SERVES8 to 10

INGREDIENTS

• 1 pie dough, homemade or store-bought
• 6 slices bacon
• 1 1/2 pounds red tomatoes, ripe, thickly sliced
• 1/2 teaspoon kosher salt
• 3 tablespoons fresh thyme leaves
• 3 ounces shredded sharp cheddar cheese (about 3/4 cup)
• 1/2 cup mayonnaise
• 1 teaspoon freshly ground black pepper
• 1/2 cup butter cracker crumbs (about twelve 3/4-inch crackers), such as Ritz

INSTRUCTIONS

1. Preheat the oven and roll out the pie crust. Arrange a rack in the middle of the oven and heat to 350°F. Roll out the pie dough to an 11-inch round, then transfer to a 9-inch glass or ceramic pie plate.
2. Crimp the edges of the crust. Roll the edges of the dough about 1/2 inch over on itself, then crimp or flute. Refrigerate while the oven heats.
3. Blind bake the pie crust for 20 minutes. Line the chilled pie shell with parchment paper, then fill with dried beans or pie weights. Bake for 20 minutes.
4. Cook the bacon until crisp. While the pie crust bakes, place the bacon in a large cast iron skillet over medium-high heat and cook until crisp, 8 to 12 minutes. Remove from the pan to paper towels to drain.
5. Cool the pie crust. Place the crust on a wire rack and carefully remove the parchment and beans or weights. Set aside to cool while assembling the rest of the filling ingredients.
6. Salt the tomatoes and chop the bacon. Arrange the tomato slices in a single layer on a double layer of paper towels and sprinkle with salt. Finely chop the crisped bacon. Pat the tomatoes dry with another double layer of paper towels.
7. Layer the tomatoes, bacon, and thyme in pie shell. Reserve 3 to 4 slices of tomato for the top of the pie. Arrange 1/3 of the remaining tomato slices evenly in the pie shell. Sprinkle with 1/3 of the bacon and 1/3 of the thyme. Continue layering the tomatoes, bacon, and thyme for a total of 3 layers.

1. Top the tomatoes with the mayo and cheese. Place the cheese, mayo, and pepper in a small bowl and stir to combine. Spread the cheese mixture on top of the tomatoes in an even layer.
2. Sprinkle with the cracker crumbs and reserved tomato slices. Sprinkle with the cracker crumbs, then place the reserved tomatoes on top.
3. Bake for 40 to 45 minutes. Bake until the pie is golden-brown and bubbly, 40 to 45 minutes.
4. Cool for 15 minutes before slicing. Remove the pie to the wire rack and cool at least 15 minutes before slicing. Serve hot or at room temperature.

Oven: 350 degrees Time: 25 min

Ingredients

• 6 tablespoon butter divided
• 5 medium yellow squash sliced ¼-inch thick (about 7 cups)
• 1 medium yellow onion chopped
• Salt to taste
• Pepper to taste
• 2 eggs
• ½ cup mayonnaise
• ½ cup milk
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 sleeve Saltine crackers crumbled
• ½ cup grated Parmesan cheese

Instructions

1. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the squash and onion. Season lightly with the salt and pepper. Cook until the squash is tender, about 10 minutes, stirring occasionally. Cover with a lid for a faster cooking time.
2. Remove from the heat and drain the squash and onion well using a colander, for a few minutes.
3. Meanwhile, in a bowl whisk together the eggs, mayonnaise, milk, and cheeses.
4. Lightly stir the squash mixture and wet mixture together. Scrape into a 12-inch buttered Dutch oven or 9 x 13-inch casserole dish.
5. Sprinkle the top with the crumbled crackers followed by the Parmesan cheese. Evenly pour the remaining 3 tablespoons of butter (melted) on top.
6. Bake until the casserole sets up and is lightly browned on top. For inside baking: 350 degrees F for about 25 minutes. Serve warm.

Recipe Notes

Tip: if you using Ritz crackers for the topping, use about 2 sleeves.

232 Calories TOTAL TIME: 30 mins YIELD: 2 servings

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INGREDIENTS

• cooking spray
• 1 delicata squash, about 14 oz, washed and dried
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon kosher salt
• black pepper, to taste
• 1/4 cup fresh grated parmesan
• 2 tablespoons finely chopped parsley
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon lemon zest

INSTRUCTIONS

• Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.
• Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice the seeded halves into 1/4-inch thick slices (half circles) and place them in a large bowl.
• In a small bowl combine the parmesan, parsley, thyme and lemon zest.
• Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat.
• Lay flat on the prepared baking sheets, pour the parmesan mixture over the squash.
• Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.