i will squash you for these squash cakes!

When I send out a Tweet that I’ve just made a delicious and super easy Squash Carbonara with the Garden’s bounty, and someone Tweets back “I have an incredible recipe from my grandma for squash patties! My kids and hub LOVE them! Let me know if you want it!! “…you pretty much say “Yes please!!”

Now stick with me here…it’s complicated and may take you ohhhhhh, all of 15 minutes (TOPS) to makes these babies (which I have now made 3 times this week, but who’s counting??)


1 cup grated squash
1 egg
1 tablespoon white sugar
1 teaspoon salt
1/2 cup flour
2 tablespoon grated onion

Directions: (Again, really complicated, pay attention!)

Mix everything together and spoon into hot olive oil, fry lightly until firm!

Ignore my out of focus photo, I was in a hurry to try these! Love using my ice cream scooper for EVERYTHING that needs to be spooned and dropped! Thanks for the tip Barefoot Contessa.

Dropped a few spoonfuls in the hot oil…

When I saw them starting to lightly brown, I flipped them with a fork.

When they felt firm to the touch with the back of my fork, I lifted them out onto paper towel.

And then I devoured them. You will too.

The end.

THANK YOU Christine (and your Grandmother!) for sharing your family’s favorite summer staple with us!!  You can be sure it’s now one of ours!

chile~lime crab salad with tomato and avocado

Chile-Lime Crab Salad with Tomato and Avocado
Sue Zemanick / Food and Wine

This dip is AMAZING!!!!  I have never made it myself, but have been the happy to eat guest MANY times!  My Genius-Sister-in-Law has a knack for finding great recipes in magazines and this one is beyond a winner.  It is honestly the MOST gobbled up appetizer at every event she makes it for.  I dont even like seafood that much and I cold eat this by the truck load!  You can make it as one large dip, but she also makes it and serves in smaller plastic shot glasses with pita chips and a small fork.  Super cute, colorful and tasty!

(Image: Anna Williams / Food & Wine)

“The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño.”



5 tablespoons fresh lime juice
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeño
1 tablespoon chopped cilantro, plus cilantro leaves for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 pound lump crabmeat, picked over
1 1/2 Hass avocados, diced ( 1/2 inch)
1/3 cup minced red onion
1 large heirloom tomato, cut into four 1/2-inch-thick slices
Tortilla chips, for serving


  1. In a small bowl, combine the lime juice with the olive oil, vegetable oil,  jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt  and pepper.
  2. In a small bowl, toss the crab with 3 tablespoons of the dressing and  season with salt and pepper. In a medium bowl, gently toss the avocado with  the red onion and 2 tablespoons of the dressing; season with salt and pepper.
  3. Place a tomato slice on each plate and season with salt. Top with the  avocado and the crab and garnish with the cilantro. Drizzle the remaining  dressing on top and serve with tortilla chips.

This is how Genius-Sister-in-Law likes to serve on a tray with ice!  So cute!