Flag Slab Pie ~ adapted from delish

3 pints fresh strawberries, stems removed and sliced in half

1 pint fresh blueberries

2 T cornstarch 

1 package refrigerated pice crusts
1 egg

Preheat oven to 400. 

Remove pie crusts from packaging. Using a rolling pin, shape one crust into a large rectangle. Transfer to rimmed baking sheet or jelly roll pan and form crust up sides of pan. Place in refrigerator. 

Roll second pie crust to same size as pan. Cut several star shapes from long end of crust, then cut remainder in strips. Place on plate and refrigerate. 

In small bowl, combine blueberries and 1 T cornstarch. Make a right angle out of small strip of aluminum foil  and place in one corner of pie crust. Place blueberries inside. In medium bowl, combine strawberries and 1 T cornstarch and spread in pie crust. Remove aluminum foil strip. Place crust stars on blueberries and stripes on strawberries. Beat egg in small cup and brush on crusts.

Bake 40 minutes or until golden. Cool 30 minutes to 2 hours before slicing. Store loosely covered at room temperature.

Grilled Ham and Double Cheese Sandwich with Strawberry and Walnut Salad

Grilled Ham and Double Cheese Sandwich
4 slices white sandwich bread
2 T butter, softened
1 t grated parmesan cheese
4 slices swiss cheese
2 pieces thick cut ham

Heat griddle to medium high. Combine butter and parmesan and spread one side of each slice of bread. Place two pieces of bread on griddle, butter side down. Add one slice of cheese on each bread, add ham and additional slice of cheese. Top with remaining two slices of bread. Grill first side of bread until well browned, approximately 5 minutes. Flip sandwich over, reduce heat to medium low and continue to grill until second side is browned and swiss cheese is melted. Remove from grill and serve immediately. Serves 2.

Strawberry and Walnut Salad
1 head romaine lettuce, washed and chopped
6 large strawberries, sliced
1/2 c walnuts, chopped
1/4 c bleu cheese, crumbled
1/2 c Brianna's blush wine vinaigrette dressing

Prepare lettuce, dry and plate. Top with remaining ingredients. Serves 2.