Feta Zucchini Pancakes

Are you over-run with zucchini from your garden, or your well-meaning friends? I am not - but if you are, or if you can buy some at the store, you should make these! This is a fun take on a "standard" vegetable and would make a nice appetizer or side dish with grilled meat, or just healthy snack. This recipe is easy to double, and I would recommend that you do that.

Start by grating/shredding the zucchini and then transferring it to a sieve



to drain. I did this by spreading it out and pushing it with the spatula so that the excess water would drip out.



Turn it out on a layer of paper towels



and then fold the towels over and press to absorb the extra moisture.



I had to do this about 4 times til it got dry enough. Transfer the zucchini to a small bowl, and add the green onions, garlic,



parsley, dill, egg, feta cheese



and breadcrumbs.



Stir to combine. Heat half the oil in a large skillet over medium high heat, then drop the batter by heaping tablespoonfuls into the oil;



press lightly with a spatula to flatten into cakes.



Fry until golden brown, about 2-3 minutes, then flip over



and fry an additional 2-3 minutes.



Transfer to a paper-towel lined plate.



Repeat with the remaining batter, adding oil as necessary. What a great way to get your vegetables!

Get more ideas at Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesdays at the Table and Tasty Tuesday, Ingredient Spotlight.

Feta Zucchini Pancakes

1 cup shredded zucchini
1/4 cup panko (Japanese bread crumbs)
2 green onions, chopped
1 egg
3 Tbsp. minced fresh parsley, or 1 tsp. dried
1 Tbsp. snipped fresh dill, or 1/2 tsp. dried
1 garlic clove, minced
1/4 cup crumbled feta cheese
Olive oil for frying (about 3 Tbsp.)

Drain zucchini in a sieve, squeezing to remove excess liquid. Pat dry. In small bowl, combine zucchini, panko, onions, egg, parsley, dill, garlic and cheese. Stir to combine.

Heat 1 1/2 Tbsp. oil in a large skillet over medium-high heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry in batches until golden brown, about 2-3 minutes, then flip and cook an additional 2-3 minutes. Use remaining oil as needed. Transfer to a paper-towel lined plate. Makes 8 small pancakes.

Black Forest Freezer Pie

What a summer! Without a/c, it is really too hot to cook but I suffered through making this no-bake pie so that you could get the recipe! This calls for making a graham cracker crust that needs to be baked, but since I am not turning on the oven, I used a store bought crust, and I used chocolate to boost up the chocolate to fruit ratio! I think it would be even better with an oreo crust, but I think that an oreo crust makes anything better.

If you're making the pie crust from scratch, combine the cracker crumbs, sugar and the melted butter, then press into a 9-inch pie plate. Bake for 10 minutes or until golden and then let the crust cool completely.

If you're using a store bought crust, unwrap it. ha!

Scoop the ice cream into a chilled bowl, and let it thaw for just a few minutes until you can stir it easily. Stir it a few times until it is of spreading consistency,



then spoon it into the crust.



Cover and freeze until firm, about 2 hours. Next beat the cream cheese until smooth, then add the powdered sugar



and beat well. Fold in the whipped topping,



then spoon this mixture over the ice cream layer.



With the back of your spoon, make a "well" in the whipped topping layer about 8 inches across.



(It's a little hard to see in this picture, but can you see the raised edges?)

Cover and freeze for 3 to 4 hours. When you're ready to serve the pie, spoon the cold pie filling into the "well"



then drizzle with the chocolate syrup.



Eating this will certainly help you beat the heat!



Get more inspiration at Foodie Friday, Food on Friday, and Friday Food.

Black Forest Freezer Pie

1 1/2 cups finely crushed graham crackers
1/3 cup butter, melted
3 Tbsp. sugar
1 pint vanilla ice cream (2 cups)
4 oz. cream cheese, softened (low fat is fine)
1 cup powdered sugar
1 - 8 oz. container whipped topping, thawed (lite is fine)
1 - 21 oz. can cherry pie filling, chilled
hot fudge topping or chocolate syrup

Combine crushed graham crackers, melted butter and sugar. Press onto bottom and up sides of an ungreased 9 inch pie plate. Bake at 350 for 10 minutes or until golden. Cool.

In chilled bowl, stir ice cream with spoon just until softened. Spoon over chilled crust. Cover; freeze 2-4 hours or until firm.

In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar; beat well. Fold in whipped topping; spread over ice cream. Using back of spoon, make 8 inch wide well in top layer. Cover; freeze 3 to 4 hours.

When ready to serve, spread cherry filling into well on top of pie. Drizzle with chocolate syrup. Serves 8.

Canteloupe Sorbet

This is such a refreshing dessert for summertime. Especially after a big dinner, it would be a lovely light way to end the meal. Or, if you're having a fancy party, this would be a delicious palate cleanser! Or, if you're like me, you can eat it out of the container with a spoon and not even bother to dirty a bowl.

It takes only a few minutes to throw this together. Just like with the banana sherbet, you start with a simple syrup. Combine the sugar and water in a small saucepan and bring to a boil,



stirring until the sugar is dissolved. Transfer this syrup to a small bowl and refrigerate until chilled. (Or, if you're in more of a hurry, you can put it in the freezer to speed up the chilling process.)

Once the syrup is chilled, combine the canteloupe and lemon juice in a food processor or blender



and process until smooth. Add the syrup



and blend until combined. Tranfer the pureed mixture to your ice cream freezer



and freeze according to your machine. It took about 25 minutes in my machine. When it's done,



transfer to a freezer safe bowl



and freeze for several hours until firm. Before serving, let stand for a few minutes to thaw slightly.

Get more great summer ideas at Seasonal Sunday, Foodie Friday, Food on Friday and Friday Food.

Canteloupe Sorbet

1 cup sugar
1 cup water
4 cups cubed canteloupe
2 Tbsp. lemon juice

In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved. Transfer to a small bowl and refrigerate until chilled.

Place the canteloup, lemon juice and syrup in a food processor or blender; cover and process for 2-3 minutes or until smooth. Pour into an ice cream freezer; freeze according to manufacturer's directions.

Transfer to a freezer-safe bowl and place in freezer until firm.

Makes 1 quart.

Peach and Blackberry Tart

I cut this recipe out of Bon Appetit magazine about a thousand years ago (ok, ten years ago) and have never made it. Until now. And I love it. The combination of juicy peaches and colorful and tart blackberries on a sweet oatmeal cookie crust is just everything you could hope for in a summer dessert. You will have to turn on the oven, but only for a few minutes! This is a beautiful and delicious dessert for a luncheon or a dinner party, and it even makes a great breakfast. (I did have to try it to ensure it passed muster for the blog!)

The oatmeal cookie crust makes this tart delightfully different. Place the cookies in a food processor and pulse until finely ground. If you don't have a food processor, you could put the cookies in a zip top bag and use a rolling pin to crush the cookies. (I used a 12 oz package of oatmeal cookies to get enough crumbs. And, oh yeah, I ate a few first...)

Melt the butter, then add it to the crumbs



and stir until moist clumps form. Spray your tart pan with nonstick spray, then press the dough in evenly over the bottom of the pan and up the sides.



You can start with a fork, but you'll get the best results if you use your fingers too. You'll want to make sure you get the crust up into all the curly edges as that is what creates a nice presentation after you remove the sides of the tart pan.




Bake the crust for 10 minutes just until it is dry. While it's baking, prepare the filling by combining the nectar, cornstarch



and sugar



in a medium saucepan and whisking until it is smooth. Then add the lemon juice and half the peaches



and use a potato masher to mash them until it resembles a coarse puree.



Simmer over medium heat for about 3-5 minutes, stirring constantly, until the mixture is thick.



Cool completely, then fold in the remaining peaches.



(My filling is in a pie pan cause I wanted it to cool quickly!) Spread the filling into the crust



and then arrange the blackberries around the top edge.





Cover and refrigerate until cold, at least 6 hours or overnight. Bring to room temperature, and then remove the side of the tart pan. You can usually do this just by holding the pan from the bottom in the palm of your hand, and the "ring" will slip right off.



See how neat those edges look now?



I just can't stop looking at this beautiful tart! You should make one!



Get more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday and Tuesday at the Table, Seasonal Sunday, This Week's Cravings, Ingredient Spotlight, Food on Friday.

Peach and Blackberry Tart with Oatmeal Cookie Crust

2 cups oatmeal cookie crumbs (from crispy cookies, about 30 or 12 oz.)
5 Tbsp. butter, melted
2/3 cup peach or apricot nectar
5 Tbsp. sugar
5 tsp. cornstarch
2 2/3 cups coarsely chopped peeled peaches
1 1/4 tsp. lemon juice
1 1/4 cups large blackberries (about 1/2 pint)

Spray a 10-inch diameter fluted tart pan with cooking spray. Combine the butter and cookie crumbs and stir until moist clumps form. Press the mixture on the bottom and up the sides of the prepared pan. Bake at 375 for 10 minutes or until dry. Cool completely.

For the filling, combine the nectar, cornstarch and sugar in a medium saucepan and whisk until smooth. Add half the peaches and the lemon juice, and mash with a potato masher until it resembles coarse puree. Simmer over medium heat until mixture is thick, stirring constantly, about 3-5 minutes. Cool completely.

Fold in remaining peaches. Spread filling evenly in crust. Arrange blackberries around top edges of tart. Cover and refrigerate for 6 hours or overnight until cold. Bring to room temperature before serving. Remove side of tart pan and cut into 8 wedges.

Serves 8.

Rhubarb Berry Cheesecake Pie

I've been buying so many strawberries that I have to find new ways to use them, and I am never sorry to try a new dessert (especially one that doesn't involve the oven!). This is a beautiful and delicious one, with a wonderful combination of textures and flavors. It does need time to set up, both at the end and between the steps, so plan to make it a day ahead of when you will need to serve it (or want to eat it!).

Start by assembling the cream cheese layer. Combine the softened cream cheese and sweetened condensed milk in a large mixing bowl.



Beat until smooth, then add the lemon juice,



vanilla,



lemon peel and salt and beat well. Pour the filling into the crust (I used a store bought crust this time since I never have graham crackers on hand),



cover, and refrigerate for at least 2 hours. While it's chilling, you can make the topping. In a medium saucepan, bring the rhubarb and water to a boil.



If you're using frozen rhubarb, use only half of the water called for since the rhubarb will give off a lot of water when it cooks. Reduce the heat and simmer for about 7 minutes or until the rhubarb is tender. If you're using frozen, this will only take 3-4 minutes.

While the rhubarb is cooking, sprinkle the gelatin over the remaining water and let stand for 1 minute.



(I used flavored gelatin cause that's what I had. You really should use unflavored; it will work better! --because it will set up better....)

When the rhubarb is tender, drain the rhubarb, then return to the saucepan and add the sugar.



Pour in the gelatin,



then bring this mixture to a boil.



Remove from the heat and stir in the lemon juice. Transfer to a bowl, cover, and refrigerate until slightly thickened, about 1 hour. Finally, stir in the strawberries,



then spoon the fruit topping over the cheesecake layer.



Refrigerate for at least 4 hours or overnight to set.

Get more inspiration at Cooking Thursday, Foodie Friday, Food on Friday and Friday Food.

Rhubarb Berry Cheesecake Pie

1-8 oz. package cream cheese, softened
1-14 oz. can sweetened condensed milk
3 Tbsp. lemon juice
1 tsp. vanilla
1 tsp. grated lemon peel
dash salt
1 9-inch graham cracker crust
2 cups sliced fresh or frozen rhubarb
6 Tbsp. water, divided
1 1/2 tsp. unflavored gelatin
1/2 cup sugar
2 tsp. lemon juice
1 pint fresh strawberries, hulled and halved or quartered

In a large mixing bowl, beat cream cheese and milk until smooth. Beat in the lemon juice, vanilla, lemon peel and salt. Pour into crust; cover and refrigerate for 2 hours.

Meanwhile, in a saucepan, bring rhubarb and 4 Tbsp. water to a boil. Reduce heat; simmer uncovered for 10 minutes or until rhubarb is tender. Drain. In a small bowl, sprinkle gelatin over 2 Tbsp. water; let stand for 1 minute. Return rhubarb to the saucepan; stir in gelatin and sugar then bring to a boil.

Remove from the heat and stir in lemon juice. Cover and refrigerate until slightly thickened, about 1 hour, then stir in strawberries. Spoon over pie. Refrigerate for at least 4 hours or overnight until set. Serves 8.