seasonal dining

A couple of nights ago I was in the mood to try cooking something new, and I came across this recipe for zucchini cakes. We had an abundance of summer squash laying around so I substituted that for the zucchini and was delighted with the result. The cakes were flavorful and really simple to make. Paired with Rachael Ray's corn and black bean salad and glasses of Skinnygirl sangria (with added fruit), it made for a perfect summer meal.