B.U.G. Farmer 1/9/26 B.U.G. Farmer 1/9/26

Zucchini Fritters

Zucchini Fritters — we love these in the summer time, and they’re kid friendly too. We dip them in mayo mixed with finely chopped basil and fresh lemon juice/zest. yum!

Yield: 4 servings

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

Ingredients:

1 1/2 pounds zucchini and/or summer squash (including patty pans), grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Directions:

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately.

B.U.G. Farmer 1/9/26 B.U.G. Farmer 1/9/26

Roasted Eggplant with Tahini

Roasted Eggplant with Tahini

Easy to make, comforting and delicious, this roasted eggplant with tahini is perfect as an appetizer or part of a mezze.

Prep Time: 10 mins
Cook Time: 25 to 40 mins
Total time: 35 to 50 mins (depending on how big the eggplants are)

Course: Appetizer/Starter

Cuisine: Israeli

Keyword: eggplant recipe, roasted eggplant recipe, vegan

Servings: 2 people

Recipe from Caroline's Cooking

Ingredients

1 large eggplant, or multiple small eggplants
2 tbsp olive oil
3 tbsp tahini
1 clove garlic
1 tbsp lemon juice
2 tbsp water approx
1 tbsp pine nuts
1/2 tsp date syrup or pomegranate molasses/honey

Instructions

Preheat oven to 400F/200C.
Halve the eggplant lengthwise, then score each side without cutting through to the skin in a criss-cross pattern around 1in/2.5cm apart. Put on a baking sheet, cut side up.
Brush both cut sides generously with olive oil - use the full amount above - then sprinkle with salt and pepper and bake/roast. They should take around 25 to 40 minutes to become soft and tender inside and just starting to brown on top (this depends on how large the eggplant are)
While the eggplant is roasting, mix together the dressing. Put the tahini, lemon juice and garlic in a small jar and shake together. Add some water and shake again, adding a little more if needed to get a good pourable consistency.
Gently toast the pine nuts in a dry skillet/frying pan or under the broiler/grill, watching them closely so they don't burn and set aside.
When the eggplant is ready, drizzle with the tahini dressing (shake it again before using if it was a little while before), drizzle over a little date syrup/honey and the toasted pine nuts. This is probably best served warm but also good at room temperature.

B.U.G. Farmer 1/9/26 B.U.G. Farmer 1/9/26

Shishito Peppers -- the go-to method!

HOW TO COOK SHISHITO PEPPERS

INGREDIENTS

Olive oil
Shishito peppers, rinsed and patted very dry
Sea salt
Lemon or lime wedges (optional)

DIRECTIONS

1. Heat a little olive oil in a wide sauté pan or skillet until it’s good and hot but not smoking.
2. Add the peppers, complete with stems, and cook them over medium, tossing and turning them frequently until they blister. They should only char in places. Don’t rush the process. It can take anywhere from 5 to 15 minutes to cook a panful of peppers, depending on the heat and the skillet.
3. When the peppers are blistered, toss them with sea salt and, if desired, add a squeeze of citrus.
4. Slide the peppers into a bowl and serve sizzling hot. Pick them up by the stem end and eat the whole thing—minus the stem!

Try some fun and funky variations . . . Sesame oil instead of olive oil; add a little korean chile flake right before serving, or maybe even sprinkle with some fish sauce. The possibilities are nearly endless.

B.U.G. Farmer 1/9/26 B.U.G. Farmer 1/9/26

Fragrant Fennel Fronds Pesto

Fragrant Fennel Fronds Pesto
(Easy!)

If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. Just a handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto.

Course: Condiment

Cuisine: Anytime

Ingredients

1 cup toasted walnuts
3 cups loosely packed fennel fronds (small stems are ok too!)
1 lemon juiced
1 clove garlic
1 tsp sea salt
1/2 cup olive oil (plus extra)

Instructions

Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.
Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 tsp at a time if you prefer it thinner)
Store in an airtight container in the fridge or freeze for later use

Recipe Notes

This freezes really well. Just pop it in a small airtight container (I use mini mason jars for perfect portioning) and pop in the freezer until ready to use. Let thaw overnight in the fridge.

Pair your fennel fronds pesto with:

some freshly cooked pasta;
put a swipe on your sandwich;
dollop some on some fresh salmon before baking;
or use it anywhere you would normally use a pesto.

B.U.G. Farmer 12/12/25 B.U.G. Farmer 12/12/25

Lion's Mane Crab Cakes

Lion’s Mane Mushroom Recipes: Crab Cakes

These Lion’s Mane Mushroom Recipes will blow your mind, featuring a Lion’s Mane Mushroom Crab Cake so delicious you won’t believe it is meatless!

Total Time: 25 minutes

Equipment

Saute Pan

Ingredients

▢8 oz Lion's Mane mushroom
▢1 egg (or flax egg)
▢½ cup panko breadcrumbs
▢¼ cup onion (finely diced)
▢1 tablespoon mayonnaise or vegan mayonnaise
▢1 teaspoon Worcestershire sauce
▢¾ teaspoon old bay seasoning
▢1 teaspoon dijon mustard
▢1 tablespoon parsley (finely chopped)
▢¼ teaspoon salt (to your taste)
▢¼ teaspoon black pepper
▢2-3 tablespoon oil (to fry cakes)
▢2 optimal garnish: lemon wedges

Quick Tartar Sauce

▢¼ cup mayonnaise or vegan mayonnaise
▢1 tablespoon dill pickle relish
▢¼ teaspoon old bay seasoning

Instructions

Hand shred Lion's Mane Mushroom into small pieces resembling texture of flakey crab.
In large bowl, combine egg, mayonnaise, onion, Worcestershire sauce, old bay seasoning, Dijon mustard, parsley (finely chopped), salt and pepper. Mix until fully incorporated.
Mix in Lion's Mane Mushroom until fully incorporated.
Mix in Panko breadcrumbs until fully incorporated.
Form mixture into 3-4 equal size round flat patties (about ½ to ¾ inch thick).
Heat oil in sauté pan on medium/high heat.
Cook patties for approximately 2-3 minutes per side. Should be golden brown and cooked throughout.
Add optional garnish, squeeze of lemon and enjoy!

Notes

Leftovers and Storage: Transfer to airtight container or dish. Refrigerate for up to 48 hours. Can reheat and serve.
Vegan/Vegetarian Substitutions or Omission: You can use vegan mayonnaise and flax egg in place of regular mayonnaise and egg in this recipe.

Nutrition