Crisp Zucchini Medallions. This is your next meal.
Or part of it. This is super fast. This has SIX ingredients. Four of them are already in your kitchen. If they aren’t, we need to talk about essentials, people. And these are everywhere! Zucchini is an amazing vegetable. But this is my all-time favorite way to feature this versatile squash. This recipe is one from home. Crisp Zucchini Medallions 1-2 zucchinis 1/2 c milk 1 c flour 1/2 tsp salt 1/2 tsp black pepper oil Wash and pat dry zucchinis.
Once all medallions are coated, drizzle enough oil into a frying pan to thinly coat the bottom and heat until oil glistens. Serve immediately. Broccoli and Cheddar Quiche with a Brown Rice Crust. [ Close Privacy Policy ] Privacy Policy / Your California Privacy Rights Revised and posted as of March 4, 2013 Prime Publishing, LLC ("Company," "we" or "us") reserves the right to revise this Privacy Policy at any time simply by posting such revision, so we encourage you to review it periodically.
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Crispy Baked Zucchini Fries with Sriracha Lime Mayo. Baked Green Bean Fries with Roasted Garlic Dipping Sauce. Do you ever find yourself in one of those moments where you just have no idea what to do next and you find yourself unable to do anything at all?
That is exactly what happens to me when I am trying to plan meals for the week. Especially when I don’t have a lot of time and I need to go to the grocery store. That was the scenario a few weeks ago. It was Sunday afternoon, and I was sitting on the couch with my hubby (He was watching baseball… I was not.) trying to come up with a meal plan so that I could run to the grocery store and get the shopping for the week out of the way. It was a good idea in theory. Since it was close to dinnertime, I finally came to terms with the fact that I wouldn’t be getting my grocery shopping done. That “light bulb” moment was all that I needed… I immediately got to work blanching the green beans, setting up breading stations, and roasting garlic for a dipping sauce.
Admittedly, this is not the quickest way to get rid of green beans. For the fries: Broccoli parmesan fritters. Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli.
Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled.
So, you know where this is going. And with that, I had them for lunch instead.