Remember that one squash we saw? Decided to use it for a bottom layer. I love the way vegetables can be used to line a pan. Removal is so easy. Decide how many eggs you're going to need and boil them so that whites are cooked and yellow is firm but a little runny (just a little over medium, or 8 mins.). I cover the eggs with water, bring to boil, then set aside off the heat for about 8 mins. Immediately plunge in cold water;
remove the shells, right away, so that they will come off without tearing up the egg. This is all from one little summer squash!
To the above finely-chopped fresh herbs, add salt and pepper to taste, 1/4 tsp. cinnamon, 1/4 tsp. ground fennel, 1/8 tsp. mace, 1/2 cup finely chopped onion, 1/4 cup finely chopped celery, 1/3 cup green pepper, 1/4 cup banana pepper, 2 T. cranberry sauce, 1 T. sunflower seeds. Reserve 2 T. for quinoa.