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| Organic spinach salad with salmon veggie cakes |
Went to Ramsey Farmers Market today and walked around before deciding where they had the best stuff. Picked up beautiful zucchini blossoms, from the organic farmer Blooming Hills Farm along with some herbs, leeks, mesclun greens and first of the year local organic peaches. Then went to the other farmer who had beautiful local strawberrys, and yellow cherry tomatoes. Now I have to figure out what I'm going to make. I refuse to batter and deep fry the zucchini blossoms, I will make them light and yummy. Sometimes simple is best.
Here's the basket of what I brought home. I had leftover wild cooked salmon so I decided to make salmon cakes with vidalia onion, bell pepper, garlic, panko, dijon, and spinach. I blended the veggies and mixed all in a big bowl together and pan fried in just a little neutral oil. I like grapeseed oil. Then I made a spinach salad , madolined the cuke, chopped the tomatoes added basil and yellow cherry tomatoes. Drizzled with my fave JD balsamic vinegar from Ramsey farm.
Zucchini cakes with garlic cucumber sauce *
4 zucchinis...shred by hand or in food processor with shredder blade
1 tablespoon low fat mayo
1/4 cup panko bread crumbs
1/2 sweet vidalia onion
2 cloves chopped garlic
1 egg white
2 tablespoons- fresh oregano
salt and pepper
parmegiano reggiano to taste
dash of red pepper
Into a saute pan or wok add 2 tbls or extra virgin olive oil or grapeseed oil.
After grating the zucchini , squeeze out the water with a hand towel till dry.
Put all the ingredients in a bowl and mix. Make into flat cakes.
Saute in the oil about 3 minutes till brown. Carefully turn over and brown other side.
Roast in oven at 350 for additional 10 minutes while you make tzatziki sauce.
Into a bowl add drained greek yogurt. Add 1 clove smashed , chopped garlic, shredded cucumber, a drizzle of extra virgin olive oil and chopped fresh dill.
* This recipe can be changed to use other shredded veggies, along with or without, cooked salmon, like here.
