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). 

Place in a bowl and coat with; salt and pepper, 1/4 cup cornstarch, 1 egg, a dash of cayenne and 1 1/2 cups of shredded cheddar.

Scoop 12 mounds onto a cookie sheet covered in either parchment or silicone sheet. 
Pat down, lightly and bake for 20 minutes at 350 degrees. 
Don’t lose heart when they start to alarmingly spread-out.  This won’t continue. 
They freeze well but I don’t usually have enough leftover to freeze.  
Fritters would also make a really nice vegetarian lunch entree with a big salad and some special bread.
Leftover rice casserole:  this is an oldy but goodie as it uses both leftover rice and any vegetables that are lurking.  We had it with a baked chicken but you would be quite happy with it as the star of the meal.
Take 3 cups of cooked rice (mine had kidney beans in it already but that was just fine), add 1 1/2 cups of veg (I had brocolini), 4 eggs, 1 1/2 cup milk and 1 cup of grated cheese.  Pour into a casserole and top with bread crumbs and chunks of butter. 
(wow!  should have pulled back a bit there with the camera).

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.

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