zucchini "risotto"

a lighter twist on a classic with a hidden vegetable. serves 4 as a side dish.

• 4 tbs butter

• 1/2 cup diced onion

• 1 tsp garlic powder

• 1 cup long grain white rice

• 1 1/2 cups chicken broth (can partially substitute water to lower sodium content)

• 1 medium zucchini, grated

• 1 cup shredded cheese - I used cheddar

• black pepper to taste

Melt 2 tbs of butter in a large skillet over medium heat. Add in the onion and cook until tender. Add rice and garlic powder, and cook until rice is lightly toasted - 1 minute.

Pour in the broth/water and scrape up any brown bits at the bottom of the ban. Bring to a boil, then reduce heat to low and cover/cook for 15 minutes or until liquid is absorbed..

Fluff rice and add zucchini, cheese, and remaining 2 tbs of butter. Season with black pepper.

salmon cakes

like crab cakes, but not.

• 1 14.75 oz. can salmon, drained (or cooked/cooled equivalent)

• 2 scallions, thinly sliced

• 1 bell pepper, diced fine

• 1 tbs. chopped fresh dill or dried equivalent

• 1/2 cup breadcrumbs

• 1/4 cup mayo

• 1 tbs. lemon juice

• 1 tbs. dijon mustard

• 1 egg, beaten

• salt and pepper

• olive oil for cooking

combine all ingredients except for oil. form into 5 or 6 evenly sized patties. heat oil over medium in a large skillet and cook patties until crispy on both sides. drain on paper towels. serve with aioli.

sun-dried tomato white bean dip

more interesting than hummus.

• 1 14-ounce can white/cannellini beans, drained and rinsed

• 1 tbs lemon juice

• 2 cloves garlic, minced

• 1/4 cup olive oil

• 4 tbs sun-dried tomatoes

• 6 leaves fresh basil/dried equivalent

• salt and pepper to taste

add all ingredients except for sun-dried tomatoes and basil to a food processor or blender and combine until smooth. scrape down the sides, add tomatoes and basil, and season with salt and pepper to taste.

bruschetta

the best appetizer for when it’s tomato season. if your grocery store tomatoes don’t look great, go for cherry tomatoes instead. I don’t know how to measure the bread to tomato ratio so just go with it.

• sourdough or whatever kind of bread you like, sliced

• 4 tbs olive oil plus extra for brushing the bread

• parmesan cheese for sprinkling on the bread

• 3 cloves garlic, minced

• 4 large tomatoes diced or equivalent in cherry tomatoes

• 1/4 cup fresh basil sliced or 2 tbs dried basil

• 2 tbs balsamic vinegar

• 1 tsp flaky sea salt

• red pepper flakes to taste

combine the tomatoes, garlic, basil, 4 tbs olive oil, balsamic vinegar, salt, and red pepper in a bowl and set aside.

preheat your oven to 350º. brush the bread with olive oil and sprinkle on parmesan cheese. bake the bread until toasted enough for your taste. top with tomatoes and serve immediately.

sour cream dip

I fee better about eating this en masse than the kind premixed in the tub. this makes a generous serving for one but the recipe is easily adjusted; just keep it 3 parts sour cream to 1 part mayo.

• 3/4 cup sour cream

• 1/4 cup mayo

• 1 tbs chives

• 1/2 tsp each garlic powder and dill

• 1/4 tsp each onion powder and black pepper

serving suggestion: bell pepper strips, cucumbers, raw broccoli, pretzel chips, baby carrots