Because vegetables smooshed into fried cakes are always tasty…
This can easily fly solo as a vegetarian main course, or be served as a hearty side to a simple sausage or chicken breast.
This recipe is a great way to get some low-fat protein and fiber worked into your diet with a huge flavor profile.
The stand-out element here is the dressing that you make for the vegetables. It’s a little salty and a little sweet, and it’s made almost buttery, in a way, with the addition of cilantro at the end.
We decided to have a nice fresh green salad with our soup. It was a great combination because there was something cool to pop in our mouths when the heat of the soup got to be a bit much.
Beautifully colorful dish of fresh squash with onions, garlic, tomatoes, chilies, and herbs.
None of these ingredients are set in stone. There’s no limit to the flavor combinations you can make.
I began with a saute of celery, onion, and shallot and added to that mushrooms, summer squash, zucchini, eggplant, baby spinach, fresh basil, and assorted dried herbs. Then I tossed in some cooked quinoa and shaved over a bit of Pecorino Romano.
A quick bread with some interesting, and perhaps not-quite-expected ingredients.
This is also tasty served with tomato sauce and/or roasted red peppers and fresh basil on top.