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Summer Squash Carpaccio with Cherry Tomatoes https://www.metro.ca/userfiles/image/recipes/carpaccio-courgettes-tomates-cerises-5583.jpg PT25M PT25M PT50M
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.comPhotography: Benoit Levac, Levac photo
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2 of saffron 2 Tbsp. (30 mL) warm water 1/3 cup (80 mL) extra virgin olive oil 1 small Quebec yellow onion, minced 1 tsp. (5 mL) ground cumin 1/4 tsp. (1 mL) paprika 1 clove garlic, minced 2 Tbsp. (30 mL) lemon juice 2 Tbsp. (30 mL) minced fresh parsley 24 Quebec cherry tomatoes, halved 2 Tbsp. (30 mL) extra virgin olive oil Salt and freshly ground pepper to taste 3-4 Quebec green and/or yellow summer squashes, finely sliced fresh flat-leaf (italian) parsley to garnish mint to garnish tarragon to garnish basil to garnish thyme to garnish
Summer Squash Carpaccio with Cherry Tomatoes

Summer Squash Carpaccio with Cherry Tomatoes

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  • Gluten-free
  • Lactose-free
6
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

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Ingredients

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  • 2
    of saffron
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  • 2 Tbsp.
    (30 mL)
    warm water
  • 1/3 cup
    (80 mL)
    extra virgin olive oil
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    BASSO OLIVE OIL

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    1 L


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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR MODENA AGED BALSAMIC VINEGAR

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  • 1
    small Quebec yellow onion, minced
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    CARROTS OR YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1 tsp.
    (5 mL)
    ground cumin
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  • 1/4 tsp.
    (1 mL)
    paprika
  • 1
    clove garlic, minced
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  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 2 Tbsp.
    (30 mL)
    minced fresh parsley
  • 24
    Quebec cherry tomatoes, halved
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    BASSO OLIVE OIL

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    1 L


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    500 ml SELECTED VARIETIES



  • Salt and freshly ground pepper to taste
  • 3-4
    Quebec green and/or yellow summer squashes, finely sliced

  • fresh flat-leaf (italian) parsley to garnish

  • mint to garnish

  • tarragon to garnish

  • basil to garnish

  • thyme to garnish
Imprimer ma sélection

Preparation

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

Source : Ass. des Jardiniers-Maraîchers du Québec

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

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