summer-squash-pancakes

Summer Squash Pancakes
These savory pancakes make a wonderful vegetarian summer meal. I have to admit that I don’t know the exact source of this recipe. I scribbled down the basics from a library book, but I’ve changed so many details that I’m not sure the original author would recognize his or her recipe anymore anyway. Use smaller squash for this recipe for the best result. These are very tasty served with maple-lime sweet potatoes!
From Weekly Greens

3 small yellow squash
3 small zucchini
1/2 yellow onion
1 teaspoon kosher salt
2 large eggs, lightly beaten
2 garlic cloves, pressed
2 tablespoons whole wheat flour
1 tablespoon chopped fresh oregano
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
Greek yogurt, for serving


Trim the ends from the squash and zucchini. I like to leave the peel intact because it provides a bit of extra fiber and gives the pancakes beautiful color. Using a food processor fitted with the shredding blade, run the zucchini through the machine. My machine required me to halve the squash and zucchini lengthwise to get it through the feed tube. Trim the onion, then run it through the machine as well.
Place the shredded squash, zucchini and onion in a large colander set over a bowl or in the sink. Sprinkle the kosher salt over the vegetables, then toss gently. Allow the vegetables to sit for about 15 minutes to release their water. You can help squeeze out some of the water with your hands. When the vegetable mixture is fairly dry, place it in a large bowl.
Add the eggs, garlic, flour, oregano and pepper to the vegetables, stirring to blend completely.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Drop a few tablespoons of the squash mixture onto the hot skillet. You will have to use a spoon or your fingers (careful not to burn) to gently shape the dollops into pancakes. Allow them to cook just long enough to brown one side, then carefully turn them over with a spatula. My first batch didn’t hold together very well, but each batch thereafter did a little better. You may have to reform the patties just a little after the flip. They push back together quite nicely. When both sides are nicely browned, transfer the pancakes to a plate and keep warm while you work with the rest of the vegetable mixture. Add the remaining tablespoon of oil if the pan seems dry.
Serve the pancakes hot with the Greek yogurt on the side.
Quick Tips
1. These pancakes are perfect for the lunch box! I enjoyed our leftovers the next day with a small salad and sweet potatoes.
2. If you are concerned that your kids won’t touch them with the colorful green flecks, try peeling the zucchini and see if they look more appealing to the little ones. All they need do to is taste! My 5-year-old snatched one from the counter while I was still working on the last batch and his exact words were, “These are delicious. Can we have these every day?” No kidding.

Preparation time: 30 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield) 4

Lemon Cake with Basil and Thyme

Lemon Cake with Basil and Thyme
Adapted from Simply Organic

The idea of combining traditionally sweet dishes with savory herbs has been strangely alluring to me as of late. Perhaps you recall the maple raspberry coffee cake, featuring rosemary and thyme. This is the start of a trend I don’t see ending anytime soon. I also love the concept of salty with sweet. A quick look at my desserts category reveals as much, with a number of salt-kissed sweet treats. This moist cake is not too sweet and the herbs add subtle flavor. Top it with fresh seasonal berries and you’re set. This cake would be perfect with tea at just about any time of day. I might have nibbled a bit at breakfast.

2-1/2 cups unbleached all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (1 stick), at room temperature
1-1/2 cups granulated sugar
2 large eggs
1/2 cup chopped fresh basil
2 tablespoons fresh thyme leaves
2 tablespoons lemon zest (2 large lemons)
1 teaspoon vanilla extract
1 cup plus 2 tablespoons buttermilk

Preheat oven to 375 degrees F. Lightly oil a 9-inch springform pan.
In a bowl, combine the flour, baking soda and salt.
Using an electric mixer with the whisk attachment, beat the butter and sugar until well-blended and a little fluffy, about 2 to 3 minutes. In a smaller bowl, whisk together the eggs, basil, thyme, lemon zest and vanilla extract. Add this mixture to the butter and sugar mixture and beat until blended.
Add the dry ingredients a little at a time with a few tablespoons of buttermilk in between. I alternated flour mixture and buttermilk at least six times to get all the flour incorporated. You could probably do it with fewer rounds if you are more skilled at dealing with flour than I am. Since I tend to make a terrible mess, I went very slowly.
Pour the batter into the prepared pan and bake on the middle rack of the oven for about 35 minutes. Check to be sure a cake tester comes out clean, then remove the cake from the oven and allow it to cool on a baking rack for 10 minutes. Remove the side of the pan, then allow the cake to cool completely before serving.
Quick Tips
1. Why stop with basil and thyme? Next time I’ll add some fresh mint, too.
2. I made this in a springform pan, as the recipe instructed, but I’m not sure this was necessary equipment. I’m hesitant to recommend that you try another type of pan, but I truly did not see what the springform design added. My guess is that a simple 9-inch cake pan would do the trick, too.
3. I didn’t actually cut this cake until the day after it was made. It was moist and delicious. It does not need to be refrigerated. I kept it stored on a cake plate with a dome.
Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 12 (makes one 9-inch cake)