'SUN-KISSED' SUNFLOWERS ~ CASHEW ZUCCHINI CRESCENT PIE

"Keep your face to the sunshine

and you cannot see the shadow.
It's what sunflowers do."

~ Helen Keller

Ah, Sunflower

by William Blake (1757-1827)

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Ah, sunflower, weary of time,

Who countest the steps of the sun;

Seeking after that sweet golden clime

Where the traveller's journey is done;

Where the Youth pined away with desire,

And the pale virgin shrouded in snow,

Arise from their graves, and aspire

Where my Sunflower wishes to go!

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CASHEW ZUCCHINI CRESCENT PIE

~ A summer favorite for over thirty years. Perfect for brunch with a fruit salad or dinner with grilled steak.

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8 oz. can Pillsbury Crescent rolls

1 cup or more cashew nuts

4 medium zucchini squash

3 Tbsp. unsalted butter

1 crushed clove garlic

1 tsp. dill weed or more to taste

1/4 tsp. coarse salt

freshly ground pepper to taste

2 large organic eggs

8 oz. small cubed or shredded Monterey Jack cheese (or mixture 1/2 Monterey and 1/2 cheddar or Colby)

1 Tbsp. chopped fresh parsley

additional dill for garnish

• Preheat oven to 325 degrees.
• Separate crescent dough and press into 9-10 inch pie or quiche pan to form crust. Seal well and flute edges. Sprinkle bottom of crust liberally with cashews to cover bottom.
• Slice squash 1/8-inch thick and saute in butter. Add garlic, dill and season with salt & pepper. Spoon into crust.
• Beat eggs and pour over zucchini. Top with cheese, parsley, and additional dill.
• Bake for 45-50 minutes or until edges are golden brown. Let rest before serving. (This is a great make-ahead dish that reheats well.)