healthy
Zucchini, Corn and Tomato Cakes
With summer upon us, it is time to head to the farm stand and buy what is growing in our fields. Farm fresh Zucchini, corn, and tomatoes are in and this recipe for Zucchini, Corn and Tomato Cakes takes advanatge of all three farm fresh ingredients to make a delicious appetizer or healthy meatless meal. If you want to add a bit of spice to these cakes serve with Spicy Aioli or dice a jalepeno into the cakes.
Ingredients
- 1/2 Cup Zucchini, Diced
- 1 Cup Flour
- 1 1/2 tsp Baking Powder
- 2 Eggs
- 3/4 Cup Buttermilk
- 2 Corn Cobs, Kernels Removed (1 1/2 cups)
- 1/4 Cups Red Onion, Diced
- 1 Large Tomato, Seeded and Diced
- 1/2 tsp. Cayenne Pepper
- Salt & Pepper to taste
- Canola Oil
Directions
- Place diced zucchini in paper towel lined bowl, sprinkle with salt and cover with another later of paper towels.
- Let zucchini sit for a few minutes and then squeeze out as much water as possible.
- Combine flour, baking powder, eggs and buttermilk and mix well.
- Add vegetables and cayenne pepper, salt and pepper to taste.
- Heat a thin layer of canola oil in a skillet over medium heat.
- Gently drop dollops of about 2 Tablespoons of the mixture in the pan.
- Flip when the bottom edge is looking golden and crisp. Continue until all batter is used.
- Put finished cakes onto a baking sheet and keep in warm oven until ready to serve.
- Serve with Spicy Aioli
Grilled Sweet Potatoes
Grilling season is upon us but that doesn’t mean we have to eat unhealthy foods. Sweet potatoes are associated with the holidays and cold weather, but there is no reason to forget about them when the weather turns. Try this recipe for Grilled Sweet Potatoes and introduce sweet potatoes into your Spring and Summer menus!
Ingredients
- 3 large Sweet Potatoes, sliced 1/4 inch thick length-wise
- 3 tablespoons of Olive Oil
- Kosher Salt to taste
Directions
- Brush Sweet Potato slices with olive oil
- Place Sweet Potatoes on heated grill and sprinkle with kosher salt
- Turn once and cook until fork tender
Shrimp Gazpacho
This gazpacho recipe offers a twist by adding shrimp. Some refer to it as Agua Chile, however, the shrimp in this recipe are cooked, not raw. The spice level can be altered to taste. Add a tablespoon of sour cream to cool it down if you've chosen to make it real spicy
Ingredients
- 1/2 tsp. black pepper
- 2-3 cloves minced garlic
- fresh cilantro to taste – save some as a garnish
- 1/2 tsp. cayenne pepper.
- 1 lime – 1/2 lime as ingredient in soup, 1/2 lime garnish
- 3 tblsp of ketchup
- 2 cups of Clamato Juice
- 1 large tomato, chopped
- 1 cucumber seeded and chopped
- 1/2 Vidalia Onion finely chopped
- 8 oz bottle of clam juice
- 1/2 lb. medium cooked shrimp
- Sour Cream (Optional)
Directions
- Mix black pepper, garlic and fresh cilantro, and cayenne pepper together.
- Add 1/2 squeezed lime, ketchup, Clamado Juice, chopped tomatos and cukes and onions, clam juice, a pinch of salt and cooked shrimp.
- Chill for at least an hour
- Garnish with sour cream and cilantro if desired
- Serve