Serves: 4-6 Ingredients 2 lbs. assorted summer Squash (green zucchini, yellow, patty pan, etc.), cut lengthwise 1/4 cup Pistachio or Avocado Oil (or high temp oil) 1/4 cup Pistachios, crushed 2 cloves Garlic, minced 1/3 cup Breadcrumbs or Panko 1/2
Serves: 4 Ingredients 3 large Fennel Bulbs, trimmed and cut in half lengthwise, save fennel fronds for garnish 3 Shallots, peeled and quartered 1 tsp. Herbes de Provence 3 T Olive Oil 1/4 cup Kalamata Olives 1 T Balsamic Vinegar