Zucchini Fritters

Ingredients:

• 2 zucchini, shredded
• 1 egg
• 2 tbsp flour
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp olive oil
• sour cream (optional)

Directions:

1. Drain shredded zucchini of any excess liquid and mix with egg, baking soda, salt, and flour.
2. Heat oil in a large pan on medium-high heat.
3. Spoon zucchini batter onto pan and fry until both sides are golden brown.  
4. (optional) Serve with a dollop of sour cream.

Banana Bread

Ingredients:

• 3 bananas, large very ripe 
• 1/3 cup sour cream
• 6 tbsp butter, melted and cooled
• 2 eggs, lightly beaten
• 1 tbsp vanilla extract
• 1 cup walnuts, coarsely chopped
• 1/2 cup golden raisins
• 2 cups flour
• 3/8 cup sugar
• 3/8 cup splenda
• 3/4 tsp baking soda
• 1/2 tsp salt

Directions:

1. Combine dry ingredients together, set aside.
2. In a large mixing bowl, mash bananas.
3. Add sour cream, butter, eggs, and vanilla extract and mix well.
4. Fold in dry ingredients until just combined.
5. Place into a well greased loaf pan.
6. Bake in a pre-heated oven at 350º F for 55 minutes to an hour.
7. Cool in pan for 5 minutes, then remove.

White Wine Clam Sauce

Ingredients:

• 1 shallot, finely diced
• 2 garlic cloves, minced
• 1 tsp olive oil
• 1 can minced clams
• 1/2 cup white wine
• salt
• pepper

Directions:

1. Saute shallots in olive oil until translucent.
2. Add garlic and stir until it blooms.
3. Add clams and white wine and simmer until sauce is reduced and thickened (approx. 5 min).
4. Season with salt and pepper.

Brussels Sprouts with Cranberries

Ingredients:

• 4 cups brussels sprouts, sliced
• 3 small onion, sliced
• 2 cups dried cranberries
• 1 tbsp olive oil
• salt

Directions:

1. Heat oil and saute onions until browned.
2. Add brussels sprouts and cranberries and cook until the brussels sprouts are soft.
3. Season to taste.

Apple Confit

Ingredients:

• 4 apples (fuji), peeled and thinly sliced
• 3 tbsp butter, melted
• 1/4 cup sugar
• 1/8 tsp cardamom
• 1/8 tsp cinnamon
• 1 orange, zested

Directions:

1. Combine sugar, cardamom, and cinnamon in a bowl.
2. Generously butter a bread mold (or a few ramekins).
3. Arrange a thin layer of apple slices on the bottom of the mold, brush with butter, sprinkle with sugar mixture and orange zest.
4. Continue layering adding orange zest on every third layer only.
5. The bread mold in parchment paper and then aluminum foil and use a small knife to pierce both the parchment and foil in a few places.
6. Add pie weights to top of covered apples and place bread mold onto a cookie sheet.
7. Bake, undisturbed, in a pre-heated 300°F oven for 2 hours.
8. Remove from heat and let rest, as is, until room temperature.
9. Remove the weights and wrapping and serve.

Snap Pea Slaw

Ingredients:

• 2 cups snap peas, thinly sliced
• 2 carrots, shredded
• 1 clove garlic, minced
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp parsley, minced
• 1 tsp sesame seeds

Directions:

1. In a bowl, combine all ingredients and mix well.

Cucumber Apple Salad

Ingredients:

• 1 cucumber
• 1 apple (granny smith)
• 1 tbsp dill
• 1 tbsp honey
• 2 tbsp greek yogurt
• salt

Directions:

1. Using a mandolin, thinly slice cucumber and apple.
2. In a bowl, combine slices with dill, honey, and yogurt, mix well.
3. Season to taste with salt.