Flounder Cakes

Ingredients

• 1 lb. flounder fillets
• 2 tbs. mayonnaise
  
• 1 egg
• 1 Vidalia onion, chopped
  
• 1 garlic clove
• 1/2 GF breadcrumbs
  
• 1 tbs. lemon juice
  
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 3 tbs. peanut oil
  

Directions

1. Pulse fish, mayonnaise, egg, onion, garlic, breadcrumbs, lemon juice, salt, pepper, and paprika in food processor until combined.
   
2. Form into 8 to 10 small patties. Allow to chill in refrigerator for at least 30 minutes.
3. Heat oil in nonstick skillet over medium high heat. Cook the patties for about 7 minutes per side, flipping once brown edges have formed. Serves 4.
   

Honey Dijon Red Potato Salad

Ingredients

• 2 to 2 1/2-pounds small red skin potatoes, quartered
• 2 tsp. salt, divided
• 3/4 tsp. freshly ground black pepper
  
• 1/4 cup honey
• 1/4 cup dijon mustard
  
• 2 tablespoons cider vinegar
• 1/4 c. EVOO
  
• 1 green bell pepper, diced
  
• 1 yellow bell pepper, diced
  
• 1 Vidalia onion, diced

Directions

1. Cover potatoes with cold water, bring to a boil and salt the water with 1 1/2 tsp of salt. Boil potatoes until just tender, 12 to 15 minutes. Drain.
   

2. Meanwhile, combine the honey, Dijon, pepper, remaining salt, and vinegar in a bowl then slowly whisk in the olive oil. To the bowl add the peppers, onions, and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potatoes and serve. Serves 4.
   

Roasted Squash and Zucchini

Ingredients

• 5 small yellow squash, largely diced
• 3 zucchini, largely diced
• 2 tbs. EVOO
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper

Directions

1. Preheat oven to 425 degrees.
2. Toss together squash, zucchini, EVOO, salt, and pepper. Spread on large roasting sheet and cook for 30 minutes. Serves 4.
   

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