Crispy Parmesan Zucchini Fries with Sriracha Lime Mayo

Unlike many people, I have zero problem eating my veggies. In fact, I could totally be a vegetarian if it weren't for my love of bacon. Mmm...bacon.

I bought a fair amount of zucchini at Findlay Market about two weeks ago, and still had some that needed to be cooked. I already used some of my loot in pasta, and though I've been wanting to try using it in baked goods, I ultimately just wanted something savory and simple. These fries fit the bill perfectly. They're ultra crisp and the smell of zucchini and Parmesan baking in my oven was absolutely intoxicating. The sriracha lime mayo was also a nice touch, and great for dunking, though I bet ranch would be tasty as well. I urge all of you, veggie lovers and haters, to make these immediately! You'll love them! 

Crispy Parmesan Zucchini Fries with Sriracha Lime Mayo

Ingredients

Fries

2 tablespoons all-purpose flour

1 large egg
1 tablespoon water

1 cup Panko breadcrumbs

1/4 cup freshly grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2 lb zucchini (about 1 medium)

Mayo

3 tablespoons mayo

1 1/2 teaspoons sriracha sauce 

1 teaspoon lime juice

Directions

Preheat oven to 425 F. Line a baking sheet with aluminum foil. Place a wire rack in the baking sheet.

Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish, and beat lightly with a fork. In a second shallow dish, mix together the Panko, Parmesan, salt, garlic powder and cayenne pepper.

Slice the top and bottom off the zucchini. Cut the zucchini in half, then continue cutting in half again and again.

Add the zucchini to the resealable bag containing the flour. Shake to coat them evenly. Working with one fry at a time, shake the excess flour off, then dip in the egg mixture and dredge in the Panko mixture, pressing to coat completely. Place the fries on the wire rack. Bake for about 20 minutes, or until the coating is golden brown and crisp.

While the fries bake, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. 

Serve the fries with the mayo. These are best served immediately.

Recipe Source: as seen on Tracey's Culinary Adventures, who adapted it from here and here.

Summer Vegetable Pasta Salad

I know it's not quite summer yet, but it sure feels like it in Beijing! Our apartment gets pretty warm throughout the day, and the last thing I want to do is stand over the stove for a meal. Let's just say, we've been eating a lot of sandwiches lately. This pasta salad however, I can handle. If you can stomach the thought of boiling water for pasta, then you have a pretty tasty lunch awaiting you. With real summer heat on the horizon, this salad would be great for barbecues and picnics, not to mention, a great way to take advantage of summer's wonderful produce. 

The recipe below indicates the veggies I chose to use, but you can really use any veggies you have on hand, as this is of course a highly adaptable recipe. Just try to make it as colorful as possible! The vinaigrette is also quite tasty, and is much lighter then it's creamy cousin, so it doesn't feel too heavy.

One a side note, I bought my plane ticket back to the states last night, and couldn't be more thrilled. I'll be home just in time for the 4th of July, and am looking forward to grilling, swimming, and being around family and friends. I've already demanded we have hot dogs, baked beans, and cake. It will be glorious. 

Summer Vegetable Pasta Salad

Ingredients

Pasta 

12 oz. pasta (smaller shapes work best)

2 medium Roma tomatoes

1 medium zucchini

1 medium broccoli crown

1/2 medium red onion

1 bell pepper (I used 1/2 red and 1/2 yellow, because that's what I had on hand)

1/2 bunch parsley (I used a good pinch of dry parsley, as I can't find fresh here)

Vinaigrette

1/4 cup vegetable oil

1/4 cup olive oil

1/3 cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon dried oregano, or herb of choice

1 large clove garlic, minced

3/4 teaspoon salt

Freshly ground black pepper, to taste

Directions

Bring a large pot of lightly salted water to boil. Add the pasta and cook al dente according to the package directions. Drain in a colander and let cool.

While the pasta is cooking, prepare the vegetables. Wash them, then cut into bite sized pieces (especially the broccoli). 

In a very large bowl, prepare the vinaigrette by simply whisking all the ingredients together until fully combined. Add cooled pasta and veggies, and stir until everything is coated in the vinaigrette. 

At this point you can either dig in, or put in the fridge to cool completely and let the flavors marry. I prefer my pasta salad cold. 

Recipe Source: adapted from Budget Bytes