Zucchini with Almonds
1 cup whole blanched almonds
1 tspn Olive Oil
1 tspn Sugar
1 tspn ground Cumin
Pinch of Salt
Juice of half a Lemon
1 Pound Zucchini
1 cup chopped tomatoes
2 tbspn extra-virgin olive oil
2 tbspn white balsamic vinegar
2 tspn lemon juice
1 tbspn almond oil
2 tspn minced shallots
1 packed cup of mixed herbs: parsley, dill, mint, chervil
2 cups croutons
Salt and pepper to taste
Preheat oven to 375 degrees. Mix first six ingredients. Spread on a baking sheet; roast for eight minutes until light brown. Set aside to cool. Slice zucchini into 1/4 inch semi circles. Saute for two minutes in extra virgin olive oil over medium-high heat. Remove to bowl and cool a little. Add almonds and remaining ingredients except herbs and croutons. Season with salt and pepper. Wait five minutes, then toss in herbs and croutons. Serves four.
