Saturday morning Chris and I gave meal planning another go. We tore pages out of a stack of cooking magazines to create a queue of recipes that we would like to try. Before heading to the grocery store, I selected a few recipes to try this week that had some common ingredients and made my grocery list. Some of the key overlapping ingredients were sweet peppers, scallions, parsley and cilantro.
I started my grocery shopping by hitting up my two regular grocery stores. Things were looking good. After the first store, nearly 75% of my grocery list was checked off.
By the time I got to the checkout of the second store, I realized that I might have to stop at store #3 to get the last few ingredients that weren’t available at the first two stores. Keep in mind, the missing ingredients weren’t odd grocery items by any means: cilantro, parsley, and bean sprouts.
Store #3: Fail!
No big deal. I had a few recipes to make over the weekend before I needed the remaining ingredients.
Monday – Grocery Shopping – Round 2
Surely the grocery stores had received new produce and restocked those empty produce bins by now. Nope.
Tuesday – Grocery Shopping – Round 3
Any luck? Nope.
Soon I’m going to have to figure out what to do with all of the other ingredients that I bought for my recipes.
So much for meal planning. Psssht.
Adapted from Bon Apetit.
- 1 1/3 lbs. medium zucchini, trimmed
- 1 tsp coarse kosher salt
- 1/2 cup thinly sliced green onions
- 3 tbsp chopped fresh dill
- 3 tbsp chopped fresh mint
- 2 garlic cloves, minced
- 1 tsp finely grated lemon peel
- 1 cup panko
- 1 large egg, beaten
- 1 cup crumbled feta cheese
- 1 tsp olive oil
- Greek yogurt for garnish
- Grate zucchini on large holes of box grater onto clean kitchen towel.
- Sprinkle zucchini with salt, then let stand for 30 minutes to sweat the zucchini.
- Pre-heat oven to 375 degrees and line a baking sheet with foil.
- Wrap zucchini in towel and squeeze out as much liquid as possible.
- In a medium bowl, combine zucchini, green onions, dill, mint, garlic, lemon peel, and black pepper.
- Gently stir in panko and egg, then feta.
- Lightly coat hands with olive oil to prevent patties from sticking.
- Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patties and place on baking sheet.
- Bake keftedes for about 25 minutes, flipping halfway through, or until firm.
- Serve keftedes warm or at room temperature along with Greek yogurt.
Servings ~ 9 (1 patty)
Calories ~ 91, Fat ~ 4.8 g, Carbohydrates ~ 7.7 g, Protein ~ 4.3 g