KNR, p. 263 “Savory Rustic Tomato-Squash Pie”
This is the time of year for food that celebrates the vine-ripened tomatoes and squash, fresh from the overflowing garden. Paired with the Reduced Gluten Cheesy Rustic Pie Crust, Savory Rustic Tomato-Squash Pie is a substantial brunch, lunch, or even dinner with an extra slice. We switch back and forth between this recipe and the Summer Quiche, with distinctive flavors for each. Try them both – the garden produce is easier to give away if you cook it first before handing it to the neighbors. Just sayin.’
"Savory Rustic Tomato-Squash Pie"
Author: Sheila and Charlie Kerrian
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 2 to 4
Ingredients
- Reduced-Gluten Cheesy Rustic Pie Crust or your favorite large deep dish pie crust.
- 1 large vine-ripened tomato, about 1.5 cups in 1/4” slices
- 1 medium yellow squash, about 1.5 cups in 1/4” slices
- 1 medium zucchini, about 1.25 cups in 1/4” slices
- 1/4 cup green onions, sliced and divided
- 1/4 cup green bell pepper, diced and divided
- 3 Tablespoons sun-dried tomato with basil and olive oil (I use Bella Sun Luci Bruschetta)
- 1/4 teaspoon garlic powder, divided
- 1/2 cup mayo
- 1/2 cup (3 or 4 types) cheddar mix, shredded + 3 Tablespoons
- 1 Tablespoon parmesan cheese
- 3/8 teaspoon sea salt, divided
- Parchment paper
- Aluminum cookie sheet with low sides
Instructions
- Make the pie crust and chill in the refrigerator for an hour.
- Meanwhile, slice the tomato, remove seeds, and place on paper towel in single layer.
- Slice yellow squash and zucchini and place in single layer on a paper towel.
- Slice green onions and set aside.
- Dice green bell pepper and set aside.
- Combine mayo and mixed cheddar in small bowl and stir until mixed. Set aside.
- Preheat oven to 400 degrees.
- Center pie dough on parchment paper and roll out to 12” circle, cutting off extra with pizza cutter.
- Spread sun-dried tomato with basil and olive oil evenly in center of pie dough, leaving 1.5” to 2” edge empty pie dough all around.
- Arrange yellow squash slices on top of sun-dried tomato in one layer. Sprinkle with 1/8 teaspoon sea salt.
- Repeat layering with zucchini slices, adding 1/8 teaspoon sea salt, 1/8 teaspoon garlic powder, 1/2 the green onions, and half the diced bell pepper.
- Spread mayo/cheese mix evenly on top of zucchini layer.
- Arrange tomato slices evenly on top of mayo/cheese. Sprinkle with 1/8 teaspoon garlic powder and 1/8 teaspoon sea salt.
- Carefully pull up, fold, and pleat pie dough around the edges of the veggie layers to create rustic sides for the pie.
- Pick up parchment paper with rustic pie on it and place on the cookie sheet.
- Before placing in the oven, trim off any parchment paper hanging over the edge of the cookie sheet.
- Bake on the bottom rack at 400 degrees for 20 minutes.
- Turn cookie sheet and bake for another 20 minutes on bottom rack.
- Reduce oven temperature to 350 and remove pie from oven.
- Spread rest of bell peppers and onions evenly on tomatoes.
- Top with 3 Tablespoons mixed thin shredded cheddar and 1 Tablespoon Parmesan cheese.
- Return to oven on middle rack and bake until crust is golden brown, about 10 more minutes. Cheese should be melted and any visible mayo/cheese mix should be bubbly. Vegetables will be crisp tender.
- Remove from oven, place on cooling rack, and let sit (on cookie sheet) for 5-10 minutes. Transfer to serving dish.
Enjoy!
KNR, p. 260 “Summer Macaroni Tuna Casserole”
We don’t grill on rainy days during the summer, but sometimes we want a hearty meal without heating up the oven. Sheila’s mom taught this recipe to her when she was learning how to cook. Easy, tasty, foolproof, and ready a few minutes after the macaroni is done. If you want to serve it absolutely cold, it takes a little longer, but we never wait that long.
Sheila laughed and pronounced it dead-body-proof as well, since she practiced the recipe on her mom and dad several times as a teen, and they lived.
"Summer Macaroni Tuna Casserole"
Author: Sheila Kerrian
Recipe type: Entree
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4 - 6
Ingredients
- 8 oz box small elbow macaroni uncooked – about 2 cups
- 1/2 teaspoon butter/margarine for macaroni water
- 1 teaspoon sea salt for water
- 2 5oz cans tuna
- 1 8oz can very young small sweet peas
- 1 cup mayo
- 1/2 cup crumbled, seasoned croutons
Instructions
- Fill 4 quart pot halfway with water and bring to a boil.
- Add teaspoon sea salt to water or to taste.
- Add uncooked macaroni to water, and return to boil.
- Add teaspoon margarine to water (keeps macaroni from sticking to itself).
- Boil for 8-10 minutes until ‘al dente’ (firm), stirring occasionally.
- Pour into colander, drain well, and return macaroni to the pot.
- Drain water/oil from the tuna cans and add tuna to the macaroni pot.
- Drain liquid from peas and add to the macaroni pot.
- Add mayo to the pot and lightly toss all ingredients together.
- Arrange contents of pot in serving dish and sprinkle crumbled croutons on top.
- Chill in refrigerator for up to an hour and serve.
Note: The versatility of this dish is that it can be served hot as well. The prep is exactly the same, except that once the ingredients are combined in the pot, they should be transferred to a baking dish. Bake at 350 for about 30 minutes or until heated through.
Tastes great hot or cold, but in the summer, we always serve it cold.
Enjoy!
*Photos by Patti Phillips
KNR, p. 242 “The Kerrians’ Greek Salad”
It’s summer. It’s hot. It’s time for salads. 🙂
There are many delicious Greek dishes, but a Greek salad can be tossed together easily and in our house, it’s a tasty partner to sandwiches. Make the salad big enough, with a lot of feta cheese on top, and it could be a meal all on its own as the temperature climbs above 90 degrees.
"The Kerrians' Greek Salad"
Author: Sheila & Charlie Kerrian
Recipe type: Greek
Cuisine: Salad
Prep time:
Total time:
Serves: 4-6 servings
Ingredients
- 1 5 oz. bag of mixed greens or baby spinach
- 2-3 medium tomatoes, diced, about 1.5 cups
- 1 medium cucumber, peeled, diced, about 1.5 cups
- 1 cup sliced black olives, drained
- 4 oz. tomato-basil (or plain) feta cheese, crumbled
- 3/4 cups olive oil
- 2 tablespoons red wine vinegar
- 1/2 tsp. oregano flakes
- 1/2 tsp. basil leaves
- 1/2 tsp. lemon juice
- 1/4 tsp. sea salt
- 1/8 tsp. black pepper
- 1/8 tsp. garlic powder
Instructions
- Place greens, diced tomato, diced cucumber, sliced olives, and feta cheese into large serving bowl.
- Combine olive oil, red wine vinegar, oregano, basil, lemon juice, sea salt, black pepper, and garlic powder in a separate bowl and whisk until well blended.
- Pour dressing over salad and toss to coat evenly.
Serve with a frosty beverage and enjoy!