Thai Red Curry 

with Zucchini, Yellow Squash, & Carrot

The curry is pictured here over a quinoa-brown rice combination. I made the curry according to the method of Nancie McDermott in Real Vegetarian Thai, and with vegetarian store-bought Thai red curry paste, as well as light coconut milk. As the coconut milk was creamy, so was the curry. Very easy to make, and I really enjoyed it!

Nancie McDermott Facebook

Kolokithokeftedes (Greek Baked Squash Fritters)

These are from the recipe of Mia Kouppa. I'd been wondering what to do with the frozen squash, and then I saw this recipe, and knew. I figured it would be less squash than specified in the recipe, so I adjusted the amount of ingredients as best I could. I used some frozen homemade paneer (Indian cheese) instead of feta, which I didn't have. I got 18 fritters from what seemed a small amount of squash, which was nice. I didn't think of this as being healthy, just yummy and homey.

Mia Kouppa Facebook

Mia Kouppa Website, Baked Squash Fritters (Κολοκυθοκεφτέδες)