Cauliflower Fritters

• 4 cups steamed cauliflower (roughly chopped)
• 2 cloves garlic, (minced)
• 1 cup whole wheat flour
• 2 eggs
• 1/2 cup Pecerino Romano cheese
• 1/4 cup fresh parsley, finely chopped (or 1 tablespoon dry)
• 1/4 cup hot water
• salt & pepper to taste
• 1/4 cup olive oil

In a large bowl combine steamed chopped cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper. Add water a little at a time until the batter becomes slightly more dense than pancake batter. On a medium - low heat add 1 tablespoon olive oil to a 10 inch skillet to coat the bottom of the pan. Measure about 1/4 cup of cauliflower mixture to make Fritters. Cook until golden brown, turn and cook another few minutes. Add a little bit of oil each time and repeat process until batter is gone. (Makes about 24 fritters)

** These make a great substitute for Potato Pancakes.  There are only 3 of us so I'm going to attempt to make the full recipe and freeze the remaining to reheat in the microwave at another time. If I remember I'll come back and try to let you know how that goes.

Browned Butter Gnocchi with Broccoli & Pine Nuts

• 2 (16 oz.) packages prepared gnocchi 
• 5 c. chopped broccoli florets
• 2 T. butter
• 2 T. Sendik’s extra virgin olive oil
• 1/4 t. freshly ground black pepper
• 3 T. pine nuts, toasted
• 1.5 oz. fresh Pecorino Romano cheese (about 1/3 cup)

Cook gnocchi in a large Dutch oven according to package directions.  Add broccoli during last minute or two of cooking; cook one minute.  Drain.
Heat a large skillet over medium heat.  Add butter and oil; cook 7 minutes or until butter browns.  Add gnocchi mixture and pepper to pan; toss to coat. Pour into a shallow serving bowl. Sprinkle with  pine nuts and cheese. Serves 6 (unless you have a hubby like mine)

Teriyaki Ginger Mahi-mahi

• 1/2 t Freshly Grated Ginger
• 1 T Soy Sauce
• 1 T Teriyaki Sauce
• 1 T Sendik’s Orange Marmalade 
• 2- 8 oz pieces of Mahi-mahi 
• Black and White sesame seed for garnish

Place grated ginger, soy sauce, teriyaki sauce and orange marmalade into a bowl and whisk well.
Add pieces of Mahi Mahi to mixture and turn to coat each piece. Place into a refrigerator and let marinade for 30 minutes.
After 30 minutes, place fish onto a non stick sheet pan spoon remaining marinade over top and sprinkle the top of each piece with black and white sesame seeds. (I don't go out to especially buy a mixed sesame seed. Toasted, or not, white seeds work just fine)
Place into a preheated oven at 350 degrees for 25-30 minutes or until an internal temperature of 135 degrees F is reached.