Zucchini and Feta Fritters with Roasted Red Pepper Dip

prep: 1 hour
cook: 20 minutes

makes 8 fritters

for the fritters you’ll need…
3 medium size zucchinis (about 1 lb.)
2 teaspoons salt
½ cup flour
1 teaspoon baking powder
1 tablespoon Italian seasoning
2 large eggs, beaten
6 ounces feta cheese, crumbled
2 cups frying oil (canola, vegetable or peanut)

for the roasted red pepper dip you’ll need…
2 cloves garlic, peeled
½ cup toasted almonds
3 large roasted red peppers, drained
1 teaspoon white vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste

let’s get to it…
Chop the garlic and almonds together in a food processor. Add the peppers, vinegar and oil and process until blended. Season with salt and pepper to taste. Remove from processor, place in a serving bowl, and set aside.
Line a baking sheet with paper towels; set aside. Heat oven to 165°F.
Shred the zucchini in a food processor. Remove zucchini and place in a large colander. Toss zucchini with 1 teaspoon salt and let drain 30 minutes. Place a clean kitchen towel on counter, spoon zucchini onto towel, roll up and wring out; set aside.
Combine flour, baking powder, 1 teaspoon salt and Italian seasoning in a large bowl.
Whisk in beaten eggs, zucchini and ¾ of the feta cheese.
Pour oil (enough to cover the bottom) into a large 12-inch skillet and heat on medium high for 3 to 4 minutes. Using a ¼-cup measuring cup, scoop out fritter mixture and drop into oil; repeat 3 more times until 4 fritters are in the skillet, being careful not to crowd the pan.   Cook for 2 minutes, turn and press down gently on fritter. Cook for 2 to 3 minutes longer or until firm and golden. Remove from oil and place on baking sheet in the oven to keep warm. Repeat with remaining fritter mixture.
Serve immediately or cool completely and then freeze, with a piece of parchment paper between each fritter.

Roast Rack of Lamb
prep: 15 minutes
cook: 15 minutes
serves: 2

you’ll need…
¼ cup olive oil
2 cloves garlic, finely minced or pushed through a garlic press
2 tsp. ground rosemary
1 tsp. black pepper
1 tsp. dry thyme
¼ tsp. salt
1 frenched rack of lamb (about 1 lb.)

let’s get to it…
Preheat oven to 400°F. Remove lamb from refrigerator.
Mix olive oil, garlic, rosemary, black pepper and salt together in a small bowl.
Rub mixture all over lamb meat, being careful not to rub on the bones. Place lamb on a rack in a foil-lined roasting pan.
Cook for 13 to 15 minutes per pound or until 135°F on an instant read thermometer for medium rare. Let rest for at least 5 minutes before separating the ribs. Slice rack in half or slice each chop individually off of the rack.

cooking know how…
• A “frenched” rack of lamb is a rack that has been split with the back bones removed. The ends of the bones have been completely cleaned of meat and fat.
• For the freshest flavor, cook lamb on the day you buy it.

Basil Dipping Sauce for Lamb

prep: 10 minutes
serves: 16

you’ll need…
⅓ cup fresh basil, firmly packed into measuring cup
¼ cup fresh parsley, firmly packed into measuring cup
¼ cup olive oil
1 tsp. lemon juice.
1 clove garlic
Pinch of salt

let’s get to it…
Place basil, parsley, olive oil, lemon juice, garlic and pinch of salt in a blender container.
Blend on high for 30 seconds; scrape sides of container and push ingredients down. Blend on high 30 seconds more or until smooth. If sauce is still too thick, or doesn’t move in blender, add a little water, a teaspoon at a time, until it is at the desired consistency. Unused sauce can be refrigerated and stored for up to 1 week.

Nutrients per serving: Calories 30, Total Fat 3 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrates 0 g, Fiber 0 g, Protein 0 g

extra special…
• Add ½ tsp. cumin or red pepper flakes before blending.
cooking know how…
• This sauce is great on other meat as well as vegetables!