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veal

Watermelon

Xacuti Curry

"Zucchini Parmesan Cakes"

1 whole Large Zucchini, Grated (about 2 Cups)
½ cups Plain Panko (or Fresh Breadcrumbs)
¼ cups Shredded Parmesan Cheese
3 Tablespoons Chopped Scallions
Kosher Salt And Pepper To Taste, Be Generous
1 whole Egg
Olive Oil, For Cooking
¼ teaspoons Red Pepper (optional)

After grating your zucchini, be sure you squeeze out as much liquid as you can. Then blot with a paper towel; you want the zucchini dry. In a medium bowl combine zucchini, Panko, Parmesan cheese, scallions, salt and pepper. Toss until combined. Add in the egg and gently toss until combined. Shape into small cakes. Allow them to set for at least 20 minutes in the refrigerator before cooking.

Coat your frying pan with oil, heat over medium high heat and cook your cakes 2-3 minutes per side or until golden brown on each side. Serve.

Options: You can make these the size of crab cakes for a fantastic side dish, or you can make them smaller for a fun party appetizer. I have made these with dill as the prominent flavor, I have topped them with a bit of Greek yogurt, I have squeezed a bit of lemon in them and I have spiced them up a bit with red pepper. Customize them as you like.

Apple Strudel

Blueberry Pie

cupcakes

DOLE WHIP:

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

How to make it
Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

eggs

Fettuccine Alfredo

grapes

Hazelnuts

Irish Stew

Jell-O

kale

Lemon poppyseed muffins