Winter Menu Wonders

Ever wonder what in the world to do with all the colored squash? The extra oversized from  friends garden or the really cool mound displayed at the market. 

​We played around with the shredder and cooked up some "squash cakes" similar to crab cake, these play well to the vegetarian, or paleo to grab the extra nutrition in the color spectrum. ​

• ​2 cups Grated/Shredded Squash...without seeds of course
• ​Add 2 eggs
• 1/2 Teas Herb combo of your favorites  to create; Basil, Chives,  Dill, Parsley, Italian Mix
• 2 Minced Garlic Cloves
• ​1/4 Teas Red Pepper Flakes
• Stir and cook in coconut oil
• ​Sprinkle with Sea Salt
• ​Serve with Fresh Avocado, tomatoes or salsa

LOVING our new pan from Bed Bath & Beyond... Red Copper 12 in, stovetop & oven up to 450 Degrees