What happens when fruits meet vegetables, and other un-seasonable recipes

I am continually on the hunt for a healthy pancake recipe. Looking through Pinterest, I know they're out there, but I wanted something unique. So I created my own, and they turned out quite well, if I do say so myself. next is a creamy pesto with some rather unique ingredients. It's not my best concoction, but it was fun to make. And soup! I know it's still summer, but I was in the mood for a good soup, so I crockpotted (new verb?) a chicken last week to make some broth and bought all the right ingredients (at the same time not knowing what type of soup I was going to make--don't you love it when that happens?) Anyway, as if the weather knew my cooking plans, this week is rather chilly and damp. Perfect soup weather! The last recipe comes from my impromptu desire for fried rice. It's a rather odd combination of things, but it tastes pretty wonderful. Enjoy!

Strawberry-Zucchini Oatmeal Pancakes

2 servings (including two servings of fruit and vegetables)

2 eggs
1/3 cup. Oil
2/3 cup. Milk
2 tsp. Lemon juice
2 cups oats, ground in a food processor/blender so as to resemble flour
1 1/2 tsp. Baking Powder
2 Tbsp. Brown Sugar
about 1/2 cup shredded Zucchini

5-6 Strawberries, diced

Butter or cooking spray

In a medium bowl, mix wet ingredients. Add dry ingredients on top and lightly sift. Stir well so that oats absorb liquid. Add strawberries and zucchini.

Fry in a buttered skillet. Serve with Butter or Jam.

Creamy Pasta with Zucchini-Kale Pesto

1 serving (includes three servings of vegetables)

1/2 cup Whole Wheat Pasta

1 cup Milk

Kale

Zucchini

Onion

Lemon Juice

Olive Oil

Dried Basil

Garlic Powder

Black Pepper

Parmesan Cheese

In a medium sauce pan, combine milk and pasta. Bring to a simmer and immediately reduce heat and cover for about 15 minutes, or until pasta is soft.

In a blender/food processor, combine onion, zucchini and kale. Chop finely. Add lemon juice, olive oil, spices and parmesan and blend once more.

Pour over pasta and enjoy!

  

White Bean and Kale Italian Soup

Multiple Servings (includes three servings of vegetables)

Olive Oil

Red Onion, chopped

Zucchini, chopped

Corn, frozen or fresh

Garlic Powder

Paprika

Black Pepper

Ground Sage

Marjoram

Parsley

1 can of Diced Tomatoes, no salt added

24 oz (3 cups) Homemade Chicken Broth

1 cup water

2-3 cups Kale, chopped

2 cups white Beans, either Cannellini or Great Northern (canned or dried and cooked the night before)

2 Tbsp Red Wine Vinegar

1 Tbsp White Vinegar

Parmesan or Romano cheese

In large soup pot, sauté vegetables in olive oil. Add spices and herbs and continue to cook until begins to brown. Add tomatoes, broth and water. Stir well. Add beans, kale and vinegar. Bring to a boil, reduce heat and simmer for 20-30 minutes.

Serve with Parmesan or Romano cheese.

Asian Apricot-Ginger Dirty Rice

1 serving (includes 3 servings of vegetables)

1/4 cup Rice

Sesame Oil

Onion, chopped

Asparagus, chopped

Carrots, chopped

Peas

Corn

Chicken, cubed

Garlic Powder

Ginger Powder

Paprika

Black Pepper

Oregano

Basil

1 Tbsp Apricot Jam

1 Tbsp Lemon Juice

1 tsp Spicy Brown Mustard

1 Tbsp Butter

In a small sauce pan, cook rice according to package instructions.

Sauté vegetables and chicken in small amount of sesame oil. Add spices and herbs. Add rice and continue to cook until begins to brown. In the rice pan, combine apricot jam, lemon juice and mustard. Pour over rice mixture. Add butter (Why? Because it's delicious.) and serve.