Fried Zucchini Cakes

These are wonderful for an appetizer or as a side... you can make them bite size or large!  They have the consistency of a crab cake, but loaded with cheese and veggies!

You will need:

1 cup of finely shredded zucchini (about 1 large zucchini)

1/2 cup of finely shredded carrot (1 large or 2 small carrots)

1/2 yellow onion finely chopped

2 large cloves of garlic- minced

1 tbs of fresh oregano

1 cup of shredded Mexican cheese blend

2 eggs

1 cup of bread crumbs

1/2 tsp of yellow mustard powder

1 tsp of salt and a dash of pepper

olive oil for frying

1. Combine all the above ingredients in a mixing bowl.

2. Cover the bottom of a large frying pan with extra virgin olive oil.

3. Form your zucchini cakes and medium/high heat fry until golden brown.

ENJOY

(serve alone or with a dipping sauce)

Sausage, Tortellini, Escarole Soup

I can't really take credit for this recipe because my dad created it when I was young.  Through the years, it has been motified depending on who was cooking it, but it's delicious none the less.  Dad makes it with beef, I use Italian sausage.  My sister uses either one.  Dawn made this for my bridesmaids and me the day of my wedding.  Everyone loved it.  Despite the nerves, I was able to eat a bit of it!  I love it so much, and I hope you will try this soup and enjoy!

Ingredients:

1 lb of Italian Sausage- removed from the casings

1 head of Escarole- cut up

6 oz of cheese tortellini

1 onion-diced

4 large cloves of garlic-minced

2- 32 oz containers of beef broth

1/4 tsp of Italian seasoning

salt and pepper

In a large pot, cook the sausage completely with italian seasoning, onion, and garlic.

Add broth to the pot and bring to a boil.

Add tortellini and cook until it is almost tender then add Escarole until wilted.

Season with salt and pepper.  Top with shredded parmesan cheese.

Enjoy!