Saturday, August 29, 2009

Zucchini and Almonds

I've been trying to cook more because eating out is starting to get expensive in San Francisco! I found this recipe in the Runner's World Magazine and wanted to share it with you. If you have a favorite vegetarian recipe please share it with me! I'd love to try out your recipes! Enjoy.

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.