Zucchini Pancakes
2 C Grated Zucchini
2 Eggs beaten
1/3 C Bisquick
1 Medium grated onion
Salt and pepper to taste
¼ C grated Parmesan cheese (can also add Cheddar cheese in addition to Parmesan)
Oil for fryingBlend ingredients (I use food processor)
Fry in hot oil
Makes about 8 pancakes

  Aromatic Herb Spread
1 Garlic clove finely minced
8 ounces unsalted butter softened.
16 ounces softened cream cheese
½ tsp Salt
½ tsp ground pepper
2 tsp fresh Basil finely chopped
2 tsp fresh Chives finely chopped
2 tsp fresh Marjoram finely chopped
1 tsp Thyme finely chopped (can also use dried)
1 tsp fresh Dill (can also use dried)
1 Tbsp Parsley finely chopped
  Blend softened cream cheese and butter.  Add salt, pepper and finely chopped herbs to cheese mixture. Mix well.  Serve with crackers or your favorite toast
Yield 3 cupsDried herbs can be used, adjust quanity as dried herbs are more potent than fresh. Generally it takes three times the amount of fresh herbs as dried to get the same flavor. Tip: Thin the spread with sour cream, milk or yogurt and use a dip for vegetables.
  Summer Cucumber Salad
3 large Cucumbers  Peeled, seeded, diced or sliced
½ cup of Champagne or White distilled Vinegar
1 clove crushed garlic
3 Tbsp Sugar
1½ cups Vegetable, Canola, or preferably Sunflower oil
3 Tbsp fresh chopped Dill
1 Tbsp fresh chopped, finely minced lemon zest
  In  glass bowl, slowly drizzle oil into vinegar stirring constantly with  a wire whisk to create a vinaigrette.  Stir in sugar, garlic. dill, and lemon. Zest.  Add cucumbers and stir so vinaigrette coats cucumbers evenly.  Allow to rest for a minimum of 15 minutes.
This salad is best served fresh as cucumber salads turn a bit rubbery if stored overnight.
  Oriental Cucumber Salad
3 large Cucumbers Peeled and seeded diced or sliced
4 large scallions sliced
½ cup of Rice Wine Vinegar
1 Tbsp Dark toasted sesame oil
1½ cups Vegetable, Canola, or preferably Sunflower oil
2 clove crushed garlic
3 Tbsp Sugar
2 Pinches of ginger powder
1 Pinch Red Chili Flake
1 Tbsp orange zest, preferably tangerine
  In a glass bowl, slowly drizzle oils into vinegar stirring constantly with a wire whisk to create a vinaigrette.  Stir in sugar, garlic, ginger, chili flakes and orange zest.  Add cucumbers and stir so dressing coats cucumbers slices evenly.  Scatter sliced scallions over salad to garnish.  Allow to rest for a minimum of 15 minutes so flavors blend. 
  Spaghetti Squash with Chervil butter and Toasted Fennel Seed
1 Large Spaghetti Squash
½ stick of soft butter
3 Tbsp Chopped Chervil          
2 Tbsp Olive Oil
1 Plum tomato diced small
1 tbsp toasted fennel seeds
Salt and white pepper to taste
  Preheat oven to 325 degrees.
Cut Spaghetti squash in half horizontally and remove seeds. Place cut side down in a half in baking dish with half inch of water. Bake about an hour and fifteen minutes, depending on size of squash, until tender. When squash is tender pull squash strands out with a fork.  Squash should look like spaghetti noodles.  While squash is baking add olive oil to softened butter, stir in chopped chervil and toasted fennel seeds. Add butter mixture to hot squash and allow to melt.  Mix until everything is coated, add chopped tomato. Salt and pepper to taste.
  Cilantro Watermelon Salad
For each 5 lbs of watermelon:
1 bunch of fresh chopped cilantro (no stems)
Juice of two fresh limes
1 medium shallot slivered
3 Tbsp Sugar
1 pinch Cayenne pepper
¼ cup vegetable oil
  Cut watermelon into one inch cubes and place in a very large bowl. Add a pinch of cayenne pepper into oil, quickly mix and marinate watermelon cubes.  Add Cilantro and sugar to top of watermelon.  Juice limes over the sugar.  Mix well until coated.  Fold in slivered shallots and salt to taste if desired.
For a “loaded” watermelon salad, add ½ cup of tequila


More Recipes coming soon!