And givin' yourself to me can never be wrong...

Two for one today. First southwest corn cakes with zucchini salsa followed by squash chips. Let's start with the corn cakes, these morsels are loaded with flavor. The cakes main components are corn, cilantro, and lime juice. The true pop arrives when topped with the zucchini salsa, highlighted with onion, jalapeno and goat cheese. If goat cheese is not your cup of tea, it could be replaced by any soft Mexican cheese (queso fresco would be great). The cakes would make a perfect summer lunch with a salad, or could be a hearty side dish. Now, for the chips...Anyone that knows me, knows my greatest weakness is potato chips. Forget the chocolate just give me salt. I have now discovered a healthy way to satisfy my crunchy salty cravings, baked squash and zucchini chips. I sliced them as thin as possible, then tossed the veggies in olive oil, salt, and pepper. I baked them at a low temperature for a few hours, they are awesome. I served them with a dip consisting of Greek yogurt, curry powder, salt, and freshly chopped cilantro. I hope you find both of these as enjoyable as I did.

Corn Cakes:

1/2 red onion, finely diced

1 tablespoon olive oil

2 ears sweet corn

2/3 cup flour

1/4 teaspoon baking powder

1 egg

1 tablespoon honey

2 tablespoons lime juice

1/4 teaspoon salt

1/4 cup cilantro

1 tablespoon olive oil.

Zucchini Salsa:

2 cups cubed zucchini

1/2 medium red onion, roughly diced

1 jalapeno, minced

1 tablespoon olive oil

1/4 teaspoon salt

1 tablespoon lime juice

1/4 cup cilantro, minced

1/4 cup goat cheese

Instructions

Preheat oven to 400˚. Toss cubed zucchini with onion, jalapeno, olive oil, and salt. Roast until zucchini has turned slightly brown, 20-25 minutes. Remove and toss with lime juice and cilantro. Heat olive oil over medium heat in a skillet. Add in onions and cook until translucent, 4-5 minutes. Remove corn from cob and stir in to onions, continuing to cook until corn becomes soft, 4-5 minutes. Remove from heat and place mixture in a bowl. Add flour, baking powder, egg, honey, lime juice, salt, and cilantro; stir until well combine. Divide batter in to 5-6 patties. Heat olive oil over medium heat. Pat in to 1″ thick round disc. Fry on each side for 5-6 minutes. Each side should be browned. To serve, place on a platter and spoon salsa on top. Sprinkle goat cheese over an serve.

I used a combination of squash and zucchini for this, you could use anything you like (beets would work nicely).

Slice vegetables as thin as possible (about 1/8th-1/16th inch). Place squash in a big bowl, drizzle with olive oil and season with salt (liberally) and pepper. Mix together to coat the squash.

To bake: Spread single layer on cookie sheets. Bake at 220 degrees F for several hours until crisp. Allow to cool completely before storing.

Store at room temperature in an airtight container.

Until tomorrow...Peace.