ZUCCHINI CAKES
I was craving summer fresh vegetables.  So, with this recipe I used my garden frozen fresh zucchini.
I did not measure these ingredients, so they are only estimations.  The measurements are equivalent to the size of the zucchini.  In this case, I probably had about 2 cups of shredded, defrosted zucchini.
2-3 cups grated zucchini  Line a sieve with a clean towel, then add the shredded zucchini with layers of salt, wringing out the towel to remove as much moisture as possible, so the zucchini is quite dry.
½ cup diced red onion
2/3 cup gluten free bread crumbs
1 egg
2/3 cup Parmesan cheese
1 cup grated feta cheese
Salt and pepper
1 tblsp. Diced Italian Flat leaf parsley
Shape into patties, and heat up a frying pan with a little olive oil medium heat.  Fry till golden brown on both sides- about 8  minutes per side.  They are somewhat delicate, so make sure they are nice and caramelized before you flip to the other side.  Dollop a spoonful of Mayo/Pesto and serve hot.
Mayo/Pesto
1 cup mayonnaise
3 tblsp. Homemade pesto (or store bought, will post homemade in a separate post to follow)
Mix well, and refrigerate till ready to use.
ROASTED POTATOES AND YAMS

3 - 4 medium potatoes, cubed to ½ inch pieces
1-2 large yams, cubed to ½ inch pieces
Tblsp. Melted butter
2-3 Tblsp. Olive oil
2 Tblsp. Chopped fresh parsley
3-4 minced garlic cloves
½ lemon - juiced
2 Tblsp. Fresh or dried rosemary
Salt and pepper to taste.
Put cubed potatoes and yams into a baking dish.  Combine butter, olive oil and the rest of the ingredients into a bowl and combine.  Pour over potatoes and  mix well to coat.  Bake at 400 degrees for about 45 min.  Stir about every 20 minutes, to coat well.