YIELD: 4 servings ¾ cup extra virgin olive oil 6 cloves garlic, each cut in half 1 red bell pepper, seeded and cut into 1” pieces 1 small onion, cut into medium dice 1 cup slivered almonds 12 prunes, each cut into eighths or ½ cup raisins 2 medium zucchini, cut into ½” dice 2 medium yellow squash, cut into ½” dice salt, to taste 2 (12 oz.) cans roasted tomatoes 1 Tbsp. cider vinegar canola oil 4 (5 oz.) Acadian redfish ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.