Zucchini Pancakes

Are you getting lots of zucchini from your garden or perhaps the farmer's market? Looking for a different way to prepare it? We enjoyed these zucchini pancakes as a great side dish to just about any entrée. I love the fresh colorful foods of summer!

These beauties came straight from our garden. We are presently also getting some squash, green beans, peppers and a variety of tomatoes.

These savory pancakes are easy to throw together. Starting with just 1 1/2 cups shredded zucchini.

Next comes the egg, fresh parmesan cheese, flour, and a pinch of this and that and they're ready for the griddle.

It helps to have a nice big griddle, but if you don't have one, no worries, just use a frying pan.

Fresh zucchini + simple ingredients = a wonderfully tasty side dish. Cooked to golden brown perfection–yum!

This post has been linked to Eat at Home.

Zucchini Pancakes

Adapted from Taste of Home

Ingredients

1-1/2 cups shredded zucchini

2 tablespoons four

1/8 teaspoon baking soda

1/8 teaspoon salt

3 tablespoons grated Parmesan cheese

Dash pepper

1 egg, lightly beaten

1 tablespoon canola oil

Directions

In a sieve or colander, drain the zucchini, squeezing to remove

excess liquid. Pat dry; set aside. In a small bowl, combine the

baking mix, cheese and pepper. Stir in egg until blended. Add the

zucchini; toss to coat.

In a large skillet, heat oil over medium heat; drop 1/4 cupfuls of

batter into skillet; press lightly to flatten. Fry for 2 minutes on

each side or until golden brown. Drain on paper towels.

Yield: 4 servings.

Nutrition Facts: 1 pancake equals 88 calories, 6 g fat (2 g saturated fat), 56 mg cholesterol, 134 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.

How to Cook and Eat an Artichoke

Having been born and raised in California, I was exposed to eating lots and lots of artichokes. Since moving to the Bluegrass State I have come to the realization that they are not as popular in "these parts" as they are out west. I have been amazed and dismayed at how many people I have run across who have never eaten an artichoke. I'm talking about eating a real, whole, fresh artichoke, not just those that you find in a say—artichoke and spinach dip.

Coming from the thistle family they are actually a flower. Such a unique vegetable is interesting to eat as you make your your way "petal by petal" to the very "heart." They are a powerhouse of nutrients and a meager 60 calories per artichoke.

So, relax, sit back, and enjoy this step by step tutorial and then promise me you'll run out and buy one and try it. The following is the most basic way to prepare an artichoke. These vegetables are so versatile and fun to prepare other ways as well.

Trim bottom stem from artichoke. Place them in a large pot filling with water about half way up (as you see in the photo). Bring to a boil and simmer, covered, 30 - 40 minutes or until you can easily pull off outer leaves with tongs.

Remove from pan and set on plate, or serving dish.

Peel off a leaf, dip the underside in butter.

The soft underside of the leaf has a delicate, delicious flavor. It sounds strange to say it, but scrape off the leaf with your teeth. Discard the rest.

Continue with leaves, dipping in butter and scraping.

The leaves will become softer as you go and are still edible. You'll be sorry to be running out of them, but the best part is yet to come!

When you get closer to the "choke" you may discard the remaining leaves.

The "choke" is the cluster of immature florets at the very center of the artichoke, having a purple tint to them. They are not edible.

Scrape or spoon off to reveal the "heart." They come off easily.

This picture reveals half of the heart. The florets still remain on the other half.

This is the succulent heart of the artichoke. You can either dip in butter or melt a little pool right in the middle.

Enjoy!

Note: Artichokes cause some debate in my household. My husband likes to dip his in mayonnaise, I say they are better with butter (as is everything else—right)? Be sure to tell me which way you like it!

Roasted Cauliflower, Chickpeas, and Olives

Oh, the lowly side dish! The vegetable dish added to our dinner menus can take such a back-seat to the exalted main dish. Even though vegetables are usually not the star, they can be such a sensational component of our dinner menus. This particular dish can be a wonderful, unique, addition to any lunch as well, thanks to the chickpeas that contribute a great source of protein.

Roasting is one of my favorite ways to prepare vegetables. It deepens and intensifies the flavors, making them irresistible. The lowly cauliflower in this dish becomes a rising star with the additional flavors of roasted garlic, red pepper, chickpeas and my personal favorite, green olives.

We enjoyed this dish for lunch. I'm anxious to also try it as a complement to a main dish.

Roasted Cauliflower, Chickpeas, and Olives

Adapted from Cooking Light

Ingredients:

• 5 1/2 cups cauliflower florets (about 1 pound)
• 24 green Spanish olives, pitted and halved
• 4 garlic cloves, coarsely chopped
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 3 tablespoons olive oil
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 3 tablespoons fresh flat-leaf parsley leaves (optional)

Directions:

Preheat the oven to 450°.

Combine first 4 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper and salt. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.

Yield: 6 servings (serving size: about 2/3 cup)

Calories 176 ; Fat 10.1g (sat 1g,mono 6.4g,poly 2.4g); Cholesterol 0.0mg; Calcium 42mg; Carbohydrate 17.6g; Sodium 585mg; Protein 4.2g; Fiber 4.2g; Iron 1.2mg