Today's recipes: Zucchini pancakes with creamy herb sauce, summer peach salsa, easy refrigerator dill pickles, and peach-blueberry crumble.
Today we focused on summer seasonal ingredients and ways to incorporate more plants and vegetables into our diet.
The Zucchini Pancakes with Creamy Herb Sauce is a great recipe when you have too much zucchini on your hands! The key to success is in removing as much moisture as possible from the shredded zucchini. This can be done by placing the shredded squash in a colander, lightly tossing with salt, and allowing to sit for about 30 minutes. Then, using your hands or a towel, squeeze out as much water as possible before combining with the other ingredients. The sauce recipe is a simplified version of Tzatziki which would go well with the pancakes.
The Summer Peach Salsa is an example of "what grows together goes together". At first glance you might think the combination of peaches and tomatoes would not work, but they complement each other perfectly! The acidity of the tomato balances the sweetness of the peach. Of course you can serve with tortilla chips, but the salsa can be used as a topping for tacos or grilled meats.
For those who like pickles, I shared an easy refrigerator pickle recipe that makes just one quart and is ready to eat in just hours! It also works well with other vegetables like carrot sticks, cauliflower florets, pepper slices, or even green beans!
Finally, another classic summer combination, Peaches and Blueberries, were featured in a simple, healthy crumble recipe! If you choose to peel the peaches, I have included a short video showing you an easy technique to try!
If you have any questions, let me know, and be sure to share if you make these recipes at home!