Poultry Sausage and a Long-Awaited Recipe

Last night we didn't have the scheduled sugar snap peas with ginger. Instead, we finished up the potato and squash torte. Though delicious, I will definitely cook the torte longer and lower at first and then jack up the heat at the end when the aluminum foil comes off. I still have that extra one in the freezer to test this out.

Tonight we had the Italian Turkey Sausage Dinner, except for a "few minor" changes: we used chicken sausage instead of turkey sausage, we also omitted the peppers, and "Bob" also deglazed the pan with white wine, whole tomatoes (from a can) instead of crushed, and Romano cheese instead of Parmesean. Along with the smashed potatoes, we also served a red-leaf lettuce salad with mustard vinaigrette, and the remainder of the broccoli and cauliflower with lemon-dill-butter sauce.

Okay, it's taken awhile but here's Bob's summer squash recipe that was served July 16.

Bob's Summer Squash

Serves 4

2 lbs squash, sliced
1 red bell pepper, seeds removed, sliced
2 Italian tomaotes, skinned and chopped
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Extra virgin olive oil
Freshly grated parmesean cheese
Basil, chopped fresh
Salt and pepper

Directions
1. Put onion, garlic, squash, and bell pepper into a large saucepan with 2 tablespoons of olive oil. Cook on high heat for several minutes to slightly soften the vegetables (do NOT overcook).
2. Once vegetables have softened, add tomatoes and cook for 5 minutes.
3. Add fresh basil.
4. Remove from heat, add the cheese, and cover the pan for 2 minutes to melt the cheese.
5. Add salt and pepper to taste.