THE VILLAGE VOICE

"Keep your face to the sunshine and you cannot see the shadow. It's what sunflowers do." ~ Helen Keller Ah, Sunflower by William Blake (1757-1827) _ Ah, sunflower, weary of time, Who countest the steps of the sun; Seeking after that sweet golden clime Where the traveller's journey is done; Where the Youth pined away with desire, And the pale virgin shrouded in snow, Arise from their graves, and aspire Where my Sunflower wishes to go! ___ _____________ CASHEW ZUCCHINI CRESCENT PIE ~ A summer favorite for over thirty years. Perfect for brunch with a fruit salad or dinner with grilled steak. ______________ 8 oz. can Pillsbury Crescent rolls 1 cup or more cashew nuts 4 medium zucchini squash 3 Tbsp. unsalted butter 1 crushed clove garlic 1 tsp. dill weed or more to taste 1/4 tsp. coarse salt freshly ground pepper to taste 2 large organic eggs 8 oz. small cubed or shredded Monterey Jack cheese (or mixture 1/2 Monterey and 1/2 cheddar or Colby) 1 Tbsp. chopped fres...

MESQUITE GRILLED PORK TENDERLOIN with ROASTED RASPBERRY CHIPOTLE SAUCE ~ A southwestern mesquite grilled juicy tenderloin topped with spicy-sweet raspberry sauce * 2 (3/4) pound well-trimmed pork tenderloins 2 Tbsp. jerk seasoning 2 Tbsp. chopped fresh rosemary freshly ground black pepper 1 cup Fischer & Wieser Roasted Raspberry Chipotle Sauce 1/2 cup fresh orange juice zest of orange additional chopped fresh rosemary handful of mesquite chips soaked in water Rub seasoning evenly over tenderloins and sprinkle with rosemary & freshly ground cracked pepper. Cover and chill several hours or overnight. Gently heat raspberry- chipotle sauce, orange juice and zest. Reserve 1/2 cup in separate container. Drain chips and sprinkle over hot coals. Grill tenderloins over medium-high heat about 20 minutes, turning occasionally. Let rest. Bring marinade to boil, reduce heat and simmer 5 minutes. Add remaining 1/2 cup sauce to saucepan. Slice tenderloin diagonally and serve with raspber...