Herbed-Summer-Squash-and-Potato-Torte-with Parmesan

• 1 bunch green onions, thinly sliced
• 1 cup grated Parmesan cheese
• 2 tablespoons all purpose flour
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper

• 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
• 12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
• 6 teaspoons olive oil

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preparation

Preheat oven to 375°F. Butter two 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.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and 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.

Read More http://www.epicurious.com/recipes/food/views/Herbed-Summer-Squash-and-Potato-Torte-with-Parmesan-105167#ixzz1V0i9B5gp

Zucchini i Bruschetta

Found this recipe on the family dinner website and it was DELICIOUS!!!! I want to make it every night now. The lemon is definitely the key ingredient.

To Make

Slice a couple of zucchini, or any summer squash will do. Get your skillet real hot, add a little olive oil, then the squash. Add a little chopped garlic. Don’t stir the pan too often, you want the vegetables to get a little color.

Meanwhile slice some nice bread, drizzle with olive oil, put on a baking sheet and toast under the broiler until golden.

Toss the zucchini with lemon zest, lemon juice, salt and pepper until it is very tasty.

Pile the squash on the toast, sprinkle with Parmesan cheese and stick back under the broiler until hot and the cheese is starting to melt. Top with fresh herbs if that makes you as happy as it makes me.

Beets

So everyone know how much I love beets...NOT! I finally found a recipe that I really liked! Try it out and let me know what you think. We made a few changes

- green onions in place of scallions
- goat cheese instead of feta
- cooked it on the grill in a tin foil pouch for 40 minutes or so.