'BEE UPON THE BLOSSOM'

~ Bee snuggling in sedum blossom

'AFTERNOON DELIGHT' ~ LAYERED COBB SALAD / LEMON SCONES

"Summer afternoon - summer afternoon;

to me those have always been the two most beautiful words in the English language."

~Henry James

'BEE ~ UTIFUL'

(Bee kiss ... Japanese Anenome)

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LAYERED COBB SALAD

~ 'Delightful presentation in a glass bowl ... same 1920s true ingredients in a, 'kick-it-up-a-notch', layered look originally adapted from Gourmet (June 2002)

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DRESSING:

3 Tbsp. red wine vinegar

juice from 1 fresh lemon (reserve zest)

2 tsp. Dijon mustard

1 clove minced garlic

1/2 tsp. coarse salt

1/2 tsp. sugar

1/4 tsp. freshly ground black pepper

1/2 cup extra-virgin olive oil

SALAD:

3 skinless boneless chicken breast halves (1 1/4 lb.)

2 California avocados

8 cups romaine (cut crosswise into 1/2 inch wide slices)

6 chopped crisp bacon slices

3 seeded and cut (1/2 inch pieces) fresh tomatoes

3-4 oz. crumbled Roquefort cheese

2 bunches stemmed watercress

2 (forced through sieve) hard-boiled eggs

1/4 cup finely chopped chives

zest of 1 lemon

• DRESSING: Whisk together all dressing ingredients except oil. Add oil in slow stream until emulsified.
• SALAD: Bring 5 cups water to simmer in 2-quart saucepan; simmer chicken, uncovered, 6 minutes. Remove from heat, cover, and let stand until chicken is cooked through, about 15 minutes. Transfer chicken to cutting board and cool completely. Cut int 1/2- inch cubes.
• Halve, pit, and peel avocados and cut into 1/2-inch cubes.
• spread romaine over bottom of 6-8 quart glass bowl. Top with even layer of chicken. Sprinkle bacon over chicken and layer with tomatoes, cheese (to taste), avocados, watercress, eggs, chives, and lemon zest.
• Just before serving, pour dressing over salad and toss; or allow guests to dish up and add dressing as desired.

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LEMON SCONES

~ Delicious with strawberry, plum, raspberry or black currant preserves.

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2 1/2 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

8 Tbsp. cup up cold unsalted butter

1 Tbsp. freshly grated lemon peel

1/4 cup sugar

2/3 cup milk

2 tsp. fresh lemon juice

2 Tbsp. sugar

• Preheat oven to 425-degrees.
• Combine flour, baking powder, lemon zest, and salt in large bowl. Cut butter into flour mixture with pastry blender or rub wit fingers until mixture resembles fine granules. Add sugar and mix.
• Add milk and stir with fork until soft dough forms. Shape dough into ball and gently knead on lightly floured board (10-12 kneads).
• Cut dough in half. Knead each half lightly into a ball an turn smooth side up. Pat or roll into a 6--inch circle. Cut each circle into 6-8 wedges. Place on ungreased cookie sheet, slightly apart for crisp edges or touching for soft sides.
• Combine 2 tsp. lemon juice with 2 Tbsp. sugar. Sprinkle over top.
• Bake about 12 minutes or until medium brown on top. Place on dish towel over wire rack; cover loosely with cloth and cool completely before serving.

Makin' Whoopee'

"B" IS FOR 'BENEFICIAL' BEES & BLUEBERRIES ~ BLUEBERRY CHICKEN SALAD

"The bee is more honored than other animals,

not because she labors,

but because she labors for others."

~ Saint John Chrysostom

BLUEBERRY CHICKEN SALAD

~ These juicy jewels add not only vivid color, and sun-ripened flavor but also healthful beneficial antioxidants

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3 skinned and boned chicken breast halves

4 Tbsp. extra-virgin olive oil

1/2 cup white balsamic vinegar

1 Tbsp. minced fresh ginger

1 clove minced garlic

1/4 tsp. coarse salt

freshly ground pepper to taste

1 rib chopped celery

1/2 cup diced sweet onion

1 chopped red pepper

1 chopped yellow pepper

4 cups mixed salad greens

1 cup or more fresh blueberries

• Whisk olive oil, vinegar, ginger, garlic, salt & pepper. Slowly whisk in olive oil. Reserve half of mixture and chill.
• Pour remaining mixture over chicken. Cover and marinated several hours.
• Remove chicken from marinade and grill over medium-high heat, 6 minutes on each side or until done. Cut into thin slices.
• Combine celery, onion and sliced red and yellow peppers. Toss to coat with remaining dressing.
• Arrange chicken over greens. Top with celery/pepper mixture and sprinkle with blueberries. (4 servings)

GARDEN FEAST for FRIENDS ~ GRILLED HERB TENDERLOIN, MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES and GRILLED ONION BLOOM

" SMALL CHEER AND GREAT WELCOME MAKES A MERRY FEAST."

~ SHAKESPEARE

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GRILLED HERB TENDERLOIN

~ Succulent beef smothered in fresh herbs adapted from Food & Wine (July 2006)

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(4 1/2 lb.) trimmed beef tenderloin

1/3 cup extra-virgin olive oil

6 cloves minces garlic

2 Tbsp. coarsely cracked black pepper

1 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh marjoram

2 tsp. coarse salt

• Fold thin end of tenderloin under roast to make meat an even thickness. Tie at 1-inch intervals. Transfer to large rimmed baking sheet.
• Combine olive oil, garlic, pepper, thyme, rosemary, marjoram and salt. Rub the herb oil over roast and refrigerate 2-4 hours. Bring to room temperature before grilling.
• Grill roast over moderate high heat coals, turning occasionally until nicely charred, about 30 minutes for medium-rare. Transfer to carving board and let rest for 10 minutes.
• Slice roast 1/2-inch thick and place on large platter surrounded by fresh rosemary sprigs.
• Serve with MARINATED GOAT CHEESE, OLIVES, ARTICHOKE & TOMATOES and GRILLED ONION BLOOM. (Serves 6)

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MARINATED GOAT CHEESE, OLIVES, ARTICHOKES & TOMATOES

~ Adapted recipe from Food & Wine (July 2006)

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1/2 cup toasted pine nuts

1 1/2 lbs. soft fresh goat cheese

2 tsp chopped fresh rosemary

2 tsp. chopped thyme

1 tsp. Herbs of Provence

coarse salt and freshly ground black pepper

1 quart extra-virgin olive oil

20 cooked artichoke hearts

1 cup grape tomatoes

1 cup Nicoise olives

Toasted baguette slices, for serving

• In large bowl, paddle or blend goat cheese with toasted pine nuts, rosemary, thyme, Herbs of Provence, and salt & pepper. Shape into rounded tablespoon balls.
• Pour 1-inch olive into a tall 1-gallon glass container. Layer cheese balls, artichoke hearts, tomatoes and olives in container with enough remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with toasted baguette. (Can be assembled, minus tomatoes, and refrigerated for up to 3 days. Add tomatoes shortly before serving. (Makes 12 servings)

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GRILLED ONION BLOOM

~ Adapted recipe courtesy of the National Onion Association

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1 medium sweet yellow onion per serving

1 Tbsp. unsalted butter

1/2 Tbsp. chopped fresh thyme (1 tsp. dried)

1/2 Tbsp. chopped fresh rosemary (1 tsp. dried)

coarse salt and freshly cracked pepper

• Cut 1/2-inch off top of onion; peel.
• Cut onion into 12-16 vertical wedges, leaving root base intact. Place onion on piece of foil, large enough to cover. Top with butter, thyme an rosemary. Sprinkle with coarse salt and freshly cracked pepper to taste.
• Wrap foil around onion, pinching edges together tightly.
• Place foil packages on grill rack over medium heat and grill for 25-35 minutes or until juicy and tender. (Makes 1 onion)