• 1 tsp olive oil
• 2 cloves garlic, minced
• 1 small shallot, minced
• 2 large zucchini, cut into thin horizontal fettuccine-like strips with a mandoline or sharp knife
• 1 large carrot or 4 whole baby carrots
• ½ cup white wine (suggestion: Chardonnay)
• 3-5 cherry tomatoes, halved
• 1 cup smoked tomato sauce (ingredients & recipe below)
• 1 tbsp tomato juice
• ½ tsp salt
• ½ tsp ground pepper
• pinch of fresh thyme
• 2 tbsp butter

Smoked Tomato Sauce

• 4 large tomatoes
• 3 cloves garlic, roasted
• 2 tbsp olive oil
• salt to taste

Salad

• small handful of basil
• 2 chive flowers (optional)
• 3-4 slices of radish
• small handful of toasted almonds, chopped
• lemon confit (optional - instructions below)
• pinch of salt & pepper

Lemon Confit

• 1 cup water
• peels of 4 lemons
• 6 tbsp lemon juice
• ½ cup olive oil
• ¼ cup canola oil
• 1 garlic clove
• pinch of salt

Smoked Tomato Sauce

1. Soak wood chips of your choice in water for 5-10 minutes, then dry them
2. Put them in tin foil and burn them under the grill
3. Grill the the tomatoes
4. Mash them and add rest of ingredients

Saute Vegetables

1. Heat fry pan over medium heat & add olive oil
2. When oil is heated, add garlic & shallots until sweating
3. Turn up heat and add thin zucchini slices, carrots and cook for a minute
4. Add wine and mix to combine
5. Add cherry tomatoes, smoked tomato sauce*, tomato juice, salt and pepper
6. Add a pinch of fresh thyme and 2 tbsp butter
7. Cook just to melt butter and combine ingredients; keep vegetables crisp

Make Salad & Plate

1. Lay zucchini on a plate
2. Place vegetables on top and pour sauce over the top
3. Combine the salad ingredients and drizzle with lemon confit* and season with salt and pepper
4. Place salad on top of vegetables, add another drizzle of lemon confit and serve

Lemon Confit (optional)*

1. Using a vegetable peeler, remove peels from lemons in long strips
2. Blanch peels in small saucepan of boiling water for 10 seconds; drain, repeat this step two more times
3. Bring 6 tbsp lemon juice, olive oil, canola oil, garlic, pinch of salt to a simmer over very low heat, as low as the flame will go, for 2 minutes.  Add lemon peel. DO NOT raise the heat for any reason. Heat until peel is soft (about 1 hour). Or instead of putting it on the stove, add lemon peel and cover with foil. Place in a low oven, 200º, for approximately 1 hour)
4. Cool

* Note - Can be made and kept for 1 month.  Keep chilled and completely covered in oil