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.


The Beachcomber said...

Yum! Hope to sample some of that home-style cookin', good lookin' in October!

Sean said...

Bev! You're back!!! I'm so excited! and with recipes!

Man, I never cook anymore. I'm hardly home enough to cook, so Babs does all the cooking. I do miss it though and if I get the chance again I'll try your recipe.