Zucchini “Crab” Cakes
Makes 4-6 servings
Prep. Time: 15 minutes
Cooking Time: 7 minutes per cake
Ingredients
2½ cups shredded zucchini
2 Tbsp. grated onions
1 Tbsp. minced parsley
1½ tsp. Old Bay seasoning
dash garlic powder
⅛ tsp. black pepper
⅓ cup seasoned bread crumbs
2 Tbsp. mayonnaise
1 egg
Instructions
Mix all ingredients together well in a medium-sized bowl.
Heat a greased skillet over medium high heat.
Drop zucchini mixture by spoonfuls into skillet to form little pancakes.
Fry 4 minutes. Flip and fry other side for 3 more minutes, or until crispy brown.
Place zucchini cakes on baking sheet in 200° oven to keep warm until serving.
Go-Along:
Sliced fresh tomatoes, coleslaw, baked beans.
Crazy-Crust Pizza
Makes 4 servings
Prep. Time: 15 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes
Ingredients
½ cup all-purpose flour
dash of salt and pepper, to taste
¼ tsp. Italian herb seasoning
1 egg
⅓ cup milk
¼ cup black or green olives
¼ cup chopped red and green bell peppers
2 Tbsp. chopped onion
any other veggie pizza toppings you like
1 cup pizza sauce
1 cup shredded mozzarella cheese
Mix flour, salt, pepper, Italian seasonings, egg and milk in a bowl.
Pour into a 9" greased pie pan. Spread with olives, peppers, onions, and other veggie pizza toppings you like.
Bake at 350° for 25 minutes.
Remove from oven and top with sauce and cheese. Return to oven.
Bake another 10-15 minutes at 350°. Allow to sit 10 minutes before cutting in wedges.
Spring Greens with Roasted Rhubarb and Parmesan Crisps
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 30 minutes
Standing Time: 20 minutes
Chilling Time: 1 hour or more
Ingredients
2 cups chopped fresh rhubarb
¼ cup honey
8 Tbsp. Parmesan cheese
2 Tbsp. champagne vinegar, or any other white wine vinegar
4 Tbsp. olive oil
sugar to taste
¾-1 lb. fresh greens or spring mix, washed
Instructions
In a large casserole dish combine rhubarb and honey. Roast at 400° for 20 minutes or until rhubarb is tender. Set aside to cool.
Line a baking tray with parchment paper sprayed with cooking spray.
Place Parmesan cheese on paper in four round piles, spaced evenly apart. Bake at 400° for 10-15 minutes or until just browned and crispy. Once done, set aside to cool.
Once rhubarb is roasted, drain liquid. Chill rhubarb at least 1 hour.
Whisk together vinegar, olive oil and sugar to taste, adding in pinch increments and tasting.
When ready to serve, divide greens among 4 salad plates.
Add rhubarb, drizzle with dressing and top with cheese crisps. Serve immediately.
Tips:
Roasting with honey is messy, so I use a disposable tray from the Dollar Store.
The Parmesan crisps and roasted rhubarb can be prepared up to a day in advance. Assemble the salad at the last minute.
Triple Chocolate Cake and Sauce
Makes 8 servings
Prep. Time: 5 minutes
Cooking Time: 6-8 hours
Ideal slow-cooker size: 4-qt.
Ingredients
18-oz. box chocolate cake mix
2 cups sour cream
3-oz. box instant chocolate pudding mix
¾ cup chocolate chips
¾ cup oil
4 eggs
1 cup water
Instructions
Spray slow cooker with non-stick spray.
Combine cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in slow cooker. Stir.
Cook on low 6-8 hours.
Tip:
Serve warm with ice cream. It’s like a hot fudge brownie sundae!
