'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.)
  

SIMPLE SUNDAY NIGHT JUNE SUPPER ~ MESQUITE GRILLED PORK TENDERLOIN with RASPBERRY CHIPOTLE SAUCE & CHOPPED CASHEW ROMAINE SALAD

MESQUITE GRILLED PORK TENDERLOIN with ROASTED RASPBERRY CHIPOTLE SAUCE

~ A southwestern mesquite grilled juicy tenderloin topped with spicy-sweet raspberry sauce

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2 (3/4) pound well-trimmed pork tenderloins

2 Tbsp. jerk seasoning

2 Tbsp. chopped fresh rosemary

freshly ground black pepper

1 cup Fischer & Wieser Roasted Raspberry Chipotle Sauce

1/2 cup fresh orange juice

zest of orange

additional chopped fresh rosemary

handful of mesquite chips soaked in water

• Rub seasoning evenly over tenderloins and sprinkle with rosemary & freshly ground cracked pepper. Cover and chill several hours or overnight.
• Gently heat raspberry-chipotle sauce, orange juice and zest. Reserve 1/2 cup in separate container.
• Drain chips and sprinkle over hot coals. Grill tenderloins over medium-high heat about 20 minutes, turning occasionally. Let rest.
• Bring marinade to boil, reduce heat and simmer 5 minutes. Add remaining 1/2 cup sauce to saucepan.
• Slice tenderloin diagonally and serve with raspberry-chipotle sauce. Sprinkle with additional chopped fresh rosemary. Serve with Chopped Cashew Romaine Salad. ( serves 6)

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CHOPPED CASHEW ROMAINE SALAD

3/4 cup coarsely chopped salted cashews

1 large head torn romaine

1 small thinly sliced red onion

1/2 cup rinsed & drained chickpeas

1/4 cup extra-virgin olive oil

2 Tbsp. fresh lemon juice

1 Tbsp. fresh lemon zest

1/8 tsp. coarse salt

1 tsp. dried thyme

• Whisk together olive oil, lemon juice, zest, salt and thyme. Allow flavors to blend.
• Toss lettuce, onions, and chickpeas in large bowl. Toss with dressing and top with chopped cashews.