I believe this is the longest I have gone without writing a blog. Not that I haven’t had interesting stories to tell or exciting foods and recipes to share, it’s just that I have been so busy trying to make up for my lost fun and adventures of July. August became a whirlwind of camping trips up and down the west coast. I had fun and I definitely traveled enough locally to make up for my previous debacle.
It is amazing how quickly time passes. My summer break has just ended and I am back to work in our new facility. I am sure I will have plenty to share about that in the near future. It has been a challenging and frustrating first week of work. For now, I will share a delicious appetizer that I created from some beautiful summer squash I found at the farmer’s market.
I used a combination of almond flour and a little coconut flour along with some spices to make a “shake and bake” type of coating. I cut a medium sized summer squash into half inch disks, dipped them into an egg wash then coated them with the flour/spice mixture and added them to a cast iron skillet on the stove top to cook them. I used about a tablespoon of olive oil in the pan and did this in batches. I made a dill dipping sauce by using plain almond yogurt, a little lemon juice to thin it, salt, pepper, garlic and dill. I gave it all a mix and let it sit in the fridg to allow the flavors to meld. It was quite a tasty appetizer and that dip was pretty amazing. The combination was delightful. Give this a try and toss in your favorite spices for a simple yet impressive evening appetizer.