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		Roy Sperr Jason Walters and Shawn Hunter NMLS: 202418/295556/348864 Equity Source Mortgage, Inc. Phone: Roy (763) 657-2012 Phone: Shawn (763) 657-2017 Emails: roy@equitysourcemortgage.net roy@equitysourcemortgage.net www.equitysourcemortgage.com

August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016		How Sweet (Or Savory) It Is There are so many amazing fruits and vegetables available in August that we had trouble picking just two recipes. This month we invite your taste buds to a sumptuous summer soiree with one sweet dish and one savory: Zucchini Tart (12 servings) 1 stick unsalted butter, melted 9 sheets frozen 12x17-inch phyllo dough, thawed 6 large eggs, lightly beaten 3/4 cup heavy cream 3/4 cup whole milk 1/2 cup finely grated Parmesan (mild) or Romano (tangy) cheese (1 1/2 ounces) 1/3 cup fresh basil, cut into strips 1 medium zucchini very thinly sliced lengthwise 1 1/2 teaspoons salt 1/4 teaspoon pepper Preheat oven to 425 degrees. Place an inverted baking sheet on the middle rack. Brush another 10x15-inch rimmed baking sheet with butter. Brush 1 phyllo sheet with butter, and fit into baking sheet, leaving an inch over the edge. Top with a second phyllo sheet and brush with butter. Then, repeat with remaining phyllo sheets, creating a crust with a 1-inch overhang on all sides. Fold edges under to double the thickness. Whisk eggs, cream, milk, cheese, basil, salt and pepper. Crumple 6 layers of foil into a rectangle the size of the tart and fit into crust. Bake crust, set on the inverted sheet, until edges are golden (7 to 8 minutes). Remove foil and bake until surface is golden (4 to 5 minutes). Transfer crust to a wire rack, leaving inverted sheet in the oven. Immediately pour custard mixture into crust. Arrange zucchini over top, slightly overlapping. Bake on inverted sheet until custard is set in the center (20 to 22 minutes). Immediately slide tart onto wire rack, lifting from one end using a wide spatula. Cool for 10 minutes before serving. Blueberry Hand Pies (6 servings) Frozen pie crust (or from scratch) All-purpose flour for dusting 2 cups blueberries 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice 1/4 cup sugar 1/4 teaspoon salt 1 large egg, whisked with 1 teaspoon water 1 tablespoon raw sugar for topping Preheat the oven to 375 degrees. Roll dough on a floured surface to a 15x12-inch rectangle. Cut into 6 rectangles. In a medium bowl, toss blueberries, lemon zest, lemon juice, sugar and salt. Brush edges of rectangles with water and portion blueberries into the center of each. Fold dough, pressing edges to seal, then place on a parchment-lined baking sheet, brush with egg wash, and sprinkle raw sugar on top. Cut vent slits in tops of pastry. Bake, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35-40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature with a favorite ice cream. Sources: Martha Stewart, Bon Appétit

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