Pancakes for all Seasons

I know most of the food posts that I have done have been centered around eating out but really, I love to cook at home. Cooking, for me, is one of those rare activities in life where I am truly at peace and feel the most relaxed. I need to start cooking more. Period.

I recently set the goal to cook dinner at home 6 nights a week. Also, Reg and I are trying to eat a completely vegetarian diet! So, to spark up the creativity for some fun meals in our home we decided to join a local CSA, JR Organics. For around $25.00 a week, we will receive a small box of seasonal, organic fruits and vegetables. Every week is different so I can say good-bye to falling into any kind of boring eating pattern. Plus, you are supporting a local business and doing something beautiful for the environment–what is not to love? 🙂

Check out this week’s loot…


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A bag of shelling peas, 2 bags of mixed greens, a pint of strawberries, 5 blood oranges, 3 medium sized summer squash, 3 avocados, and a bunch of broccolini–all organic! Heaven.

I was really excited and immediately tried to devise a meal that would involve every single item in the shipment. Yes, I am a little crazy. What can I say? I was really excited!


So, I finally calmed down and decided on using the squash, strawberries, and the mixed greens. I really wanted to use the avocado too but they were not quite ready! With the squash, I immediately knew what I wanted to make–crispy, salty pancakes. Yes, pancakes. Just trust me. This was a good one.


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I took 2 of the squash and chopped off those ends. Just a little though!



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Then I used my trusty old-fashioned cheese grater to grate both pieces. I got a killer arm workout too. Score!


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Then I took some chopped garlic…


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a large egg…


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FRESHLY grated parmigiano-reggiano cheese. Grating it right before really does make all of the difference in the world…

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And FRESHLY ground whole wheat bread crumbs to make…


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This! Cheesy, veggie filled “pancake” mix!


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After heating up some olive oil, I placed about a tablespoons worth of the squash mixture into the pan. I cooked them for 2-3 minutes on each side until they looked like this:


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Hello, delicious.


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Speaking of delicious, can we take a moment to look at these strawberries? I am so glad it is strawberry season and, boy, were these babies sweet! I chopped 4 large strawberries and tossed them with 2 cups of the mixed greens and 2 tablespoons of Brianna’s Poppyseed Dressing. This is the first time I tried the dressing and I think I overdid it a little bit. A little definitely goes a long way but I would recommend trying it.


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I topped my serving with a bit of crumbled goat cheese.


Bon appétit!


Summer Squash Pancakes

4 Servings


2 medium-sized summer squash

2 teaspoons chopped garlic

3/4 cup freshly grated parmigiano-reggiano cheese

1 large egg, lightly beaten

1/2 cup freshly grated whole wheat breadcrumbs*

4 teaspoons olive oil

4 oz. crumbled goat cheese (optional)

Salt & Pepper to taste


1. Cut off one end of each piece of squash and grate into a medium-sized bowl.

2. Add garlic, cheese, egg, breadcrumbs, salt, and pepper to squash mixture.

3. Place 2 teaspoons of olive oil into a frying pan and heat over medium-high heat until smoking.

4. Add rounded tablespoons of squash mixture to pan and flatten with back of the spatula. Lower temperature to medium heat and cook 2-3 minutes on each side, or until golden brown.

5. Repeat with the rest of the mixture using the rest of the oil as needed.

6. Serve immediately and enjoy!


*I broil 2 pieces of whole wheat bread for 3 minutes per side then pop them in my Vita-Mix until crumbly.


P.S. Have you heard? Use the code SPRING10 (in the Message to Seller area) for 20% off any item in the Hello, I Love You Jewelry etsy store until May 22, 2010!


xo,


Jenna










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7 thoughts on “Pancakes for all Seasons

  1. Tes says:

    It looks so stunning. I love the idea of using summer squash. My baby can eat this pancake without even know that there’s veggie in it. Thanks for sharing.

  2. Caitlin says:

    I found your blog, and fell in love with your story 🙂 I wanted to let you know I’ll be whipping these babies up tonight, so wish me luck!! I’ll let you know how it goes!

    – Caitlin

    ps. Your family is just beautiful, and it’s been fun starting from the beginning and catching up to your life now!

      • Caitlin says:

        Sooo good!! I made them for me and my boyfriend, with some salmon and winter salad. I think he was a little hesitant, but before they were even done he was picking at them from the pan 🙂 I ended up using butternut squash instead, but it turned out perfect! I’m planning on making them again this week, for a group of friends, some of which are vegetarian. Honestly, it’s one of the favorites that I’ve made in awhile!

        Hope you guys had a great weekend; perhaps more productive than mine 🙂 We’re heading down to San Francisco this weekend and haven’t even looked at my suitcase!

        – Caitlin

      • Jenna (Hello, I Love You) says:

        That is great news. Now I want to make them with Butternut Squash. Yum!

        And have fun in SF—I miss it there!

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