How to Eat a Cupcake

Last week we enjoyed a Summer Squash Tart. Inside was Zucchini, Yellow Squash, Tomatoes, Turkey Sausage and cheese, very tasty.

1 Tbsp. EVOO

1 lb. squash (mix zucchini/squash)

2 turkey sausages

2 shallots, thinly sliced

2 tsp. fresh thyme

1 clove chopped garlic

fresh pepper

1 refrigerated pie crust

4 oz. blue cheese

1 roasted red pepper cut into stripps

1 large plum tomato sliced

1 large egg beaten

Heat oil in a large skillet over medium. Add squash, shallots and turkey. Cook 7 minutes or until squash is crisp/tender. Remove from heat, stir in thyme garlic and pepper. Cool to room temp.

Heat oven to 400, line a baking sheet with parchment paper and unroll the pie crust onto the paper. Crumble half the cheese over the crust, arrange filling in the center of the crust to 2in. away from the edge. Fold edge of crust over onto the top of the pie and brush with the egg. Bake 35-40 min. Crumble remaining cheese on top and serve.

Tonight we will have Basil Salmon.My mom's butter recipe on top of the salmon. A side salad of grilled cherry tomatoes, basil and mozzerella and pesto bread sticks. I am looking forward to Nick getting home so i can have a taste!

Mom's Butter:

1 stick butter at room temp.

2 cloves garlic (mom probably uses more)

6 Large Basil Leaves

Mix together and spoon out onto a piece of wax paper. Roll into a log and refrigerate for one hour. Take out and roll into dried Basil. Serve.

Great idea mom!