An Original Recipe by Angela Trentadue
I was working on an organic farm when I was first introduced to ground cherries. We grew three different varieties of them and had taste tests at the end of harvest to experience the different attributes of each. I enjoy finding unexpected ways to use them, particularly in savory dishes. I think they go well with pine nuts, chiles, summer squash or chicken. But here I’ve given a sweet option. If you don’t have a tart pan, use a pie pan or cake pan, but the tart pan really helps show off how pretty this is.

For the crust, pulse together in a food processor:
1 1/2 c all-purpose flour
1/2 c yellow cornmeal
1 tbs sugar
1/4 tsp salt

Add:
1/2 c (1 stick) cold unsalted butter, cut into pieces

Pulse a few times until the mixture resembles course meal with some small (pes-sized) lumps. Drizzle with 4 tablespoons ice water and pulse a bit more until the mixture just starts to come together. Gently squeeze a small handful: if it doesn’t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and testing each time.
Once dough comes together, press evenly into the bottom and up the sides of an 8” tart pan. Smooth the dough with the back of a large spoon, floured if necessary, and slice around the edges to trim the top. Chill crust until firm, about 30 minutes.

Preheat oven to 400. Bake crust until the edges are golden, about 25 minutes. Let cool.
While the crust is cooling, prepare the filling.

Mix together:
6 oz mascarpone cheese (substitute cream cheese if you can’t
get mascarpone)
2 tbs honey

Mix together until creamy and all lumps have disappeared. When the crust is completely cool, spread filling evenly into the shell and chill at least 30 minutes to set.
There are two option for the topping.
Quick topping #1:
In a small saucepan over low heat, warm 2 tablespoons honey. Meanwhile, remove the husks from 1 pint of ground cherries. When the honey is warm and runny, pour over ground cherries and toss gently to coat. Pour ground cherries on top of the tart so they create a pile. Chill at least 1 hour before serving.
Topping #2:
Warm honey as in topping number one. Remove husks from ground cherries and trim off the top to remove the stem and create a flat surface. Gently toss the cherries with the warm
honey. Working in a circular pattern, lightly press the cherries into the filling with the flat side down. Chill before serving. Tart must be kept in the refrigerator up to 5 days.

An Original Recipe by Angela Trentadue
There a piles, literally piles, of zucchini and summer squash on the bottom shelf of the refrigerator right now. I’ve heard stories of neighbors leaving clandestine bundles of summer squash on each other’s doorsteps in the middle of the night to lighten the load. In the face of such abundance, I try to get creative. This recipe uses dried ancho chile which has a nice smokey flavor and fresh jalapeno peppers. Any combination of chiles will do, however. If you want to control the heat level of the chiles, raw and dried, carefully cut out the inner ribs and discard any seeds.

Trim the ends from:
1 pound zucchini and/or yellow summer squash
Cut larger squash into quarters lengthwise, smaller squash in
half. Then chop into even-sized chunks, about half-inch thick.
On medium-low, heat in a large skillet:
2 tbs olive oil

Add:
1 yellow onion, diced
Cook onions slowly just to soften. If you can hear them
cooking, turn the heat down a bit.
As the onions start to become translucent, add:
2 cloves garlic, finely minced
1 ancho chile, inner ribs and seeds removed, chopped fine
1 jalapeno pepper, deseeded and chopped fine

Cook, stirring often, to allow all the flavors to come together and soften the peppers. Once all these aromatics are tender and the oil has become a rich red color, toss in the chopped squash and saute over medium heat. Stir well to coat all the squash with chiles and garlic. Season with salt. Cook the squash about 4-5 minutes or until it just begins to soften. Turn off heat, but leave the skillet on the burner and stir in:

1 ripe mango, peeled, flesh cut away from pit and chopped
juice from 1/2 a lime

Adjust seasonings and serve with toasted pumpkin seeds and a dollop of yogurt or sour cream.