I was a picky eater as a child. I’m lucky to have kids who aren’t that picky. David is our pickiest and compared to me as a child he’s not that bad. Still, we could all do better with our veggies. These are two recipes I’ve made recently that have been gobbled up by the whole family, even David.
Sorry, no photos. I’m not good at food photography and it was all eaten too fast to document.
Summer Spinach Gratin
(Adapated from a recipe posted on the Five in a Row message boards a few years ago)
3 ounces 1/3 less fat cream cheese
1/2 tsp salt
Add and mix well:
1 cup grated cheddar cheese
about 2 cups fresh spinach, chopped coarsely
1/4 cup chopped green onions
Salt and pepper to taste
Pour into 9 x9 buttered casserole dish or unbaked pie shell (both are good). Top with thin slices of fresh, ripe tomato. Sprinkle with 1/4 cup grated Parmesan cheese.
Bake at 450 degrees for about 20-25 minutes.
Summer Squash Fritters
(Adapted from a CSA recipe that was adapted from Deborah Madison’s “Vegetarian Cooking for Everyone”)
2-3 lbs. of zucchini and/or yellow summer squash, coarsely grated
2-3 eggs, beaten well
1-2 cups of bread crumbs
2 garlic cloves, minced
salt and pepper to taste
Lightly salt squash and set inside colander to drain liquid for about 30 minutes. Rinse squash and squeeze out excess water. Mix together all ingredients. Start with smaller amount of eggs and bread crumbs and add more if needed. You want mixture to hold together in the pan but to not be too thick.
Coat large skillet with oil, heat to medium. Drop 1/4 cup sized balls into hot pan and press down to form fritter. Cook until golden brown (about 3-4 minutes) and turn to cook other side.
We like these served with a yogurt tzatziki sauce.