Healthy Tips: Clemson Extension Service
by The Press and Standard | August 27, 2018 12:56 pm
1 large egg
⅔ cup finely chopped shallots
1 tablespoon chopped flat-leaf parsley
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups shredded seeded summer squash
½ cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
Preheat oven to 400°F.
Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded
squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out
any liquid. Add the squash and cheese to the bowl; stir to combine.
Heat oil in a large ovenproof nonstick skillet over medium heat. Pack a ⅓-cup measuring
cup with the squash mixture and unmold it
into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom,
3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven.
Bake for 10 minutes. Serve immediately.
Tip: To remove the seeds from summer
squash, cut the squash in half lengthwise
and scrape out the seeds with a spoon. To
shred the squash, use the large-holed side
of a box grater. (Eating Well)
1 1/2 cups of chopped tomatoes
1 cucumber – peeled and seeded then diced
1 avocado – diced
4 oz feta cheese – cubed
2 tbs minced red onion
1 handful parsley – minced – about 2 tbs
2 tbs olive oil
1 tbs red wine vinegar
8 twists of black pepper from a pepper mill
Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl.
Peel and seed one cucumber and dice. Add to bowl.
Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl.
Cube feta and add to bowl.
Add minced red onion and minced parsley to bowl.
Whisk together olive oil, red wine vinegar and black pepper – pour over salad.
Toss gently so the feta and avocado don’t break up. Serve immediately.
If refrigerating – keep the avocado aside and add before serving.
Avocado does not refrigerate well. So if you are not eating it right away, wait to add the avocado until just before serving
(Green Valley Kitchen)