Zucchini Chickpea Pancakes with Sriracha

Are you ready for zucchini season? Think I’m jumping the gun a little too soon? If you have planted them in your garden in the past, you know the green rascals grow exponentially, so begin stockpiling your recipes for using up their deliciousness now!

One of my favorite recipes for zucchini are pancakes made with chickpea flour. My first foray into this dish was as an Indian side dish, so I have kept the Indian spices, but don’t let that deter you if spice is not your thing, although these spices are not hot per say, just flavorful. The basics are a few tablespoons of chickpea flour with salt, oil and a little water mixed with diced zucchini, which you allow to rest and then fry up in a cast iron pan. It’s magical!

Chickpea flour makes great pancakes on its own - google Socca and see how the French and Italians eat it with just salt. When you add chopped veggies that cook quickly, like zucchini, then it’s a full meal and a quick one at that.

Asparagus Fritters with Curried Mayo

 

Have you ever seen an asparagus bed? No, that’s not a trick question, they do grow in “beds” and they are finicky growers, I’ve tried. So when you see local asparagus available, grab it up and thank your neighbor for bringing this delectable spring vegetable into the world, because it isn’t easy to get started. However, once they are going, they will last for years. Kind of a metaphor for being a mom!

Moms take care of us as babies, as toddlers, as teenagers and even as adults. It’s kind of pathetic that we only allocate one day a year to officially thank them, so make it a hearty and heartfelt one!

Asparagus fritters sound fancy but they are really simple and delicious. If curry isn’t your thing, dollop sour cream on top and sprinkle some chives to make it look pretty. Your mom deserves it!

Asian Tuna Salad Bowl

Poke bowls are new to me but I am embracing them whole heartedly! Yes, I know the above photo does not have raw fish in it, but hear me out. Mark Bittman - my personal food god - put out a recipe that inspired me to go with the look if not the exact ingredients of a poke bowl - canned tuna.

Add soy sauce, wasabi and lemon juice to canned tuna and surround it with a bunch of fresh, raw chopped veggies and herbs and presto! Deliciousness that you didn't know existed!

While Mark uses cooked rice as a base (similar to a poke bowl) I often stick with more veggies, but feel free to use what you like. This dish is definitely great for using up odds and ends in your veggie drawer, but there are a few staples that I think work well: cucumber, radish (daikon, red), and bell peppers. After that, it's a grab bag. Avocado is always good along with pickled onions or ginger. It's your bowl, make yourself happy!

Pan Roasted Cauliflower with Raisins, Almonds, Capers and Fresh Herbs

 

Adding fresh herbs to your cooking repertoire seems to feel daunting and although cookbooks abound on the idea, don’t bother with them, just follow your taste buds. Mine led me to this amazing cauliflower dish that apparently originates from a famous New York chef. I just know it was so delicious I may have eaten a whole head of cauliflower for dinner that night!

Raisins, almonds, and capers with cauliflower is a traditional Sicilian pairing, truly, no lie. But add in a bunch of fresh chopped herbs and this dish is something special. Fresh herbs are like citrus, they enliven all that they touch!

The original recipe called for fresh breadcrumbs toasted in butter, and while it was good, I felt disinclined to make them the second time and I found I didn’t miss them. For me, the star of the dish were the raisins simmered in a vinegar butter bath that plumps them into delicious sweet tangy bites that are mind-blowing with the crunch of almonds and the brine of capers, alongside the cauliflower and assorted herbs! This is truly a dish where you will want to fish around to get all of those flavors and textures in each bite!

Roasted Brussel Sprouts with Gorgonzola, Walnuts and Balsamic Glaze

 

Ahh Brussel Sprouts, they are not just for Thanksgiving! Of course because

they are cabbage in miniature I adore them, but do not let my bias sway you,

try them yourself with three wonderful flavors that compliment them perfectly:

balsamic glaze, blue cheese and walnuts!

The best part of this dish is that it feels gourmet and elegant and yet requires so little effort, other than preparing the sprouts. But once that is done and they are in the oven baking to crisp perfection, then you are just making the finishing touches, and oh what touches they are!

Berry Semifreddo - Italian Soft Frozen Dessert

 

Ice cream makers are one of those gadgets that all too often sit and collect dust, am I right? Well here is a delicious (semi) frozen treat that is made gadget free!

Semifreddo is four basic ingredients and then add flavoring. Except for the freezing part, it takes less than 20 minutes preparation and then 8 hours later, presto! Deliciousness!

While preparation involves working with a double boiler (one pan with simmering water in it and a bowl on top with the ingredients) once you have created this magic, you realize it isn't as intimidating as it sounds.

My versions have only used berries, and frozen actually work better if you are more interested in the swirl of flavor as opposed to chunks of berries. If you search the web you can add in all sorts of stuff from chocolate and peanut butter to crushed candy, whatever delights you!