Zucchini Fritters

I'm baaaaaack!  It's been a while friends, but as you can guess, things are all sorts of crazy over here.  Crazy but really exciting.  And what the heck!  It's the first day of Fall already.  I remember writing a few months ago that all I hoped for was sunny skies and warm temps....well, now I'm really looking forward to sunny skies and crisp air.  Followed, of course, by lots of warm apple crisp {made by Mom}, oodles of Chili {made by Mom}, and pumpkin bars with cream cheese frosting.  Notice a theme here?  Mom, if you're reading - I need your fall recipes!  And fast!

One thing is for sure, we got some beautiful zucchini from our CSA this summer.  The whole roasting routine got old so I thought it would be fun to try out something new - zucchini fritters.  They are kind of like crab cakes but without the crab.  I have to admit I will definitely be making these again.  My husband {not traditionally a lover of zucchini} devoured them.  Served with roasted garlic mashed potatoes, these fritters hit the spot.

I shredded 3 small zucchini into a bowl lined with a paper towel, squeezed the shreds to get out as much water from the zuch's as possible, added 2 slightly beaten organic eggs, 1/2 cup organic breadcrumbs, and about 1/3 cup of grated pecorino romano cheese.  Then I seasoned with a dash of kosher salt and pepper, formed small handfuls into patties and then "fried" in a large skillet with olive oil.  So good.  And just because Summer is technically over that doesn't mean you can't still enjoy a good zucchini.....

Happy Eating!

Zucchini Fritters
Recipe inspired by Martha Stewart Living, August 2011
Photos by A Toast to Taste

Ingredients Needed:
3 small Zucchini, shredded and squeezed {to get the water out}
2 large eggs, slightly beaten
1/2 cup breadcrumbs
1/4-1/3 cup pecorino romano cheese, grated
Kosher Salt and Pepper to taste

In a large bowl, combine the shredded zucchini, eggs, breadcrumbs, and cheese.  Stir together until well combined.  Season with salt and pepper.  Once mixture is combined, form into patties about 1/2" thick.  Fry over medium high heat in a large skillet filled with enough olive oil to completely coat the bottom (about 1/4").  Remove fritters to a cookie rack with a paper towel underneath so they can drain.  Sprinkle with a dash more of kosher salt.  Serve and Enjoy!

Asparagus Tart

Last week was one of those weeks....busy, stressful, a little "off", and just all around yucky.  I'm glad it's over.  But there's more to the story.  Overall, I'm going through something much larger than busy, stressful weeks.  I'm in the process.  And it feels good and awkward and slightly selfish.  Mostly, it's necessary.  I'm in the process of change.

Change.  I don't know if it's my age, but I'm really getting sick of just being.  Just being a good worker, just being a good wife, just being a good friend and daughter, just being present.  Just being.  I want to be truly thrilled with my life, with my work, with my cooking, with my blog.  I'm not there, and I don't like it.  I feel forced.  I feel caged, at times.  And I want out.

I awoke to my daily horoscope waiting in my inbox about two weeks ago, like it always is.  It went something like this - "Your ideas are all pointing towards one thing:  Change.  Make sure you are consciously guiding it as much as possible."  It had to be a sign.  It just had to be.  But change doesn't happen overnight.  It's gradual, for me anyways.  And from that point on, I decided I was going to make a change, guided by me.

I've sought out alternative methods to get my body in sync.  I was confident if my body wasn't jiving to the beat of my new thoughts, the change I wanted wasn't going to happen.  I feel it working.  Slowly.  This is a journey.  I can only hope it's a safe, serene, successful one.  This space will serve as my outlet for now.  I want to share it with you - and will always remember to include a recipe!

Because last week was so crazy, I didn't have time for anything elaborate.  I had asparagus and frozen puff pastry.  Done and done.  I've been seeing quite a few tarts lately and thought it would be a perfect option for a quick dinner.  Flaky, crunchy, slightly sweet, yet so savory - I'm definitely a fan of the tart!  The asparagus paired perfectly with the tart.  I topped it with some organic grape tomatoes, goat cheese, and fresh thyme.  Fabulous.  Served it with a nice mixed greens salad and our veggie quota was fulfilled for the day!

This is a must-try!  

Asparagus Tart

Recipe by A Toast to Taste

Ingredients Needed:

flour for dusting

1 frozen puff pastry sheet, thawed

2 Tbsp olive oil

2 cloves garlic, finely chopped

1 bunch asparagus, washed, tips trimmed

10 grape tomatoes

1-2oz crumbled goat cheese

2 tsp fresh thyme

salt and pepper to taste

Preheat oven to 375 degrees.

Flour your work surface and a rolling pin.  Remove thawed puff pastry sheet from packaging and unfold onto work surface.  Roll out to desired size, making sure to smooth out folds.  With a paring knife, lightly score the pastry dough 1-inch in from the edges to mark a rectangle.  Using a fork, pierce the dough inside the markings.  Place dough on parchment lined baking sheet.  Bake for 10 minutes or until golden.

Remove from oven.  Top with olive oil and garlic.  Then arrange the asparagus spears in an even layer across the dough.  Top with tomatoes, goat cheese, thyme, and sprinkle with salt and pepper.  Bake until asparagus is tender, about 12 minutes.

Easy Street

Would you believe it's possible to make an amazing appetizer out of just these three ingredients above?? Well, you betta believe it!

I think it's always important to have an easy appetizer recipe in your back pocket....something that takes less than 10 minutes to throw together but looks like it took an hour, and leaves you feeling a little like Ina Garten repeating, "How easy is that?".



These are my favorite recipes. Often enough when I entertain in my home I serve these, and continually get requests for the recipes. So, we'll begin here, with the Goat Cheese and Fig Spread on Rye Crisps. This is a winner. Easy, tasty, and looks fabulous on a serving platter. And the best part is that this recipe is so adaptable. Don't have fig spread? Use your usual orange marmalade, or blackberry preserves. Don't like rye bread? Use french bread instead. The options are endless.

I'm not sure it can get any easier. You must try this. As soon as possible.

Goat Cheese and Fig Spread on Rye Crisps
Recipe and Photos by A Toast to Taste

Ingredients Needed:
1 loaf of thinly sliced Rye Bread
Olive Oil
Kosher Salt
4oz Chevre Goat Cheese, plain, at room temperature
1 jar Fig Spread

Preheat oven to 400 degrees. Coat rye bread slices in olive oil and place on baking sheet. Lightly sprinkle with kosher salt. Bake for 12-15 minutes until golden brown and crispy.



Let crisps cool. Spread each crip with about 1 tsp of goat cheese. Place small dollop of fig spread on top of goat cheese. Repeat process for each crisp. Serve on your favorite platter, and watch them disappear faster than you can say goat!




Hurry, go throw a party!