Savory Carrot & Zucchini Pancakes
Makes about 16 pancakes
1 large zucchini
8 medium carrots, peeled
1 bunch green onions
3 cloves garlic
1/2 bunch fresh parsley
- Box pancake batter
Grate the zucchini and carrots using the large holes on a box grater. Thinly slice the onions, mince the garlic, and roughly chop parsley.
Prepare one recipe of your favorite homemade or store-bought pancake mix, but use 1/4 cup less liquid than called for; the zucchini will add a great deal of liquid to the mix. Fold the vegetables into the prepared pancake batter.
Warm a skillet over medium-high heat and brush it gently with olive oil. Use a 1/3 measuring cup to scoop the batter onto the warmed skillet. Cook 3 to 4 minutes, until the outer edges have set, then flip. Cook an additional 2 to 3 minutes and remove from heat.
Sprinkle the pancakes liberally with salt and allow to cool slightly before serving. Serve with butter, sour cream, or even a savory jam or chutney if you have it!
Recipe from The Kitchn
Beef Taco Skillet with Sweet Potatoes
Makes 4-6 servings
6 6-inch corn tortillas
1 1/2 lb. ground beef
2 tsp. chili powder
2 tsp. ground cumin
1 tsp. kosher salt
Black pepper, to taste
1 tbsp. vegetable oil
2 small sweet potatoes (about 1 pound), peeled and cut into
1 14.5-ounce can black beans, drained and rinsed
1 chipotle chile in adobo, chopped, plus 1 teaspoon sauce from the can
2 c. jarred salsa
Chopped avocado, thinly sliced radishes, crumbled queso fresco, and sliced scallions, for topping
Lightly char the tortillas over the flame of a gas burner. Let cool, then tear into large pieces.
Heat a large cast-iron skillet over medium-high heat. Add the ground beef and season with the chili powder, cumin, salt and pepper.
Cook, breaking up the meat, until browned, about 5 minutes. Remove the beef to a bowl and set aside.
Add the vegetable oil and sweet potatoes to the skillet. Cook, stirring occasionally, until browned around the edges and beginning to soften, 5 to 7 minutes.
Add the black beans, chipotle, adobo sauce and ¼ cup salsa to the sweet potatoes. Stir in the beef and 1 cup water and cook, stirring often, until slightly thickened and the sweet potatoes are tender, 5 to 7 minutes.
Stir in the remaining 1¾ cups salsa and add a little more water if you like a saucier dish. Stir in the tortilla pieces. Serve immediately with your favorite toppings.
Recipe from Pioneer Woman
Italian Pan Fried Tomatoes
Makes 4 servings
6 firm tomatoes (sliced lengthwise and seeded)
- 2 tablespoons olive oil
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 teaspoon salt
- 2 cloves garlic minced
- 2 sprigs rosemary (leaves removed and chopped)
- 2 tablespoons olive oil for drizzling
- 5-6 leaves fresh basil chopped
In a medium to large non stick frying pan add 1-2 tablespoons olive oil, place tomatoes in pan cut side up, sprinkle with oregano, basil, salt, chopped garlic and rosemary leaves, drizzle with 2 tablespoons olive oil.
Cover and cook on medium low heat for approximately 10 minutes, remove cover and squish tomatoes with a fork, continue to cook uncovered until all moisture has evaporated and until tomatoes are browned underneath (I love to cook them until they are almost black underneath). Top with freshly chopped basil and serve immediately. Enjoy!
Recipe from An Italian In My Kitchen