Yes, yes, yes. I neglect to oil my cheap wooden cutting boards- the nice ones get a much better treatment. So when they dry out or break I don’t throw them out I use them as smaller cutting boards. They have their benefits.

Put them across a plate and chop right onto it.

I also use them as small cheese trays around for parties, gatherings, or someone stopping by. I have been known to use them as a plate on occasion. Or as a serving platter. Or to go under bowls of different dips for appeal.

So don’t throw them out! They still have a job to do.

*Make sure you grease down your boards. Boos Blocks are my nice boards and I will admit I do by the Boos oil for them- it’s a psychological thing. But you can use mineral oil, beeswax, walnut or almond oil, or coconut oil to season your wooden cutting boards- even the cheap ones.

Photo via Flickr

Throughout the week a lot of leftovers go into the fridge awaiting the next dish they will be used to create. Occasionally the dishes just come out and each plate mixes and creates differently. Here is fried zucchinni, beats, balsamic marinated tomatoes, oven roasted cauliflower, sauted summer squash, cucumber salad (picture #2) and the leftover crabby deviled eggs from the night before.

"Unload the Fridge" dinner

Cucumber, pickled onion, tomatoes, dill

And finished off with some homemade peach and plum/raspberry sorbet

We have been fishing off our pier and got our crabbing license also! I am proud to say that this “Yankee”, as my mother in law likes to call me, has caught the only crabs so far this season.

There he is!

We caught a lone crab as our first one and instead of facing a fight over one crab’s meat- a one of many reason why this “Yankee” prefers lobster- we made deviled eggs. He was steamed over Budweiser and Bangarang.

Crabby Deviled Eggs

In the hot months I tend to eat less meat and crave fruits and vegetables and with the abundance of summer squash right now it was time for one of my son’s favorites “Squash Fritters”. They have been renamed over the years, first it was Squish Fritters, which led to tonight’s “Squitters”.

Tonight, served over broccoli

So easy to make, so easy to make a large batch and fridge or freeze, and pleases even the pickiest of eaters. This is a dish the kids can help with so be sure to include them!

You need squash. Any variety of summer squash in any combination is good. You want the equivalent of 6-8 medium to large zucchinnis. Shred them either using a box shredder or food processor. Using a clean dish towel squeeze all the excess liquid out. *I have tried this with paper towels, don’t risk it just use a dish towel.

Put the squash into a large bowl. Add 2 eggs. 3 T flour. Salt and Pepper.  Mix with a fork. *note this can be done with sauted greens, other veggies mixed in…get creative!

Heat 2 T oil in a saute pan. Scoop with fork on hot oil and flatten with fork. Cook for 3-4 minutes until browned and flip for 1 minute more. Drain on a paper towel lined plate or rack.

Eat immediately or reheat in the toaster later. My son likes to dunk them into marinara sauce that I make with our garden tomatoes, but any pasta sauce works.

Mix in a large bowl with a fork

Use your fork to flatten them

Nice and browned

summer squash medley, arugula, tomatoes, garlic scape puree

raspberry granita

Sooooooo easy. Sooooooo delicious.

Slice some summer squash. Above is pattypans and summer squash, but zucchini would be find too, or any squash kissed with the summer sun. Saute it in some olive oil. While that is cooking puree, food processor, whatever some garlic scapes, green onion (green only), honey, salt, basil, and drizzle olive oil in while it blends. It can still be chunky. I make large batches and keep in my fridge and/or freezer. Slice and dice some tomato, put in a bowl and lightly drizzle some balsamic vinegar over and fresh ground pepper. Let rest. Grab a handful of arugula. Now to assemble just put squash down in heap first on plate, then arugula, then tomatoes, then top with a light drizzle of the puree. Serve. It would be great over angel hair pasta also, but sometimes pasta is just too heavy in the summer.

For the granita….4 cups of berries pureed then strained to remove seeds. Add to 1 cup water with 1/4 cup sugar dissolved.  For the above I used 3 cups raspberries and 1 cup blueberries. The raspberries give it the beautiful color. Using a large plastic container, pour in mixture and let freeze for an hour. Take a fork and make circle motions through the mixture, make sure your scrape down the sides. Continue to do this every half hour until mixture is frozen and formed ice crystals. The finer shave the prettier it is, so don’t forget about it! I make peach, apple, and fruit can be made into a granita. And soooooo good. I even eat it for breakfast on really hot days.