So…trying to just eat out of our garden and what is available to us free means being creative and searching high and low for recipes. This one came from http://www.threesquarechef.com which also had a chive & sour cream recipe with it that I didn’t use. SUMMER VEGETABLE PANCAKES: 2 zucchini, grated 2 carrots, grated 2 spring onions (I added) 1 1/4 tsp salt 1/4 cup of flour 1/4 tsp black pepper 1 1/2 tsp sugar 2 egg whites olive oil Grate the zucchini and carrot and put in large bowl with the salt. Wait 20 minutes then squeeze all the liquid out with hands. Add spring onions, flour, sugar and pepper and toss to coat. Beat 2 egg whites till stiff and fold in. Fry in little hot oil till golden on each side. I found the first batch stuck to my frying pan so the next I added a little butter which helped alot and gave a nicer colour. SAUTEED VEGETABLES: I cook all my vegetables like this rather than steaming or boiling. The colour is nicer and it preserves flavour and nutrition. This mix was just beans, zucchini sand broccoli. A little olive oil in base of medium pan, the beans were cooked for a couple of minutes, zucchini and broccoli added, a little salt. Put lid on saucepan and just shake every 30 seconds or so for another 2 minutes. I also cook carrots, mushrooms, red onion, garlic cloves, bok choy, peppers, snow peas etc this way depending on what is available. Just throw in pot in order depending on cooking time.