Spring came early. Which concerns me. But it also means spring and summer crops are now available and since shopping in season is so important to save money and have a more sustainable plate, that makes me happy.
So summer squash and zuchini are plentiful in these parts. Since I do most of my produce shopping at the local farmer's market, that means they are a little cheaper now.
Last night we had burgers. And I wanted a good side dish that wasn't french fries. But seriously, what is a burger without french fries?
What about seasonal oven fries??? I have saved the day!
What you'll need:
about a cup of bread crumbs
1/4 grated parmesan
a paper bag
a greased cookie sheet
Preheat that oven to 425 and let's get started!
Wash your veggies and chop off the ends. Then cut each in half. The halves can then be cut in to four fries each. (Each vegetable will yield 16 fries.)
Dump the bread crumbs and parm in to a paper bag and shake.
In a bowl whisk your eggs.
Put your chopped vegetables in to your eggs and mix with your hands. Yes, use your hands. You can wash them later.
Then put the vegetables in the bag and shake, shake, shake.
Place the vegetables on your cookie sheet and bake for 25 minutes. These are so good. If you can't eat "fries" without dipping them might I recommend a little Greek yogurt and ranch mix. Yummy!