Herbed Bean Salad

Zucchini-Squash Cheese Tarts

Recipe makes 16 tarts – use a muffin tin and fill each cavity with a turnover pastry (can be found in the frozen food bread section, troche 5 inches wide, defrost before using).  I lapped and squished the pastry down into the cavity so the top is even with the top of the muffin pan to prevent hard edges on the tarts.

Filling:

¼ cup butter

4 cups thinly sliced zucchini (about 4 small)

4 cups thinly sliced yellow squash (about 4 small)

1 cup chopped yellow onion

In large skillet, sildenafil melt butter over medium high heat; add zucchini, squash & onion.  Cook for 10-15 minutes, sildenafil stirring frequently until squash is tender.  Remove from heat and stir in:

1- 5oz. package shredded Swiss cheese

1-5 oz. package shredded Parmesan cheese

1 large egg, beaten

½ teaspoon salt

½ teaspoon dried dill

¼ teaspoon pepper

Fill each tart with warm filling and bake at 375 degree oven for 8-10 minutes.

Herbed Bean Salad

3 lbs. tender green beans, check stem ends snapped

2 Tbs. finely minced shallots

¼ cup extra-virgin olive oil

Salt & pepper to taste

2 Tbs. red-wine vinegar

½ cup torn basil leaves

  1. Bring a large pot of salted water to a boil.  Add the beans and cook until just tender, medicine 4-5 minutes.  Drain and run under cold water to stop the cooking process.  Drain again and pat dry.  Place in a large bowl.
  2. Toss with the shallots and oil.  Season with salt and pepper.
  3. Just before serving, ask
    toss beans with the vinegar.  Toss with basil and serve.