Summer Vegetable Steak Salad with Spicy Citrus Dressing

This time of year, I focus my meals around tomatoes and fresh corn. I know soon enough local ripe tomatoes and corn will no longer be available. Every day I enjoy the freshness of a perfect juicy tomato and the sweet crunch of fresh corn. They taste so good and refreshing at peak season. I never get tired of them. This obsession challenges me to create different recipes that include corn and/or tomatoes. One variation I created is a steak salad loaded with summer vegetables. This is a light and refreshing salad with just the right amount of spicy citrus dressing to complement he vegetables and steak.

Summer Vegetable Steak Salad with Spicy Citrus Dessing Recipe

Summer Vegetable Steak Salad with Spicy Citrus Dressing Recipe

My focus for the recipe was to use local vegetables and fruit from NY Hudson Valley farms. It turns out, everything but the nectarines were grown in Yorktown by Meadows Farm. This local only focus (with the exception of the citrus salad dressing), is a big change for me because I add avocado to everything, especially salad. Avocado would taste great in this salad too. The salad’s produce ingredients include, yellow and green beans, cucumbers, grape tomatoes, fresh corn, arugula, nectarines and herbs. This whole group of fruit and vegetables pair perfectly with grilled steak. Unfortunately, it did not occur to me until I finished the salad, I could buy my steak locally at Hemlock Hill Farms in Cortland Manor.

This salad does not take long to prepare, but as is typical cooking with fresh produce does require more prep-work. I believe the results are worth it. Each step is done to bring out the bright flavors of fruit and vegetables. What is important to focus on is the timing of adding certain ingredients, and when to cook your steak. To achieve the freshest appearance and taste, slice then add the nectarines and steak just before you are ready to serve. Also tear or snip the herbs at that time as well. The rest of the ingredients are hardier and won’t turn brown when exposed to the air and acid.

Summer Vegetable Steak Salad with spicy Citrus Dressing Recipe

I am using a new technique I just learned for dressing a vegetable salad. Instead of whisking all the salad dressing ingredients together in a separate bowl, I mix some, but add the rest directly to the vegetables. The citrus juice, zest, Sriracha, and honey get mixed together so the honey dissolves and is easy to mix. Normally, I would add the vinegar with the citrus, and then the olive oil to the citrus mix. However, I will add these ingredients separately to the prepared vegetables and adjust the amounts as needed.

First, add the vinegar to the vegetables with a pinch of Kosher salt. This step brings out the bright flavors and makes them shine. I was pleasantly surprised when I first tried this technique. I did not taste a strong vinegar flavor. Instead, the vinegar accentuated the natural flavors of the vegetables. How many times have you tasted homemade salad dressing and got hit in the face with an acid punch? It is not the case when you first add vinegar to vegetables. This is also a good lesson showing how adding additional seasonings and dressings change the flavors of the vegetables and fruit.

Try these dinner salads, Grilled Chicken and Cucumber Salad with Avocado Yogurt Dressing, Grilled Chicken Salad with Orange Saffron Dressing

Delicious summer desserts, Lemon Mousse, Peaches and Berries with Bourbon Sabayon, Almond Peach Galette, Nectarine and Blueberry Galette, Nifty Cake, Gluten-free Nifty Cake

Summer Vegetable Steak Salad with Spicy Citrus Dressing Recipe

Summer Vegetable Steak Salad with Spicy Citrus Dressing Recipe

Joshua McFadden, chef/owner of Ava Gene’s in Portland Oregon, is considered a vegetable whisperer. He describes his salad making techniques in his cookbook, Six Seasons. I got the idea of adding the vinegar first to a salad after reading his book. Using this idea does make fixing a salad more hands on (literally), and the ingredient amounts somewhat vague. If you are just learning to cook, my advice is to start with less amounts of seasoning and dressings. You can always add more, but it is harder to fix over-seasoned and over-dressed food. Get your (clean) hands in there and add, toss and taste. Repeat until you believe it is perfect.

Do you have a local market where you buy your produce?  Farmers markets are great, but around here they open one day a week on Saturday or Sunday. Having a local farm stand open six days a week in my hometown is a treat. I shop at big grocery stores as well, which are very convenient. However, I am grateful to live in an area where local farm produce is available to me.

Summer Vegetable Steak Salad with Spicy Citrus Dressing Recipe

What meal do you make using local and fresh ingredients?

Enjoy!

Summer Vegetable Steak Salad with Spicy Citrus Dressing

Prep Time: 39 minutes

Cook Time: 6 minutes

Total Time: 45 minutes

Category: Dinner Salad

Cuisine: American

4 servings

Summer Vegetable Steak Salad with Spicy Citrus Dressing

An easy summer dinner salad made with grilled steak and seasonal vegetables. You can use any vegetables you wish. I like to pair green beans with steak, so I included them with other local produce that is available in the summer. An avocado is an optional ingredient. If you are using it add it just before serving and sprinkle the pieces with lime juice. You can also replace the vegetables in this salad with my recipe for Anything Goes Potato Salad .

The amount of time to cook the steak depends on the type of steak you have and how thick your piece is. Steak does not need long to cook over a very hot grill or skillet. Start with two minutes a side for a steak that is one inch thick for rare meat. Thicker steaks are easier to cook properly and get a good sear on them.

Ingredients

    Citrus Dressing
  • 1 TB fresh orange juice and zest from half an orange
  • Juice from one lime, and zest
  • 1 TB honey
  • 2 TB sherry vinegar
  • 1 clove garlic, smashed
  • 1/2 tbs Sriracha
  • Kosher Salt, to taste
  • Fresh ground pepper
    Summer Vegetable Steak Salad
  • 1 lb green beans, ends trimmed
  • 2-3 scallions
  • 1 lb (450 g) green beans, if a mix of colors are available use them.
  • 1 ear of fresh corn
  • 1/2 lb (225 g) grape tomatoes
  • 3 oz (40 g) arugula
  • 1 1/2 lbs (750 g) steak, like shell steak, strip steak, or flank steak, your choice
  • Pinch of Kosher Salt (about 1/2 tbs)
  • 1/2 tbs crushed fennel seed
  • 1/2 tbs ground coriander
  • 1 - 2 nectarines or peaches, sliced into wedges (If using peaches peel them first)
  • About 5-6 basil leaves
  • About 6 mint leaves
  • About 1/3 cup extra virgin olive oil
  • More Kosher salt and ground pepper

Instructions

    Prepare the steak
  1. One hour before you cook the steak, remove the steak from the refrigerator and its packaging. Put the steak on a plate and pat them dry with paper towels. Sprinkle Kosher salt, ground coriander and crushed fennel seed over both sides of the steak. Loosely cover the steak with plastic wrap and let it rest on the counter for 30 minutes up to 1 hour.
    Spicy Citrus Dressing
  1. Add the orange juice, lime juice, zests, honey, sriracha, a small pinch of Kosher salt, a couple of grinds of ground pepper, and smashed garlic clove to a small bowl. Mix until the honey is dissolved. Cover the bowl with plastic and keep on the counter for later.
    Prepare the vegetables
  1. Trim off the ends of the scallions and thinly slice each scallion on a sharp diagonal. Add the scallion slices to a small bowl filled with cold water and ice. Let the scallions macerate in the ice water for 15 minutes.
  2. Husk the corn and cut off the stem piece. Place the bottom of the corn in a mixing bowl and hold onto the tip. With a sharp knife slice off the kernels from the cob. Once the kernels are sliced off, run the back edge of your knife down the cob to press any corn milk out, catch the drippings in your bowl.
  3. Make an ice water bath for the green beans. Fill a large bowl with cold water and ice. Set aside near the stove.
  4. Fill a large pot with water and bring to a boil on the stove. Trim the green beans. When the water boils add a large pinch of salt then the green beans and blanch them for one minute. Remove the green beans from the boiling water and quickly add them to the ice water bath to stop the cooking. When cooled, take the green beans out of the ice bath and dry on a clean kitchen towel. Add the beans to the bowl with the corn.
  5. Cut the grape tomatoes in half and add to bowl.
  6. Add half the arugula. If the leaves are large, tear them in half.
  7. Drain the scallions and dry them, then add to the bowl with the vegetables.
  8. Add the sherry vinegar, a small pinch of Kosher salt and a couple of grinds of black pepper to the vegetables and toss to mix with your clean hands. Taste. You will taste the vinegar, but it will not be harsh. Set aside.
  9. Sear the seasoned steak on a hot grill, grill pan, or skillet. Add about 1 tablespoon of olive oil to your pan or grill. Add the steak and sear for about 2- 3 minutes per side depending on the cut of your steak. My steak was very thin, about an inch, so very little time was needed to cook it. Flank steak will take longer. Aim for rare to medium-rare steak, or how you prefer your steak. The internal temperature for rare steak is 125°F (52°C). Medium-rare is 130 - 135°F (54 - 57°C). Remove the steak from the heat and rest on a carving board, and grind a couple of rounds of fresh pepper over each steak. Let the steak rest for 10 - 15 minutes.
  10. When you are almost ready to eat, cut the bone off the steak (if there is one), and slice on a diagonal and across the grain into thin, 1/4 inch (.5 cm) slices. Drizzle about half of the citrus dressing over your steak slices on the cutting board then drizzle 1 TB of extra virgin olive oil over the steak.
  11. Slice the nectarines and add to the vegetables. Add the remaining arugula. Drizzle the remaining citrus dressing over the vegetables. Toss to coat and taste the vegetables for seasoning. Add more lime juice, sriracha, or other seasonings if needed. Drizzle a couple of tablespoons of extra virgin olive oil over the vegetables and toss to coat. Taste and adjust seasoning to your liking. Tear or snip the herbs over the bowl of the vegetables and toss. Taste and correct seasoning.
  12. I like to serve the steak and vegetables side by side, not all mixed up like a traditional salad. This way if you have any leftover steak, you can store it separately and make steak sandwiches the next day. On a large platter spread out your vegetables and drizzle with olive oil and fresh herbs. Arrange the sliced steak to the side of the vegetables and pour any accumulated juices from the cutting board over the steak. Lightly drizzle some extra virgin olive oil over the steak and a light sprinkle of sea salt flakes if you have them, and fresh ground pepper. Garnish the steak with chopped herbs. If you prefer, mix the vegetables and steak together in a bowl. Taste for seasoning. Serve immediately.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Almond Cherry Peach Galette

In the Hudson Valley, the month of August produces the crown jewels of the summer produce. At last, local tomatoes, corn and peaches are ready for picking. At last. It feels like I waited all summer for this event and now it is peach picking time. I am now ready to taste and cook peaches from every orchard in the Hudson Valley. First baking item on the agenda from this August bounty, is a peach galette.

Almond Peach Galette Recipe

Almond Peach Galette recipe

Almond Peach Galette Recipe

Almond Peach Galette Recipe

I love making galettes. There is less pressure making a galette, because simplicity is the appeal. A pie made with a fancy decorative crust is stunning to look at, but I will save those for the holidays. For my day-to-day dessert, galettes fit the bill. There is more fruit to crust ratio in a galette, but it still has a crispy buttery crust to contrast with the tender fruit filling.

For this recipe, I scaled up the preparation a degree to produce a galette with a tender crispy crust with no soggy bottom, and enable the galette to keep its shape. To do this, I chill the galette dough at three different steps. First, I chill the dough right after I make it. Later, I chill the dough after I finish rolling it into a circle. The third and final chill happens after I fill the galette with fruit and shape it. This last step, is not a typical one, nor is it necessary, but it helps the galette keep its shape when baking and creates a flaky crust. Each time the dough is chilled, the gluten in the dough relaxes and the butter stays cold.

Almond Peach Galette Recipe

Almond Peach Galette Recipe

Another upgrade is, I added a layer of almond paste to my traditional fruit galette recipe. The almond paste has two purposes, add extra depth of nutty flavor to the peaches, and create a barrier between the fruit and the dough. This protective layer prevents the fruit juices from soaking the crust and making it soggy. There is nothing worse than a soggy bottom galette or pie.

I thinned the almond paste with dark rum so it will spread easily across the dough. Almonds and rum pair perfectly with the peaches and cherries and makes the peach galette have more depth of flavor. The almond paste does not overwhelm the peaches because the rum balances the flavor with notes of caramel and warmth. Look for almond paste in the baking aisle of your grocery store. If you do not like nuts, or are allergic to them, omit the almond paste and baste a layer of egg wash over the crust before you add the fruit.

Almond Peach Galette Recipe

Almond Peach Galette Recipe

One last upgrade I added is a trick I learned from The Art of Pie, by Kate McDermott. Before placing the fruit filling over the galette dough, drain the fruit juices into a bowl, then reduce the juice in a sauce pan on the stove. Not only does this step lessen the amount of fruit juices, but it concentrates the flavor as well. Each peach galette I made this summer, the peaches had a lot of juice. I never can tell how much fruit juice there will be. This extra step is not necessary, because the cornstarch will thicken up the juices, but it won’t hurt either.

Almond Peach Galette Recipe

Almond Peach Galette Recipe

This summer I learned something new about the different types of peaches. I am a little embarrassed about this discovery, but I always thought the “cling” of cling peaches, is just a name, like a Granny Smith apple. However, I learned “cling” has specific meaning and it’s obvious, duh, and I feel stupid for not realizing this earlier. There are two types of peaches with many variations of each type, cling peaches and free stone peaches.  A cling peach, is a peach with its flesh tightly attached to the pit. The peach clings to the stone. A free stone peach, the peach flesh is not attached to the pit. The peach is free from the stone and easy to cut a peach in half and pull it apart. When I read this, I gave myself a whack on the forehead. Duh! Why did I not realize this before?

Almond Peach Galette Recipe

I always believed when peach flesh sticks to the pit, it means the peach is not completely ripe. Actually, I never heard the name free stone peach until this project. In my defense, it is possible I never ate a free stone peach before, but I would love to find some. Prying the flesh of cling peaches away from their pits is slippery and challenging. I get concerned about cutting my hand with my knife, and/or squish the peaches from gripping them to stay in place.

These additional steps take some time, but they create a delicious peach galette. One that is rich and bright in flavor from the almonds, peaches and cherries, with a crispy all butter crust. Keep these additional steps in your back pocket and use when you wish to up your galette making skills. Time is the unwritten ingredient for this recipe, but it is an important one to make a great crust.

Almond Peach Galette Recipe

Almond Cherry Peach Galette

Prep Time: 3 hours

Cook Time: 45 minutes

Total Time: 3 hours, 45 minutes

Category: Dessert

Cuisine: French

8 servings

Almond Cherry Peach Galette

The rich almond paste and tart cherries compliment the sweet flavor of fresh peaches. Extra steps are taken in this recipe to create a light and flaky all butter crust. The almond paste creates a barrier over the dough so the fruit won’t make it soggy. If you are not a fan of nuts, the galette will still taste delicious without the almond paste.

You can substitute the peaches with any stone fruit, like nectarines, plums or apricots, but keep in mind you will need about 1 1/2 lbs - 2 lbs (1 K k) of fruit. Peaches should be peeled, but nectarines, apricots or plums do not. I love peaches and cherries, but feel free to substitute with some berries if you prefer. The berries will add more liquid to the galette.

When you make this, just make sure you plan ahead. I added up the 3 different times the dough needs to chill in the prep time section. So, most of the prep is unattended. Often, I make the dough the night before to ease up on the time needed the day of baking the galette.

Ingredients

    Pie Dough
  • 1 cup (142 g / 5 oz) all-purpose flour
  • 1/2 cup (66 g / 2 1/4 oz) whole wheat pastry flour
  • 2 TB extra fine sugar (castor sugar)
  • 1 small pinch of Kosher salt
  • 6 TB (86 g / 3 oz) cold unsalted butter
  • 5 TB ice water
    Almond Peach Filling
  • 3.5 oz (101 g) almond paste
  • 2 TB dark rum
  • 12 raw almonds, lightly toasted and finely chopped
  • 1 1/2 - 2 lb (750 g - 1 k) ripe peaches
  • 1/2 cup (110 g) granulated sugar
  • 2 TB corn starch
  • Zest from 1 lemon
  • 1 TB fresh squeezed lemon juice
  • 1/2 tea fresh grated nutmeg (a small pinch if you are using store bought ground nutmeg)
  • 12 -15 (150 g) fresh cherries, pitted and sliced in half
  • 1 egg, beaten
  • Course Sugar
  • 1 TB butter

Instructions

    Make the pie dough
  1. Cut the butter into small cubes. Place in a small bowl and keep in the refrigerator until needed.
  2. In a medium bowl mix the all-purpose flour and the whole wheat pastry flour together with a fork or whisk, until evenly mixed. Add the salt and sugar, and whisk again until evenly combined.
  3. Add the pieces of butter to the flour and toss the butter lightly with your hands to get the butter coated with flour. Mix the butter into the flour with your hands by smushing the butter between your fingertips. You don't want your hands getting too hot and melt the butter, so handle the butter as quickly as possible. Continue mixing the butter until the mixture looks like course meal with irregular pieces of butter throughout.
  4. Add the ice water to the flour. Start with 3 TB of water and mix carefully with your hands without too much action. If the dough is dry add 2 TB of water and barely mix with your hands until it almost comes together.
  5. Dump the dough onto a clean counter and bring the dough together. Shape into a flat disk, cover with plastic wrap and refrigerate for 1 hour or longer. The dough can be made ahead and kept tightly covered in the refrigerator for up to 2 days.
    Almond Peach Filling
  1. Pit the cherries and cut in half, then set aside.
  2. In a small bowl, mix the almond paste with the rum until it becomes a spreadable paste. Add the chopped nuts and mix. Cover with plastic wrap and set aside.
  3. Fill a large pot with water and bring to a boil. Make an ice bath. Fill a large bowl with ice cubes and cold water. Set aside near your pot on the stove.
  4. Score the peaches by lightly cutting an X across the bottom end of each peach. Only cut through the skin and not deep into the flesh. Add the peaches to the big pot of just boiling water and cook for one minute. Remove them from the hot water, then add the peaches to the ice water bath to stop the cooking process and cool. Peel off the skin when they are cool enough to handle. If the peaches are ripe, the skin should easily peel off. Make a cut all around the peach to cut it in half. If you have free stone peaches twist the halves and they should easily come apart. If you have cling peaches, cut another slice around the peaches to divide the peach into 4 sections. Carefully slice your knife into the peach and around the pit until a wedge is free. Repeat for the remaining sections. Be very careful removing the pit from cling peaches. Peeled peaches are very slippery and it is easy for your hands or knife to slip. A paring knife with a thin flexible blade is the best tool.
  5. Slice the peaches into 1/4 inch - 1/2 inch (.5 - 1 cm) wedges, and add them to a large mixing bowl.
  6. Add the sugar, lemon juice, lemon zest and grated nutmeg to the peaches and gently toss to get the sugar thoroughly mixed with the peaches. If you find there is a lot of juice, drain the peach juice from the peaches using a fine mesh strainer set over a bowl to collect the juices. Pour the peach juices in a small sauce pan and turn the heat to medium-high on the stove. Return the peaches to their bowl. Reduce the peach juice by half. Add the cornstarch and reduced juice to the peaches and mix. The reduced liquid will harden but that is all right. It will melt in the oven. Set aside.
    Putting it altogether
  1. Preheat your oven at 400°F one hour before you want to bake your galette. If you have one, place a baking stone or baking steel on the rack in the middle of the oven. If not place a large sheet pan, rim side down on the oven rack. It will act like a baking stone and create a hot surface for the galette crust to get crisp.
  2. Cover a rimmed sheet pan, large enough to hold a 10-inch (25 cm) galette, with parchment paper. Set aside.
  3. Take the galette dough out of the refrigerator and rest it on the counter for 10 minutes. Lightly sprinkle flour over your clean work surface and unwrap your dough. Lightly flour your rolling pin and give your dough a few good whacks with the pin to soften it up. Turn over the dough and repeat. Repeat whacking the dough several turns to help shape the dough in a circle and thin it out.
  4. Roll the dough into a 12 inch (30.5 cm) circle. Start with the pin across the middle of the dough and roll the pin away from you. Return the pin to the middle and roll the pin towards you. Turn your galette dough 1/8th turn and repeat, rolling the dough, starting each time at the middle of the dough and roll once away, then once toward you. Repeat until you have a circle about 12- inches (30.5 cm) across and 1/4-inch (.33 - .5 cm) thick. You should get a nice shaped circle with this method. If the dough needs thinning and shaping, move your pin over to those areas roll the pin in one direction at a time.
  5. Transfer your finished galette dough to your prepared sheet pan. Place your rolling pin across the middle of your pie dough, and drape the top half of the dough over the pin towards you. Lift the pin and place it across the middle of your sheet pan and arrange the galette dough flat on the baking sheet. Cover loosely with plastic wrap and refrigerate for 30 minutes to an hour.
  6. Assemble the galette. Place the baking sheet with the chilled galette dough on your counter. Spread the prepared almond paste across the middle of the galette dough making a circle about 9 inches (23 cm) across. Add the peaches to the galette dough by one of two methods. One- carefully arrange the peach slices in a circle around the dough, beginning 2-3 inches from the edge of the dough. Make and fill a circle with the peach slices. Make sure you overlap the slices because they will separate while baking. Add the pitted cherries into pockets of the peaches any which way you want. Or, two- add the cherries to the bowl with the peaches and dump the fruit in the center of the galette dough. Smooth the peaches out to make a nice mound over the almond paste.
  7. Fold the edge of the dough over the fruit and pleat and pinch the folds together, creating a nice and neat package.
  8. Chill the galette for 30 minutes, loosely covered with plastic wrap. This will help the galette dough keep its shape. Or, bake right away but the galette might open slightly.
  9. Just before baking, baste the folded galette dough with an egg wash, and sprinkle the dough with the course or granulated sugar. Brush away any loose sugar from the galette on the baking sheet. Scatter pieces of the butter over the peaches and sprinkle with some more sugar.
  10. Place the baking sheet with the galette in the oven and bake for 40 - 45 minutes, or until the crust is golden brown and the juices are vigorously bubbling.
  11. Remove the baking sheet with the galette from the oven and set on a cooling rack to cool. Galettes should be set and completely cooled before eating. This can take a couple of hours. When completely cooled, carefully slide the galette onto your serving plate using the parchment paper to help you. If you have any leakage, run a large spatula or knife, under the galette to loosen any stuck sections.
  12. Serve room temperature.
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Zucchini Fritters 4 Ways

I am just going to pretend that the summer is not fading away, but is in full swing in all its glory. It is difficult to believe that September is a month away when summer squash, corn, tomatoes, cucumbers, stone fruit, fresh herbs, and green beans are now ripening at a sprinters pace. This time of year is wonderful, with many sunny days and cooler nights, but I am not ready for fall to be around the corner. I want summer to last, as it is my favorite season.

Over this past month, I wanted to make zucchini fritters. This obsession came out of the blue. Maybe because I always wanted to make them, but never got around to do it. I like all kinds of fritters. They are fun tasting with less filler than cakes. Making fritters is like producing a solo play with just enough supporting acts to hold the production together. For this production zucchini is the star attraction with just the right amount of extra ingredients to keep its shape.

Zucchini Fritters 4 ways recipe

Zucchini Fritters 4 ways recipe

Zucchini Fritters 4 ways recipe

I never made fritters before, and wanted to make some that are different from the traditional zucchini pancakes I am familiar with.  After some searching, I found a fritter recipe with a southwestern take on a Mediterranean classic, zucchini fritters with cheddar cheese and oregano by Deborah Madison.  This recipe is from her latest cookbook, In My Kitchen, (Ten Speed Press 2017). She is one of my favorite cookbook authors and is a valuable resource for me. If you need a good vegetarian cookbook, anyone of her books are a great choices. I believe she helped change vegetarian cooking from its cardboard tasting roots in the 1970’s, to the lively and fresh cuisine it is today.

Her zucchini fritters are different. Besides using non traditional ingredients, she slices the zucchini into thin coins instead of grating them. They look beautiful and unmistakable for what they are. The zucchini slices are visible and overlap each other to form a cake with flecks of fresh herbs and clusters of crunchy cheese and bread crumbs mixed in.

Zucchini Fritters 4 ways recipe

I found it a little more challenging to shape each pancake, but it is worth the effort. Honestly, I am not sure how Deborah Madison artfully formed her fritters. She did not include instructions describing her process in the recipe. The several times I made them, I did the best I could with what I knew. If the thought of shaping these fritters intimidates you, please put the thought out of your head. This is your meal, shape your fritters anyway you want. Scooping up batter with a spoon and sliding the batter in the skillet works just as well. Yet please take Deborah Madison’s advice, do not apologize if they don’t turn out the way you want. You just made a homemade meal. No apologies are necessary.  They might not look how you hoped, but they will still taste great.

More zucchini recipes: Zucchini Fritatta, Zucchini and Corn Salad with Avocado and Pistachios, Marinated Zucchini

Zucchini Fritters 4 ways recipes

I made some changes to her recipe. First, she uses fresh oregano and a lot of it. It was too much oregano for me, (which is hard to believe because I am always adding more fresh herbs than a recipes calls for). Also oregano can get very bitter, so it is not one of my favorites. I replaced the oregano with basil. I love basil with zucchini and it worked with the cheddar. Feel free to experiment with other herbs you like, and if you love oregano, go for it.

Zucchini Fritters 4 Ways recipes
Parsley Caper Sauce

Zucchini Fritters 4 Ways recipes

Other variations included corn meal and corn flour independently, instead of bread crumbs. I love zucchini and corn together and experimented with corn meal to see how it would taste and work. The corn meal is grittier and does not absorb the liquid as well as bread crumbs and corn flour do. In the photograph above showing zucchini arranged on a slotted spatula, the batter was too thin. To absorb the extra juices, adding more cornmeal would give the batter more heft. Keep experimenting and see how you like it. Each option provided has its merits and I liked the taste of all of them. The breadcrumbs and corn meal had similar textures, and the corn flour made the fritter more pancake like.

Zucchini Fritters 4 Ways
  1. Follow the recipe for Zucchini fritters made with basil, cheddar and breadcrumbs.
  2. Substitute the bread crumbs with the same amount of corn meal or corn flour. (gluten-free option)
  3. Make the recipe but substitute the cheddar cheese with Comté or Emmenthal (Swiss), or Gruyère Cheese. Use bread crumbs with this cheese substitution.
  4. Make a traditional zucchini fritter and substitute the basil with dill, and the cheddar with feta cheese. Add some lemon zest as well.

With all these different variations, you can make zucchini fritters for days and use up your abundant supply of zucchini before the summer is over.

Serve the cheddar basil zucchini fritter as a vegetable side dish, or an appetizer with tomatillo salsa and yogurt. They are also delicious paired with a sauce of parsley and capers.

Zucchini Fritters 4 Ways recipes
Buttermilk and curry marinated chicken with roasted tomatoes and zucchini fritters made with corn meal.

Zucchini Fritters 4 Ways

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Category: Vegetable Side Dish or Appetizer

Cuisine: American

9-10 Zucchini Fritters

Serving Size: One - Two Fritters per person

Zucchini Fritters 4 Ways

A Mediterranean classic given a Southwest twist. These zucchini fritters are filled with slices of fresh summer squash, cheddar cheese and fresh basil. They are light with a delicate bite of sweet zucchini and fresh herbs. The cheddar cheese is subtle and does not over power the fresh vegetables.

For more variations, substitute the bread crumbs with corn meal or corn flour. You can also substitute the cheddar with any cheese, like Swiss, Gruyere or Comte. To make a traditional Mediterranean zucchini fritter, substitute the basil with fresh dill and replace the cheddar cheese with feta cheese. Follow the same steps in the recipe.

This recipe is slightly adapted from Deborah Madison recipe in, In My Kitchen, (Ten Speed Press, 2017).

Ingredients

  • 1 TB olive oil
  • 1 lb zucchini
  • 1 large shallot, thinly sliced
  • Kosher Salt
  • 2 eggs, lightly beaten
  • 1/2 - 1 cup bread crumbs, or corn meal, or corn flour
  • 1/2 cup grated cheddar cheese
  • 1/3 cup chopped basil
  • 3 TB chopped parsley
  • 1 -2 TB olive oil for cooking

Instructions

    Prepare the Zucchini.
  1. Evenly and thinly slice the zucchini into coins. If you have a mandoline this will make your job quite easy. No more than a quarter inch. Heat up 1 TB of olive oil in a large 10 or 12-inch skillet. Add the zucchini coins and sliced shallots and a small pinch of Kosher salt to the skillet, then stir to get an even coat of olive oil over the vegetables. Cook the zucchini over medium heat and occasionally stir them in the skillet until the slices are tender, but still have some firmness in them, and starting to look dry. (No liquid in the pan). This could take around 15 minutes depending on how thick your zucchini slices are and how hot your pan is. When done, turn off the heat.
  2. While the zucchini is cooking, chop the herbs and get the batter ready.
  3. Mix the eggs and 1/2 cup bread crumbs (or corn meal if using) until well combined. Add the grated cheese and chopped herbs to the egg mixture and mix. Add the cooked zucchini to the batter and gently stir to combine without breaking up the zucchini slices. Add more bread crumbs or cornmeal if the batter is too wet.
    Make the Fritters
  1. Heat 1 TB olive oil in a large skillet
  2. Preheat oven to 200°F and place a baking sheet or oven proof plate in the oven.
  3. Test to see if the skillet is hot enough by adding a teaspoonful of the batter to the pan. If the batter immediately sizzles, then the pan is ready. Finish cooking your sample then taste for seasoning. Correct with salt if needed.
  4. Shape and slide one fritter at a time into the skillet. I like the fritters to look somewhat flat with the zucchini slices spread out and overlapping each other. Not mushed up. I scooped up the zucchini batter with a slotted spatula or spoon, then spread out the zucchini slices to make an even pancake. Once formed, slide your arranged fritter into the skillet. I used a rubber spatula or wooden spoon to encourage the fritter to slide off the spatula into the skillet in one piece. For each batch, 3 fritters fit comfortably into a 10-inch skillet. Patiently cook the zucchini fritters on one side for a couple of minutes, until it starts to get golden on the bottom. You want to handle them as little as possible, so flip them one time during the cooking process. With a thin flexible spatula, like a fish spatula, turn the fritter over and cook for a couple of minutes more. Move the finished zucchini fritters to the oven to keep warm. Repeat until all the batter is used.
  5. Serve immediately as an appetizer or side dish with tomatilla salsa and yogurt or creme fraiche. Or, serve with parsley caper sauce.

Notes

I have made these fritters with bread crumbs, as the original recipe indicates, and also with corn meal and corn flour. The corn meal does not absorb the juices as well as the bread crumbs, but do add a nice texture and subtle flavor. You can add more of the filler if there is extra liquid in the bowl, or just let the juices drain out the bottom of the slotted spatula before you add the fritter to the skillet. Any of the three options work well. The corn flour will make the fritter more pancake like.

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Fresh Basil Marinated Zucchini

During the busy summer months we all need those back pocket recipes. The ones you can just whip out and create without thinking about it. Marinated Zucchini is just one of those recipes. It is so easy, after you made it a couple of times you know it by heart.

Basil marinated zucchini reicpe

What I love about marinated zucchini is, the cooking process is simple and (to coin a phrase from Food52), genius.  First, you slice each small zucchini lengthwise down the middle. Once prepared, sear each zucchini slice in a skillet with olive oil. Then, marinate the seared zucchini for one hour in a basic vinaigrette and fresh basil. That is it. Simple, but a recipe that develops great depth of flavor in a mild tasting summer vegetable. If properly cooked, the acid will not make the zucchini soggy. Instead, it develops a bright taste yet retains the subtle and clean zucchini flavor.

Basil Marinated Zucchini

This recipe is from Canal House Cooking Volume 8: Pronto (Andrews McMeel Publishing, 2013) via Food52. There is no need to make adjustments, it is already perfect. I just added a little more fresh basil right before serving as a garnish and extra basil flavor.  You could experiment with other herbs like lemon thyme, parsley or tarragon, but the warm sunshine flavor of basil is notable.

Is your garden overflowing with zucchini? Try these other great zucchini recipes from my archives:

Zucchini, Corn and Avocado Salad

Zucchini Frittata

Basil marinated zucchini reicpe

This recipe is also easy to resize. The original recipe calls for a half pound of zucchini. Fortunately, I found the perfect size zucchini at my local farm stand, each one weighing about a quarter of a pound, (113 g). I decided to double the recipe just so I could have more zucchini to photograph and work with. I was also able to fit all 8 of my zucchini halves in my 10-inch cast iron skillet. Look for small, same size zucchini at your store or market. The little quarter-pounders are perfect. Big and fat zucchini may look impressive, but are not suited for this recipe. They take longer to cook and have larger seeds in the middle.

Basil marinated zucchini recipe

Nutritional Benefits of Zucchini 

The only difficult part about making marinated zucchini is remembering to make them at least an hour in advance. This is not a last minute recipe idea. I can’t tell you how many times I wanted to make marinated zucchini and realized I forgot about the marinating step. This is not a salad recipe where you add the vinaigrette just before serving. The hour marinating is important to build the bright flavor from the vinegar and sets this recipe apart from others. As a result, this is a great make ahead recipe.

 

Fresh Herb Marinated Zucchini

Prep Time: 3 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 18 minutes

Category: Vegetable side dish

Cuisine: Italian American

4-8 servings

Fresh Herb Marinated Zucchini

This is one of my favorite ways to eat zucchini. The vinaigrette gives the zucchini some character, yet still retains it's mild taste. The only thing that is difficult about making this great zucchini recipe is to remember to make it at least one hour in advance. The zucchini tastes bright and is accented from the warm sweetness of fresh basil. Vinegar will tenderize the zucchini so, be careful to cook the zucchini just enough to be tender but still have some firmness.

If you have small zucchinis, about 1/4 pound (113 g) each, I portion one zucchini per person.

This recipe is very slightly adapted from Canal House Cooking Volume No. 8, (Andrews McMeel Publishing, 2013) on Food52.

Ingredients

    For Zucchini
  • 2 TB (30 ml) olive oil
  • 1 lb (453 g) very small zucchini, ends trimmed and cut in half lengthwise
  • Pinch of Kosher Salt
    Vinaigrette Marinade
  • 1 clove garlic, minced
  • 2 TB (30 ml) red wine vinegar
  • 6 TB (1/3 cup / 75 ml)extra virgin olive oil
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 6 - 8 fresh basil leaves, thinly sliced

Instructions

  1. Cook the zucchini. In a large skillet, heat 2 TB (30 ml) olive oil over medium high heat. When the oil is hot but not smoking, add the zucchini halves to the pan cut side down. Depending on the size of your pan and zucchini, you may have to cook the zucchini in batches. Sear the zucchini until nicely golden brown. After 3 minutes check to see if the zucchini is nicely golden brown*. If not, continue to cook on the cut side checking every couple of minutes until tender. Once the zucchini is golden brown turn over each piece, then cook on the opposite side for 3 minutes more. The zucchini is done when it is golden brown on the top and tender, but not too soft in the middle. Transfer the zucchini slices to a shallow dish and sprinkle with a pinch of Kosher salt.
    Vinaigrette
  1. While the zucchini is searing, in a small bowl whisk together the minced garlic, red wine vinegar, extra virgin olive oil, and a couple of grinds of fresh black pepper. Pour the vinaigrette over the zucchini slices and add the fresh basil. Cover with plastic wrap and let rest for one hour. If you need to make this well ahead of time, marinate the zucchini in the refrigerator in a tightly sealed container. Serve at room temperature as a vegetable side dish.

Notes

* The original recipe says to cook for 3 minutes on the first side. I have never gotten the zucchini a nice golden brown in 3 minutes. I have a gas stove top using liquid propane, and typically it takes 6 - 8 minutes to achieve a light golden brown. As with all recipes, use them as a guide because your conditions and equipment are different from the author's.

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Seared Fish Tacos with Mango Avocado Salsa

If there ever is a meal that makes everyone around the dinner table happy, it’s tacos. I don’t believe this just pertains to families with young children, adults love tacos too. Say, “Come and get it. Tacos for dinner”, friends young and old will pick up their step and chassé over to the dinner table. Yippee-yi-yay, it’s taco night. Grab your partner and do-si-do, it’s taco time.

Seared Fish Taco with Mango Avocado Salsa recipe

Seared fish taco with mango and avocado salsa recipe

One of my favorite types of tacos are fish tacos. I love the light and fresh flavor of fish paired with a spicy salsa, avocado, fresh lime juice and cilantro. Soft and sweet corn tortillas make the meal even brighter. One bite of these fish tacos reveals the composed flavors of delicate fish, tangy crunchy slaw, and sweet and spicy salsa. It is a very refreshing and flavor packed meal.

Seared Fish Taco with Mango Avocado Salsa recipe

SEared Fish Taco with Mango Avocado Dressing recipe

Most importantly, I believe a taco isn’t a taco unless avocados are part of the meal. Either in a salsa, guacamole, or an added slice for a topping, my tacos must include an avocado. For these fish tacos, I wanted the avocado paired with fruit for a sweet contrast to the smooth avocado. Honestly, I designed the whole fish taco recipe around the mango avocado salsa.

Seared Fish Taco with Mango Avocado Salsa recipe

Avocados are my desert island food. I miss avocados when a day goes by without eating one. I also love avocados combined with sweet and spicy ingredients. Both mangoes and avocados have soft and creamy textures, but the mangoes add a nice burst of sweetness that pairs well with avocados. In this salsa, the sweetness of the mangoes and creaminess of avocados offsets the heat from the chili peppers. Each ingredient creates a balance, nothing is either too sweet or too spicy. Just how I like it.

Seared Fish Tacos with Mango Avocado Salsa recipe

More easy fish dinner recipes:

Pacific Cod braised in Tomato Saffron broth

Arctic Char with Basil Sauce 

I designed this fish taco recipe so all three parts compliment each other and create one perfect taco.  The cabbage slaw is made with fresh herb and buttermilk dressing for a little tang and brighter flavor. Corn tortillas are on the small side, so either serve the slaw in the taco, or on the side as a salad. Either way, it tastes great with the fish and the salsa. I added jalapeño pepper to the slaw, but kept it mild by removing the white pith and seeds. I believe it is always good to have one part of the meal without a lot of heat and spiciness.  All the recipes are on the mild side of spicy, and are easily adaptable to your desired heat tolerance.

Seared Fish Taco with Mango and Avocado Salsd

What is great about all these recipes is you can easily make them for a great dinner of fish tacos, or serve them separately for a plated dinner. You can also make each item separately and pair with other recipes. The fish is a quick and easy weeknight dinner. Mango avocado salsa makes a great dip for chips, and the cole slaw is a perfect side salad with grilled fish or meats. You have three recipes in one, and multiple options for many dinners ahead.

Seared Fish Tacos with Mango Avocado Salsa

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Category: Entree

Cuisine: Mexican American

4 servings

Seared Fish Tacos with Mango Avocado Salsa

Please don't be daunted by all these steps. A great taco has 2-3 layers, with each layer requiring its own recipe. On their own, each recipe is not difficult to make or take a lot of time. If you want to pare the recipe down, choose either the slaw or the salsa to serve with the fish in the taco. I love tacos with lots of fillings so I tend to pile them on.

The mango avocado salsa is best eaten immediately after it is made. Both mangoes and avocados don't age well after they are cut open and exposed to air.

Ingredients

    Buttermilk yogurt dressing for the Citrus Slaw
  • 3 tsp cider vinegar
  • 3 tsp lemon juice
  • 1 clove garlic, grated or crushed
  • 1-2 TB minced cilantro
  • 1-2 TB minced dill
  • 1 garlic clove minced
  • 1/4 tsp Kosher salt
  • 1/3 cup buttermilk
  • 2-3 TBS Greek yogurt
    Citrus Buttermilk Slaw*
  • 1/4 head of purple cabbage, thinly sliced or shredded
  • 1/4 head of green cabbage, thinly sliced or shredded
  • 1 large 4 oz carrot, julienne or grated
  • 2 ears of fresh corn, sliced of the cob
  • 4 small scallions, minced light green and white parts
  • 1-2 jalapeno peppers**, minced
  • Buttermilk Yogurt dressing to taste
  • 2 TB fresh lime juice
  • Zest from half a lime
  • Pinch of cayenne pepper (optional)
    Fish for Tacos
  • 1 1/2 pounds fresh fish, like tilapia
  • Sprinkle of Kosher Salt
  • 1/2 tsp sweet paprika
  • 1/4 tsp of cayenne pepper
  • 2 tsp extra virgin olive oil Kosher Salt
    Mango Avocado Salsa
  • One mango, peeled and chopped
  • 1 avocado chopped
  • Juice of 1 Lime, divided
  • 1/4 tsp pinch of Flaky sea salt
  • 1 TB Extra virgin olive oil, divided
  • 2 TB minced red onion
  • 2 jalapeno peppers**, minced
  • 8 grape tomatoes, quartered
  • 10 sprigs cilantro, minced
  • Zest of half a lime
  • 1/8 tsp cayenne pepper
  • Pinch of Kosher Salt if needed
    Assemble the tacos
  • 8 Corn tortillas
  • Seared Fish
  • Buttermilk Citrus Slaw
  • Mango Avocado Salsa
  • Lime wedges
  • Side of crema Mexicana, or creme fraiche (optional)
  • Side of Salsa Verde (optional)

Instructions

    Citrus Slaw with Buttermilk and Yogurt Dressing
    Make the Buttermilk dressing
  1. Whisk together the cider vinegar, lemon juice, Kosher salt, lemon zest, garlic, and fresh herbs. Slowly whisk in the buttermilk until incorporated then whisk in the yogurt. Taste the dressing and add more salt or lemon juice if needed. Cover and set aside until the slaw is ready to finish.
    Make the Slaw
  1. Thinly slice or shred the red and green cabbage and place in a large mixing bowl. Grate the carrot with a box grater and add to the cabbage. Add the fresh corn kernels, minced scallions and minced jalapenos. Mix together then add the buttermilk dressing. Add about half the dressing at first, mix together, then add more dressing if needed. Add the lime zest and juice and give it a final stir. Taste and adjust any seasoning if needed. Cover and refrigerate until ready to serve.
    Make the fish.
  1. Sprinkle kosher salt, cayenne and sweet paprika over each side of the fish. Before you turn the fish over to season the other side, rub about 1 tsp of extra virgin olive oil over the seasoned fish. Turn over the fish and repeat on the other side. Let rest for about 15 minutes.
  2. Pre-heat a skillet or non-stick electric griddle to 350F. Spread about 2 teaspoons of vegetable oil or canola oil across the pan. Place the fish on the skillet or griddle and sear for 2-4 minutes per side. The thicker pieces will need longer then the thin ones. Time it to turn the fish over only once. The fish is done when the meat is opaque and will separate when you press down on the top of the fish. Keep the fish warm in a 200F oven.
    Make the Mango Avocado Salsa
  1. Peel and chop the mango into 1/2-inch pieces. Place in a medium bowl and drizzle with 1 teaspoon olive oil. Peel and chop the avocado into 1/2-inch pieces. Add the avocado to a small bowl and squirt about 2 teaspoons of lime juice over the avocados and a very small pinch of flaky sea salt. Toss to coat. Add the avocados to the mangoes along with the remaining ingredients. Gently stir to combine. Taste and add salt or other seasoning if needed. Cover with plastic wrap and set aside until ready to serve.
    Prepare the Tacos
  1. Warm up the tortillas, either by heating them in a skillet over medium heat for about a minute per side. Keep the heated tortillas on a covered plate in a warm oven, or an insulated tortilla warmer.
  2. To assemble the tacos decide if you are using the Citrus Slaw as a side dish or as a part of the taco.
  3. If using the slaw for the taco, place the slaw down on the tortilla then add the fish, divided into manageable size pieces for each taco. Add the mango avocado salsa on top of the fish and serve with crema Mexicana or creme fraiche, and/or citrus slaw on the side.

Notes

* If you are serving the Citrus Buttermilk Slaw as a side salad, you may want to add more shredded cabbage. I originally made this recipe using a 1/2 of cabbage each of the purple and green cabbages. I found I had a lot of slaw, enough for at least 8 servings for salad. I pared the recipe down for tacos, where a small amount of slaw is required.

** The heat source in chili peppers is found in the white pith inside the peppers. This is where the seeds are attached. The seeds hold heat as well, but not as much as the pith. You control the level of heat from chilies by slicing out the pith. Wear latex gloves when working with chili peppers, or wash your hands thoroughly after holding them. The oils from the peppers get on your hands and if you touch your eyes it will burn.

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