Spaghetti Squash & Spinach Fritters with Sriracha Mayo

Spaghetti squash fritters

Remember how I said I was super excited for squash season? That’s not a joke. In the past two weeks I have made/consumed:

-Acorn squash and leek soup

Pumpkin kale risotto

-Spaghetti squash with feta, white beans, and spinach

-Butternut squash chili

-Spaghetti squash and spinach fritters with Sriracha mayonnaise

Squash

That’s some serious squashing. I love it all. And I’m still looking forward to more butternut and spaghetti squash in my future, but this has been a quality start. Let’s pave the way to winter – not with broken promises but with squash.

Now, I know y’all were worried about a possible Sriracha shortage, but don’t worry, they’re gonna keep at the good work. This Sriracha mayonnaise sauce surprised me – the vinegar gives it a serious tang. I obviously couldn’t follow the recipe straight, so I also added some garlic and ketchup to round out the flavors.

You know what did not surprise me though?… Don’t stop! Keep reading…

Tomato and Corn Summer Salad

Still speaking of summer…just like the humidity, it’s holdin strong! :) (and just in case you’re wondering…there’s nothing quite like Florida weather to make you really appreciate DC!) And I doooo love baking, but ya just can’t argue with summertime farm-fresh ingredients. I’m trying to devote a portion of my grocery-spending towards local farms, and let me tell you – it’s worth it. I was inspired by the beautiful vegetables at the farmer’s market and the hot weather to make a tomato corn summer salad!

Would you just LOOK at those corn kernels?! Mmh! The corn was sweet and had that perfect pop. The tomatoes were unreal. UNREAL. It’s been a long time since I’ve seen a tomato that dark red and flavorful. I would never fuss with such ingredients, so I settled on a cold, crisp summer salad, and decided it would be perfect to eat up on the rooftop to enjoy over a drink and good conversation with my roommate. So we did! :) It looked a little something like this:

Here’s what I did:
Tomato Corn Summer Salad
Boil a pot of water for the corn. Once it’s boiling, toss in:
-2 ears of fresh corn
Boil them for 3-4 minutes, and then immediately remove them, and put them in ice water to shock them – stop the cooking.
In a large bowl combine:
-The corn kernels (cut off the cob once it’s cooled)
-3 large tomatoes, cubed
-1 large yellow squash, cubed
-1 medium yellow onion, diced
-1 bunch of fresh basil, finely chopped
In a separate small bowl, whisk together:
-1/3c. – 1/2c. rice wine vinegar
-1 T. Dijon mustard
-2 T. extra virgin olive oil
-Salt and pepper to taste
Pour the vinaigrette over the salad, and toss to combine. Taste it, and adjust the seasonings accordingly. Keep it in the fridge until you’re ready to eat it – nice and cold on a hot day.
**French phrase for fun!
Elle a rougi comme une tomate!
She turned red like a tomato!