summer lunchin'

In brief: gorgeous June produce + working from home = perfect, easy summer lunch.

I cut up the zucchini, salt it, and let it rest about an hour to draw out a lot of the water. Then I throw some shallots into a pan with olive oil, heat that to high, dry off the zukes and toss them in, then let 'er rip. After there's some browning, I chop up a few Marcona almonds to add. Salt. Pepper. Done.

Oh. And if I'm lucky, and happen to have a little birthday present standing by, this happens.

Delicious. Fresh. Wonderful. And faster than going out for a sandwich.