HAZY, DAISY, LAZY DAYS OF SUMMER ~ 'SIMPLE SUPPER' LAZY LASAGNA

"Deep summer is when laziness finds respectability."

~ Sam Keen

SHASTA DAISY

(Leucanthemum)

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LAZY LASAGNA

~ Stressless meal for long summer days ... double for large group

(adapted from Sara Moulton's Ten-Minute Lasagna)

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1 bag refrigerator or unfrozen large spinach ravioli

(Costco has them in a double pack, or use regular large cheese ravioli)

1 (26-oz.) jar favorite tomato basil or favorite pasta sauce

1 (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 (12 oz.) bag shredded mozzarella

1 cup grated Parmesan

1 Tbsp. basil

• Heat oven to 350º.
• Coat 13 x 9-inch baking dish with cooking spray. Spoon 1/3 of sauce over bottom of pan. Arrange 1/2 of the ravioli on top and scatter the spinach over them. Top with 1/2 of each cheese. Cover with another layer of ravioli and remaining sauce and cheese. Sprinkle with basil.
• Cover with foil and bake 25 minutes. Uncover and bake 5-10 minutes more or until bubbly. Let rest a bit before serving. (6 servings) Note: Serve with crusty herb bread and crunchy green salad

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HERB BREAD

4-6 mini-loaves (or 1 large loaf) crusty bread

1 - 1 1/2 sticks unsalted butter

1 tsp. cracked black pepper

1 tsp. garlic powder

1 tsp. thyme

1 tsp. rosemary

1 tsp. parsley

Melt butter in saucepan. Add pepper, garlic powder and herbs. Slice bread diagonally but not completely through. Brush herb butter between slits and over top. Bake in 350-degree over for 20 minutes.

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining,

the breeze is blowing,

the birds are singing,

and the lawn mower is broken."

~James Dent

LILIUM/LILIUM/STOKESIA ( BLUE DANUBE)

DAYLILY/FROG STUPOR/ASTILBE

DAISY/MONARDA/DAYLILY

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SPICY PULLED PORK

~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping

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4-5 lbs. pork shoulder blade Boston roast

or trimmed pork tenderloins

12 sandwich rolls or good hamburger buns

Rub:

1/4 cup brown sugar

3 Tbsp. favorite chili powder

2 tsp. cumin

1 tsp. Hungarian Paprika

1/2 tsp. coarse salt

1 tsp. freshly ground black pepper

2 tsp. garlic powder

2 tsp. onion powder

Sauce:

3 cup (or more as needed) favorite barbecue sauce

1/2 cup brown or yellow mustard

3 Tbsp. Tabasco sauce (or to taste)

juice of 1 lemon

• Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small bowl. Reserve 1/4 cup and set aside. Spread remaining rub over all pork pieces, press into to adhere.
• Place pork in shallow roasting pan and cover. Roast about 5 1/2 hours or until pork is very tender and pulls apart easily. (Pork can also be cooked in large slow cooker for 6 hours on high or 8-10 hours on low setting.) Remove from oven and let stand about 15 minutes. Using 2 forks, pull meat apart in shreds. Sprinkle meat with remaining 1/4 cup rub mixture; mix to combine with the meat.
• Combine barbecue sauce, mustard, Tabasco and lemon juice. If too dry, add more barbecue sauce.
• Place pork mixture on rolls and top with Spicy Cole Slaw.

SPICY COLE SLAW

Slaw:

1 small head shredded cabbage (about 2 lbs.)

1 bunch thinly sliced green onions

1 diced bell pepper (red, yellow, orange or green)

1/2 cup chopped flat-leaf parsley

1/2 tsp. crushed red pepper flakes (or more to taste)

Dressing:

1/2 cup reduced-fat ranch dressing

1 cup low fat mayonnaise

2 Tbsp cider vinegar

2 Tbsp. sugar

1/4 cup Dijon mustard

2 tsp. celery seeds

freshly ground black pepper to taste

1 tsp. Lawry's seasoned pepper or favorite AP seasoning

Mix slaw ingredients in large bowl. Whisk together all dressing ingredients. Taste and adjust seasonings as needed. Pour dressing over slaw and mix thoroughly. Taste and adjust seasonings. Cover and refrigerate 2 hours before serving. Serve on top of pulled pork.

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BLUEBERRY CHEESECAKE

~ Plump summer sweet blueberries are waiting for this fav recipe from Southern Living (June 2000)

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1 1/2 cup s finely ground almonds

1/4 cup sugar

3 Tbsp. soft unsalted butter

1 Tbsp. AP flour

3 (8 oz.) packages softened cream cheese

1 1/4 cups sugar

3 Tbsp AP flour

1/2 tsp. salt

4 large eggs

1 (8-oz) container sour cream

1 tsp. vanilla extract

1 Tbsp. grated lemon rind

1 1/2 cups fresh blueberries

1 cup whipping cream

2 tsp. sugar

2 Tbsp sour cream

garnishes: blueberries, lemon rind strips

• Combine first 4 ingredients in small bowl. Press mixture into bottom and 1 1/2 inches up sides of lightly greased 9-inch springform pan; set aside.
• Beat cream cheese at medium speed with electric mixer until smooth. Combine 1 1.4 cups sugar, 3 Tbsp. flour and salt. Add to cream cheese, beating until blended.
• Add eggs, 1 at a time, beating well after each addition. Add 8-oz. container sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
• Bake at 300-degrees for 1 hour and 10 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven, with over door partially open, 30 minutes.
• Remove from oven; cool in pan on wire rack 30 minutes. Cover and chill 8 hours. Release sides of pan.
• Beat whipping cream at high speed until foamy,; gradually add 2 tsp. sugar, beating until stiff peaks form. Fold in 2 Tbsp. sour cream. Spread over cheesecake and garnish. (12 servings)

LILIUM (STARGAZER)

DAISY (APRIL FLOWER of the MONTH) ~ HERB ROASTED RACK of LAMB with PORT CURRANT SAUCE / CAULIFLOWER GRATIN

"The daisy's for simplicity and unaffected air."

~ Robert Burns

~ Simple daisy

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HERB ROASTED RACK of LAMB with PORT CURRANT SAUCE

~ Spring lamb sings April and Easter and this red currant sauce is a lovely compliment.

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3 1/2 lbs. 'Frenched'* rack of lamb

(*have butcher trip meat from tips for easy serving)

2 Tbsp. extra-virgin olive oil

coarse salt & freshly ground black pepper

3 cloves freshly chopped garlic

1 Tbsp. chopped fresh parsley (1 tsp.dried)

1 Tbsp. finely chopped oregano (1 tsp. dried)

1 Tbsp. finely chopped fresh rosemary (1 tsp. dried)

1 Tbsp. finely chopped thyme (1 tsp. dried)

juice of 2 lemons

fresh rosemary springs

• Preheat oven to 400-degrees.
• Rub room temperature lamb with olive oil and garlic. Sprinkle with the combined herbs and salt & pepper. Sprinkle with lemon juice. Rub with garlic.
• Arrange on rack and roast 25 minutes for medium rare (130-135 degrees). Tent and let rest for 10 minutes before serving. (serves 8)

PORT CURRANT SAUCE

1 cup port
2/3 cup fresh orange juice
matchstick strips of orange peel
1 cup red currant jelly
6 Tbsp. fresh lemon juice plus zest
matchstick strips of lemon peel

Combine port, orange juice, jelly, lemon juice and citrus peels in saucepan. Bring to boil, reduce heat, and simmer uncovered until sauce thickens, about 10 minutes or a bit longer.
Serve with sliced lamb chops garnished with fresh rosemary sprigs.

Note: Since April is Michigan wine appreciation month, pair the rack of lamb with Willow Vineyard 2003 Pinot Noir (www.traversebiz.com/willow) or Chateau Chantal 2004 Proprietor's Reserve Pinot Noir (www.chateauchantal.com).

CAULIFLOWER GRATIN

~ Great complimentary side from Barefoot Contessa

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1 (3 lb.) head of cauliflower, cut into large florets

Kosher salt

3 Tbsp AP flour

2 cups hot milk

1/2 tsp. freshly ground black pepper

1/4 tsp. grated nutmeg

3/4 cup grated Gruyere cheese, divided

1/2 cup grated Parmesan cheese

1/4 cup fresh bread crumbs

• Preheat oven to 375 degrees. Cook cauliflower florets in large pot of boiling salted water for 5-6 minutes, until tender but still firm. Drain.
• Meanwhile, melt 2 Tbsp. butter in medium saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 2 minutes. Pour hot milk into butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 tsp. salt and pepper, nutmeg, 1/2 cup of Gruyere, and the Parmesan cheese.
• Pour 1/3 of the sauce on the bottom of an 8x11x2-inch baking dish. Place drained cauliflower on top and spread rest of sauce evenly on top. Combine bread crumbs with remaining 1/4 cup of Gruyere and sprinkle on top. Melt remaining 2 Tbsp. of butter and drizzle over the gratin. Sprinkle with salt & pepper. Bake for 25-30 minutes, until top is browned. Serve hot or at room temperature. (6 servings)

SUMMER SIMPLICITY ~ GRILLED SWORDFISH with AVOCADO & TOMATO SALSA / CUCUMBER SALAD

"The daisy's for simplicity and unaffected air. "

~ Robert Burns

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GRILLED SWORDFISH with AVOCADO & TOMATO SALSA

~ Simple summer dining, perfect when tomatoes are at their peek

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4 6-oz. swordfish (Halibut or salmon) steaks

extra-virgin olive oil

sea salt & cracked pepper to taste

2-3 peeled, seeded and coarsely chopped tomatoes

1/2 diced red bell pepper

1/2 cup diced green pepper

1/2 diced yellow or orange pepper

1/2 chopped small red onion

2 Tbsp. extra-virgin olive oil

juice and zest of 1 large lime

1 Tbsp. white wine vinegar

1 minced clove garlic

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh cilantro (or parsley)

1 Tbsp. chopped fresh thyme

dashes of Tabasco to taste

1 peeled, seeded, and diced avocado

• Combine chopped tomatoes, diced peppers, red onion, olive oil, lime juice, zest, vinegar, garlic and chopped fresh herbs. Add a dash or dashes of Tabasco, according to taste. Set aside. (Can be made several hours ahead.)
• Preheat grill. Massage olive oil into steaks and season with salt & pepper. Grill swordfish until just cooked through, about 3 minutes per side.
• Fold avocado into salsa and serve over grilled fish. Great with fresh grilled or steamed corn on the cob and a cucumber salad. (4 servings)

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CUCUMBER SALAD

Pare and thinly slice 4 cucumbers. Add 1/2 chopped sweet onion. Season with coarse salt and let rest several minutes. Drain and pat dry. Toss with 1 Tbsp. white wine vinegar and freshly cracked pepper. Combine 1 cup sour cream and 1 tsp. dill. Toss sauce with cucumbers and re-season.

"We meet thee, like a pleasant thought,

When such are wanted."

~ William Wordsworth

DAISY (APRIL FLOWER of the MONTH) ~ LEMONY SHRIMP SALAD

"April hath put a spirit of youth in everything."

- William Shakespeare

~ Shasta Daisy

(April Flower of the Month)

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LEMONY SHRIMP SALAD

~ Fast and healthy, delightful with Meyer lemons

Food & Wine (April 2007)

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1/2 lemon, plus 2 Tbsp. fresh lemon juice

1/2 tsp. black peppercorns

salt

1 lb. shelled and deveined medium shrimp

2 Tbsp. extra-virgin olive oil

2 Tbsp. grapeseed or vegetable oil

pinch of sugar

Freshly ground pepper

2 heart of romaine, cut in 1-inch wide ribbons

1 cup halved grape tomatoes

1 diced Hass avacado

2 Tbsp. snipped chives

• Fill medium saucepan with water. Squeeze lemon half into water with peppercorns and a generous pinch of salt; bring to boil. Add shrimp and simmer until curled and just pink, about 3 minutes. Transfer shrimp with slotted spoon to a paper towel-lined plate. Freeze shrimp until just chilled, about 5 minutes.
• Meanwhile, in large bowl, whisk remaining 2 Tbsp. lemon juice with olive oil, grapeseed oil, sugar and generous pinch each of salt and pepper. Add Romaine, tomatoes, avocado and shrimp and toss. Transfer to plates, garnish with chives and serve. (4 servings)

Wine Pairing: Visit Award-Winning Michigan Wines for a Full-bodied Sauvignon Blanc.

THE ART OF NATURE ~ PEEKING in a JULY GARDEN

"All gardeners need to know when to accept something wonderful and unexpected,

taking no credit except for letting it be."

~ Allen Lacy

Allen Lacy information ~

http://www.ibiblio.org/london/agriculture/literature/1/msg00057.html

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~ Daisies, daylilies, rose, and Monarda (beebalm/bergamot)

~ Oriental lily

~ Coneflower (Echinacea), dahlia, Ligularia, Herb Robert, astilbe, Moombeam coreopsis, and Heuchera (Key Lime Pie & Creme Brulee)

~ Daylily

~ Coneflower (Echinacea), daylilies, rose, Monarda, phlox and New Guinea impatient