AUGUST 'GRATEFUL HEART' GARDEN ~ LEMON PASTA with ROASTED SHRIMP

"There shall be eternal summer in the grateful heart."

~ Celia Thaxter

'Old Garden Companions'

(Daisy/Purple Coneflower)

PURPLE PLEASURES

(Phlox, Purple Coneflowers, Dwarf Chinese Astile, Daylily)

Astilbe, hosta, Rose of Sharon, Hydrangea

LEMON PASTA with ROASTED SHRIMP

~ Summer friendly ... light/luscious adapted from Ina Garten

2 lbs. (peeled and deveined) large shrimp

1 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper to taste

4 Tbsp. unsalted butter

1/4 cup extra-virgin olive oil

2 cloves minced garlic

2 lemons, zested and juiced

1 lb. angel hair pasta

fresh chopped basil to taste

Grated Parmesan or fresh feta cheese to taste (optional)

• Preheat oven to 400º and bring large pot of water to boil.
• Place shrimp on baking sheet with olive oil, salt and freshly ground pepper. Toss well and spread over pan. Roast for 6-8 minutes, just until pink and cooked through.
• While shrimp are roasting, melt butter and olive oil. Cook garlic until soft. Add lemon juice, zest and a touch of salt to taste. Add salt and a drizzle of olive oil to boiling water. Cook pasta al dente, about 3 minutes. Drain, reserving some cooking liquid.
• Quickly toss pasta in butter/olive oil. Add roasted shrimp and 1/2 cup of reserved cooking liquid. Toss again adding fresh basil.
• Serve hot topped with cheese. (6 servings)

Note: A good garden fresh salad and favorite summer wine makes the meal complete.

Daisy

Purple Coneflower

Garden Pleasures

(Phlox, White Coneflower)

Hardy Hibiscus

(Rose Mallow)

Ivy Geranium

"Summer's lease hath all too short a date."

~ William Shakespeare

HEMEROCALLIS (JUST ANOTHER PRETTY FACE) ~ BEEF BURGERS with DRAMBUIE ONIONS / PEACH & BLACKBERRY COBBLER with CRYSTALLIZED GINGER

"One of the most attractive things about the flowers is their beautiful reserve."

~ Henry David Thoreau

DAYLILY

(Hemerocallis)

BEEF BURGERS with DRAMBUIE ONIONS

~ Honey added to the goat cheese cuts its tanginess and makes it spreadable ... delicious grilled burger clipped from July 2 (2008) Detroit Free Press

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1 1/4 lb. mix of well-chilled chuck of lean chuck steak and lean sirloin

1 tsp. garlic powder

favorite AP seasoning

1/2 tsp. freshly ground black pepper

1 Tbsp. olive oil

8 oz. cleaned and sliced cremini mushrooms

3 cups sliced onions

1/3 cup Drambuie (honey-herb flavored liqueur)

4 oz. goat cheese

1 1/2 Tbsp. honey

1/4 cup mix of fresh chopped herbs of choice (thyme, basil, oregano)
1 Tbsp. chopped chives

4 mini (3-4 in. diameter) pita pocket breads

Bibb or butter lettuce

zucchini ribbons

• Place beef chunks in food processor fitted with steel blade. Pulse mixture to combine and coarsely grind. Do not overprocess. Season mixture with garlic powder, all-purpose seasoning and black pepper. Shape into 4 patties about 5 1/2 oz. each. Place on platter and refrigerate while preparing onions and mushrooms.
• Heat oil over medium heat in large skillet. Add onions and saute until lightly brown. Add mushrooms and continue sauteing until tender,. Increase heat slightly and add Drambuie. Cook, deglazing pan until Drambuie has almost evaporated. Remove from heat. Cover and keep warm.
• Combine goat cheese, honey, herbs and chives.
• Preheat grill to medium-high. Oil grill grates. Grill burgers abut 6 minutes or until well-browned and slightly crusty. Turn and continue grilling until cooked through (internal temp is 160 degrees). Remove from grill.
• Slice mini pitas in half horizontally and grill a few minutes if desired.
• On bottom half of one pita, place a Bibb lettuce leaf. Place patty on top. Top with zucchini ribbons and onion mixture. Spread about 2 Tbsp. of cheese mixture on top half of pita and place on the burger. (4 servings)
  

PEACH & BLACKBERRY COBBLER with CRYSTALLIZED GINGER
~ Colorful summer dessert favorite from Bon Appetit (July 2008)
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Biscuits

1 2/3 cups AP flour
1/4 cup chopped crystallized ginger
3 Tbsp. sugar
1 1/2 Tbsp. baking powder
1 finely grated hard-boiled egg yolk (adds body)
1/4 tsp. salt
6 Tbsp. (3/4 stick) chilled unsalted butter, cut into 1.2 -inch cubes
2/3 cup plus 1 Tbsp. heavy whipping cream

Fruit Mixture

2 lbs. peaches, halved, pitted, cut into 3/4 inch thick slices (about 5 cups)
1 1/2 pint container fresh blackberries
1/4 cup sugar
1/4 cup chopped crystallized ginger
1 Tbsp. cornstarch
2 Tbsp. raw sugar (also called turbinado or demerara sugar)
Vanilla ice cream or lightly sweetened whipped cream

fresh mint (garnish)

• Biscuits: Place flour, crystallized ginger, sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter and process unit mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into 8 equal portions. Shape each into 2-inch ball; flatten each to 3/4-inch thickness. Biscuits can be made 2 hours ahead. Cover and chill.
• Fruit Mixture: Combine peaches and blackberries with sugar, crystallized ginger, and cornstarch in large bowl; toss to coat. Let stand until juices begin to form., tossing occasionally, about 30 minutes.
• Position rack in center of oven; preheat to 350-degrees. Butter 2 quart baking dish or 11x7x2 inch glass baking dish. Transfer fruit mixture to prepared dish. Place biscuits atop fruit mixture, spacing slightly apart. Brush biscuits with remaining 1 Tbsp. cream; sprinkle with raw sugar.
• Bake cobbler until fruit mixture is bubbling thickly and biscuits are light golden, about 50 minutes. Cool Cobbler 20 minutes. Serve warm with vanilla ice cream or whipped cream. Garnish with fresh mint. ( 8 servings)

CABIN LIVING ~ GRILLED HERB STEAK / 'GREEN' GREEN GODDESS SALAD / S'MORES CHEESECAKE with SUMMER BERRIES

"In summer, the song sings itself."

~ William Carlos Williams

~ IVY GERANIUM on DECK

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GRILLED HERB STEAK

~ Perfect for guests on a lazy evening

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2 (4-5 lb.) 2-inch thick sirloin steaks

Marinade:

1 cup dry red wine

1/4 cup extra-virgin olive oil

1 minced large sweet onion

1/2 cup chopped fresh parsley

2 minced garlic cloves

1 Tbsp. chopped tarragon (1 tsp. dried)

1 Tbsp. chopped thyme (1 tsp. dried)

1 Tbsp. chopped rosemary (1 tsp. dried)

freshly ground pepper to taste

• Combine all ingredients for marinade in large heavyweight plastic bag. Seal and marinate for several hours or overnight, rotating often.
• Prepare grill. Let meat come to room temperature in marinade. Remove and grill to desired taste (preferably rare-medium rare) basting often with marinade. Let rest for 10-15 minutes before slicing diagonally into thin slices. (8-12 servings)

'WA-GI-DAA-KING' at HUBBARD LAKE

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'GREEN' GREEN GODDESS SALAD

~ Better than bottled dressing to dress on favorite greens

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hefty handful of favorite salad greens for each guest

chopped veggies (cucumber, red onion, chopped red,orange, and or yellow pepper)

chopped black olives

Dressing:

2 cups good light mayonnaise

1 mashed ripe avocado

2-3 chopped green onions

1/4 cup chopped fresh parsley

1/4 cup extra-virgin olive oil

3 Tbsp. white wine or white balsamic vinegar

2 Tbsp. anchovy paste

1 chopped garlic clove

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

freshly ground pepper to taste

• Combine all ingredients in processor or bender and mix thoroughly. Pour into jar with tight-fitting lid. Refrigerate until ready to serve. Shake well before using.
  

S'MORES CHEESECAKE with SUMMER BERRIES

~ For old and young, an American classic. Yummy rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and fluffy marshmallow topping ... (from July 2008 Bon Appetit)

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Crust:

1 1/2 cups crushed graham crackers (1 packet)

3 Tbsp. sugar

6 Tbsp melted unsalted butter

Filling:

9 oz. chopped high-quality milk chocolate (like Lindt or Ghirardelli)

2 8-oz room temperature packages good cream cheese

3/4 cup sugar

1/8 tsp. salt

3/4 cup heavy whipping cream

3 large eggs

Topping:

1 cup sugar

2 large room temperature eggs whites

3 Tbsp. water

1 tsp. cream of tartar

1/8 tsp salt

12 large marshmallows, cut into quarters with wet kitchen scissors

1/2 tsp. good vanilla extract

1 1-pint container fresh raspberries

1 1-pint container fresh blueberries/blackberries

• Crust: Position rack in center of oven and preheat to 350 degrees. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch springform pan with 2 3/4 inch high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325 degrees.
• Filling: Stir chocolate into top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally. Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
• Topping: Whisk sugar, egg whites, 3 Tbsp. water, cream of tartar, and 1/8 tsp. salt to blend in large metal bowl. Set bowl over saucepan of simmering water, whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using handheld electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla. Scrape topping onto cheesecake. Using metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
• Preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes. (Or using kitchen torch, lightly brown topping in spots). Chill cake until cold. (Can make 1 day ahead. Cover with cake dome and keep chilled).
• Remove pan sides. Place cake on platter.
• Combine berries in bowl. Cut cake into wedges. Serve berry mixture alongside.

JULY SUNSET (Hubbard Lake)

MID-JULY GARDEN 'ALL STARS'~ FRESH LEMONADE/GRILLED CHICKEN SOUVLAKI with TZATZIKI SAUCE/ LEMON COUSCOUS / 'BIG FAT' BUTTERMILK COOKIES

"There shall be eternal summer in the grateful heart."

~ Celia Thaxter

~ LILY

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FRESH LEMONADE

~ Nothing says summer more than the taste of icy fresh homeade lemonade. Original recipe from The Ultimate Southern Living Cookbook

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1 1/2 cups sugar

1/2 cup boiling water

1 1/2 cup fresh lemon juice (6-8 large lemons)

5 cups cold water

Garnishes: lemon slices, fresh mint sprigs

Stir together sugar and 1/2 cup boiling water until sugar dissolves. Stir in lemon juice and 5 cups cold water. Garnish with lemon slices and fresh mint sprigs. (8 cups)

Note: Substitute fresh lime for lemon

~ HYDRANGEA, DAYLILIES, MONARDA

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GRILLED CHICKEN SOUVLAKI with TZATZIKI SAUCE

~ A family favorite for all seasons adapted from Cooking Light

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SOUVLAKI

6 Tbsp. fresh lemon juice

1-2 Tbsp. chopped fresh oregano

2 Tbsp. extra-virgin olive oil

pinch coarse salt

6 minced garlic cloves

1 lb. skinless, boneless chicken breast cut into 1-inch pieces

2 medium zucchini (quartered lengthwise) cut into 1/2-inch slices

1 red, yellow, or orange pepper cut into 1/2-inch slices

non-stick spray

TZATZIKI SAUCE

1 cup peeled, seeded and shredded cucumber

1 cup plain low-fat yogurt

2 Tbsp. lemon juice

pinch coarse salt

2 minced cloves garlic

• Souvlaki: In plastic sealable bag combine lemon juice, oregano, olive oil, salt and garlic. Seal bag and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in bag for at least 30 minutes, turning once. Remove chicken from bag, discard marinade, and thread chicken, zucchini, and peppers alternately onto 8 (8-inch) skewers. Coat grill with cooking spray and grill over medium-high (about 8 minutes) or until chicken is done, turning once. Serve with tzatziki sauce and lemon couscous.
• Tzatziki Sauce: Combine all ingredients and let rest at least 30 minutes for flavors to meld.

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LEMON COUSCOUS

2 (5.4 oz.) packages couscous mix

2 cups organic chicken broth

1 Tbsp. grated lemon rind

1/3 cup fresh lemon juice

1 Tbsp. unsalted butter

2 Tbsp. chopped fresh parsley

1/3 cup diced red pepper

Combine broth, lemon rind, lemon juice, seasoning packet from couscous mix, and butter. Bring to boil and stir in couscous. Cover, remove from heat, and let stand 10 minutes. Stir in parsley and bell pepper.

LIGULARIA 'The Rocket' ~ ASTILBE

MONARDA

(Bergamont, Bee Balm)



MONKSHOOD
(Aconitum)



DAYLILY
(Hemerocallis)


DAYLILY
(Hemerocallis)


FORMOSA LILY 'Easter Lily'
(L. formosanum)


LILIES
(Lilium)

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'BIG FAT' BUTTERMILK COOKIES
~ The best cookie with lemonade ... for many years this was sold by 'the kids' accompanied by lemonade in their summer 'Lemonade Stand'
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2 cups sugar
1 cup vegetable shortening (Crisco)
2 large eggs
2 tsp. real vanilla
4 cups AP flour
1 tsp. salt
1 tsp. soda
1 cup buttermilk

Cinnamon & sugar mixture to taste

• Preheat oven to 400 degrees.
• Cream shortening and sugar; add vanilla and eggs. Beat well.
• Combine flour, salt, and soda.
• Add dry ingredients alternately with buttermilk in 3 separate portions.
• Drop dough from tablespoon on sprayed with Pam cookie sheet to make large cookies. (Do not try to make these small). Sprinkle with cinnamon & sugar.
• Bake for 10 minutes ... watch closely ... they should not brown (turn oven down to 375-400 degrees for 12 minutes if this seems too high). (4 dozen or so 4-inch cookies)
  

JULY JEWELS

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)

IN PRAISE OF JUNE ~ HERB BURGERS with BLACK OLIVE PESTO

“In June as many as a dozen species may burst their buds on a single day. No man can heed all of these anniversaries; no man can ignore all of them.”

~ Aldo Leopold

Incarville delaveyi
(Hardy gloxinia, Trumpet flower)

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HERB BURGERS with BLACK OLIVE PESTO

~ Moist and tasty easy grilled treat adapted from Southern Living

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1 lb. ground round

1/4 cup chopped fresh basil

2 tsp. grated lemon rind

3/4 tsp. coarse salt

freshly ground pepper to taste

4 toasted Kaiser rolls or hamburger buns

shredded spinach or romaine lettuce leaves

tomato slices

• Combine ground round, basil, lemon rind salt and pepper. Do not overwork meat mixture. Shape into 4 patties.
• Grill 5-6 minutes on each side or until desired doneness.
• Serve on buns with black Olive Pesto, tomato slices and shredded spinach/romaine.

BLACK OLIVE PESTO

1 (6-oz.) jar drained pitted kalamata olives

1 garlic clove

1 Tbsp. extra-virgin olive oil

1 tsp. dried basil

2 tsp. Dijon mustard

1/4 tsp. freshly ground pepper

Process all ingredients in a food processor until a coarse paste forms.

GARDENER'S NOTE: Native to India, Tibet and China these old English garden favorites, known as hardy gloxinias, are actually related to trumpet vines. Relatively hardy, the plant needs a protected site and winter protection. Incarvillea produces exotic clumps of magenta to pink trumpet shaped blooms with lemon throats, fine additions to mixed borders and rock gardens. Flowers occur in June an July and may be prolonged if the fading flowers are removed. Although division is a possible method of propagation it should be avoided if possible as the plants grow best when undisturbed.

SUNFLOWERS SPEAK of SEPTEMBER ~ GRILLED TEQUILA LIME CHICKEN SALAD

"With a few flowers in my garden, half a dozen pictures and some books, I live without envy."

~ Lope de Vega

~ From a September bouquet

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GRILLED TEQUILA LIME CHICKEN SALAD

~ Big and bold like the sunflower ... perfect for a warm September day (adapted from Pamela Morgan's Flavors)

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6 large boneless chicken breast halves

Marinade:

3 chopped green onions

1/4 cup fresh lime juice

1/4 cup extra-virgin olive oil

3 Tbsp. tequila

6 cloves minced garlic

1 Tbsp. brown sugar

1 Tbsp. soy sauce

*

3 ears of shucked corn

1 tsp. extra-virgin olive oil

2 roasted red peppers, cut in strips

1 diced medium red onion

1/4 cup finely chopped cilantro

3 Tbsp. chopped flat-leaf parsley

1 Tbsp. lime zest

freshly ground pepper to taste

1/3 cup fresh lime juice

1/4 cup extra-virgin olive oil

coarse salt

1/2 tsp. ground cumin

1 tsp. Tabasco Sauce

1 ripe avocado

2 ripe tomatoes cut in chunks

cilantro sprigs

• Combine green onions, lime juice, olive oil, tequila, garlic, sugar, and soy sauce. Combine with chicken breasts and marinate at room temperature for 1 hour.
• Brush corn with 1 Tbsp. olive oil. Remove chicken from marinade and position on grill with corn. Grill until chicken and corn are lightly browned, about 10-12 minutes. Transfer to cutting board and cool.
• Slice chicken breasts into long, thin strips. Cut corn off cob with serrated knife and scrape corn pulp and juices off the ear.
• In large bowl, toss chicken, roasted pepper strips, corn kernels, pulp and juices, onion, cilantro, parsley, lime zest and cracked black pepper.
• In small bowl whisk lime juice, olive oil, salt, cumin and Tabasco. Pour dressing over chicken mixture and toss well.
• Score ripe avocado into 1/2-inch chunks and add to chicken. Place in chilled serving dish. Scatter tomato chunks over salad. Garnish with cilantro springs and serve immediately. (4-6 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

LAZY DAY SUMMER PICNIC ~ PESTO STUFFED CHICKEN BREASTS / MEDITERRANEAN SALAD

“We come from the earth,

we return to the earth,

and in between we garden.”

~ Author Unknown

Henry Eilers Strap Petal Black Eyed Susan

(Rudbeckia 'Henry Eilers')

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PESTO-STUFFED CHICKEN BREASTS

~ An old favorite, delicious served at room temp ... good for a picnic or lunch on the boat

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8 skinned & boned chicken breast halves

1 lb. fresh spinach

3 finely chopped shallots

2 Tbsp. melted unsalted butter

Pesto Sauce, divided

1/2 cup. ricotta cheese

1 egg yolk

1/4 cup toasted pine nuts

1/2 tsp. coarse salt

1/8 tsp. freshly ground pepper

4 (1/8-inch thick) slices prosciutto

3 Tbsp. fresh lemon juice

3 Tbsp. unsalted butter

1/4 cup mayonnaise

• Flatten each chicken breast to 1/4-inch thickness; set aside.
• Clean spinach and remove stems. Steam for 2 minutes and drain. Squeeze until barely moist & coarsely chop.
• Saute shallots in 2 Tbsp. butter until tender; drain. Combine shallots, 1/4 cup Pesto Sauce, ricotta cheese, egg yolk, pine nuts, salt & pepper in bowl; add spinach, stirring well.
• Cut prosciutto slices in half. Place 1/2 slice on chicken breast half. Spread 2 Tbsp. spinach mixture over and roll up jellyroll fashion, starting with short side. Place seam down on ungreased 13x9x2-inch pan.
• Combine lemon juice and 3 Tbsp. butter' pour over chicken. Bake, uncovered at 375-degrees for 40 minutes or so, basting occasionally with pan juices. Chill.
• Combine remaining 3/4 cup Pesto Sauce and mayonnaise. Slice chicken rolls crosswise and serve with mayonnaise mixture. (8 servings)

PESTO SAUCE

1/4 cup pine nuts

3 sliced cloves fresh garlic

2 cups fresh basil leaves

1/2 cup extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese

Process pine nuts and garlic in food processor until mixture forms a paste. Add basil and process. Gradually add oil in steady streams until combined. Cover and chill. Add Parmesan. Store in airtight container in refrigerator. (1 cup)

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MEDITERRANEAN SALAD

8 large red & yellow roasted peppers

2 large sliced red tomatoes

2 large sliced yellow tomatoes

hefty handful of grape tomatoes

3 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper

1 cup pitted kalamata olives

3/4 cup crumbled feta cheese

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh oregano or thyme

Romaine lettuce leaves

Line a serving platter with romaine leaves. Slice peppers in half and arrange over romaine. Top with tomato slices and grape tomatoes. Drizzle with olive oil and season with coarse salt & freshly ground black pepper. Sprinkle olives, feta and snipped herbs over peppers and tomatoes.