In a small bowl, infuse saffron in warm water for 10 minutes.
In a skillet, heat oil over medium heat. Add onion, cumin and paprika and cook over low heat until onion begins to turn gold, about 15 minutes.
Add garlic and saffron and cook for another 10 minutes.
Remove from heat, cool and add lemon juice and parsley. Set aside.
In a bowl, gently toss tomatoes with olive oil and season.
Arrange slices of summer squash in serving plates and top with onion condiment.
Garnish with cherry tomatoes and fresh herbs to taste.
Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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