Zucchini Bread Pancakes (via SmittenKitchen) with maple-sweetened greek yogurt
Eggs with kale, tomatoes, and feta
As September is upon us (hallelujah!), gardens are madly producing their last crops.
Zucchini's kind of a joke in the Midwest: leaving a grocery bag of it on your neighbor's porch is akin to leaving a bag of...something else not so nice. It doesn't take a green thumb at all to raise. And they seem to multiply overnight. If you don't harvest them daily, you'll discover you've got a leafy patch of green baseball bats where there used to be zucchini.
But they do make great pancakes. Really. See those flecks of green? They make a plain pancake moister. Add some nutmeg and cinnamon, and you've got a pancake that tastes unmistakably like crisp autumn days.
And blistered tomatoes with wilted kale, sprinkled with feta, baked with eggs? I don't think I need to say anything else.
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