FAREWELL JUNE ... "SAYING GOODBYE ~ SO HARD"

"How lucky I am to have something

that makes saying goodbye

so hard."

~Carol Sobieski and Thomas Meehan

( Annie)

"In searching my mother's garden

I found my own."

~ Alice Walker

'LEAFY' JUNE ... (BRUNCH ON THE PORCH) CURRIED TURKEY SALAD with WALNUTS & GRAPES / PARMESAN PITAS

"June is, above all things, "leafy," seeming chiefly to concentrate her energies on her foliage; for although she really is not lacking in flowers, they are almost swamped in the great green flood which has swept silently but irresistibly across the land."

~ Frances T. Dana

~ 'Leafy' June

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CURRIED TURKEY SALAD with WALNUTS & GRAPES

3 lbs. cooked turkey breast or tenderloins

(Poach breast gently in bath of water, carrots, celery, pepper & onion for 1 1/2 hours or 25 minutes for tenderloins and allow to rest in liquid until cool)

1/2 lb. toasted walnut halves (save some for garnish)

2 lbs. halved seedless red grapes

4 sliced bananas

CURRY MAYONNAISE

2 cups Hellman's mayonnaise

1 1/2 Tbsp. curry powder

2 Tbsp. mango chutney

1/4 tsp. cumin

1 tsp. dried basil

1/4 tsp. cayenne pepper

1 Tbsp. white wine

juice and zest of 1 plump juicy lemon

freshly grated black pepper to taste

• Tear turkey into chunks or strips.
• Mix mayo/curry dressing.
• Toss turkey with dressing. Add toasted walnuts and grapes. If not serving immediately, refrigerate.
• Just before serving, add bananas and reserved toasted walnuts. Great served with PARMESAN PITAS (slice Pitas in half and pull apart. Slather all sides with butter and liberally sprinkle with Parmesan cheese and cracked pepper. Place under broiler until bubbly brown.)

FRIDAY NIGHT FISH FEAST 'SIMPLY LOVELY' ~ SWORDFISH STEAKS with MANGO SALSA / COCONUT POUND CAKE

"Life is really simple, but we insist on making it complicated. "

~Confucius

~ A simple life

(and complex name)

Hybrid Tuberous Begonia
French name : Bégonia tubéreux
Latin name (genus) : Begonia hybrides Tuberhybrida
Botanical family : Begoniaceae

SWORDFISH STEAK with MANGO SALSA

~ simply easy and 'divine'

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4 6-8 oz. swordfish steaks (or tuna)

2 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper to taste

2 ripe mango, peeled and cut into chunks

1 bunch chopped green onions

6 Tbsp. chopped fresh cilantro

juice and zest of 1 fresh lemon or lime

1 tsp. red pepper flakes

• Preheat grill. Brush swordfish or tuna steaks with olive oil and salt & pepper.
• Combine mango, green onions, cilantro, fresh lemon or lime, and pepper flakes. Let stand at room temperature at least 10 minutes while prepping dinner.
• Grill 3-4 minutes per side depending on thickness. Serve with favorite seasonal vegetables.

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COCONUT POUND CAKE

~ Simply delicious

______

1 cup unsalted butter

3 cups sugar

6 large eggs

3 cups flour

1/4 tsp. baking soda

1/4 tsp. salt

8 oz. sour cream

1 cup coconut

1 Tbsp. vanilla

• Preheat oven to 350-degrees. Spray bundt pan with Pam and set aside.
• Mix butter, sugar and eggs until creamy.
• In separate bowl, combine flour, baking soda, and salt. Add to creamy mixture.
• Combine sour cream, coconut and vanilla and mix well. Add to creamy mixture and pour into prepared pan. Bake for 1 hour to 1 hour 10 minutes. Test center before removing from oven. Let rest 10 minutes, flip, and cool. Yummy with rich vanilla bean ice cream.

FOREVER JUNE ~ 'JUNEBERRY' BUCKLE

"I wonder what it would be like to live in a world where it was always June."

~ L. M. Montgomery

JUNEBERRY BUCKLE

~ Retro and wonderful ... once ripened you must beat the birds for this sought after summer treasure (blueberries may be substituted).

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1/2 cup unsalted butter

1/2 cup sugar

1 large organic egg

2 cups flour

2 1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup milk

2 cup ripe Juneberries plus 1 Tbsp. flour

Cinnamon Crumbs

1/2 cup sugar

1/2 cup flour

1/2 tsp. cinnamon

1/4 cup room temperature unsalted butter

• Preheat oven yo 350-degrees. Thoroughly grease an 11 1/2 x 7 x 1 1/2-inch pan.
• Cream butter and sugar; add egg and mix well.
• Sift flour, baking powder and salt; add to creamed mixture alternately with milk. Sprinkle Juneberries with flour and gently fold into batter. Pour into prepared pan. Top with Cinnamon Crumbs and bake 45-50 minutes or until tester comes out clean. Cut in squares and serve warm with whipped cream. (8-10 servings)
• Cinnamon crumbs: Combine sugar, flour, and cinnamon. Cut in butter until crumbly.

Gardener's Note: Juneberries, Amelanchier, also called Serviceberries, ripen in the Midwest, turning from green in May to red then purple in June. This delicious fruit (a member of the rose family related to apples and raspberries) can be used fresh or dried. For more information related to the versatile fruit and this 'must have' tree, visit:

( http://en.wikipedia.org/wiki/Amelanchier_canadensis )

CABIN LIVING ~ MESQUITE GRILLED CHICKEN BREASTS / GREEK PASTA SALAD / CLASSIC 'TIN ROOF SUNDAE'

"A lake is the landscape’s most beautiful and expressive feature. It is earth’s eye; looking into which the beholder measures the depth of his own nature. The fluviatile trees next the shore are the slender eyelashes which fringe it, and the wooded hills and cliffs around are its overhanging brows."

- Henry David Thoreau

'Earth's Eye'

(June sunset ~ Hubbard Lake)

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MESQUITE GRILLED CHICKEN

~ Lazy day supper fare

__

12 boneless chicken breast halves

water soaked mesquite chips

1/2 cup soy sauce

juice and zest of 1-2 lemons

1/4 cup extra-virgin olive oil

1 Tbsp. dried oregano

1 tsp. garlic powder

2 tsp. coarse ground black pepper

• Combine soy sauce, juice and zest of lemon, olive oil, oregano, garlic powder and black pepper. Pour marinade over chicken breasts and marinate several hours or overnight.
• Light grill and when ready place mesquite chips on coals. Place chicken breast on grill and grill on medium-medium high for 20-30 minutes, depending on size of breasts. Turn every 10 minutes and baste with marinade. Cover and let rest before serving. Serve on crisp rolls or alone with Greek Pasta Salad.

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GREEK PASTA SALAD

~ Family and friend favorite

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1 lb. favorite pasta (corkscrew, farfalle, fusilli, etc)

3/4 cup extra-virgin olive oil

juice and zest of 1 lemon

2 cloves minced garlic

coarse salt

freshly ground black pepper

5 peeled and chopped plum tomatoes

1 large sliced and seeded English cucumber

1 chopped red onion

1 cup chopped pitted Kalamata olives

1/4 cup chopped fresh parsley

8 oz. crumbled feta cheese

additional chopped fresh parsley for garnish

• Combine 1/2 cup olive oil, lemon juice, zest, garlic, and salt & pepper to taste.
• Cook pasta according to directions. Drain and toss in large bowl with remaining 1/4 cup olive oil. Cool to room temperature, stirring occasionally to coat pasta thoroughly.
• Add tomatoes, cucumber, onion and parsley; toss well. Gently add olives, parsley and crumbled feta. Garnish with additional fresh parsley.

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CLASSIC 'TIN ROOF SUNDAE'

~ Ingredients MUST ALWAYS be on hand for this classic treat

___

Scoop rich vanilla ice cream in bowl. Top with Hershey's chocolate syrup then sprinkle with plenty of 'red-skinned' * Spanish peanuts.

*Note: Perhaps how it got its name 'tin roof' resembling shingles (have always wondered)!

ONE ... WITH GOD AND NATURE ~ LEMON BLUEBERRY POUND CAKE

"Then followed that beautiful season...

Summer....

Filled was the air with a dreamy and magical light;

and the landscape

Lay as if new created in all the freshness of childhood."

~Henry Wadsworth Longfellow

LEMON BLUEBERRY POUND CAKE

~ A keeper from Gourmet (July 1990)

____________

CAKE:

1/3 cup milk

6 large eggs

1 1/2 Tbsp. vanilla

2 2/3 cups flour

1 tsp. double-acting baking powder

1 1/4 tsp. salt

3 sticks (1 /2 cups) soft unsalted butter

1/2 cup sugar

3/4 cups firmly packed brown sugar

1/4 cup freshly grated lemon zest

3 hefty cups blueberries, tossed with 1 1/2 Tbsp. flour

SYRUP:

1/3 cup fresh lemon juice

1/2 cup granulated sugar

• CAKE: In a small bowl whisk together milk, eggs, and vanilla. Into a bowl sift together flour, baking powder and salt. In large bowl with an electric mixer cream butter with granulated sugar, brown sugar and zest until mixture is light and fluffy. Add flour mixture alternately with egg mixture, beginning and ending with flour mixture and beating batter after each addition until just combined. Fold in 1 1/2 cups of the blueberries. Spoon 1/3 of batter int a greased and floured 10-inch (3 quart) bundt pan, spreading it evenly . Sprinkle 1/2 cup of the remaining blueberries over it. Spoon remaining batter into the pan, spreading evenly. Sprinkle remaining blueberries over it and bake cake in the middle of a preheated 350-degree oven for 1 hour to 1 hour and 10 minutes or until golden and a tester comes out clean. Remove cake from oven, poke top immediately all over with a wooden skewer and brush with 1/2 the syrup. Let cake cool in pan on rack for 10 minutes, invert onto rack, and poke all over with skewer. Brush cake with remaining syrup.
• SYRUP: In small saucepan combine lemon juice and sugar. Bring mixture to boil, stirring until sugar is dissolved. Remove pan from heat.

HERE COMES SUMMER! ~ SUMMER SOLSTICE

... On The Summer Solstice ...

"Whatever is dreamed on this night,

will come to pass."

~ William Shakespeare

(A Mid-Summernight's Dream )

~ Summer solstice

(Hubbard Lake, MI)

'UNDER THE STRAWBERRY MOON' ~ FROZEN WHITE CHOCOLATE PIE with STRAWBERRIES

"The moon looks upon many night flowers;

the night flowers see but one moon."

~ Jean Ingelow ( Songs of the Night Watches )

STRAWBERRY MOON

'Odéimini-Giizis'

~ Ojibwe

"The Ojibwe so delighted in this berry that they named a moon after it and included it in their vision of heaven."

~ White Oak Journal - White Oak Society

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FROZEN WHITE CHOCOLATE PIE with STRAWBERRIES

Almond crust:

9-oz (1 3/4 cups) blanched toasted almonds

3 Tbsp. melted unsalted butter

2 Tbsp. light corn syrup

Filling:

10 oz. coarsely chopped white chocolate

3 Tbsp. unsalted butter

1/3 cup evaporated milk

3 Tbsp. creme de cacao

1 1/2 tsp. vanilla

1/4 tsp. almond extract

1 3/4 cup whipping cream

2 room temperature egg whites

2 Tbsp. sugar

1 1/4 cups strawberries

• For crust: Grease 9-inch glass plate pie plate. Chop almonds into 2-3 pieces each and transfer to bowl. Stir in melted butter and corn syrup. Spoon into prepared plate. Press onto bottom and up sides of plate. Freeze.
• For filling: Melt chocolate and butter with milk in double boiler over gently simmering water, stirring until smooth. Remove and set in bowl filled with water & ice. Let cool until thick and pastelike, stirring occasionally. Blend in liqueur, vanilla and extract. Beat cream until stiff peaks form. Gently beat in chocolate mixture. Using clean dry beaters, beat whites until soft peaks form. Add sugar 1 tablespoon at a time and beat until stiff but not dry. Fold gently into chocolate cream mixture Pour into crust, smoothing top. Freeze until frozen but not hard, about 5 hours.
• Mound strawberries in center of pie, leaving 2-inch border. (8 servings)

Note: Also great with raspberries

'OH HAPPY DAY' (GARDEN GERBERA) ~ HONEY-SESAME GRILLED SHRIMP / LEMON COUSCOUS

"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

~ Garden Gerbera Daisy

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HONEY~SESAME GRILLED SHRIMP

~ adapted from razzledazzlerecipes.com

____

2 1/4-1/2 lbs. peeled, deveined uncooked jumbo shrimp

1/4 cup sesame oil

1/4 cup rice wine vinegar

1/4 cup soy sauce

3 Tbsp. toasted sesame seeds

3 Tbsp. honey

2 cloves minced garlic

2 Tbsp. chopped fresh ginger

1-2 Tbsp. Mongolian Fire Oil (House of Tsang)

6 chopped scallions

• Combine sesame oil, rice vinegar, soy sauce, 1 Tbsp. sesame seeds, honey, garlic, ginger, fire oil, and 3 chopped scallions. Add shrimp and marinate several hours.
• Remove shrimp from marinade and thread on wooden skewers.
• Bring marinade to a boil, reduce heat and simmer until syrupy. Grill shrimp, 2 minutes per side, basting with marinade. Transfer to platter and sprinkle with remaining sesame seeds and scallions. Serve with Lemon Couscous or Lemon Basmati Rice. (6 servings)

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.

'AS THE GARDEN GROWS' ~ MID-JUNE STROLL

"Garden making is creative work, just as much as painting or writing a poem. It is a personal expression of self, and individual conception of beauty. I should as soon think of asking a secretary to write my book, or the cook to assist in a water color painting, as to permit a gardener to plant or dig among my flowers."

~ Hannah Rion

(The Greatest Gift of a Garden)

"Gardener's work with an ever-receding ideal of perfection: no sooner is something growing well than they see how to place it better or give it a better neighbour. To other's eyes, all may look as well as could be expected, but a good gardener's eye sees more to be improved."

~ Robin Lane Fox

HONORING FATHER'S DAY ~ GRILLED HERBED PEPPER STRIP STEAKS / VIDALIA ONION PIE / GRILLED FRESH ASPARAGUS

"Father! - to God himself we cannot give a holier name."

~William Wordsworth

~ Dearest Father

GRILLED HERBED PEPPER STRIP STEAKS

4 (8-10 oz) beef New York strip or ribeye steaks
1 Tbsp. fresh thyme
1 Tbsp. fresh rosemary
1 Tbsp. fresh marjoram
1 Tbsp. freshly ground pepper

1 Tbsp. minced garlic
1/4 - 1/2 cup extra-virgin olive oil
1/2 cup red wine
1 Tbsp. soy sauce
2 Tbsp. dry mustard
juice of 1 lemon and zest
splash Tabasco sauce

• Combine fresh herbs, garlic and pepper. Sprinkle over massage into steaks.
• Combine olive oil, wine, soy sauce, dry mustard, lemon juice, zest, and Tabasco. Pour over steaks and marinate at least 4 hours.
• Remove steaks from marinade (reserve) and grill to personal taste. While steaks are cooking, reduce marinade. Allow steak to rest and serve sauce over steaks. (If desired, top with crumbled Gorgonzola)

Suggested Michigan Wine: Chateau Grand Traverse 2004 Merlot Reserve

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VIDALIA ONION PIE
~ Adapted from treasured 1992 issue of Bon Appetit.
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1 1/2 cups finely crushed Ritz crackers
6 Tbsp. room temperature unsalted butter
2 cups thinly sliced Vidalia onions
3/4 cup whole milk or sour cream
2 organic large eggs
1/4 tsp. coarse salt
1 to 1 1/2 cup grated sharp Cheddar or Colby
Hungarian sweet paprika
Chopped fresh parsley

• Preheat oven to 350-degrees. Mix cracker crumbs and 4 Tbsp. butter until blended. Press into 8-inch pie plate.
• Melt remaining butter and saute onions until tender and opaque. Sprinkle with cracked pepper. Plunk evenly over crust.
• Whisk milk or sour cream, eggs, salt & pepper. Pour over onions and top with cheese. Sprinkle with paprika and chopped parsley.
• Bake about 35 minutes or until knife inserted comes out clean. (Serves 6)
  

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GRILLED FRESH ASPARAGUS

Toss asparagus spears with olive oil and a few splashes of balsamic vinegar. Sprinkle with sea salt and cracked pepper. Grill until slightly caramelized.

'CALM BEFORE THE STORM' ~ (INDOOR PICNIC) TORTELLINI SALAD with ROASTED PINENUTS

"The best thing one can do when it's raining

is to let it rain."

~Henry Wadsworth Longfellow

~ Blissful peony

(Paeonia)

____________________

~ 'Calm before the storm'

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TORTELLINI SALAD with ROASTED PINENUTS

~ Tuck this away ... it's a keeper!

_______________

2 lbs. fresh cheese filled tortellini pasta

(multi-colored look beautiful in a glass bowl)

1 seeded and chopped red pepper

1 seeded and chopped yellow pepper

1 seeded and chopped orange pepper

1 cup chopped green onions (with some green tops)

1 cup chopped toasted pinenuts

1 cup chopped fresh basil

1/4 cup chopped fresh dill (dried to taste)

1/2 cup grated Parmesan or feta cheese

additional snipped fresh basil for garnish

(poached chicken breasts or cooked shrimp optional)

Dressing:

1/4 cup balsamic vinegar

1-2 clove minced garlic

1/4 tsp. coarse salt

freshly ground black pepper to taste

1/2 cup extra-virgin olive oil

1/4 cup vegetable oil

• Bring pot of water to boil. Add tortellini and cook al dente according to package directions.
• Drain tortellini and place in large bowl. Add pepper, green onions, 1/2 cup toasted pinenuts, basil, dill and cheese.
• Make Dressing by combining vinegar, garlic, salt & pepper. Gradually whisk in olive and vegetable oil until well combined. Pour over tortellini and chill. Before serving place in chilled bowl and top with additional 1/2 cup of roasted pine nuts and additional fresh snipped basil.
• Note: For a complete meal add cooked (poached or grilled) sliced chicken breasts or cooked (sauteed or grilled) shrimp. (8 generous servings)

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Gardener's Note: As sure as sure can be ... when peonies bloom, so comes the storm to blemish their pure face. Snip, smell and cherish before the rain hits.

ISN'T SHE LOVELY?

"Isn't she lovely

Isn't she wonderful

Isn't she precious

Less than one minute old ..."

~ Stevie Wonder

~ Oriental Poppy

(Papaver Orientale)

~ Watching you pop!

____________

Gardener's note: A favorite subject for artists, Oriental poppy flowers are the focal point in the garden when in full bloom. Once 'the beauty', the vibrant plant goes dormant and homely (so don't think the spent plant has died). I do believe many have been pulled and discarded during this transition period.

'SOMEWHERE IN TIME' ~ GRAND HOTEL (Mackinac Island) / STRAWBERRY & WATERMELON SOUP / SHRIMP a la GRAND / WARM MUSHROOM SALAD

"Grand Hotel is indeed the fitting name for one of Mackinac Island's premier landmarks. The hotel's stately 600-foot veranda is visible fro the mainland seven miles away. Grand Hotel's splendor and gracious hospitality consistently place it among the world's finest. It is also the world's largest summer hotel. Since opening in 1887 too provide a destination hotel for rail and steamship passengers, Grand Hotel has maintained its tradition of fine service and elegance, often setting criteria for excellence in dining."

~ MACKINAC ISLAND MEMORIES

---

For the history of this popular summer retreat

visit the official Grand Hotel website.

STRAWBERRY & WATERMELON SOUP

~ From chef Hans Burtscher (Grand Hotel)

_________

2 cups washed, hulled & diced strawberries

2 cups iced seedless watermelon

1/3 cup Midori or other melon-flavored liqueur

1 whole vanilla bean

1/2 cup plain yogurt

1/2 cup sour cream

1/4 cup confectioners' sugar

3 Tbsp. honey

1 Tbsp. Chinese five-spice powder

juice of 1 lemon

• Place strawberries and watermelon in medium bowl. Pour Midori over the fruit. Meanwhile, slice vanilla bean lengthwise. Using a spoon, remove the vanilla bean pulp and discard the shell.
• In a bender, place the fruit, bean pulp, yogurt, sour cream, confectioners' sugar, honey, five-spice powder and lemon juice. Blend on high speed until all ingredients are combined and mixture is smooth. Pour mixture into a bowl and chill until serving time. (4 servings)

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SHRIMP a la GRAND

~ From chef Hans Burtscher (Grand Hotel)

____

3 tsp. olive oil

20 medium peeled and deveined shrimp

2 diced shallots

1 Tbsp. diced pickled ginger

3 Tbsp. drained green peppercorns packed in brine

1 diced garlic clove

salt & pepper to taste

1/2 cup anise or any licorice-flavored liqueur

1 cup heavy cream

1/2 cup sour cream

• In large skillet, heat olive oil. Add shrimp and saute for 1 1/2-2 minutes per side or until just turning opaque. Remove shrimp from pan and keep warm.
• Into the same skillet, add shallots, ginger and peppercorns. When shallots are translucent, add garlic, salt & pepper to taste. Quickly pour in the anise to deglaze the pan.
• Stir in heavy cream and sour cream. When it begins to heat, reduce heat to low and allow the sauce to thicken. Once thickened, add shrimp to the skillet and stir to coat with the sauce.
• Serve over cooked wild rice that has been sauteed with dried cherries, basil and roasted pecans. (4 servings)

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WARM MUSHROOM SALAD

~ From chef Hans Burtscher (Grand Hotel)

_____

2 Tbsp. butter

1 Tbsp. minced fresh garlic

1 Tbsp minced fresh shallots

1 Tbsp. curry powder

1/2 cup chopped fresh herbs (mixture of basil, tarragon, and thyme)

1/2 cup chopped fresh fennel

1/2 cup morel mushrooms

1/2 cup oyster mushrooms

1/2 cup shiitake mushrooms

1/2 cup hazelnut oil

1/2 cup olive oil

1/2 cup rice vinegar

1 Tbsp. Cajun salt (with paprika & cayenne) or kosher salt

1 Tbsp. Worcestershire sauce

• Heat butter in saucepan until melted. Add garlic, shallots, and curry powder; cook about 3-4 minutes or until mixture is glossy.
• Add fresh herbs, fennel, mushrooms, hazelnut oil, olive oil, rice vinegar, Cajun or kosher salt and Worcestershire sauce; mix well.
• Bring to boil then remove from heat. Let sit for 15 minutes. Keep warm for serving. (Yield: 2 servings)
  

MACKINAC ISLAND MEMORIES ~ ' LILAC FESTIVAL' (OLD-FASHIONED ISLAND FUDGE)

MACKINAC ISLAND LILAC FESTIVAL

OLD-FASHIONED ISLAND FUDGE
~ Ryba's famous recipe

compliments of MACKINAC ISLAND MEMORIES
__________

2 cups sugar
1/2 cup half & half
2 1-oz. squares unsweetened chocolate
2 Tbsp. light corn syrup
1/2 tsp. salt
2 Tbsp. butter
1 tsp. vanilla extract
1/2 cup coarsely chopped pecans

• In a 2-quart saucepan, combine sugar, half & half, chocolate, corn syrup, and salt. Heat over medium heat, stirring constantly until chocolate is melted and sugar is dissolved. Continue cooking, stirring occasionally until mixture reaches a temperature of 234-degrees on a candy thermometer. Remove from heat. Add butter and cool mixture to 120-degrees without stirring.
• Butter a 9x5x3 inch loaf pan; set aside.
• Add vanilla to warm mixture and beat vigorously until mixture is no longer glossy, about 5 to 10 minutes. Quickly stir in pecans. Spread mixture into prepared pan. Cool until firm, about 1 hour. Cut into 1-inch squares. (Yield: 45 1x1 inch pieces)

JUNE IS BUSTIN' OUT ALL OVER ~ (PICNIC SUPPER) LEMON-LIME CHICKEN TENDERS & COLD SESAME NOODLES

"You can feel it in your heart

You can see it in the ground

You can see it in the trees

You can feel it in the breeze

Look around!

Look around!

Look around!"

~ Carousel

LEMON-LIME CHICKEN TENDERS

~ Great on the grill and easy to pack and go

___

2 packages boneless, skinless chicken tenders

(or 6 chicken breast halves)

1/3 cup olive oil

juice and zest of 1 or 2 lemons

juice and zest of 1 or 2 limes

4 cloves minced garlic

4 Tbsp. chopped fresh cilantro or parsley

1/2 tsp. cayenne pepper

1 tsp. coarse salt

fresh ground pepper to taste

• Rinse and pat chicken dry. Pound between waxed paper to flatten. Combine olive oil, lime & lemon juice and zest, garlic, cayenne pepper, cilantro, salt & pepper. Pour over chicken and marinate up to 12 hours.
• Grill tenders for 2 minutes on each side or breast halves five minutes on each side or until done (depending on thickness). Let rest before serving or chill and pack for picnic served with Cold Sesame Noodles. (4-6 servings)

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COLD SESAME NOODLES

~ Delicious and easy ... perfect for a picnic

(adjust the hot spice according to taste)

_____________

1 pound whole wheat spaghetti or linguine

(cooked, drained, and rinsed with cold water)

4 Tbsp. sesame oil

1/4 cup rice vinegar

1/4 cup soy sauce

2 (1/4 - inch) slices chopped fresh ginger

4 cloves chopped garlic

1/2 cup peanut butter

1/2 tsp. dried hot red pepper flakes

1 Tbsp. Chinese chile oil

2 healthy Tbsp. firmly packed brown sugar

1/4 - 1/2 cup pasta cooking water or organic chicken broth

chopped scallions

chopped peanuts

additional chopped cilantro or parsley

• Toss cooked pasta with 2 Tbsp. sesame oil to evenly coat.
• Combine garlic and ginger in food processor. Add remaining 2 Tbsp. sesame oil and remaining ingredients except water or broth. Puree until smooth and pour over noodles. Toss well. Add needed water or broth to thin. Transfer to container and top with chopped scallions, peanuts and cilantro. (4-8 servings)

~ Iceland Poppies

LADY IN RED ~ 'SCARLETT O'HARA

"Spring unlocks the flowers

to paint the laughing soil."

~ Reginald Heber

~ Paeonia 'Scarlett O'Hara'

JUNE BURSTS FORWARD ~ (SIMPLE SUNDAY NIGHT SUPPER) SKEWERED SHRIMP & MANGO RICE SALAD

"On this June day the buds in my garden are almost as enchanting as the open flowers. Things in bud bring, in the heat of a June noontide, the recollection of the loveliest days of the year - those days of May when all is suggested, nothing yet fulfilled."

- Francis King

~ Bursting poppies, exbury azalia, Lady's Mantle and peonies

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SKEWERED SHRIMP & MANGO BASMATI RICE SALAD

~ Simple light Sunday night supper, perfect after a long working day in the garden (adapted from June 2005 Cooking Light)

_____

2 lbs. peeled and deveined large shrimp

1 Tbsp. minced fresh garlic

2 Tbsp. minced peeled fresh ginger

2 Tbsp. soy sauce

4 tsp. good curry powder

1/8 tsp. cayenne pepper

1/8 tsp. ground cumin

2 cups water

2/3 cup light coconut milk

1 1/4 cup uncooked Basmati rice

3/4 cup shredded carrot

2 cups diced peeled mango (about 2 mangoes)

1 1/2 cup diced red bell pepper

1/2 cup sliced green onions

2 Tbsp. chopped fresh cilantro

2 Tbsp. chopped fresh parsley

3 Tbsp. lime juice and zest

1/2 tsp. coarse salt

cooking spray

Cilantro springs

• Combine garlic, ginger, soy sauce, curry powder, cayenne and cumin. Add shrimp; toss to coat. Cover and chill at least 1 hour.
• Bring water and coconut milk to boil and add rice. Cover, reduce heat and simmer according to package directions until liquid is absorbed. Allow rice to cool slightly before adding carrot and next 7 ingredients. Toss gently to combine.
• Thread shrimp onto 12 wooden 6-inch skewers. Spray grill with cooking spray and grill on medium-high heat about 3 minutes on each side or until shrimp are done.
• Serve 2 skewers of shrimp over 1 cup of rice salad. Garnish with additional cilantro. (6 servings)