I have to apologize for the lack of photos lately. We have misplaced our camera which is bad not only for food photos but also for family (well, kid) photos.
1/2 cup EVOO
Roasted Salmon, Tomatoes and Cauliflower, serves 4
1/4 cup golden raisins
2 small red onions, cut into wedges
2 Tbs EVOO
kosher salt and cracked pepper
1 1/2 lb salmon filet
Heat oven to 425 F. Place raisins in small bowl and cover with warm water to soften. Meanwhile, place onions, cauliflower, and tomatoes on 2 rimmed baking sheets. Toss each with 1 Tbs EVOO and salt and pepper. Roast for 20 mins.
Zucchini Fritters, serves 4
6 cups grated zucchini
1 1/4 tsp salt, divided
3 large eggs
1 clove garlic, pressed thru garlic press
1/2 cup chopped fresh parsely
3 Tbs chopped fresh basil
zest from one lemon
1 cup dried breadcrumbs
cherry tomatoes, shaved cucumber and plain yogurt for serving
Toss grated zucchini with one tsp salt and set aside in colander to drain.