'A SOUL IN BLOOM' ~ GRILLED CROQUE MONSIEUR/CROQUE MADAME

"If you've never been thrilled to the very edges of your soul by a flower in spring bloom, maybe your soul has never been in bloom. "

~ Terri Guillemets

Johnny Jump Up

Viola cornuta (Violaceae)

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GRILLED CROQUE MONSIEUR

~ French cousin of the American classic, grilled ham & cheese. The classic sandwich served in the early 1900s in French bistros requires a rich Bechamel sauce. Don't count the calories; enjoy the new twist for leftover Easter ham.

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8 slices rustic bread

8 oz. thinly sliced ham

1/2- 3/4 lb. thinly sliced Gruyere cheese

unsalted butter

Bechamel Sauce

(2 thick cups)

4 Tbsp. unsalted butter

6 Tbsp. flour

2 cup heated whole milk

pinch of coarse salt

1/2 tsp. white pepper

1/8 tsp. cayenne

2 Tbsp. Dijon mustard

Melt butter over low heat until it bubbles. Add flour, whisking constantly for 2 minutes. Slowly add hot milk and whisk until thickened. Remove from heat and stir in mustard, salt, white pepper, and cayenne.

Assemble: Heat Croque Monsieur griddle, panini pan, or griddle. Spread with Bechamel sauce on one side of bread. Top with ham and cheese. Cover with remaining bread and additional sauce. Generously butter both sides and grill on both sides until golden brown. (Serves 4)

CROQUE MADAME

~ 'MADAME' is basically the same as 'MONSIEUR', only topped with afried egg. Serve this yummy sandwich open-faced with additionalBechamel sauce, Gruyere cheese, and chopped chives or scallions. Pop under broiler until cheese melts.

Johnny-Jump-Up

Viola cornuta (Violaceae)

A compact annual or short-lived perennial, native to Spain and the Pyrenees Mountains. This variety has been used extensively in floral gardens and has escaped from cultivation to roadsides, fields and waste areas throughout much of the United States. The vibrant blooms are deep purple and yellow, creating a solid carpet of color for weeks. Prefers partial shade to full sun in rich, well-drained soil.

Average planting success with this species: 70%
Height: 7-10 inches
Germination: 14-21 days
Optimum soil temperature for germination: 65-75F
Sowing depth: 1/16"
Blooming period: March-August
Average seeds per pound: 408,000
Seeding rate: 4 lbs. per acre
Suggested use: Around the base of trees, flower beds, containers, borders.
Miscellaneous: Keeping the faded blossoms picked will prolong the blooming period.

THE SENSES ALIVE ~ HAM, ROASTED PEPPER & PESTO GRILLED PANINI

"There is not a single colour hidden away in the chalice of a flower ... to which, by some subtle sympathy with the very soul of things, my nature does not answer."

~ Oscar Wilde

~ Indoor azalea basket

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HAM, ROASTED PEPPER & PESTO GRILLED PANINI

~ Delicious sandwich with leftover Easter ham

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8 slices coarse multi-grain bread (or sour dough)

1/3 cup light mayonnaise

2 Tbsp. pesto sauce (good jar is fine)

thinly sliced ham

1 (12 oz.) jar drained and thinly sliced roasted peppers

4 thin slices provolone cheese

4 thin slices cheddar cheese

• Combine mayo & pesto sauce. Spread evenly on 1 side of each slice of bread. Place 4 slices face down on wax paper.
• On inside of the 4 slices, layer each with 1 slice provolone cheese, thin slices of ham, bell peppers, and cheddar. Top with remaining bread, pesto side up.
• Cook sandwiches in panini pan (or on hot griddle) until golden brown. (4 servings).

SPRINGTIME BLUES ~ BLACK FOREST HAM, PROVOLONE & ROASTED PEPPER PANINI

" And the spring comes slowly up this way. "

~ Samuel Taylor Coleridge

~ Lone blue iris

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BLACK FOREST HAM, PROVOLONE & ROASTED RED PEPPER PANINI

~ Perfect solution for leftover ham. Panini refers to a pressed sandwich so if you don't own a panini grill, simply grill in a skillet with a weight on top (2 iron skillets work well)

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2 Tbsp. mayonnaise

4 tsp. basil pesto

8 slices good rye or sourdough bread

8 oz. thinly sliced Black Forest, deli or leftover ham

6-8 oz. thinly sliced provolone cheese

1/2 cup roasted red pepper strips

1/2 cup fresh basil or baby spinach leaves

• Combine mayonnaise and pesto. Spread evenly on each of 4 bread slices. Arrange ham, cheese, roasted red pepper strips, and basil or spinach leaves evenly over bread.
• Preheat grill pan or large skillet coated with cooking spray. Add sandwiches to pan and cook until bread is golden brown and cheese has melted. (4 servings)

SPRING? ~ LEFTOVER EASTER HAM? ~ GRILLED CROQUE MONSIEUR / MADAME

~ Pansy poking through snow

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GRILLED CROQUE MONSIEUR

~ French cousin of the American classic, grilled ham & cheese. The classic sandwich served in the early 1900s in French bistros requires a rich Bechamel sauce. Don't count the calories; enjoy the new twist for leftover Easter ham.

*

8 slices rustic bread

8 oz. thinly sliced ham

1/2- 3/4 lb. thinly sliced Gruyere cheese

unsalted butter

Bechamel Sauce

(2 thick cups)

4 Tbsp. unsalted butter

6 Tbsp. flour

2 cup heated whole milk

pinch of coarse salt

1/2 tsp. white pepper

1/8 tsp. cayenne

2 Tbsp. Dijon mustard

Melt butter over low heat until it bubbles. Add flour, whisking constantly for 2 minutes. Slowly add hot milk and whisk until thickened. Remove from heat and stir in mustard, salt, white pepper, and cayenne.

Assemble: Heat Croque Monsieur griddle, panini pan, or griddle. Spread with Bechamel sauce on one side of bread. Top with ham and cheese. Cover with remaining bread and additional sauce. Generously butter both sides and grill on both sides until golden brown. (Serves 4)

~ Frosted tulip

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CROQUE MADAME

~ 'MADAME' is basically the same as 'MONSIEUR', only topped with a fried egg. Serve this yummy sandwich open-faced with additional Bechamel sauce, Gruyere cheese, and chopped chives or scallions. Pop under broiler until cheese melts.