SUNSET SUPPER ~ PENNE with LEMON SHRIMP, GARLIC and FRESH BASIL

~ July sunset (Hubbard Lake)

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PENNE with LEMON SHRIMP, GARLIC and FRESH BASIL

~ A perfect July evening ending

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1 lb. Italian penne pasta

3 Tbsp. extra-virgin olive oil

3 minced garlic cloves

1 tsp. dried red pepper flakes

1 lb. peeled and deveined large shrimp, cut in half lengthwise

1 julienne sliced red pepper

1/4 cup fresh lemon juice

zest of 1 lemon

1/4 cup white wine

1/2 cup julienne sliced fresh basil

coarse sea salt & freshly ground black pepper to taste

Freshly grated Parmesan cheese

• Bring large pot of water to boil. Lace heavily with salt and add pasta. Cook until tender (al dente). Drain and return to pot.
• While pasta is cooking, heat olive oil in large saute pan over medium-high heat. Add garlic, pepper flakes, and red pepper. Saute until pepper is soft but still crisp.
• Add shrimp. Cook, stirring constantly, until shrimp turns pink, about 2-3 minutes.
• Pour lemon juice, zest, and white wine over drained pasta in pot. Toss well. Add shrimp, salt, pepper, and fresh basil, adjusting taste adding more lemon if needed. Top with plenty of freshly grated Parmesan cheese. (4 servings)

Wine Note: Why not compliment the evening with a lovely bottle of Michigan sparkling wine. (http://www.lmawby.com/)

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DRUNKEN FRESH RASPBERRIES

~ Delicious served over rich vanilla ice cream, pound cake or angel food cake.

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3 1/2-pint containers fresh raspberries

1 healthy cup Framboise (raspberry liqueur)

Combine raspberries and liqueur. Cover and allow to rest at room temperature for several hours. (Can make ahead and refrigerate).

FULL MOON RISING ~ RASPBERRY MOON

RASPBERRY MOON

(Aabita-niibino-giizis)

~ Ojibwe

SIMPLE SUNDAY NIGHT SUMMER SUPPER ~ GRILLED RIB EYE with FRESH HERBS / NOUVEAU FRENCH POTATO SALAD

" WINE IS SUNLIGHT, HELD TOGETHER BY WATER."

~ Galileo

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Enjoy the many surprises of Michigan Wine Country as noted in today's

Detroit Free Press ...

"There's a quiet revolution happening here, said Joel Goldberg, editor of the Detroit-based online consumer guide (below), who spoke between sips and spits at the small Chateau Fontaine Vineyard & Winery on the Leelanau Peninsula. "Go off a side road and through the woods and you'll find a vineyard here, a vineyard there -- hundreds of acres of new vineyards are going in all over the place. And there are some real quality wines."

(http://www.michwine.com/)

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~ The Remains of the Day

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GRILLED RIB EYE with FRESH HERBS

~ Simple lake supper, enjoying the remains of the day.

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4 (8-oz) rib-eye steaks
1/4 cup minced shallots or green onions
juice of 1 fresh lemon plus zest
1 Tbsp. balsamic or red wine vinegar
1/4 cup Michigan red wine
3/4 cup assorted chopped fresh herbs (rosemary, parsley, thyme, basil, French tarragon)
1 Tbsp. Dijon mustard
1/4 cup extra-virgin olive oil
coarse salt & freshly ground pepper to taste
additional fresh herbs for garnish

• Whisk onions, lemon juice, zest, vinegar, red wine, and mustard together in bowl. Gradually whisk olive oil. Add fresh herbs.
• Season steaks with salt and pepper. Pour marinade over steaks and refrigerate several hours. Bring to room temperature before grilling.
• Remove steaks from marinade and grill until charred and cooked to desired doneness, about 6 minutes per side for medium-rare. Reduce marinade, first over high heat then simmering for 5 minutes.
• Transfer steaks to platter. Let rest 5 minutes. Spoon herb marinade over and garnish with fresh herbs. Serve with Michigan award-winning Merlot or Cabernet Sauvignon wines.

(http://www.michiganwines.com/)

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NOUVEAU FRENCH POTATO SALAD

~ This adapted delicious salad (May 3003 - Cooking Light) can be made in advance, tossing in radishes just before serving to keep from discoloring potatoes.

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2 lbs. small red skinned potatoes
1/2 cup minced shallots
6 Tbsp. white wine vinegar
1/4 cup chopped fresh parsley
2 Tbsp. extra-virgin olive oil
3/4 tsp. coarse salt
1/4 tsp freshly ground black pepper
1/2 cup sliced radishes
1/2 cup sliced black olives
3 Tbsp. chopped fresh chives

• Cover potatoes with water in saucepan and bring to boil. Reduce heat and simmer 10 minutes or until fork tender.
• Drain and rinse with cold water. Cut into wedges.
• Place in large bowl, adding shallots, 2 Tbsp. vinegar and parsley. Toss gently.
• Combine remaining vinegar, oil, salt and pepper. Whisk well and pour over potatoes. Toss gently to coat. Add radishes and olives. Toss gently. Sprinkle with chives.

LAKE LIVING ~ GRILLED STEAK SALAD

~ Petunia

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GRILLED STEAK SALAD

~ Adapted from PICNIC! Recipes and Menus for Outdoor Entertainment

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3 1/2 lbs. flank steak

1/3 extra-virgin olive oil

1/3 cup tamari or soy sauce

1/3 cup red wine

1 Tbsp. minced ginger

1 clove minced garlic

1 Tbsp. brown sugar

coarse salt & freshly ground black pepper

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1/4 cup balsamic vinegar

1-2 Tbsp. horseradish

1 large thinly sliced red onion

6-8 julienned sun-dried tomatoes

1 Tbsp. extra-virgin olive oil

2 Tbsp. sesame oil

freshly ground black pepper

• Score flank steak in crisscross pattern. Place in large oblong baking dish.
• Combine oil, tamari, red wine, ginger, garlic, brown sugar and salt & pepper. Pour over steak and marinate in refrigerator for 3 hours or longer, turning several times.
• Bring steak to room temperature. Remove from marinade and grill on high 5 to 7 minutes per side or until desired doneness. Remove and let rest several minutes before diagonally slicing. At this point, can refrigerate or continue.
• While steak is resting, combine balsamic vinegar, olive oil, sesame oil and horseradish. Add onion, sun-dried tomatoes and cracked pepper to taste.
• Arrange steak on large platter. Cover with onion and sun-dried tomato mixture.

FRIDAY NIGHT FISH FEAST ~ NASTURTIUMS FILLED with GUACAMOLE / GRILLED BASIL STUFFED RAINBOW TROUT with CARAMELIZED ONIONS / NASTURTIUM SALAD

GARDNER'S NOTE: The custom of eating these brightly colored annual herbs originates from the Orient. Originally found in Peru, their common name, Indian Cress, refers to both their place of origin and their pungent peppery fragrance and taste. A favorite herb of Louis XIV of France and Thomas Jefferson.

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~ Nasturtium

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NASTURTIUMS FILLED with GUACAMOLE

~ Delicious recipe from FLOWERS in the KITCHEN (A Bouquet of Tasty Recipes)

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1 large Hass avocado

2 tsp. lime juice

1 small finely chopped ripe tomato

2 Tbsp finely minced onion

1 finely minced jalapeno or serrano chili

1 finely minced garlic clove

coarse salt

About 20 nasturtium blossoms

1 small jicama

lime juice

• Peel avocado and remove pit. Mash in bowl with a fork and add 2 tsp. lime juice. Blend in tomato, onion, chili, and garlic. Add salt to taste. Let guacamole stand, covered, while preparing nasturtiums and jicama.
• Rinse nasturtiums careful and pat dr. Peel jicama and slice about 1/4-inch thick. Leaving rounded edges, cut slices into 2 x 2-inch pieces or large enough to accommodate nasturtium filled with guacamole. Squeeze a little lime juice over jicama slices.
• At this point, can be kept a few hours in refrigerator. To assemble, hold nasturtiums at base and using teaspoon, fill carefully with guacamole. Set filled nasturtium on slice of jicama and arrange on serving platter. Can be kept very briefly in refrigerator or served immediately. (About 20 appetizers)

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GRILLED BASIL STUFFED RAINBOW TROUT

over CARAMELIZED ONIONS

"A man taking basil from a woman will love her always."

Sir Thomas More

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4 large boned or boneless trout

1 pound thinly sliced red onions

4 Tbsp. extra-virgin olive oil

pinch sugar

Lawry's Seasoned Pepper

1/4 cup balsamic vinegar

1/4 tsp. sea salt

freshly ground black pepper

8 large sweet basil leaves

1 Tbsp. chopped chives

4 Tbsp. melted unsalted butter

sea salt & cracked pepper to taste

• Preheat grill.
• Heat olive oil in large pan. Add onions, pinch of sugar and saute until golden, about 20 minutes. Add balsamic vinegar and cooked until reduced, about 2 minutes. Season with Lawry's Seasoned pepper, salt & cracked pepper.
• Brush trout inside and out with melted butter. Season with salt & pepper. Place 2 basil leaves and chopped chives inside each fish cavity.
• Grill trout over hot coats until browned, about 4 minutes on each side.
• Serve over bed of caramelized onions.

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NASTURTIUM SALAD

~ Recipe adapted from Good Enough to EAT (Growing and Cooking Edible Flowers)

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6 Nasturtium flowers, petals only

6 young nasturtium leaves

2 Tbsp. finely diced red onions

4 healthy handfuls assorted greens

5 whole nasturtium flowers

FRENCH DRESSING:

1 Tbsp white wine vinegar

3 Tbsp. extra-virgin olive oil

1 crushed cove garlic

1 tsp. Dijon mustard

• Mix nasturtium petals, leaves, onion and greens in serving bowl.
• Whisk dressing ingredients thoroughly together.
• Pour over salad and toss. Garnish with whole nasturtium flower.

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)

AN ENCHANTING WORLD OF BUTTERFLIES

"BUTTERFLIES ARE SELF PROPELLED FLOWERS."

~R.H. Heinlein

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WINGS of MACKINAC

BUTTERFLY CONVERVATORY

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Visit WINGS OF MACKINAC

Butterfly Conservatory

Mackinac Island, Michigan

( http://www.wingsofmackinac.com/ )

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"We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty. "

~Maya Angelou

SIMPLE SUMMER SUPPER ~ GRILLED SHRIMP GYROS with HERBED YOGURT SAUCE

"NOTHING IS MORE COMPLETELY THE CHILD OF ART THAN A GARDEN."

~ Sir Walter Scott

GRILLED SHRIMP GYROS with HERBED YOGURT SAUCE

~ Adapted from a worn Southern Living Magazine clipping

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1 1/2 lbs. peeled & deveined medium shrimp

2 Tbsp. chopped fresh oregano or marjoram

2 Tbsp. extra-virgin olive oil

juice & zest of 1 lemon

6 (12-inch) wooden skewers (soaked 1/2 hour in water)

4 (8-inch) pita or gyro rounds

Herbed Yogurt Sauce

1/2 cup crumbled feta cheese

4 chopped and seeded Roma tomatoes

1 thinly sliced English cucumber

• Combine herbs, lemon juice, zest and olive oil in heavy-duty zip-lock bag. Add shrimp, seal and chill 30 minutes.
• Remove from marinade and thread on skewers. Grill, covered, over medium coals about 5 minutes on each side or until shrimp begin to turn pink.
• Wrap pita rounds in damp cloth and microwave on HIGH 10-15 seconds or until soft. Spread 1 side of each pita round with Herbed Yogurt Sauce. Top evenly with shrimp, feta, chopped tomato, and sliced cucumber. Roll up and serve. (4 servings)

HERBED YOGURT SAUCE

3/4 cup low-fat plain yogurt

2 minced medium cloves garlic

1 Tbsp. chopped fresh thyme or marjoram

1 Tbsp. chopped fresh mint

1 Tbsp. freshly squeezed lemon juice

1/2 tsp. freshly ground black pepper

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