I admit that when it comes to meals I tend to focus on the main course (meat primarily-head bows in shame) and dessert. I sometimes come-up with good ideas for appetizers but those are mainly stolen from my sister.
The poor side dish doesn’t just take a backseat but often it ends-up strapped to the roof with the canoe.
This weekend though I shifted my focus slightly and made three nice things.
The first is a dish that I remember from being a kid and seeing Grandma trying to deal with WAY too much zucchinni. These are lovely fritters that have enough cheese in them that you forget there is zuchinni in them. Simply; shred two small zuch and lay them on a tea towel. Fold over the top and squish some of the water out (wow, some of that technical cooking lingo is hard to follow).
Bake until firm at 350 (about 30 minutes)
Quickie potato salad:
In salted water cook four small potatoes for each person until they are tender. Cool under running water to stop the cooking process. Add: 1/2 cup chopped herbs (I used oregano, basil and a bit of thyme), 1/3 cup balsamic, 1/4 cup olive oil and 1 T. of honey. Let sit at room temperature for at least 30 minutes to allow the potatoes time to soak-up the dressing.
And…cute kid being dressed funny by her mom. I know my days of being the “outfit picker” are numbered.