Mid-August Burnout

I’m pretty much over summer.  It hasn’t been that bad this year, especially compared to last year, but I’m so over being hot.  I’m done going for runs where I feel like maybe I am swimming because of the humidity.

I am also experiencing summer produce ennui.  I no longer want to take pictures of the beautiful produce we get from the garden or the CSA.  I was relieved when Curt told me he had picked his last zucchini because the plant was dying.

Ok maybe just one more picture.

Never fear though, winter is coming and in February I will be complaining about how I will never be warm again and bitching about how much I hate soup.  It’s the circle of life – like in the Lion King, but grumpier.

This week:

Saturday:  corn and zucchini cakes (recipe below) + eggs

Sunday:  herb and mustard rubbed pork tenderloin + roasted carrots and cabbage

Monday:  quesadillas + boxed soup

Tuesday:  caldo verde (aka Portuguese green soup)

Wednesday:  chili-lime shrimp bowls (modified from Budget Bytes, again.  I am so addicted to her blog.)

Thursday:  burgers + grilled potatoes

Friday:  pizza

Corn and zucchini cakes

Makes three dozen (can be frozen)

Half a small onion, finely diced

2 small zucchini, grated & drained

2 jalapenos or other hot peppers, finely minced

6 ears of corn, kernels removed (about 2 cups)

1 TB baking powder

Kosher salt & freshly grated black pepper

1.5 C flour

3 eggs, lightly beaten (I ended up using two whole eggs and two egg whites instead and it worked fine)

1.5 C milk

Olive oil (for cooking onions)

Sautee the diced onions in olive oil until softened and lightly brown.  Combine with zucchini, peppers, corn, baking powder, flour, and salt & pepper and toss to coat the veggies in the dry ingredients.

Heat a non-stick pan over medium heat.  You can use butter or oil if you want/feel like you need to.  Our nonstick seems to function better without so I just left the pan dry.

Add the eggs and milk to the veg and dry ingredients.  Stir to combine but do not overmix.

Drop by spoonfuls (I used a two-ounce disher aka ice cream scoop) into the warmed pan.  Cook until dry around the edges, about 3 minutes.  Flip and cook another 1 – 2 minutes until browned and delicious.

Serve immediately, or freeze on parchment paper to enjoy later.

We reheat in the toaster oven for about 8 – 10 minutes, or you can microwave for a minute or two if you don’t mind them being kind of soft.