Here is what we had to eat tonight, a slightly chilly, rainy July night in Vermont, my Alpha Dude and I… it’s #DinnerWithDragon.
Zucchini Fritters, with a Dab of Yogurt
Pilaf of Quinoa & Millet,
with a Mustard-Seed Scented Saute of Onions & Mushrooms
Sliced Heirloom Tomatoes
Sliced Romaine Lettuce with Scallions, Mustard-Garlic-Scape Vinaigrette
Why, you ask, is wholewheat pasta pictured instead of the pilaf, and why is there no image of the salad described, and the sliced golden tomato? Because we were for-real eating dinner, not food-styling… I forgot to take a picture after I had the whole shebang plated. So you’re stuck with a photo of the first time I made the zuke fritters, last week…
We’ve always liked the Zucchini-Feta pancakes from the Moosewood Cookbook. And there’s an eggplant fritter recipe in an Italian vegetarian cookbook – I’ll look up the author – that’s tasty, though I’ve never been sure we make quite what he had in mind. It’s something along the lines of roasted eggplant combined with classic basil pesto ingredients plus bread crumbs …
Will look it up, and continue to play, Nora… As often, I read about 15 or 20 recipes, then figure out what I want to do… I think I want this one to be pretty straightforward. First batch I added parmesan and some herbs, second batch nixed these… The ones at Taboon are perfect… that’s what I’m reaching towards.