Tonight I whipped up a little dinner of squash fritters for my neighbor and I. The pan was too hot, so they looked a little burned, but they tasted pretty yummy all the same. First, I used a cheese grater to shred a bunch of zucchini and summer squash.
Then, I minced some onion and garlic, threw in two lightly beaten eggs, some parmesan cheese, garbanzo bean flour, a pinch each of parsley, basil, salt and pepper, and fried them up in corn oil.
We added a simple Boston bibb and tomato salad on the side, and used apple sauce, Greek yogurt, and chipotle mayo as dipping sauces. The Greek yogurt was by far the best. All around, a successful dinner. Just need to keep that heat turned down next time.
I’m in Seattle for the nuptials of one of my best friends, and I’m staying for a few days with a most gracious host — my hilarious-and-fabulously-fashion-forward friend, Heath — who made me an amazing frittata this morning for breakfast. Ingredients included egg, Greek yogurt, half-and-half, tomato, red onion, basil, and parmesan. What you see on top is a mayo-and-sriracha concoction that added a yummy little zing. We ate on the rooftop. YES.
I love a good quesadilla. I don’t know if I’m doing it the right way, but my version involves throwing some cheese in between two corn tortillas and grilling it up in a frying pan. Simple and easy, although I almost always manage to make the pan smoke (!). I garnished this one with some Greek yogurt and hot sauce (a health(ier) alternative to sour cream and salsa — especially when there’s very little in the house).