Roasted Squash (not zucchini)

Heat oven to 400 degrees, cover cookie sheet with parchment paper, peel squash, place squash in large bowl, toss in olive oil, salt and pepper to taste.

Place on cookie sheet in oven, cook until just barely fork tender, remove and cool.

Honey Mustard Salmon

Put mustard, honey, thyme and bouillon in sauce pan and warm. Place salmon in oven proof pan, paint top of filets with mixture. Gently add enough court bouillon to sides of filets to cover 2/3 of filets, be careful not to wash off mixture. Place under broiler until golden brown, remove and place on stove top, add more bouillon to 2/3 level again. Poach slowly until done. Should take a few minutes, depending on the thickness of filets.

Optional: Reduce pan juices by half, add 1 TB butter and pour over filets.

Pinwheel Tart

Prepare tart shell according to recipe. Cool

Heat raspberry preserves in microwave for 1 minute until liquefied. Spread on tart shell bottom. Skin peaches, cut into 3/4 wedges, arrange along outside of tart shell in a full circle. Cut strawberries in half; arrange cut side down inside of the peaches. Finish center of tart with the blackberries.

Heat apricot preserves in microwave for 1 minute, until liquefied. Brush gently on top of fruit.

Serve with powered sugar; whip cream or vanilla ice cream.

Note: You may use frozen fruit, thawed.

Note: Be sure to add the Tart dough recipe to your shopping list.

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