'JUST FOR ONE'S HEALTH' ... ~ PURPLE CONEFLOWER (Echinacea purpurea) / 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

"Just for one's health ... it is very necessary to work in the garden and to see the flowers growing."

Vincent Van Gogh

PURPLE CONEFLOWER

(Echinacea purpurea)

'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

~ On the lighter side, these are always a family favorite from ...

PICNIC! Recipes and Menus for Outdoor Enjoyment

1 2/3 cups flour

1/3 cup wheat germ

3/4 cup sugar

1/2 t sp. salt

1 tsp. baking soda

1 1/2 cups MICHIGAN blueberries

(preferably small wild ones)

1 cup buttermilk

2 Tbsp. melted unsalted butter

• Preheat oven to 400-degrees.
• In large bowl, combine flower, wheat germ, sugar, salt, and baking soda. Add blueberries and stir to coat. Add buttermilk and butter. Stir until just mixed.
• Spoon batter into greased muffin pans. Bake 18 minutes or until golden brown. Cool in pans for 2 minutes.

"The purple coneflower isn't really purple at all. The large, eye-catching flowers are bright rose-pink. Each flower has a bristly iridescent orange center cone that provides lively contrast with the reflexed petals and a feeding station for butterflies. Growing on moist prairies and open woods, this American native was collected in southern Michigan more than 150 years ago but typically occurs to the south and west of the Great Lakes state. Native American have long used purple coneflower and its relatives for medicine, and today echinacea is enjoying a renewed popularity in health food stores as a treatment for the common cold ..."

MICHIGAN GARDENER'S GUIDE

JULY DELIGHTS: TIGER SWALLOWTAIL BUTTERFLY & ECHINACEA ~ FROZEN RASPBERRY MOUSSE

"Nothing is too polished to see the beauty of flowers.

Nothing too rough to be capable of enjoying them.

It attracts, delights all."

~ Daniel Webster

Tiger Swallowtail Butterfly (Papilio glaucas)

Coneflower (Echinacea)

FROZEN RASPBERRY MOUSSE
~ Fast becoming a favorite simple summer dessert (Bon Appetit -July 2008)
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3 cups fresh raspberries, divided (about 16 oz.)
1 1/2 cups powdered sugar
1 Tbsp. kirsch (clear cherry brandy)
1 1/2 cups chilled heavy whipping cram
1/2 cup sour cream
6 mint springs (garnish)

• Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl.
• Beat Cream in large bowl until firm peaks form. Add sour cream and beat just to blend.
• Fold whipped cream mixture into raspberry puree just until incorporated.
• Divide mousse among 6 (6-oz) parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup raspberries. Garnish with mint sprigs.((6 servings)

Note: Easy to double recipe and place in glass serving dish. Finish the same by removing 2 hours early and placing in refrigerator to slightly thaw. Spoon into dessert dishes, top with berries and mint.

"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)

'AN AFFAIR TO REMEMBER' ~ BUTTERFLY & CONEFLOWER / DE'LIGHT'FUL LEMON TRIFLE

"Our love affair is a wondrous thing

That we'll rejoice in remembering ..."

~ words by Harold Adamson and Leo McCarey

DE'LIGHT'FUL LEMON TRIFLE

~ De 'light' ful somewhat 'guilt free' summer dessert ... indulge

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1 angel food cake

1 (14-oz) can low-fat sweetened condensed mild

1/3 cup fresh lemon juice

2 Tbsp. grated lemon rind

1 (8 oz.) carton lemon nonfat yogurt

1 8 oz. thawed container reduced-fat frozen whipped topping (divided)

1 hefty cup sliced fresh strawberries

1 hefty cup fresh blackberries or blueberries

1 hefty cup fresh raspberries

1/2 cup lightly toasted flaked coconut

fresh mint springs

• Cut cake into bite-size pieces and set aside.
• Combine condensed milk, lemon juice, rind, and yogurt. Fold in 2 cups thawed whipped topping and set aside.
• Place 1/3 of cake pieces in bottom of a 4 quart trifle bowl. top with 1/3 of lemon mixture. Top with strawberries. Repeat layers using remaining cake pieces, 1/3 lemon mixture, blackberries/blueberries. Repeat remaining cake pieces, remaining lemon mixture ending with raspberries.
• Spread remaining whipped topping over raspberries; sprinkle with toasted coconut.
• Cover and refrigerate 8 hours. Serve garnished with fresh mint sprigs.

SUMMER GOODIES ... RASPBERRY SPINACH SALAD / WHITE CHEDDAR WALNUT PIE

"People take pictures of the Summer,

just in case someone thought they had missed it,

and to prove that it really existed."

- Ray Davies

~ Purple Coneflower (Echinacea)

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RASPBERRY SPINACH SALAD

~ Make vinaigrette ahead so flavor melds for this lovely summer lunch or supper.

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8 cups baby spinach

1 cup coarsely chopped macadamia nuts

1 - 1 1/2 cup fresh raspberries

3 peeled and thinly sliced kiwi fruit

Place spinach in large chilled salad bowl (glass looks great). Add 1/2 cup macadamia nuts, 1/2 of the raspberries and 1/2 of the sliced kiwi. Toss with vinaigrette as needed. Top with remaining macadamia nuts, raspberries, and kiwi. Serve with side slice of Vermont Cheddar Walnut Pie (8 servings)

Vinaigrette:

2 cups raspberry vinegar

1/2 cup extra-virgin olive oil

1/2 cup vegetable oil

2 Tbsp. Dijon mustard

4 Tbsp. fresh chopped tarragon (2 Tbsp. dried)

1/2 cup maple syrup

pinch coarse salt

freshly ground pepper to taste

Combine raspberry vinegar, mustard, tarragon, maple syrup and salt & pepper. Slowly whisk in both olive & vegetable oil. Allow to rest before serving.

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WHITE CHEDDAR WALNUT PIE

1 pre-baked (9-inch) cooled pie crust

4 organic eggs

1/3 cup heavy cream

12 oz. grated aged white Cheddar cheese

6 thinly sliced scallions

dash Tabasco sauce

coarse salt & freshly cracked pepper to taste

1/2 - 3/4 cup chopped toasted walnuts

• Preheat oven to 350 degrees.
• Beat eggs and place in double boiler with cream, grated cheese and scallions. Cook over simmering water, stirring constantly, until mixture is creamy and cheese melted. Remove fro heat and cool slightly. Season with salt & pepper and dash of Tabasco.
• Pour mixture into pie shell and bake in preheated oven for 10 minutes. Sprinkle top of pie with walnuts and continue baking for 20-30 minutes or until knife inserted in center comes out clean and top i slightly browned.
• Serve at room temperature beside Raspberry Spinach Salad. (6-8 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)

FAREWELL to JUNE ~ MINI GARDEN TOUR