fritters: tomatokeftedes, bakwan jagung, zucchini fritters  
salad: charred shishito, corn, & scallion caprese salad  
focaccia: grape tomato toyomansi focaccia  
tart: zucchini, yellow squash, carrot, on goat cheese, in pâte brisée

domatokeftedes: roma tomatoes, red onion, mint, parsley, lemon juice, oregano, salt & pepper, flour, baking powder. my first time making & eating domatokeftedes! the chunks of tomato were SO juicy & refreshing w/ the herbs!!! 10/10 would make again, tho i'd probs deep fry next time (i shallow fried all the fritters).

bakwan jagung: corn, scallions, shallots, chinese celery, garlic, cilantro, salt & pepper, a few chilis, eggs, rice flour, ap flour. these came out thicker than intended (i measured w/ my inexperienced heart)– still a great bite, tho. one of my favorite indonesian snacks ever!

zucchini fritters: zucchini (mostly grated & pressed, some leftover mashed), sweet onion, garlic, parmesan, salt & pepper, eggs, flour, baking powder i think i overdid it with the onion, but the zucchini flavor still shone through.

salad: charred shishito, corn, & scallion (could've & should've charred more) + grape tomato, thai basil, cilantro, mozzarella. dressed in evoo, garlic, lime juice.

focaccia: grape tomato marinated in toyomansi (soy sauce, calamansi juice, garlic, chili, shallot, blended), cilantro olive oil, cilantro, chives. directly inspired by one of my favorite bakeries: Kora, in NYC. not my best focaccia (i wasn't very focused while making it), but still yummy; a really savory, umami, refreshing flavor. the focaccia had great browning & crisp crust, but i wish it was more airy & fluffy. more details of my mistakes & recipe i used on my other post here: [https://www.reddit.com/r/Breadit/s/WY7c6aATQc](https://www.reddit.com/r/Breadit/s/WY7c6aATQc)

tart: base of goat cheese, lemon juice, garlic, salt & pepper, thyme, spiral of carrots, zucchini, yellow squash, topped with scallion greens, chives, thyme, salt. i followed Preppy Kitchen's, aka John Kanell's, recipe. about 1/4 of the way through arranging the veg, i realized they weren't staying in place- thus, not packing tightly. i was having so much fun tho that i stopped caring LOL. but i do wish i made & used more goat cheese filling than the recipe said; my tart pan was bigger (9in). very satisfied that the crust was sturdy w/ a flaky bite! i did par-bake it for longer than the recipe states, to get to a brown color i preferred.

thanks for reading!!! :0)

[homemade] summer vegetable appreciation: fritters, salad, focaccia, & a tart