Spiced Pear Butter

6 pounds pears, (about 16-20 large pears-ripe)
3 cups apple cider
3 tablespoons whole mulling spices
1 1-inch piece fresh ginger
3 cardamom pods
3 cups sugar

Trim off the stem and blossom ends of the pears- cutting off as little of the pear as possible. Cut the pears into large chunks, and place in a large dutch oven with the apple juice mulling spices, ginger, and cardamom.

Bring to a boil; cover, reduce heat to low and simmer for about 45 minutes, or until the pears are soft and tender.

Using a chinois food mill or a sieve, press the pear mixture through the sieve- liquid included. Discard the seeds, spice bits and bits of peel remaining.

Pour strained mixture back into the dutch oven. Add 3 cups of sugar and stir well to combine. Return to a boil and cooked, uncovered over medium heat. Stir frequently to prevent scorching.
The mixture will thicken and mound up on a spoon when ready- this could take as little as 45 minutes or as much as 3 hours, depending on the water content of your pears. Just keep an eye on it and stir often.

Once thickened, quickly pour hot mixture into hot, sterilized jars, leaving a 1/4-inch headspace. Wipe the jar rims and cover right away with metal lids that have been softened in hot water. Screw on jar bands.

Process in a boiling water bath at a full rolling boil for 10 minutes.

Makes about 4 cups of pear butter.

Peach or Pear Chutney

from the Ball Blue Book

Yield: About 7 pints

4 quarts finely chopped, peeled, pitted peaches or pears (about 20 medium)
2 to 3 cups brown sugar
1 cup raisins
1 cup chopped onion (about 1 medium)
1/4 cup mustard seed
2 tablespoons ginger
2 teaspoons salt
1 clove garlic, minced (optional)
1 hot red pepper, finely chopped
5 cups vinegar

Combine all ingredients in a large saucepot. Simmer until thick. (This could take anywhere from 1 hour to 1 1/2 hours.) Stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/4-inch headspace. remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner.

Recipe variation: For a milder chutney, remove seeds from hot pepper.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Oreo Cheesecake

Crust:
1 package chocolate graham crackers, crushed
2/3 cup margarine, melted
1 tablespoon sugar

Filling:
3 packages (8 ozs) Neufchatel cheese
1 cup sugar
3 large eggs
3/4 cup sour cream
1 Tablespoon vanilla
2 cups crushed Oreos (about 1/2 a package)

Topping:
Hot fudge sauce
1 cup crushed Oreos
1/2 cup marshmallow fluff stirred with 2 tablespoons milk to drizzling consistency

Preheat oven to 325ºF.
In a small bowl, combine crust ingredients. Press into the bottom of a springform pan. (I used a 10-inch springform pan.) Set aside.

Using a hand mixer, beat together Neufchatel cheese and sugar until well combined and creamy. Beat in the eggs, one at a time, beating well after each addition. Mix in sour cream and vanilla. Gently fold in the Oreo crumbs and pour the cheese mixture onto the crust. Smooth the top evenly.

Bake in a 325ºF oven for 45 minutes, or until the edges of the cheesecake puff slightly and the center still jiggles slightly when shaken. Turn the oven off, and leave the cheesecake in the oven for another 30 minutes. Remove from the oven to cool completely.

Once cool, cover with foil and place in the refrigerator overnight- this is important, don't skip the overnight refrigeration.

A few hours before serving, run a sharp knife around the edges to release the cheesecake from the pan. Top the cheesecake with the hot fudge sauce, followed by the remaining Oreo cookie crumbs, followed by the marshmallow drizzle. The topping is all optional, but really makes for a stunning presentation.

Makes about 16 servings when made in a 10 inch pan.

Crispy Baked Pollock

1 1/2 pounds pollock fillets
1 egg
3 tablespoons milk
3/4 cup crushed cornflakes
1/2 cup panko
1/8 teaspoon garlic powder
3 tablespoons grated Parmesan cheese
1/4 teaspoon lemon pepper
pinch of sea salt
Cooking Spray

Preheat oven to 450ºF. Line a baking sheet with foil and spray with cooking spray.

In a shallow dish, combine egg and milk, beat well. In separate shallow dish, combine cornflake crumbs, panko, garlic powder, Parmesan cheese, lemon pepper, and sea salt.

Take the fillets, one at a time, and first dip them in the egg wash, shake the excess off, and then dredge in the crumb mixture. Coat both sides of the fish and place on your baking sheet. Repeat until you've used all the fillets.

Spray the fillets lightly with cooking spray and pop into the oven. Bake for 10-15 minutes, or until the fish flakes easily with a fork.

Apple Dip

1 8-oz block of Neufchatel Cheese
1/2 teaspoon vanilla
1 cup brown sugar


Combine everything in a bowl and mix with a hand mixer on low speed until well-combined. Allow to sit for a few minutes for the sugar to incorporate into the cream cheese. Serve with apple slices or other fruit pieces for dipping.

Keeps covered in the fridge for several days.

Chicken Tagine with Almonds and Raisins

by Moira Hodgson
from The New York Times Chicken Cookbook

1 3-pound chicken, cut up
Coarse salt and freshly ground pepper to taste
1 large onion, sliced
2 carrots, sliced
1 clove garlic, crushed
Pinch saffron
1/2 teaspoon turmeric
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 cup water
1/2 cup whole peeled almonds
1/2 cup raisins

Pat the chicken pieces dry with paper towels. Put them in a large heavy pan. Season with salt and pepper. Add the onion, carrots and garlic

Sprinkle on the saffron, turmeric, ginger and cinnamon. Pour in the water, cover and cook for 30 minutes over medium heat.

Add the almonds and raisins. Cover and cook for another 30 minutes, or until chicken is tender. Keep an eye on the chicken during this stage and add more water if necessary.

Yield: 4 Servings

Bill's Big Carrot Cake

From Baking From My Home To Yours
by Dorie Greenspan

For the Cake:

2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
3 cups grated carrots (About 9 carrots; I grate them in a food processor fitted with a shredding blade)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola or safflower oil
4 large eggs

For the Frosting

8 ounces cream cheese, at room temperature
1 stick (8 Tbs.) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners’ sugar, sifted
1 Tbs. fresh lemon juice or 1/2 tsp. pure lemon extract
1/2 cup shredded coconut (optional)

Getting Ready - Position the racks to divide the oven into thirds and preheat the oven to 325° F. Butter three 9×2 inch round cakes pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another.

To Make the Cake - Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans.

Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and un-mold them. Invert and cool to room temperature right side up.

To Make the Frosting - Working with the stand mixer, preferably fitted with paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you would like coconut in the filling ,scoop out about half of the frosting and stir in the coconut into this portion.

To Assemble the Cake - Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer. Use an offset cake spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with second layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting. Top with the last layer, right side up, and frost the top. Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Deviled Chicken Thighs

1/4 cup Dijon mustard
2 teaspoons Worcestershire sauce
1/4 cup breadcrumbs
1/4 cup crushed cornflakes
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
8 bone-in chicken thighs, skin removed

Preheat oven to 475ºF. Cover a baking sheet with aluminum foil and spray with cooking spray.

In a shallow bowl, combine mustard and Worcestershire sauce. In a second bowl, combine the breadcrumbs, cornflakes, parsley, salt and pepper.

Using a pastry brush, brush the mustard mixture all over the chicken thighs. Dredge in crumb mixture to coat and place on the baking sheet. Pop the sheet in the oven and bake at 475 for 15 minutes. Flip the chicken thighs with a tongs and bake for an additional 15 minutes, or until the juices run clear.

Serves 4.

Salsa Verde

adapted from a Cooking Light recipe

2 teaspoons cumin seeds
3 jalapeno peppers
2 pounds tomatillos, husks removed and tomatillos washed
1/4 cup chopped yellow onion
1/2 cup chopped fresh cilantro
3 tablespoons freshly squeezed lime juice
3/4 teaspoon sea salt

Place cumin seeds in a cast-iron skillet over medium heat, and cook 2 minutes or until toasted. Transfer seeds to a spice or coffee grinder, and process until finely ground.

Cut 1/4 inch off stem ends of peppers; discard stem ends. Using the tip of a paring knife, carefully remove and discard membranes and seeds, leaving peppers intact.

Using an outdoor grill or an indoor grill pan, place tomatillos and peppers on the grill over medium-high heat. Cook until charred on all sides- about 15 minutes. Put grilled tomatillos and peppers in a small bowl to catch juices.

Transfer the tomatillos and peppers to a blender, and puree until smooth. Add the onion, and pulse 5 times or until blended. Pour pepper mixture into a medium bowl. Stir in cumin, cilantro, lime juice, and salt.

Sober Barrachos

Adapted from Rick Bayless's Mexican Kitchen

16 ounces dry pinto beans
8 ounces Mexican chorizo,crumbled
8 slices thick bacon, cut into 1/2-inch pieces
1 large white onion, cut into 1/4 inch dice
2 jalapenos, stemmed, seeded and finely chopped
1 1/2 teaspoons salt
fresh ground pepper to taste
1/2 cup roughly chopped cilantro

Rinse the beans thoroughly and scoop into a dutch oven. Add about 8 cups of water (covering the beans by 1/2 inch), removing any beans that float. Ad the crumbled chorizo and bring to a boil. Reduce the heat to medium-low, and very gently simmer, partially covered, until the beans are thoroughly tender, about 2 hours. You'll need to gently stir the beans regularly and add water as necessary to keep the liquid 1/2 inch above the level of the beans.

In a medium skillet, fry the bacon, stirring regularly, until crisp, about 10 minutes. With a slotted spoon, remove the bacon, leaving behind the drippings. Add the onions and chilies to the bacon grease and fry until deep golden brown, about 10 minutes. Scrape the onion mixture into the beans, then taste and season it all with salt and pepper. Continue simmering, stirring occasionally, for 20 to 30 minutes to blend the flavors.

If the beans seem quite soup, boil over medium high heat, stirring frequently, until the consistency of a nice brothy soup.

Just before serving, stir in the cilantro and serve in warm bowls topped with the crumbled bacon.

Makes about 8 cups of beans- serves 8 people as a main dish, about 12 as a side dish.

Classic Banana Bundt Cake

from Baking: From My Home To Yours by Dorie Greenspan

3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 to 1 3/4 cups)
1 cup sour cream or plain yogurt

Center a rack in the oven and preheat the oven to 350ºF. Generously butter a 9 to 10 inch bundt pan. (If you've got a silicon pan, there's no need to butter it.) Don't place the pan on a baking sheet- you want the oven's heat to circulate through the Bundt's inner tube.

Whisk the flour, baking soda and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.

Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after 30 minutes- if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's even better the next day.

Autumn Pear Pudding Cake

4 medium pears or apples -- peeled,cored,sliced
1 tablespoon lemon juice
1/4 cup butter -- softened
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
1 cup flour
1/2 cup milk
3/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1 cup hot tap water

There are two parts to this recipe, the cake and the topping.

To make the cake: Lightly grease an 8-inch square or 9-inch round pan, place this pan onto a baking sheet to catch drips.

Place the fruit in the pan, and sprinkle it with the lemon juice.

In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt until smooth.

Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating well after each addition.

Spoon the batter over the fruit in the pan, spreading it to mostly cover.

To make the topping: Whisk together the sugar, cornstarch, salt, and spice.

Sprinkle this mixture over the batter, then carefully pour the hot water over the whole thing.

Bake the cake in a preheated 375°F oven for about 60 minutes, until it’s nicely browned on the top.

Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.

Makes about 8 servings and is also delicious at room temperature.

Wild Rice and Cheddar Chowder

1 tablespoon olive oil
1/4 pound bacon -- chopped
1 onion -- diced
2 cloves garlic -- minced
2 cups chopped mushrooms
6 cups chicken broth
1 teaspoon freshly chopped rosemary -- (or 1/4 teaspoon dried rosemary)
1/4 teaspoon dried thyme
1 cup diced potatoes
1/2 cup wild rice -- rinsed and drained
2 tablespoons flour
2 1/2 cups 1% low-fat milk
1 1/2 cups grated cheddar cheese -- white cheddar, preferred
salt and pepper -- to taste
2 cups cooked chicken -- optional

In a large stock pot, bring olive oil to medium-high heat. Add bacon. Cook the chopped bacon until crispy and rendered-remove the bacon from the grease with a slotted spoon and place in a small bowl, set aside. Turn the heat down to medium-low.

Add onions to the bacon grease and saute until the onions just begin to brown- about 5 minutes. Add the garlic and the mushrooms. Saute until the mushrooms just begin to brown, about another 5 minutes, stirring occasionally.

Add about 1 cup of the chicken broth, scraping the bottom of the pot to remove any browned bits. Add the remaining broth, rosemary, thyme, potatoes, and wild rice. Bring to a boil, reduce heat to simmer and cover. Cook for another 30-50 minutes, or until the wild rice has split its skins and is tender.

In a small bowl, combine the flour with the milk, whisking to combine. Gently, stir the milk mixture into the soup and return to a simmer. Stir in the cheddar cheese, salt and pepper to taste, and cooked chicken if using. Stir well until all the cheese is Incorporated into the broth. Serve immediately, or hold in the pot, covered, on low until ready to serve.


Per Serving: 372 Calories; 19g Fat (47.3% calories from fat); 29g Protein; 19g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 999mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.

Spicy Mediterranean Pasta Salad

Salad:
1 pound rotini -- or other twisty-shaped pasta
1/2 cup kalamata olives -- coarsely chopped
1 cucumber -- peeled,halved & sliced(seeds removed if desired)
1 small red onion -- thinly sliced
2 cups spinach leaves -- coarsely chopped
1 red bell pepper -- cut into strips
1/4 cup banana peppers -- coarsely chopped
1 cup cherry tomatoes -- halved
2 cups cooked chicken -- roughly chopped
4 ounces feta cheese -- drained & crumbled
Dressing:
4 tablespoons olive oil
4 tablespoons red wine vinegar
4 tablespoons water
3 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon honey
2 cloves garlic -- finely minced
salt & pepper -- to taste

Boil pasta according to directions; drain and rinse with cool water.

In a small bowl combine dressing ingredients and set aside. Alternately, place dressing ingredients in a blender and blend until combined.

In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese.

Add the dressing and toss gently to combine.

Best if allowed to refrigerate for an hour before serving.

Salad will keep for 2-3 days if kept refrigerated.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 436 Calories; 16g Fat (33.9% calories from fat); 21g Protein; 51g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 435mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Corn Muffins

1 cup flour
1 cup cornmeal (yellow, white or blue)
2 to 4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1/4 cup vegetable oil

Preheat oven to 425ºF.

Grease a 12-cup standard muffin tin with cooking spray.

In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt. Mix well and set aside. In a small mixing bowl, whisk together the milk, eggs, and vegetable oil. When combined, add the wet mixture to the dry mixture and stir together just until combined- do not overmix.

Scoop batter into the muffin tin and bake in a 425ºF oven for about 15 minutes. The edges should just be starting to appear golden brown. Remove from oven and allow to cool in the pan on a rack for 5 minutes. Remove the muffins from the pan and serve while still warm.

Pickled Peppers- No Salt

Yield: 8 pints

8 quarts peppers (red, green, yellow, banana, cherry, and hot)
1/4 cup sugar
8 cups white vinegar
2 cups cold water
16 cloves garlic

Wash the peppers. (Remember to wear rubber gloves when washing and handling hot peppers to prevent your hands from burning.)

If using small whole peppers, cut two small slits in each pepper to allow for complete pickling. When using larger peppers, cut the stems off, take out the seeds and cut in fourths or eighths.

Combine all the ingredients in a kettle except for the garlic; simmer for 15 minutes.

Pack the peppers and 2 garlic cloves into each clean, hot pint jar, leaving 1/2 inch headspace. Adjust caps. Process pints 10 minutes in boiling water bath canner.

Salatet Kousa (Zucchini Salad)

from Street Food
by Tom Kime

Serves 4-6

2 1/4 lb small zucchini, ends trimmed (they should be not much longer than a man's index finger)
1/4 cup extra virgin olive oil
1 garlic clove, crushed
2 tsp paprika
1/2 tsp ground cumin
1/2 tsp chili powder
3 tbsp lemon juice
30 flat leaf parsley leaves, coarsely chopped
salt and freshly ground black pepper

1. Cut the zucchini into quarters lengthwise. (Do not use zucchini that are too thick because the inside will not be firm, but rather full of watery seeds. If small zucchini are not available, cut the outside flesh away from the central core of the zucchini and discard the central core of seeds.)

2. Heat a heavy frying pan over medium-high heat. Add a little oil and cook the zucchini in batches until golden brown on both sides. (Cooking in batches helps ensure that the temperature of the pan does not drop, which would result in the vegetables steaming or boiling in their own juices. Also, do not overcook, otherwise the zucchini will be soggy.)

3. Meanwhile, crush the garlic with a little salt and combine with the spices, the remaining olive oil, and the lemon juice. Place the cooked zucchini in a bowl, and cover with the dressing. Let sit for 1 hour to blend flavors before serving. Taste and adjust the seasoning as needed, then garnish with the parsley. Serve with grilled meat or fish, or as part of a selection of mezze to start the meal.

Thai Style BBQ Beef

3 pounds beef ribs
1 teaspoon vegetable oil
1/2 cup green onion -- chopped
4 cloves garlic -- minced
1/2 cup ketchup, low sodium
1/2 cup cider vinegar
1/3 cup dark molasses
1/4 cup peanut butter
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/4 teaspoon hot pepper sauce

Heat oil over medium heat. Add green onions, saute until tender. Add garlic, cook for 1 minute.

Stir in ketchup through pepper sauce. Cook until sauce thickens. Remove from heat.

Bake ribs in BBQ sauce, low and slow at 325ºF, basting throughout.

**I like to bake the ribs in a covered dish until tender- about 1 hour depending on the size of you beef pieces. For extra carmalization, the ribs can be finished on a grill.

Basil Pesto

recipe by Ina Garten

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Cornmeal-Crusted Roasted Zucchini Tart

adapted from a recipe by Ellie Krieger
original recipe here.

Crust:
2/3 cup yellow cornmeal
1/3 cup whole grain pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water

Filling:
2 Tablespoons olive oil
1/2 large onion, thinly sliced
1 cup finely chopped kielbasa or other smoked sausage**
Cooking spray
3 smaller zucchini, sliced into rounds 1/8 inch think
3 medium tomatoes, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
3 ounces shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated Parmesan cheese

For the crust: Preheat the oven to 350ºF.

Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

For the filling: Increase the oven to 400ºF. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute onions until translucent. Add chopped kielbasa and cook for about 5 more minutes.

Spray two baking trays with cooking spray. Arrange sliced zucchini and tomatoes on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper. Roast the veggie until soft but not browned, about 15 minutes. Remove from the oven and let cool.

Lower the oven temperature to 350ºF. Arrange half the zucchini slices on the tart crust in a single layer, overlapping slightly. Spread the onions and kielbasa over the zucchini slices. Sprinkle the onions with 1/2 of the mozzarella cheese. Next, make another layer of the remaining zucchini. Sprinkle the rest of the mozzarella cheese over the zucchini, along with the basil. Layer the tomatoes next, and then sprinkle with the Parmesan cheese to finish. Bake for 25 to 30 minutes, or until the cheese is melted and the vegetables have wilted further. Remove from oven and let cool for 5 minutes before cutting. Cut into 8 slices, serve warm.

**For a vegetarian version the sausage can easily be omitted.