Zucchini Tots

Ingredients

3 cups grated zucchini

3 eggs lightly beaten

1 red onion, diced

3/4 - 1 cup cheddar cheese (or parmesan for a lighter taste)

3/4 cup bread crumbs 

Red pepper flakes to taste

1.  Heat oven to 400 and spray a mini-muffin tin non-stick spray

2.  When you grate the zucchini, spread it out on a paper towel and lightly sprinkle with salt.  LET IT SIT for about 20 minutes.  This removes all the excess moisture and keeps the tots from being soggy.  Bleh.

3.  Mix together the eggs, onion, cheese, bread crumbs, and pepper flakes.

4.  Add zucchini

5.  Spoon into muffin tin.  Bake for 15-20 minutes (until they are brown)

VARIATION

Use 3 cups of squash in place of zucchini.  Use yellow onion in place of red.  Add 1 teaspoon (or more- to taste) of ground sage.  Be sure to use cheddar cheese with this one.  They'll taste like mini casseroles!

Green Beans Tossed with Garlic

Ingredients

1 Pound Fresh Green Beans
1 Small Onion, minced
3-5 Cloves Garlic, minced
3 Tablespoons Olive Oil
3 Tablespoons Chicken Broth
Salt and Pepper to Taste

In a saute pan, heat olive oil.  Add onions, garlic, and green beans.  Toss to coat.  Cover and let cook for 5 minutes.  Deglaze pan with the chicken broth.  Put top on beans and let them simmer until desired doneness.

Wild Rice Salad

Ingredients

1 Cup Long-grain brown rice
1 Cup Wild Rice
1 Shallot, minced (You can use a red onion as well)
1/4 Cup Balsamic Vinegar
2 Tablespoons Dijon Mustard
1 Teaspoon Salt
Black Pepper to Taste
1/2 Cup Olive Oil
1 Cup Dried fruit (I used apricots and cherries this time.  You can use cranberries, blueberries, or whatever you want!)
1/4 Italian Parsley, chopped

In separate pots prepare both the brown rice and the wild rice.  Follow directions on the amounts of water.  Generally, you will use twice as much liquid as rice.  Water will NOT absorb into wild rice.  You will have to drain it.

While the rice is cooking make the dressing.  Mince the shallot (or onion) and add the balsamic vinegar, mustard, salt, and pepper.  Whisk together.  Then whisk in oil gradually.

Add the hot rice to dressing and toss.  Add dried fruit and parsley and combine.

The beauty of this is that you can serve it hot OR room temperature.  So, if you're making a big meal, make this first.