EGGPLANT & ZUCCHINI WITH BEURRE BLANC SAUCE

Cube 1 c. of both eggplant as well as zucchini into ½-inch squares. Toss vegetables with a mixture of equal parts flour and bread crumbs. Add kosher salt to taste. Pour ½ c. olive oil in pan on medium-high heat. Once the oil is heated to 335°F., combine breaded vegetables with ½ c. of fresh chopped basil and add to pan. Allow to brown evenly and stir often until golden brown.

Beurre Blanc Sauce

Combine 1 c. white wine with one finely diced shallot over medium heat until reduced to ¼ size. Add ½ c. heavy cream and, once boiling, add ½ c. of softened butter one piece at a time, whisking often until all is combined and thickened. Season with salt and pepper and store until ready to use.

CEDAR BAKED SALMON W/ROASTED RED PEPPER, GRILLED ASPARAGUS

The salmon fillets are flayed from their skins then topped with kosher salt, olive oil, rosemary and lemon zest and then placed on top of cedar planks that have been soaking in water for at least one hour (to prevent burning) and set in oven at 350°F. for approximately 15 minutes, until firm.

Roasted Red Pepper Emulsion Sauce

Red peppers are roasted until black, and then quickly placed in ice water to blister the skins. They are then peeled and combined with olive oil, Parmesan cheese and basil. Blend until a thick consistency is reached.

Grilled Asparagus

Asparagus spears are trimmed and coated with olive oil and kosher salt, then placed on the grill until charred and tender.