Heirloom Tomato & Parsley Salad

This green and red salad offers pungent fresh greens to balance the sweetness of fresh summer tomatoes.  Feel free, of course, to substitute in other fresh greens.

Prep time:  10 minutes
Serves:  4

INGREDIENTS
1 bunch fresh flat leaf parsley, chopped (about 2 cups)
1/2 cup arugula leaves (optional)
1-2 large heirloom tomatoes, cut into 1/4 inch slices
1/3 cup crumbled feta
1/3 cup toasted pecans
Edible flowers, such as nasturtiums (optional)
Your favorite vinaigrette

DIRECTIONS
Mix.

Zucchini & Herb Fritters

Photo - Tod Dimmick










Fried foods are not often called "healthy". Delicious Zucchini Fritters help tilt the scales in that happy direction. The marigolds are optional - they add delicious spicy flavor.

Prep time: 10 Minutes
Cook time: 30 minutes for this full batch
Yield: 9-12 large fritters, feeding 4-6 as a side dish or appetizer

1 medium zucchini, about 10" long
1 small onion
5-7 fresh sage leaves, finely minced
1/2 cup finely minced basil leaves
1/2 cup finely minced parsley with stems
1/4 cup fresh signet marigolds (about 15 flowers), finely minced (optional)
1/2 tsp freshly ground black pepper, or to taste
Salt to taste
2 eggs
2/3 cup whole wheat flour
1/3 cup wheat bran (or use more flour)
Olive oil for cooking

Run the zucchini and onion through the food processor using the fine shredding wheel. Whisk the eggs in a large bowl. Add the zucchini and onion mixture, the basil, parsley, marigolds, flour, bran, salt and pepper and stir with a rubber spatula to form a thick batter. If it's too runny to scoop like batter into a skillet, stir in a little more flour.

Heat a few tablespoons of olive oil in a small skillet over medium heat. When a drop of water dances on the oil, carefully scoop in several fritters and cook for 4 minutes per side, or until each side is browned and slightly crisp. Drain on paper towels while cooking the rest. Serve warm with sour cream or yogurt.

Served up by Tod Dimmick,
Editor of TastingTimes

Flower Bed Salad

Who says you have to just look at flowers? Plant the right ones, and you can EAT them.

This salad changes with the season, but the ingredients below are a fair representation. This colorful mixture is filled with flavor and just shouts “healthy!” Italian or oil-based dressing may be used in place of the vinegar & oil. Make sure the flowers have not been treated with pesticides you wouldn't want to eat!

Prep time: 10 minutes

Serves: 4

1 head lettuce, washed and dried, leaves chopped into 2 inch pieces

2 cups spinach leaves, washed, dried, and chopped

1 apple, cored and sliced thinly

10 grape tomatoes, halved

1 handful arugula leaves, washed and dried

2 tbs. balsamic vinegar

1 tbs. extra-virgin olive oil

8 fresh, young Nasturtium flowers. (Or the small single marigolds known as "signet")

Mix all solid ingredients except the flowers in a large serving bowl. Drizzle with vinegar and olive oil; arrange the flowers on top, present for multiple compliments. A handful of toasted nuts adds magic.