The convenience of finding a packaged product that you love is a beautiful food find. When we went to the Saban Free Clinic’s Extravaganza for the Senses in July, we were both gifted with a package of pesto from Maison Le Grand. That was after we’d gobbled up a few of the samples. The dairy-free, bright green pesto–named the garden pesto–was like a bite of pure herbs and lemon. So fresh. So vibrant. We really did love this pesto and knew immediately that we’d want to use it very soon. Cut to September. You’re probably thinking a month and a half is not quite ‘soon’, but we actually did make first use of it towards the end of July. We’re just slow to share. Hopefully, that’s OK. Just a couple of squeezes perked up a tangy dip for one of our most used veggies–zucchini.
If you’re going to have a spread or a dip, you need something to put it on. For us, it was zucchini cakes. Always good, right? Even better with a little eggplant and carrot, tons of garlic and fresh parsley. Sounds great, but every cake needs a little icing. In this case, the icing was a cool pesto yogurt dip. Hello, Maison Le Grand! Oh, and just so you know, Maison Le Grand is not sponsoring this message. We just wanted to share the find, and maybe you’ll give it a try. Now, if a rep from the company calls and wants to offer a few samples, we will surely not refuse his kindness. Until then, we’ll have to poke around the markets and try to find it. They have an orange sunflower seed sauce we are absolutely dying to try, so a bit of supermarket sleuthing will definitely be in order!
Zucchini Cakes with Pesto Yogurt Dip – Serves 4 to 6
3 zucchini, grated
1 carrot, grated
1 eggplant, peeled and grated
1/2 red onion, grated
1/2 cup fresh parsley, roughly chopped
4 cloves garlic, minced
1 tablespoon unsalted butter, melted
2 eggs, whisked
Zest and juice of 1/2 lemon
1 teaspoon cayenne pepper
1 tablespoon kosher salt
1 – 1 1/2 cups panko crumbs
6 ounces plain yogurt
2 tablespoons prepared pesto
1. Mix zucchini, carrot, eggplant, onion, garlic and parsley with parsley in a large bowl.
2. In a separate bowl, whisk egg with butter, lemon juice and zest, cayenne pepper and salt. Pour over grated veggies and mix well.
3. Pour in panko crumbs, starting with 1 cup, and incorporate until mixture is thick enough to form patties. Add remaining 1/2 cup if necessary.
4. Pour a bit of grapeseed oil into a shallow pan. When hot, use a 1/3 measuring scoop to shape patties. Place in hot pan and flatten slightly with the hand. Cook 2-3 minutes per side or until browned.
5. As patties cook, whisk together yogurt, pesto and salt. Keep chilled until ready to serve with zucchini cakes.
Click HERE for printable recipes.
Other recipes you may enjoy...
And The Award Goes To
Maureen’s Test Kitchen
The First of Many
Manchego, Cotija and Chorizo Queso
Selene’s Test Kitchen