Zucchini Fritters

I was given a HUGE zucchini (thanks Abby) and wanted to do something a little different besides zucchini boats or grilled rounds.  

After shredding the zucchini,  letting it drain with salt, and then ringing it out in a towel, it was mixed with Parmesan cheese, a little panko, 1 egg, salt, and pepper.  I made patties and seared them in extra virgin olive oil.  

Served with an over easy egg and tomatoes, I have a new favorite breakfast!

Simple Salmon

"Dill, lemon, and white wine.  So pretty and simple, healthy and delicious. 

Bake covered for 20 minutes at 350.  

A new favorite recipe

After a whirlwind weekend of eating out for our 6th year wedding anniversary, I have been in the kitchen a lot this week. Pinterest has become a slight addiction and a source of inspiration.  I developed a new favorite recipe using a Pinterest recipe and some local ingredients from the farmers market up the road. 

Begin with mixing a batch of polenta with shredded Parmesan and mascarpone cheese. 

Toss kale and small tomatoes with olive oil (I used basil/garlic infused oil), balsamic vinegar, salt, and pepper. 

Spread polenta mixture in dish and cover polenta with kale and tomato mixture. Bake at 400 for 35+ minutes-until kale is very crispy.