Stuffed Focaccia Bread

This is the link for the recipe I used:
http://www.grouprecipes.com/71589/cheese-and-herb-stuffed-focaccia-for-a-bread-machine-or-not.html

I did not use the bread machine and I stuffed it with cheese, tomatoes and basil with basil and Parmesan cheese on top. I liked the recipe because there is a lot of room for flexibility.

Herbed Summer Squash and Potato Torte

This recipe is from epicurious.com, but I do cut down on the cheese and salt and increase the amount of veggies.

Here's how I made it:


2 bunches green onions, thinly sliced
1 cup grated Parmesan cheese
4 tablespoons whole wheat flour
2 tablespoons chopped fresh thyme
2 teaspoonss salt
1 1/2 teaspoon ground black pepper

3 pounds waxy (red, gold, or purple) potatoes, cut into 1/8-inch-thick rounds
2 pounds yellow crookneck squash, cut into 1/8-inch-thick rounds
9 teaspoons olive oil

Preheat oven to 375°F. Butter three 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Use a mandoline to quickly slice up the potatoes and squash.

Divide potatoes into three piles. Divide squash into two piles. Use the first pile of potatoes to create a layer on the bottom of each pan. Use the first pile of squash to create a layer on top of the potatoes in each pan. Drizzle 1 teaspoon of olive oil in each pan. Use about 1/3 of the cheese mixture and divide amongst the three pans. Repeat with the 2nd pile of potatoes, 2nd pile of squash, olive oil, and 1/3 of the cheese mixture. Finish with the final pile of potatoes and the last bit of cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Tomato Quiche

Preheat oven to 375 degrees.  Prepare a 9-inch pie shell (Pillsbury works great).  Bake for 10 minutes.

Place 2 cups chopped tomatoes in the baked pie shell.  Sprinkle with 1/2 tsp dried basil, 1 tsp salt, 1/8 tsp pepper, 1/2 tsp sugar, 2 or 3 chopped green onions.  Spread over tomatoes: 1/2 cup grated Swiss cheese and 1/2 cup grated cheddar cheese (sharp is the best).

Combine 2 eggs, slightly beaten, 2 TBS flour, and 1 cup evaporated milk.  Pour over cheese and bake at 375 degrees for 40-45 minutes.  Cool 5 minutes before cutting.

Golden Peach Pie

5 c. peaches, peeled & sliced
3/4 c. sugar
2-3 T. flour
1/4 tsp. cinnamon
2 T. butter

Mix peaches, sugar, flour and cinnamon in a bowl. Pour into an unbaked 9-inch pie shell. Dot with butter. Top with second crust (I prefer a lattice top) and seal the edges. Bake at 400 for 45-50 minutes.

Sweet Potatoes on the Grill

2-3 large sweet potatoes, peeled and cut into roughly 1 1/2" cubes
1-2 T. cold butter
salt & pepper
foil envelope (purchase or make your own: one layer heavy duty foil or two layers regular foil)

Place potatoes in pile on foil. Dot with small pieces of butter and season with salt and pepper. Tightly fold envelope closed (it's going to steam up so you want your folds very tight). Place on grill at about medium heat. Flip and turn about every 10 minutes. Cook approx. 35 minutes total.

Approx. 4-5 servings