Author Archives: Tracy

Zucchini “Cookies”

This is a side dish or appetizer. And sometimes its good enough to be dinner.

You will need:

  • 2 medium sized zucchinis
  • 2 eggs
  • 2 cups of seasoned or Italian breadcrumbs
  • Olive oil
  • Black pepper
  • Sea salt

Wash and slice zucchinis into 1/8” thick slices. Leave skin on.

Beat two eggs in a bowl, set aside.

Add approximately 2 cups breadcrumbs into another bowl. Add some cracked pepper and sea salt to the dry breadcrumbs and stir up.

Coat the zucchini slices with egg and then dip in breadcrumbs on each side.

Place on an olive oil sprayed cookie sheet. Lightly spray the top of the zucchinis with olive oil and bake at 375 degrees for 25 minutes. About 20 minutes into baking take a look and flip over the cookies so they are crispy on each side.

Serve as a side dish or appetizer with a teaspoon of wasabi mayo on the side.

Greek Salad

you-need-feta

It’s Bettah with Feta

I realize anyone can put together a Greek salad. But, friends keep asking me about the dressing.

1/2 head of romaine lettuce washed and torn into bite size pieces

1 large tomato thinly sliced

1/2 cucumber thinly sliced

1/3 white onion thinly sliced in rings

Ground black pepper

Sea salt

¼ cup of feta cut up into small bits

4 tablespoons freshly chopped dill, no stems

2 tablespoons of toasted pine nuts (Trader Joe’s has them for a reasonable $)

Dressing

2 tablespoons dried oregano

¼ cup olive oil

1 tablespoon red wine vinegar (or a splash more, your call)

1  teaspoon lemon juice

Directions

Toss salad ingredients together.

Then blend dressing ingredients in a measuring cup with a small whisk. Pour over salad ingredients and gently toss.

Serves 2 if that’s all you’re having for dinner or 4 if you’re having an entrée.

Tip: Hold back putting the dressing on the salad until right before you’re going to toss it and serve it.

 

 

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