Step 1 - Preheat oven to 375°F / 190°C.

Step 2 - Make the peach mostarda: Add all the ingredients, except the dried fruit, to a 2-quart sauce pot and place on the stove over medium heat.

Step 3 - Bring to a simmer, stirring occasionally.

Step 4 - Simmer the mostarda for 20 minutes, then remove from the heat. Stir in the dried fruit, set aside, and let cool.

Step 5 - The mostarda can be stored covered in the refrigerator for up 14 days.

Step 6 - Make the sheet pan roasted summer squash: Start by sauteing the sliced yellow onion and garlic in the olive oil until tender. Season with salt, pepper and thyme.

Step 7 - Set the cooked onions aside.

Step 8 - Combine the sliced zucchini, yellow squash and red bell peppers in a bowl and toss with olive oil, salt, and pepper.

Step 9 - Spread the cooked onions in an even layer on an oiled half sheet pan.

Step 10 - Begin layering the zucchini, yellow squash, and red bell peppers on top of the cooked onions.

Step 11 - Roast the layered summer squash and red bell peppers in a 375°F / 190°C oven for 20-25 minutes or until tender.

Step 12 - Top with shredded Parmesan cheese as soon as it comes out of the oven. Set aside.

Step 13 - Deep fry the pork fritters from frozen state at 350°F for 4 – 4½ minutes.

• Must be cooked to a minimum internal temperature of 165°F / 74°C as measured using a meat thermometer.

Step 14 - Divide the sheet pan roasted summer squash equally onto six dinner plates.

Step 15 - Add 1 pork fritter to each plate and top each with 2 Tbsp. of peach mostarda.

Step 16 - Serve immediately.