of milk, thickened with a roux of fat and flour, and then flavored.



So for those of us that love our venti lattes and caramel frappucinos, this sauce is really a walk in the park. And just as that daily java or occasional coffee indulgence gives us a few moments of peace and serenity, so can a plate of perfectly cooked pasta in white sauce or a portion of seasonal vegetable baked in white goodness.



I am certainly not advocating excess of anything, whether it be creative coffee drinks or meals with white sauce. But what I am suggesting is that this versatile and comforting sauce can be welcomed into your life in the easiest and most unobtrusive way… by using pantry ingredients.



The great thing about béchamel is that you can use it to make any variety of sauces for pasta, lasagna, veggies. In this case, I made 2 veggie gratins, but you could also combine all the ingredients that I used into 1 dish for the ultimate gratin. However, I made 2 seperate dishes for one simple reason... Onions rarely get to be the star of the show. They are always an aromatic, a flavoring, a complement. I love onions and made this gratin really to showcase how tasty and sweet they are.



Aubergine & Courgette Gratin
Serves 4 as side dish

1 medium Aubergine (about 3 cups), cut into about 1/2 cm slices
3 medium Courgettes (about 3 cups), cut into about 1/2 cm slices
2 cloves Garlic, peeled and cut in half
1 tbsp Olive Oil
2 cups béchamel sauce

In a large pan, heat the olive oil on medium high heat. Add the garlic and cook for about 1 minute, stirring constantly. Add the vegetables and cook until the veggies just begin to soften. Remove from heat and remove the garlic halves.

Line the bottom of an oven proof dish with a layer of vegetables. Top with a layer of béchamel, and continue layering until all vegetables are used up and a layer of béchamel is on top. (At this point, you could add some grated gruyere or breadcrumbs on top, but really, I think the veggies and béchamel alone make a great side dish).

Bake at 190 degrees for 30 minutes until bubbly and brown on top.

Bacon, Onions & Garlic Gratin
Serves 2 as side dish
4slices thick bacon, diced
3 large onions, cut into chunks
1 clove Garlic, minced
1 ½ cups béchamel sauce

Heat a large pan over medium high heat. Add the bacon and let cook for about 2 minutes, until the fat melts and the bacon pieces begin to crisp. Add the onions and the garlic and cook until the onions are just tender.

Place the bacon mixture into an ovenproof dish. Add about two thirds of the béchamel, and toss together. Redistribute the mixture evenly in the dish. Top with the remaining béchamel.

Bake in 190 degree oven for 30 minutes until bubbly and brown on top

Béchamel Sauce
Makes about 3 1/2 cups of Béchamel

2 tbsp Butter
1 tbsp Olive Oil
4 tbsp Flour
3 ½ cups Milk, Room Temperature
1/2 tsp Salt
1/4 tsp Pepper
¼ tsp Nutmeg

In a heavy bottomed sauce pan, melt the butter with the olive oil. Add the flour and whisk together. This will form small clumps of flour/butter on the bottom of the pan. Do not be alarmed! Just keep stirring for about 2 minutes to cook the flour.

Add the milk (make sure it’s room temperature so that you don’t get clumps!), while whisking. Allow the sauce to come up to a bubble. This is when the sauce will reach it’s maximum thickness.

Stir in the salt, pepper, and nutmeg. (Depending on what you are using the béchamel for, this is the point when you could add cheese, herbs or whatever other flavorings you like). For our purpose, we will use it classically… just like this.

Zucchini Fritters with Tzatziki

Nothing says autumn like a basket full of zucchini!

Today we are using this abundance of zucchini to make fritters. I love these fritters because the zucchini really takes center stage. They are great as a starter, side dish, or snack and the leftovers can be stored in the fridge for the next day!

I didn't have a grater (since I am still cooking in a hotel kitchen), so I used a peeler instead to peel these zucchinis into ribbons. It actually makes them look quite nice, but of course, it takes more time than grating. Anyway, regardless of whether you peel or grate, these warm fritters are delicious with the cool, fresh tzatziki.

Zucchini Fritters

Makes 12-15 Fritters

½ kilo Zucchinis, grated or shaved

2 Eggs

1/3 cup Flour

1/2 tsp Baking Powder

1/2 tsp Salt

1/2 tsp Freshly Ground Pepper

1 Small Onion (red if you can), quartered then sliced thinly

1 tbsp Lemon Zest

1/4 cup Fresh Parsley, finely chopped

1 Clove Garlic, minced

1/4 cup Feta, crumbled

1/2 can Sweet Corn Kernels

(A great addition to this mix would be some crispy bacon mixed in at the end before cooking!)

Toss the grated zucchini with a teaspoon of salt. Put the zucchini in a strainer over a bowl and let drain for about 15 minutes, until a lot of the moisture has come out of the zuchinni. Place in paper towel and squeeze any excess moisture from the zucchini.

In a large bowl, beat the eggs. Add the flour, baking powder, salt and pepper and mix well. Stir in the onion, lemon, parsley, garlic, and feta. Finally, add the corn and the zuchinni. At this point, I find it easier to mix together with my hands to ensure it is all mixed together well.

Heat a drizzle of olive oil in a skillet over medium heat. Once hot, drop heaping tablespoons of batter into the pan and using a spatula, flatten slightly. Cook for about 4-5 minutes on each side, until both sides are golden brown. Place on paper towel to remove the excess oil. Serve with tzatziki.

Tzatziki

Makes 2 cups

1 cup Cucumber, grated
2 Cloves Garlic, paste or minced
2 cups Plain Yogurt
Juice of 1/2 Lemon
Drizzle of Extra Virgin Olive Oil
1/4 tsp Fresh Black Pepper

Toss grated cucumber with 1 tsp salt. Place in a strainer over a bowl, and let drain for about 15 minutes. Place in paper towel and squeeze any excess moisture from the cucumber.

In a medium bowl, stir together cucumber, garlic paste, yogurt, lemon juice and pepper. Cover and refrigerate for 30 minutes, until flavors meld together. Drizzle with olive oil before serving.