Dogs, Dinner Parties, and Echinacea

• 1 lb (about 3 medium) zucchini
• 1 1/2 tsp kosher salt, divided
• 2 T shallots, minced
• 2 T minced dill – or mint
• 1 egg, lightly beaten
• 1/4 c crumbled feta cheese
• Freshly ground black pepper
• 1/3 c flour
• 1/2 teaspoon baking powder
• Olive oil for frying

Dipping Sauce

• 1 c sour cream or plain, full-fat yogurt
• 1 to 2 T lemon juice
• 1/4 tsp lemon zest (optional)
• Pinches of salt
• 1 clove of garlic, minced

Preheat oven to 350 degrees.

Trim ends off squash and grate them either on the large holes of a box grater or use the shredding blade of a food processor.

You absolutely need to get most of the moisture out of the squash.  Start by tossing the squash with 1 teaspoon coarse salt and set aside for about 30 minutes. Then wring out the squash in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel and wringing.

Return squash to the bowl.  Stir in the remaining 1/2 tsp of salt, shallots, egg, dill, and some freshly ground black pepper. In a small dish, stir together flour and baking powder, then stir the mixture into the squash batter.

In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Spoon out about 2 T of the squash mixture and drop as a ball onto the skillet and flatten slightly.   Do only about 8 at a time so they don’t become crowded. Cook the fritters over moderately high heat until the edges underneath are golden, about 2-3 minutes.  Turn the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more, reducing the heat the last minute or so.   Though the fritters could be served right now, we think they benefit from about 25-30 minutes in the oven (350 degrees), where they will crisp up a little.  Use an ungreased cookie sheet.

For the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste.

These fritters can be refrigerated for up to 5 days or frozen. When you’re ready to use them, spread them out on a pan in a 350 degree oven until they’re hot and crisp again.

• 1 English cucumber or several Persian cucumbers, peeled, seeded, and diced
• 2 large tomatoes, diced or around 16 cherry tomatoes, halved (please be sure these are not flavorless tomatoes!  Don’t use them, if you can’t find good ones)
• 1 red bell pepper, diced
• 2 stalks celery, chopped
• 3 scallions, finely sliced
• 2 tablespoons minced fresh parsley
• 16 black Kalamata olives, pitted and sliced
• 1 can drained and rinsed chickpeas, (optional)
• chopped romaine lettuce leaves – or any kind of mixed greens
• 1/2 c crumbled or grated feta cheese (optional)

Dressing

• 5 T lemon juice
• 1 clove garlic, minced
• 2 tsp salt
• 2 tsp maple syrup (or sugar)
• 1 tsp dried oregano
• 6 T olive oil

Combine the cucumbers, tomatoes, bell peppers, celery, scallions, parsley, olives, and chickpeas – if you’re using them – in a large bowl.

Mix the dressing ingredients, whisking in the oil last.

Add the dressing gradually to the vegetable mix, tasting to get it just right.  This can be done up to 30 minutes before serving.

When you’re ready to serve, line a salad bowl with the lettuce or greens, add a touch of the dressing to them, then top them with the dressed veggies.  You can top that with the feta cheese or pass it at the table.

• 2 T vegetable oil
• 1 1/2 lb ground beef
• 1 c chopped onion
• 1 14 oz can diced tomatoes (not drained)
• 1 6 oz can tomato paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 3/4 tsp salt, divided
• 12 oz elbow macaroni or bucatini
• 1/2 c crumbled feta cheese
• 4 egg whites, slightly beaten (don’t throw out the yolks!  You’ll use them too)
• 1/2 c butter
• 1/2 c flour
• 1/4 tsp ground cinnamon
• 4 c whole milk
• 4 egg yolks, slightly beaten
• sweet paprika (optional)

Heat the oven to 350 degrees.

Combine the oil, beef and onion in a large skillet over medium heat and cook until the beef browns, stirring.  Stir in the tomatoes, tomato paste, thyme, oregano, and 1 tsp of the salt.  Bring to a boil.  Cover, reduce heat to a simmer and cook for 30 minutes, stirring often.

Cook the macaroni according to package directions.  Drain.  Stir in the feta cheese and egg whites.  Add to the beef mixture and stir well.  Spoon the mixture into a 9″x13″ greased baking dish.

Melt the butter in a saucepan over low heat.  Add flour and cinnamon and stir until smooth.  Cook over low heat, stirring, for 1 minute.  Gradually add the milk, and cook, stirring, until the mixture is thickened and bubbly.  Stir in the remaining 3/4 tsp of salt.  Very gradually stir a little of the hot mixture into the yolks, then add the yolks, slowly, into the hot mixture, stirring constantly.

Pour the milk sauce (bechamel) over the beef mixture, spreading it so that it covers the beef mixture totally.  Sprinkle some paprika on top, if you wish.

Bake for about 1 hour.  Remove from the oven and let stand for 10 minutes before serving.

• Butter, for greasing the loaf pan
• 1 cup sugar
• Zest of 2 clementines or 1 orange (1 generous tsp)
• 1 1/2 cups all-purpose flour – or 3/4 c semolina flour and 3/4 c all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 c plain Greek-style yogurt
• 3 large eggs
• 2 tsp vanilla
• 1/2 c olive oil
• Glaze, if you wish, with about 1/3 c sugar, 1/3 c orange juice, a little orange zest, if you have some – all heated to a boil and then brushed over the cake while it’s still warm
• Whipped cream, optional but yummy with it