A three part brunch special, each item matches wonderfully with each other, but each component can be matched with other sides if you wish.

Pancakes

1 zucchini, shredded
2 scallions, sliced
1T dill, minced
1t sesame seeds
3T honey
1C ricotta or cottage cheese
1 egg
1C flour
Butter for frying

Mix all ingredients, season, and let mixture sit for one hour. Fry ¼ cup at a time in butter in a cast iron skillet over medium heat for 2 minutes per side. Keep warm.

Salad

1 cucumber, sliced into half moons
1 summer squash, sliced into half moons
¼ each parsley, mint and dill
Juice of 1 lemon
2T olive oil
Lettuce to taste

Mix all ingredients except for the lettuce in a large bowl. Season and top with the lettuce. Toss right before serving.

Frittata

1T olive oil
1 large onion, sliced thin
8 sage leaves
4 oz smoked salmon, trout or steelhead
6 eggs
1C milk
¼-1C Gouda cheese

Heat olive oil in a medium saucepan. Add sage leaves and cook until crisp on both sides, about 1 minute or so. Remove with a fork or slotted spoon to drain on paper towels.

Add onion to the remaining oil and cook until caramelized. In a bowl, mix eggs with milk and season. Add egg mixture to the onions once caramelized. Flake salmon into the pan and sprinkle with cheese, pressing on both a little to make sure they sink into the eggs. Cook on low, covered, until set. Flash under a broiler for 1-2 minutes to brown. Crumble sage over.

To serve

Fan pancakes out on one side of a plate. Place a large wedge of the frittata on one half of the remaining side of the plate and mound the salad over the other side, all overlapping slightly.