Zucchini fritters

Sauce
Vinegar, unseasoned rice	3 tablespoons
Soy sauce, reduced sodium	1 tablespoon
Sugar	1 ½ teaspoons
Red pepper flakes, crushed
Fritters
Zucchini, grated	1 ½ pounds
Salt, kosher	½ teaspoon +
Egg, lightly beaten	1
Flour	¼ cup
Chives, finely chopped	3 tablespoons
Cornstarch	1 tablespoon
Pepper, freshly ground
Vegetable oil	1/3 cup

1. Mix all the sauce ingredients together in a small bowl until the sugar dissolves; set aside. 
2. Place the zucchini in a colander in the sink, and toss with ½ teaspoon of salt. 
3.  Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel. 
4. Place in a large bowl, and gently mix in egg. flour, chives, and cornstarch; season with salt and pepper. 
5. Heat oil in a large skillet over medium heat. 
6. Working in batches, drop ¼ cupful of the zucchini mixture into the skillet. 
7. Flatten slightly, and cook until golden and crisp, about 3 minutes per side. 
8. Transfer to a paper towel-lined plate. 
9. Season with salt, serve with sauce. 

Recipe from Bon Appétit, July 2013.

Roasted strawberry-buttermilk sherbet

Strawberries, hulled, halved or quartered, if large	1 pound
Sugar	1 cup
Vanilla bean, halved, split lengthwise	1
Buttermilk	1 ½ cups
Sour cream	1/3 cup
Salt, kosher	Pinch

1. Preheat the oven to 425°F. 
2. Combine strawberries and sugar in a 13-by-9-by-2-inch baking pan. (Chef note: gradually sprinkle the sugar over the strawberries in a bowl as you gently stir with a rubber spatula, then stir in the vanilla bean seeds.)
3. Scrape in the vanilla bean seeds, add the pod, and toss to combine. 
4. Roast, stirring occasionally, until the juices are bubbling, about 15 to 20 minutes; let cool but not too much; otherwise, the juice will stick to the pan. 
5. Discard pod. 
6. Purée the berries, buttermilk, sour cream, and salt in a blender until smooth. 
7. Once the mixture is completely cooled, process in an ice cream maker according to the manufacturer’s instructions. 
8. Transfer the sherbet to an airtight container, and freeze until ready to serve.

Recipe from Bon Appétit, July 2013.

Bison meatloaf with mushroom sauce

Recipe from a magazine, I think... tasted much better than it looks.

Pumpkin pie

Baked stuffed mushroom start

Before...

(Posting draft photos for recipes yet to be typed, if ever... like this one.)