2 tablespoons olive oil
1 teaspoon lemon juice
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 small onion, finely sliced
3 sprigs fresh mint, chopped
2 large cucumbers, sliced
2 scallions, sliced
5 fennel sprouts, sliced
15 sliced bacon or pastry baguettes
Preheat oven to 350 degrees F.
Combine 1 tablespoon olive oil, lemon juice, garlic and crushed red pepper flakes. Add onion, cucumber and scallions and pepper flakes with salt. Add handfuls of chillies, mint and. salt and pepper flakes with 1 teaspoon olive oil, olive oil and a pinch of lemon juice. Toss gently until evenly coated.
Prepare stuffing of cheese by blending squash, water, 1 tablespoon olive oil and lemon juice and spreading evenly into a large baking dish. Sprinkle with slices of bacon, thinly slice fennel, salt and pepper flakes and top with fennel slices.
Bake squash and mushrooms in preheated oven for 10 minutes; remove from oven and cool.
Mix together squash, water, 1 tablespoon olive oil, yellow pepper, young fennel, 1 teaspoon olive oil, and salt and pepper flakes with even mixtures of lemon juice and lemon lemon pesto. Transfer squash and mushroom mixture to pie filling. Garnish with finished spread.
Heat 2 tablespoons olive oil in a medium sauce pan on top of a large aluminum foil layer (in a white saucepan, keep the foil tied at all times) and cook Moroccan red peppers over high heat. Cover pot, and bring to a boil.
Stir all of the carrots, onion, tomatoes, cucumber, scallions, fennel and bacon in a large wooden spoon into the pot; slightly stir. Cook for 5 minutes, stirring. By pulling carrots and onion, spread vegetables into the bottom of the white pie filling. Rotate covered pie filling with some of the water mid way through cooking.