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Recipes by Sara Tilley
Savoury Zucchini Pancakes
1 extra-large zucchiniGrate the zucchini, either with a food processor, or by hand. You should have about 3 1/2 to 4 cups of grated zucchini. Put the zucchini in a clean dish towel and wring out as much of the liquid as you can. Save to make Zucchini Power Juice (see below), or as the starter for some vegetable stock. Put the grated zucchini in a medium bowl and mix in the remaining ingredients. Stir together with a fork till well mixed.
Put a few tsp of oil in a cast iron frying pan and heat till a drop of water sizzles on contact. Drop zucchini mixture into pan and flatten down into pancake shapes with a fork. Fry on medium-low till bottom is golden brown, then flip and continue cooking. Place cooked pancakes in a warm oven while frying the next batch.
These are delicious served hot with your choice of condiments, at any time of day. Leftovers are also great sliced cold on top of salad.
Serves 2 – 4 people.
The juice from one extra large zucchini (see above)
One clove of garlic
Salt
Cayenne
Juice of one lime
If you have a mortar and pestle, put the clove of garlic in there along with about a 1/2 tsp salt and pound into a smooth paste. Use a fork and a small bowl if you don’t have a mortar and pestle. Add the paste, salt a dash of cayenne and lime juice to your freshly squeezed zucchini juice, and serve chilled. Adjust all seasonings to personal taste.
Makes 1 – 2 glasses of bright green veggie juice.
Orzo with Feta, Dried Berries and Greens
1 1/2 to 2 cups of orzo pasta (shaped like grains of rice)
Bunch of greens, chopped – beets/kale/chard/turnip/rapini etc
One or two beets, sliced (if available)
1/2 large red onion, chopped
1/2 cup dried berries – blueberries, cranberries, cherries, etc
2 tbsp olive oil
2 tbsp apple cider vinegar
salt and pepper
mixed fresh herbs – sage, rosemary, basil, oregano etc
1/3 cup feta cheese, crumbled
Cook orzo and beet slices (if available) in boiling water till tender (7-10 min), and drain. Meanwhile sauté onion in oil on medium low heat till soft, then add the greens and vinegar and sauté gently, covered, till greens are tender. Add the dried berries, salt and pepper, fresh herbs and orzo, adjusting seasonings as necessary. Remove from heat and stir in feta cheese. Serves 4.