Evan's Yummy Veggie Pancakes!

I've been a bit remiss over the past couple months...I've been creating some new recipes and not posting them here....I have been posting them on FB.
So, now I'm going to play catchup!

Evan's Yummy Veggie Pancakes
2 medium zucchini grated with some of the water pressed out
2 tsp fresh parsley
½ cup shredded cheese
¾ cup flour
½ cup corn meal
1 tsp baking powder
2 eggs
Salt and pepper

Use an ice cream dipper to scoop batter onto griddle drizzled with olive oil (or bacon fat if you are feeling decadent!) and press down to flatten slightly.
Cook to golden brown.
Serve with plain yogurt, salsa, apple sauce and/or sour cream.

All 3 of my boys think this is one of the BEST uses for all of the zucchini coming from our garden and the CSA!

Hot Pepper Gratin and Chiles Al'Olio

So...I have this thing for peppers. All sorts of peppers...chiles really - especially the awesome variety of chile peppers that the CSG I belong to offers.

I used to simply dry them to make my own pepper flakes...then I started putting some in gespacho and home made salsa....but now that I have 2 young boys who aren't as into "spicy" as their daddy an I, it's a challenge to find ways to use them.

Something my husband and I have enjoyed for a number of years is a casserole made with some of the larger, milder varieties.
But there's always the issue of what to do with the hotter small ones...this year I found an answer! Chiles Al'olio uses some of the smaller peppers to make a sauce that goes nicely over pasta, ravioli or grilled fish, pork or poultry.

Hot Pepper Gratin
Large Chiles - (hungarian, banana, poblano, anaheim etc) about 2 per person - or as many as you feel like making
Cheese - your favorite - I've used cheddar, monterey jack and goat cheese
corn meal or bread crumbs
fresh or canned tomato
salt
pepper
oregano
garlic powder

slice chiles length-wise, seed and core
stuff the chiles with cheese and sprinkle some corn meal or bread crumbs into each
Place them in a corning or other casserole baking dish
If using fresh tomatoes slice and place slices over the chiles
if using canned tomatoes, chop and place tomatoes over the chiles
Sprinkle a little more corn meal or crumbs over the top
Sprinkle additional seasonings
Cover and bake until the chiles are soft and cheese is bubbly.

Chiles Al'Olio
Several long thin chiles such as cayenne or serrano - any with medium heat
Bunch of parsley
Several large cloves of garlic
1/3-1/2 C olive oil

Slice the stems off of the chiles and discard.
Continue slicing the chiles cross wise in 1/4 inch rounds
Remove stems and chiffonade parsley
Mince garlic

Heat olive oil in a small sauce pan
add the rest of the ingredients and cook until the peppers are soft.

Serve over your favorite grilled meat or pasta

Leana's Zucchini Gratin

Last summer during zucchini season, my friend Leana brought this dish over to dinner at least twice. My kids LOVED it, and it is EASY!!
So, on Fathers' Day this year, with several fresh zucchini from the Amish farmstand, I tried it out myself.

Leana's Zucchini Gratin
1 Tbsp Olive Oil
1 Medium Onion Chopped or Sliced thinly (preferably a sweet variety)
3-5 Small Zucchini cut in half and sliced into half-rounds.
Salt & Pepper to taste
Additional herbs optional
1/2 C shredded cheese of your choice

Warm a non-stick skillet and coat with the Olive Oil.
Toss in the onion add salt & pepper and stir to coat the onion with the olive oil.
Let the onion sweat for 3-4 minutes then add the Zucchini.
Cook the zucchini until it is tender - almost soft.
Toss in the Cheese, cover and let stand while the cheese melts.

Serve to very a very happy family!