Zucchini Patties

From:  http://allrecipes.com/recipe/13941/zucchini-patties/?internalSource=staff%20pick&referringId=17257&referringContentType=recipe%20hub

Made 10 cakes
Ingredients:

2 cups grated zucchini, remove moisture with paper towels (I used two zucchini)
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all purpose flour
1/4 - 1/2 cup grated Parmesan cheese
1/4 - 1/2 cup grated mozzarella cheese
dash of pepper
dash of oregano
2 tablespoons fresh parsley chopped fine

For salad and dressing:

2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
dash of oregano
dash of basil
dash of thyme
2 teaspoon of olive oil
1 teaspoon honey
1 teaspoon dijon mustard
mixed baby greens
feta cheese, crumbles
Gala apple - (or apple of similar taste) thinly sliced

Cakes:

Mix everything together in a large bowl.  I use an electric skillet set at 350 degrees.  Once it is 350, spray the pan with cooking spray.  Take a 1/3 cup measuring cup and scoop out the batter.  I cooked it 2-3 minutes per side.  Before you flip the pancake, spray the uncooked side with cooking spray.

Salad and dressing:

In a container with a lid, mix all items (down to the baby greens) together.  shake well.

Assemble:

On a regular size dinner plate, place three cakes (like a stack that has fallen over).  Top with some of the baby greens.  Sprinkle a little feta cheese on the greens, and drizzle the dressing over it.  Top with two or three pieces of apple.

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

From:  http://www.myrecipes.com/recipe/roasted-asparagus-tomato-penne

4 servings

Ingredients

2 cups uncooked penne or mostaccioli (tube-shaped pasta)

12 asparagus spears

12 cherry tomatoes

4 tablespoons extra-virgin olive oil, divided

1/2 teaspoon black pepper, divided

1 tablespoon minced shallots

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried herbes de Provence (rosemary, oregano, basil, fennel)

1 1/2 teaspoons honey

1/2 cup pitted kalamata olives, halved

2 cups baby spinach

1/2 cup (2 ounces) crumbled goat cheese

Preparation

1. Preheat oven to 400°.
2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.
4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.