Harvest Fritters

Happy autumn all!

This is perfect for fall or anytime.

2 - 3 medium zucchini shredded

2 - 3 T. olive oil
1/8 - 1/4 tsp. each: salt, pepper, parsley
1 - 2 cloves fresh garlic crushed and chopped
1 - 2 T. flour (adjust amount needed)
1 - 2 eggs
Pinch red pepper flakes

Line a large plate with a few layers of paper towel.

Rinse, remove ends of zucchinis.

Crack egg into a seperate bowl, beat slightly with fork, set aside.

Using a grater, shred zucchinis into a mixing bowl.

Put zucchinis on the paper towel lined plate. 

Using the paper towels, bundle the zucchinis. 

Squeeze out excess water from zucchini.

Pour zucchini back into the mixing bowl. 

Add egg, flour, salt, pepper, parsley, garlic to zucchini . Mix well. 

With clean hands form zucchini into patties. 

Heat saute pan over medium high heat.

Lower heat to medium and add oil.

Fry zucchinis on one side for 3 - 5 minutes until brown.

Flip zucchinis over and flip on other side for 3 - 5 min. more or until done. 

Serves 4.

Summer’s Almost Over Broasted Vegetables

Soon it will be autumn.

There’s still time to enjoy the vegetables of summer.

1 each: large sweet potato sliced, red bell pepper sliced, large zucchini sliced, medium onion sliced

2 - 4 T. olive oil

1/2 tsp. lemon juice

Non stick cooking spray

1 clove crushed fresh garlic, chopped

1/4 tsp. each: salt, pepper, dried parsley

Preheat oven to 350’ F. 

Spray 2 baking sheets with cooking spray.

Peel, crush, chop garlic.

In a measuring cup combine: salt, garlic, pepper, parsley, lemon juice, olive oil, stir to mix with a clean fork.

Rinse, cut ends of and cut zucchini, sweet potato into slices.

Rinse, seed and slice pepper.

Peel, rinse and slice onion.

Arrange vegetables on baking sheet, drizzle oil mixture on both sides.

Place vegetables in oven and cook for 20 to 30 minutes.

Serves 4.

Peach Tomato Salad

This is perfect as a summer side dish or anytime.

2 each sliced: Roma tomatoes, peaches, 

1/2 c. feta cheese cut into chunks

1 medium head romaine lettuce

Dressing:

1 clove crushed, chopped fresh garlic

1/4 tsp. each: fresh basil, salt, pepper

1/4 - 1 tsp. balsamic vinegar

1/8 - 1/4 c. olive oil

Salad:

Remove feta cheese from refrigerator, slice into chunks.

Rinse, pat dry romaine lettuce, set aside.

Rinse, pit, slice peaches, set aside.

Rinse, slice tomatoes, set aside.

Rinse, pat dry, chop basil.

In a clean salad bowl, place lettuce. 

Arrange peaches, tomatoes, feta cheese, half of basil leaves over lettuce.

Place into refrigerator until ready to serve.

Dressing:

Peel, rinse, crush and chop garlic.

In a clean jar combine garlic, rest of basil, oil, salt, pepper, vinegar.

Place lid on jar and shake to mix for a few seconds.

Place in refrigerator until ready to serve.

To serve:

Remove salad and dressing from refrigerator.

Shake dressing again for a few seconds. 

Remove lid from dressing jar and drizzle dressing with a spoon over salad.

Serves 4.

Recipe To Help Louisiana And Hurricane Ida Survivors

Prayers, thoughts for Louisiana and everybody who were in the path of Hurricane Ida.

The hurricane knocked out power to many, caused flooding, many homes were damaged.

It will take many weeks for homes, businesses to recover from what happened.

On the left side of the website are links under Pay It Forward.

Some of the organizations are helping familes.

Whatever you can do to help will be greatly appreciated.