1787 Oil Vinegar

GOLDEN ROASTED ZUCCHINI & SQUASH 2 small zucchini cut into slices 2 small yellow squash cut into slices 12 oz small cherry tomatoes , sliced into halves 3 tabl...espoons Garlic Infused olive oil teaspoon of dried oregano teaspoon of chopped fresh parsley Salt and freshly ground black pepper 1 cup (2.4 oz) finely shredded Parmesan cheese Salt and Pepper Preheat oven to 400 degrees. Place parchment paper or aluminum foil onto a 13 inch baking sheet. In a small bowl whisk together, the Garlic Infused Fused olive oil, parsley, and oregano. Place zucchini, yellow squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat. Pour onto baking sheet and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown.

PAN SEARED FRESH HALIBUT 4 - 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod 1 -1/2 cups assorted heirloom toma...toes cut into 1" pieces 1 cup assorted baby squash cut into 1" pieces 3 tablespoon fresh coarsely chopped flat leaf parsley 1 small shallot thinly sliced 2 tablespoons Neapolitan Herb Balsamic 2 + 1 tablespoons Australian Hojiblanca EVOO sea salt and fresh ground pepper to taste Directions Place a heavy sauté or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Sauté for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley - set aside. Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through. Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad. Serves 4

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