Friday Food Tip #304

Friday Food Tip

Zucchini and Mint Salad: Slice 6 zucchini and sauté in olive oil.  Place in a serving dish with olive oil, balsamic vinegar (or La Barre’s blood plum finishing vinegar), salt, pepper and torn mint leaves. Allow the zucchini to cool, giving it an occasional stir, and add some shavings of parmesan before serving.

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