Banana Blackberry Muffins

prep: 15 minutes
bake: 15 to 20 minutes

you’ll need…
1 cup oatmeal (not instant oatmeal)
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 large bananas, chopped
½ cup unsalted butter, softened
½ cup firmly packed brown sugar
1 egg
12 perfect blackberries

let’s get to it…
Place oven rack in center of oven. Heat oven to 375°F. Butter standard muffin tin (12 muffins).
Place oatmeal in a food processor. Pulse for 1-minute until oats resemble flour. Add flour, baking soda and salt to food processor and pulse until mixed; set aside.
Beat bananas and butter together (mixture will look curdled). Add the brown sugar and egg and beat until mixed. Add the oatmeal and flour mixture and blend until just combined (don’t overmix!).
Fill prepared muffin tins three-quarters full. Place one blackberry in the center of each muffin.
Bake for 15 to 20 minutes or until a toothpick comes out clean. Cool muffins for 5 minutes and remove from tin.

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.

Iceberg Wedge Salad with Green Goddess Dressing

prep: 15 minutes
makes: 2¼ cups Dressing (serving size: 2 tablespoons)

for the Green Goddess Dressing you’ll need…
1 cup mayonnaise
1 cup sour cream
1 small shallot (about 1 tablespoon)
¼ cup fresh lemon juice
2 cloves garlic
3 anchovies
1 teaspoon freshly ground pepper
½ cup chopped parsley
¼ cup chopped tarragon
3 tablespoons chopped chives
1 teaspoon kosher salt (more or less to taste)
for the Wedge Salad you’ll need…
1 head iceberg lettuce (1 head for 4 people)
½ red onion, cut into thin slices
4 strips cooked bacon, chopped

let’s get to it…
Blend the mayonnaise, sour cream, shallot, lemon juice, garlic, anchovies and ground pepper until smooth in a blender or food processor.

Add the parsley, tarragon, chives and salt. Pulse until just blended so the dressing will have texture. (You can also blend until completely smooth if you prefer). Refrigerate until needed.

Remove outer leaves of lettuce. Core the lettuce by rapping the core hard on the counter top. Stick your fingers in to pull out the core so there’s a hole in the bottom of the lettuce.

Place the lettuce hole-side up in a colander and run water into core hole and gently between the leaves (you’ll want to keep the head of lettuce as tightly packed as possible). Turn over lettuce; hold it in both hands (lovingly) and give it a good shake and drain.

Place cored iceberg lettuce on a cutting board, core side down. Carefully slice into 4 wedges and place on plates. Garnish the plate with a few onion slices and chopped bacon.

Spoon a few tablespoons Green Goddess dressing over each wedge. Serve immediately.