Vegetarian Week DAY 3

This morning for breakfast I took the leftovers of my quesadilla to work. That quesadilla is actually a perfect breakfast food - you've got some bread, some fruit and cheese, what could be better?

Lunch was pretty boring - a bowl of vegetable soup and a piece of leftover cornbread. Tasty, but boring.

Our dinner tonight was another luscious affair. We had Grilled Corn, Zucchini "Fritters" and Wilted Spinach Salad with Goat Cheese, Olives and Lemon Vinaigrette. We've made these "fritters" a few times over the past couple of years. I am putting the quotes in because I think they're more like a pancake than a fritter, but still yummy spicy little pillows. Grilling corn is my favorite way to serve it. I don't think you need any butter or seasoning this way. This was the first time we've had this salad, but it won't be the last. We used feta cheese instead of goat cheese, and green olives instead of black, but it was delicious just the same.


Zucchini "Fritters"
this is originally from Gourmet Magazine, I believe.

5 tb olive oil
2-3 medium zucchini cut in 1/2" dice
3 garlic cloves minced
1/2 tsp dried chile flakes, or to taste

1 cup flour
1 1/2 tsp baking powder
1 tsp oregano
1 tsp salt
1 tsp pepper
3/4 to 1 cup milk

Heat 2 tb olive oil in a pan over medium heat. Saute zucchini garlic and chile flakes until zucchini starts to turn golden.

Meanwhile, whisk the flour through milk together in a large bowl. When the zucchini is done, add to the batter and mix well.

Wipe out pan, return to heat and add some of the remaining oil. Drop the batter by spoonfuls and cook until brown on both sides. Keep warm in a 200' oven while you cook the rest of the batter.

Serve plain or with butter or sour cream.


Wilted Spinach Salad with Goat Cheese Olives and Lemon Vinaigrette
from The New Best Recipe

Serves 4

5 oz baby spinach
3 tb olive oil
1 medium shallot, minced
1 medium garlic clove, minced
1 tsp fresh oregano leaves, minced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp sugar
1 tb lemon juice
2 oz goat cheese, cut in small chunks
6 black olives, sliced thin

Place the spinach in a large bowl. Cook the oil through sugar together in a small pan over medium heat until the shallots are softened, 2-3 minutes. Add the lemon juice and stir to mix. Pour the warm dressing over the spinach, toss to coat. Add the olives and cheese and toss again. Serve straight away.