1 tablespoon finely minced shallots or green onions

1/4 cup raspberry or other fruit vinegar

1/4 cup raspberry puree made from either fresh or unsweetened frozen berries, strained to

    remove seeds

1/4 cup fresh orange juice

2 teaspoons honey (or to taste)

3 tablespoons olive oil

Salt and freshly ground pepper to taste

Quickly whisk the shallots, vinegar, raspberry puree, orange juice, honey and oil together to make a smooth mixture. Season to taste with salt and pepper.

Makes about 3 cups, serving 4 - 6 

This is a simple delicious salad that I like to serve as part of a picnic or alfresco meal. I've specified white onion here because it retains a firmer texture. You could certainly use yellow or red onions too. It's very important to use a flavorful olive oil in this recipe.

1-1/2 pounds zucchini, cut into 2-inch lengths with skin on

1/3 cup or so fragrant extra virgin olive oil

1 medium white onion (8 ounces or so), sliced

2 tablespoons slivered fresh garlic

1 tablespoon finely grated lemon zest

1 tablespoon each chopped mint and parsley

Sea salt and freshly ground pepper

Garnish: Lemon wedges and whole milk yogurt (Greek style preferred)

Steam the zucchini until its just softened but still bright green, 8 - 10 minutes. With a fork mash the zucchini in a colander to press out as much water as possible. Zucchini will look very roughly chopped. Set aside.

In a sauté pan add 3 tablespoons of olive oil and cook the onions and garlic over moderate heat until crisp tender and just beginning to color, about 5 minutes. Off heat, cool and gently stir in the zucchini and lemon.

Add mixture to a bowl and stir in the mint, parsley and remaining olive oil. Season to taste with salt and lots of freshly ground pepper. Serve at room temperature with lemon wedges to squeeze fresh juice over and a dollop of yogurt. Can be made up to a day ahead and stored covered in the refrigerator. Allow salad to come to room temperature before serving.