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 ceda...