Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
45 mins
Shred the summer squash, toss with salt and place in a colander. Slice the kale, shred the beets and make the dressing. Toss together. Fold up the ricotta filling with the nuts & herbs. Squeeze the shredded squash and whip with the batter. Start making the pancakes. As they finish up, broil or grill the peach halves. As the peaches finish up, toss the remaining ingredients in the salad. Serve altogether.
These are a favorite way to use up the abundance of summer squash or zucchini, whether yellow or green. These pancakes store nicely, just toast them up to enjoy the next day for breakfast or in a lunch on the go. With only a few tablespoons of batter the pancakes are mostly veggies rather than a traditional pancake. If you prefer more of a batter-based pancake, simply double the flour, egg and cheese.
This tangy creamy toss of vegetables is a bit sassy & gently sweet as shredded beets are intwined with finely minced kale and slices of sweet peaches, nectarines, apricots or cherries- whichever fruit is sweet and plentiful.
An almost savory, slightly sweet dish that pairs nicely as a main course with a salad or more veggies. Alternatively, try it for breakfast. Add a drizzle of honey or maple syrup and serve these for dessert too. What a versatile dish!? Goat cheese or ricotta cheese work well. And we like pistachios in it, but your favorite nut will work instead.
