Zucchini Fritters

2 pounds zucchini
½ tsp salt
1 egg
1 cup crumbled feta
½ cup Italian seasoned breadcrumbs, plus more for dredging
olive oil for pan

1. Finely shred zucchini and mix with salt. Strain liquid out. (there will be a lot!) This will take a while, or you can squeeze liquid out by hand. I would still let it drain for a while first.
2. Chop the zucchini smaller, unless you don’t mind stray strands when you cut a piece while eating.
3. Mix in the egg, then the cheese and breadcrumbs.
4. Form into patties. I used a large ice cream scoop so they were uniform, but you can make them whatever size you want. Flatten them to make it easy for the middle to cook through.
5. Dredge lightly in additional breadcrumbs, then fry on both sides in olive oil.
6. These are somewhat fragile, but freeze well. You may need to add more breadcrumbs, depending how moist the zucchini is. Serve very hot, with tomato sauce!

Fresh Tomato Sauce

From The Gourmet Cookbook

Makes about 5 cups

6 pounds ripe tomatoes, such as beefsteak or plum, peeled
¼ cup extra-virgin olive oil
5 garlic cloves, thinly sliced
1 tsp sugar
1 tsp salt
¼ cup chopped fresh basil or flat-leaf parsley (I used basil)

To peel fresh tomatoes (or peaches)
Using a very sharp paring knife and being careful not to cut deeply into the flesh, cut an X through the skin in the bottom of each tomato. Have a large pot of boiling water and a bowl of ice and cold water ready. Working in batches of 2 or 3, lower the tomatoes one by one into the boiling water with a slotted spoon, or carefully drop them in. Keep them immersed in the boiling water for 10 seconds, then transfer them to the ice water with the slotted spoon. (Barely ripe or out-of-season tomatoes or peaches will take 15 to 20 seconds.) When they are cool enough to handle, pull or slip off the skins, beginning at the X, using the paring knife to remove any stubborn spots.

1. Core tomatoes and halve crosswise. Working over a sieve set over a bowl, squeeze tomatoes gently to remove seeds. Discard seeds and reserve juice. Coarsely chop tomatoes.
2. Heat oil in a 6- to 7-quart pot over moderately high heat until hot but not smoking. Add garlic and cook, stirring, until just golden, about 1 minute. Add tomatoes, reserved juice, sugar, and salt, bring to a simmer, and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour.
3. Stir in basil and salt to taste.

NOTE – When you follow this recipe, it will take MUCH longer than an hour to simmer away the liquid. If I am in a “rush” I don’t add the liquid and then it takes 45 minutes to an hour. Either way it tastes really good!

Cauliflower and Chickpea Curry

2 medium potatoes, diced

Paste:

1/2 cup shredded coconut - unsweetened

1 Tbs mustard seeds

3 cloves garlic

1 1/2 Tbs ginger

1/2 cup peanut butter

1 tsp turmeric

1/2 tsp ground cloves or allspice

2 Tbs toasted cumin seeds

2 Tbs toasted sesame seeds

1/2 cup water

1 1/2 cups onions chopped

oil

1 tsp salt

1 large cauliflower, broken in to small pieces

1 med carrot, sliced

1 can chickpeas

3-4 Tbs lemon juice

Boil potatoes until tender and set aside. Put paste ingredients in a blender and blend until smooth.

Heat the oil in a large pan or dutch oven. Add onion and cook about 5 minutes. Add cauliflower and carrot. Cook, covered 10 minutes. Add the paste and mix well. Cook covered over low heat until cauliflower is soft. Add more water if needed. Add potatoes and chickpeas. Mix well and cook a few minutes to season everything. Add chick peas and then taste for salt. Add lemon juice and salt if need be.

Cucumber Mint Raita

1 cup Greek yogurt

1/2 pickling cuke

1 Tbs honey

1/2 tsp garam masala

1/2 tsp curry powder

1/2 Tbs mint

pinch of salt

chopped peanuts

Peel cuke and shred or chop. Mix everything together and taste. Add more salt if needed. Serve with spicy Indian dishes.

Aloo Matar

This recipe came to me from a casserole club I belonged to in Worcester. This was a big hit in our house so I saved the recipe. It was only when I went to make it that I realized there were a few errors - the writer forgot to put onions in the ingredients list or tell us what to do with the tomatoes. So this is a rendition of what I actually did based on that recipe.

Serves 4

1 Tbs butter or ghee

1 onion, chopped

2 cloves garlic

2 whole cloves

2 bay leaves

1 cinnamon stick (or a 1/2 tsp ground)

1 tsp garam masala

1 tsp chili powder

1 tsp coriander

2 tomatoes quartered

2 medium potatoes, peeled and cubed

1/2 cup green peas

1 1/4 cup warm water

salt

Heat butter and saute onion until soft. Add seasonings (including salt) and saute another moment. Add potatoes and peas, stir well to coat potatoes. Add water and tomatoes and bring to boil. Lower heat and simmer about 15 minutes or until potatoes are soft. Salt to taste.