Zucchini fritters with a compelling Greek twist! Hunks of feta cheese and fresh herbs liven up these fritters made with shredded zucchini, egg and flour. A cucumber lemon yogurt sauce shocks them with cool and bright flavor.
Zucchini are still growing in my garden! Baby ones and blossoms too. Late bloomers. Not that I mind one single bit. Zucchini has a permanent place in my life all year long. Yep, I’m the person buying those sorry looking zucchini in the middle of winter that were trucked in from who knows where. If you see me cooing to them in the produce aisle,… [Read more]
One of my yearly traditions is to bake a savory tomato pie. Being that it’s a little on the heavy side I try to time it right so the weather isn’t sweltering hot. Right now is the perfect time. The days have grown noticeably shorter, the nights are tinged with a slight chill and an abundance of fresh, juicy tomatoes can be found both in… [Read more]
I am all about alternative burgers lately! I have a big stack of recipes waiting in the wings, some to be posted and others itching to be made. By alternative burgers I mean fish, vegetables and beans. No beef allowed. Not that I have anything against beef, I love a traditional burger just as much as a veggie bean burger. I’m just looking for variety…. [Read more]
Falafel nestled in warm flatbreads, fresh from the pan, then smothered with tzatziki sauce. Simply put, the best meal on Earth. I do not lie. Falafel are deep fried delights made of chickpeas. With a crunchy crust and soft insides, there are no words to quite describe the flavor. They have a uniqueness all their own. And are easily the best way I know to… [Read more]