Easy One-Pot, One-Pan Dinners for Summer
Gourmandize Staff,
© Tried & True Recipes
Brothy Beans with Ramps
Ramps, or wild leeks, are a lesser known late Spring vegetable but totally worth adding to your seasonal ingredient list. They're slightly milder than other alliums, and that makes them perfect for anyone who can't stand the raw bite of red, yellow, white or even green onions. Try them in this wonderfully soothing recipe with brothy cannellini beans.
Hungry for more? Try these 30-minute weeknight wonders to please the whole family.
More steaming articles
45 Quick & Easy Dinners to Make with...
45 Comfort Food Classics that Never Get...
Delightful Cakes to Bake on Lazy Sunday...
Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!