'ADIEU' MARCH!

“If I can put one touch of rosy sunset
into the life of any man or woman,
I shall feel that I have worked with God."

~ G. K. Chesterton

~ Late March sunset

(Hubbard Lake)


~ Daffodil
(March Flower of the Month)

~ Heralding spring daffs

(Bloomfield Village)

MIRACLE OF SPRING ~ VEAL SCALLOPINE MARSALA / POTATO GRATIN with MUSTARD & GRUYERE CHEESE

"There are snowdrops coming out in the garden,

and spring is on the way.

I shall see it ...

And because I am alive,

I shall watch it all happen

and be part of the miracle."

~ Rosamunde Pilcher

~ Spring miracles

( daffodils and pansies)

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VEAL SCALLOPINI MARSALA

~ Impressive and easy company dinner. Treasured keepsake recipe, clipped years ago from the Free Press, compliments of Chef James Camilleri of Detroit's Roma Cafe . (For those with veal 'ethnic issues', either boneless chicken breasts or pork tenderloin can be substituted.)

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1 lb. veal tenderloin (pork tenderloin or chicken breasts),

cut into cutlets 1/2-inch thick

salt & freshly ground cracked pepper

8 Tbsp. butter, divided

1 lb. thinly sliced mushrooms

1/2 cup Marsala wine

• Pound veal cutlets to 1/4 inch thick. Stir together flour, salt & pepper; dredge both sides of cutlets in flour mixture.
• In large skillet, melt 4 tablespoons butter. Cook veal 1-2 minutes on each side.
• In another skillet, melt remaining 4 tablespoons butter. Cook mushrooms until they just start to lose their juices. Stir wine into mushrooms.
• Pour mushrooms and wine over veal and simmer 3-5 minutes. (4 servings). Serve with Potato Gratin with Mustard & Gruyere Cheese and fresh asparagus (steamed, grilled or roasted).

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POTATO GRATIN with MUSTARD & GRUYERE CHEESE

~ A 25 year old favorite form Bon Appetit (Oct/1992)

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3 1/2 lbs. peeled russet potatoes, cut 1/8-inch thick slices

1 1/2 tsp. dried dillweed

3 cups grated Gruyere cheese (about 10 oz.)

1 1/3 cups whipping cream

1 1/3 cups (organic) chicken stock

1/4 cup Dijon mustard

(coarse salt & freshly ground black pepper)

• Preheat oven to 400 degrees. Butter 13x9x2 inch glass baking dish.
• Overlap 1/3 of potatoes in prepared dish. Season generously with salt & freshly ground black pepper. Sprinkle with 1/2 tsp. dillweed and 1 cup cheese. Repeat layering twice, using 1/3 of potatoes, 1/2 tsp. dillweed and 1 cup cheese for each layer.
• Whisk cream, stock and mustard in bowl. Pour over potatoes. Bake until potatoes are tender and top is crusty and brown, about 1 hour.
• Cook 10 minutes and serve. (8 servings)

"EVERY SPRING ... A PERPETUAL ASTONISHMENT." ~ CEDAR PLANKED SALMON with MAPLE GLAZE / ROSEMARY ROASTED POTATOES

"Every spring is the only spring - a perpetual astonishment."

~Ellis Peters

~ Spring container garden

(Daffodil, pussy willow, primrose, English daisy)

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CEDAR PLANKED SALMON WITH MAPLE GLAZE
~ Native Americans pioneered the art of roasting on wood planks. The rich aroma of red cedar adds a sweet, spicy, roasted flavor. This keepsake recipe ( a 'perfect' marriage of maple syrup & cedar) came with the Chinook plank.

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1 cup pure Michigan maple syrup

2 Tbsp. finely grated peeled fresh ginger root

4 Tbsp. fresh lemon juice

3 Tbsp. soy sauce

1 1/2 tsp. minced garlic

2 1/2 lbs. center-cut salmon fillet with skin

Greens from 1 bunch scallions

• In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.
• Preheat oven to 350-degrees. Season surface of plank lightly with cooking oil. Arrange scallion greens in one layer on plank. In another small saucepan, heat half of the glaze over low heat until heated through to use as a sauce. Stir in remaining lemon juice. Remove from heat and keep warm.
• Place salmon, skin side down, on scallion greens. Brush with remaining glaze. Season salmon with salt & pepper. Roast in middle of oven until just cooked about 25-30 minutes. Note: Without a plank, bake on foil-lined pan or in baking dish for about 35 minutes. Delicious served with Rosemary Roasted Red skin or Sweet Potatoes (Slice potato in wedges, toss with extra-virgin olive, chopped fresh rosemary and coarse salt & freshly cracked pepper to taste. Place in ovenproof pan or iron skillet and bake in 450 degree oven 45 minutes or until roasted, turning occasionally.)

~ Pussy Willow

MARCH MAPLE SYRUP TIME in MICHIGAN ~ CLASSIC MICHIGAN SALAD

"Springtime is the land awakening.

The March winds are the morning yawn. "

~ Lewis Grizzard

~ Maple leaves

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"The history of Michigan Maple Syrup is nearly as old as the land itself! Native Americans were making maple syrup here centuries ago. Today, Michigan maple syrup is made both traditionally and in modern facilities using the latest refinement technologies. But the taste of pure maple syrup is as irresistibly delicious today as it was for our ancestors."

~ Michigan Maple Syrup Scrapbook

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CLASSIC MICHIGAN SALAD

~ Featured fare in many Michigan restaurants, each a bit different, but should include two cherished products, dried cherries and maple syrup.

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8-12 oz. organic baby spring mix greens

(a healthy handful of per person)

thin slices of red onion

1/4 cup or desired amount of blue cheese

1/2 cup toasted walnuts or pecans

1/2 cup dried Michigan cherries

Toss greens lightly with vinaigrette. Top with onion rings, blue cheese, toasted nuts and dried cherries. (about 4 servings).

Note: For a heartier meal, try salad topped with grilled chicken breasts.

RASPBERRY VINAIGRETTE

1/2 cup raspberry vinegar
1 cups canola oil
1/2 cup Michigan maple syrup
2 Tbsp. Dijon mustard
1 Tbsp. chopped fresh tarragon leaves (1 tsp. dried)
1/2 tsp. coarse salt

freshly ground pepper to taste

Combine all ingredients ahead to allow flavors to meld.

MONDAY MUSING ~ SPRING!

"The day the Lord created hope

was probably the same day he created Spring."

~Bern Williams

~ Pussy Willow in Clouds

"FOR LO, THE WINTER IS PAST..." ~ THE 'RITE OF SPRING' (VERNAL EQUINOX)

"Spring has returned. The Earth is like a child that knows poems."

~Rainer Maria Rilke

Vernal Equinox

(Hubbard Lake sunset)

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For lo, the winter is past,
the rain is over and gone;
The flowers appear on the earth,
the time of singing has come
and the voice of the turtledove
is heard in our land.
The fig tree puts forth its figs,
and the vines are in blossom;
they give forth fragrance.
Arise my love, my fair one,
and come away.

~ The Song of Solomon, 2:11-13

SPRING FEVER! ~ SPRINGHOUSE SALAD with ORANGE VINAIGRETTE / BLACK OLIVE ROSEMARY SCONES

"All through the long winter I dream of my garden. On the first warm day of spring I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar."

~ Helen Hayes

~ Joyful spring pansy faces

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SPRINGHOUSE SALAD with ORANGE VINAIGRETTE
~ Enjoy citrus while still at its peak ... delightful salad for lunch or light supper

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1 large head romaine

bunch of watercress

2 large wedge-sliced avocados

dipped in freshly squeezed orange juice

2 large wedge-sliced red or green pears

dipped in freshly squeezed orange juice

2 oranges, peeled and sectioned

3-6 sliced cooked chicken breasts

(gently poach in fresh orange juice, water, a bit of white wine & tarragon)

toasted almonds or pistachios

ORANGE VINAIGRETTE:

1 Tbsp. freshly squeezed orange juice

6 Tbsp. extra-virgin olive oil

2 Tbsp. wine vinegar

pinch salt & freshly ground pepper

• Combine orange freshly squeezed orange juice, olive oil, wine vinegar, salt & pepper in screw-top jar & shake vigorously.
• Gently toss watercress & romaine in salad bowl. Place on individual chilled serving plates. Artfully arrange avocados, pears, orange segments & sliced chicken. Splash with vinaigrette. Sprinkle with cracked pepper and top with toasted almonds or pistachios. (Serves 3-6)

Note: Also great with shrimp

BLACK OLIVE ROSEMARY SCONES
~ from Scones, Muffins & Tea Cakes

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3 cups flour

1 Tbsp. sugar

2 1/2 tsp. baking powder

1/2 baking soda

1/2 tsp. salt

3/4 cup unsalted butter, chilled & cut into 1/2-inch slices

1/2 cup pitted Kalamata olives, sliced in thirds

2 tsp. finely chopped fresh rosemary

2 tsp. grated lemon zest

1 cup buttermilk

1 egg beaten with 1 Tbsp. cold water - for egg wash

2 tsp. coarse sea salt

• Preheat oven to 400-degrees. Lightly grease baking sheet and set aside.
• In large bowl, stir together flour, sugar, baking powder, baking soda & salt. With tips of fingers, blend butter into flour mixture until it resembles coarse cornmeal. Stir in olives, rosemary & lemon zest. Make a well in center and dd buttermilk. Mix until well blended with fork. Gather dough into ball and divide in half. On lightly floured board, roll into 2 circles (1/2-in. thick). Brush each with egg wash and sprinkle each with 1 tsp. of sea salt. With sharp knife, cut each circle into 6 triangle-shaped wedges.
• Bake scones on baking sheet for 20-25 minutes or until golden brown. (12 scones)

'SPIRITED' CELEBRATION ~ BAILEYS IRISH CREAM CHEESECAKE / IRISH COFFEE

"Life's too short not to be Irish!"

~ an Irish saying

~ Irish Blessing on Waterford crystal shamrock

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"May the road rise to meet you,

May the wind be always at your back.

May the sun shine warm upon your face,

The rains fall soft upon your fields.

And until we meet again,

May God hold you in the palm of his hand."

~ Irish Blessing

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BAILEYS IRISH CREAM CHEESECAKE

~ Trust me ... favorite St. Patrick's Day treat adapted from tattered Bon Appetit (1989)
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Crust:
2 cups crushed Oreo cookies

(or Nabisco Famous Chocolate Wafers)
1/4 cup sugar
6 Tbsp. melted unsalted butter

Filling:
2 1/4 lbs. room temperature cream cheese
1 2/3 cup sugar
5 room temperature organic eggs
1 cup Baileys Original Irish Cream
1 Tbsp. pure vanilla extract
1 cup premium semisweet chocolate chips
Coffee Cream:
1 cup chilled whipping cream
2 Tbsp. sugar
1 tsp. instant coffee powder
Chocolate curls or English toffee bits

• For crust: Preheat oven to 325-degrees. Coat 9-inch springform pan with nonstick spray. Combine crumbs and sugar. Stir in melted butter. Press mixture into bottom and 1-inch up sides of pan. Bake until light brown, about 7 minutes.
• For filling: Beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs 1 at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cheesecake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely.
• For cream: Beat cream, sugar and coffee powder until still peaks form. Spread mixture over cooled cake. Garnish cheesecake with chocolate curls or English toffee bits. Cut into thin slices to serve.

MURPHY'S IRISH COFFEE
~ a healthy jigger of Brandy
(Brian's claim to smoothness instead of Irish whiskey)
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freshly brewed rich black coffee
1 healthy tsp. brown sugar
1 healthy jigger Brandy (or Irish whiskey)
fresh whipping cream

1 Tbsp. powdered sugar

1 tsp. vanilla

freshly grated nutmeg, chocolate, or cinnamon

• In chilled bowl, whip cream until soft peaks form. Add powdered sugar & vanilla. Continue whipping until medium-firm peaks forms.
• Warm Irish coffee glass in hot water. Wipe dry. Pour brandy (or Irish whiskey) & brown sugar into the glass and stir. Slowly pour fresh coffee filling the glass to within half an inch or so from top of glass. Carefully top with whipped cream. Garnish with grated fresh nutmeg, chocolate shavings or cinnamon.

Important Note: Toast loved ones while sipping through the rich cream.

(In Memory: Thanks Brian!)

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"Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat."

~ Alex Levin

WEARIN' O' THE GREEN ~ MINT BUTTERFLIED LEMON LEG of LAMB / CHOCOLATE STOUT CAKE with IRISH WHISKEY FROSTING

"Laughter is brightest where food is best."

~ Irish Proverb

~ Shamrock

( Oxalis regnellii)

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MINT BUTTERFLIED LEMON LEG of LAMB
~ 'Spring lamb' ... perfect for the season
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1 5-6 lb. boned, trimmed & butterflied leg of lamb (fat removed)
2 lemons & zest
3 minced garlic cloves
4 Tbsp. chopped mint
4 Tbsp. extra-virgin olive oil
coarse salt and freshly ground black pepper

MINT SAUCE:
1/2 cup good mint jelly
1/2 cup fresh lemon juice
zest from above lemons
1 Tbsp. butter
1/4 cup brown sugar
1 tsp. Coleman's dry mustard

• Flatten lamb to 2-inch thickness. Score skin side of lamb criss-cross fashion. Wipe with damp cloth. With tip of knife make about 10 large deep cuts in flesh. Sprinkle with salt & cracked pepper.
• Grate the rind and squeeze the juice of 2 lemons. Finely chop the garlic. Combine lemon rind, juice, garlic, mint, oil, salt & pepper in small bowl. Pour over lamb and marinate several hours or overnight.
• Make mint sauce: Combine mint jelly and remaining ingredients in saucepan. Stir over low heat until jelly melts. Bring to boil, remove from heat and let cool.
  Remove meat from refrigerator. Pour cooled mint sauce over lamb, turning occasionally, allowing lamb to come to room temperature before grilling.
• Remove from sauce and grill over medium hot coals 30-45 minutes (depending on thickness), basting several times with sauce and turning occasionally. (Do not overcook ~ should be pink on inside) While lamb is cooking, bring marinade to boil, reduce heat and simmer 5 minutes.
• Remove from heat and let rest before carving. Serve with remaining sauce, boiled buttery new potatoes, crisp green salad and crusty peasant bread.
  

CHOCOLATE STOUT CAKE with IRISH WHISKEY FROSTING

~ Twirled and adapted ... a good thing!

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1 cup room temperature stout (such as Guinness)

1 stick + 2 Tbsp. unsalted butter

3/4 cup unsweetened cocoa powder

2 cups sugar

3/4 cup sour cream

2 organic eggs

1 Tbsp. good vanilla extract

2 cups flour

2 1/2 tsp. baking soda

1 tsp. salt

Glaze:

2 oz. best bittersweet chocolate

2 Tbsp. Irish whiskey

1/4 cup unsalted butter

• Cake: Preheat oven to 350-degrees. Spray 9-inch springform pan with no-stick spray (e.g. Pam Cooking Spray).
• In medium saucepan, heat stout with butter until butter is melted. Remove from heat and whisk in cocoa powder and sugar.
• Whisk sour cream with eggs and vanilla and our into stout mixture. Stir until smooth.
• Combine flour, baking soda & salt. Add to batter, stirring just until combined.
• Pour into prepared pan and bake for 45 minutes. Test with toothpick to see if it comes out clean. Remove cake and let cool completely in pan.
• Frosting: Melt chocolate and whiskey in top of double boiler until smooth. Remove from heat and beat in butter, one tablespoon at a time. (If it separates, add a little cream and whisk until smooth). Spread icing over top of cake (rough dripped finish is good).

IRISH SEAFOOD FEAST ~ MUSSELS in GARLIC & GUINNESS / LEMON PESTO SALMON

"May your thoughts be as glad as the shamrocks,

may your heart be as light as a song,

may each day bring you bright, happy hours

that stay with you all the year long."

~ Irish Blessing

MUSSELS IN GARLIC & GUINNESS
~ from the Irish Pub Cookbook
"The Brazen Head ... in Dublin, has been trading for 800 year ... reputed to be not only the oldest pub in Dublin, but also one of the oldest in all of Ireland ....These mussels, steamed in garlic and Guinness are one of the pub's most popular starters."

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2 pounds fresh mussels, scrubbed, debearded, and rinsed in cold water
1 minced shallot
3 cloves minced garlic
1 Tbsp. minced fresh flat-leaf parsley, plus more for garnish
1 1/2 tsp. minced fresh thyme
1/2 cup Guinness
1/2 cup half & half
2 Tbsp. unsalted Kerrygold Irish butter
Lemon wedges for serving
French bread for sopping

• Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients and cover immediately. (The mussels will make a sizzling sound.) Cook, stirring once or twice, for 6-8 minutes, or until mussels open. Discard any that do not open.
• To serve, divide the mussels among shallow bowls and ladle the broth over them. Sprinkle with parsley & serve with a wedge of lemon and slices of bread to sop up the juice.

LEMON PESTO SALMON
~ until fresh basil is readily available, a good brand of store bought pesto (like Kirkland from Costco) is fine

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1 large salmon fillet or 4 (6-oz) smaller fillets
juice of 1 lemon & zest
1 clove minced garlic
freshly cracked pepper
1/4 -1/2 cup pesto
1/4 cup toasted pine nuts

Rinse and pat salmon dry. Rub with lemon juice and minced garlic. Sprinkle with cracked pepper and lemon zest. Spread evenly with pesto and bake in preheated 450-oven for 13-15 minutes. Remove from oven and sprinkle with toasted pine nuts. Delicious served with oven roasted red skin potatoes.

MYSTICAL ROOTS (History of the Shamrock) ~ CHOCOLATE CREAM CHEESE GUINNESS BROWNIES

~ Mystical Shamrock

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The History of the Shamrock

Full of symbolism, this plant has mystical roots
by Michelle Gervais
(technical editor of Fine Gardening.)

Shamrocks have been symbolic of many things over the years. According to legend, the shamrock was a sacred plant to the Druids of Ireland because its leaves formed a triad, and three was a mystical number in the Celtic religion, as in many others. St. Patrick used the shamrock in the 5th century to illustrate the doctrine of the Holy Trinity as he introduced Christianity to Ireland."

"Wearin' o' the green"

The shamrock became symbolic in other ways as time went on. In the 19th century it became a symbol of rebellion, and anyone wearing it risked death by hanging. It was this period that spawned the phrase "the wearin' o' the green". Today, the shamrock is the most recognized symbol of the Irish, especially on St. Patrick's Day, when all over the world, everyone is Irish for a day!The original Irish shamrock (traditionally spelled seamróg, which means "summer plant") is said by many authorities to be none other than white clover (Trifolium repens), a common lawn weed originally native to Ireland. It is a vigorous, rhizomatous, stem-rooting perennial with trifoliate leaves. Occasionally, a fourth leaflet will appear, making a "four-leaf clover," said to bring good luck to the person who discovers it.

~ Purple Shamrock (Oxalis triangularis)

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CHOCOLATE CREAM CHEESE GUINNESS BROWNIES

~ Rich chocolate lover's dream clipped from 2007 Detroit Free Press

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Filling:

8 oz. softened cream cheese

1/3 cup sugar

1/2 tsp. vanilla extract

1 room temperature egg

Brownies:

1 cup all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 tsp. salt

6 Tbsp. softened butter

8 oz. chopped premium dark bittersweet chocolate

3/4 cup white chocolate chips

4 room temperature eggs

1 cup sugar

1 1/4 cups room temperature Guinness or other stout beer

1 cup semi-sweet chocolate chips

• Preheat oven to 375-degrees. Line a 9x13 inch baking pan with foil or parchment paper or grease and flour the pan.
• For filling: In medium mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Add vanilla and egg until just blended. Set aside.
• For brownies: In a bowl, whisk together flour, cocoa powder and salt. Set aside.
• In top of double boiler over simmering water, melt butter, bittersweet chocolate and white chocolate chips, stirring until melted. Remove from heat.
• In large bowl, beat eggs and sugar until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture and whisk in beer; the batter will seem thin. Stir in chocolate chips - they will sink to bottom. Pour entire mixture into prepared pan. Spoon cream cheese mixture on top and run a knife through it several times to create a marble effect.
• Bake 30 minutes, or until visible cream cheese is lightly browned and wooden pick inserted in center comes out almost clean. Remove from oven and cool in pan before cutting into squares. ( 24 servings)

ENJOY THE GIFT!

" The beauty of daylight-saving time is that it just makes everyone feel sunnier."

~ Edward Markey

~ Clock collection

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"Time is God's way of keeping everything from happening at once"
~ Anon

"Lost time is never found again"

~ Benjamin Franklin

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THANKS for the gift BEN!

(Excerpts and commentary

on the essay in Journal de Paris,

on April 26, 1784 )

'GIFT FROM THE SEA' ~ CREAMY PINK SHELLFISH CHOWDER

"One cannot collect all the beautiful shells on the beach. One can collect only a few, and they are more beautiful if they are few."

~ Anne Morrow Lindbergh

~ Gifts from the sea

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CREAMY PINK SHELLFISH CHOWDER

~ From a favorite cookbook (Pamela Morgan's Flavors) comes the gift of this delicious chowder, perfect for Lent and meatless Fridays

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2 medium-sized peeled & 1/2-inch diced red-skinned potatoes (about 1 1/3 lbs.)

sea salt

4 Tbsp. unsalted butter

2 cups chopped yellow onions

3/4 cup finely chopped celery

1 peeled and finely chopped large carrot

1 Tbsp. Hungarian sweet paprika

1 tsp. crumbled dried thyme

1/4 tsp. fennel seeds

1 cup bottled clam juice

1 cup medium-dry white wine (like Michigan Chardonnay)

1 14-oz. can crushed (with juices) Italian plum tomatoes

2 cups half & half

1 Tbsp. tomato paste

freshly ground black pepper

3/4 lb. (about 28) shelled and deveined medium shrimp

3/4 lb. bay scallops

1/2 cup finely chopped flat-leaf parsley

1/3 cup medium-dry (Amontillado) sherry

• Bring small saucepan of water to boil over high heat. Add potatoes and 1 tsp. salt and cook, stirring once or twice until almost tender, about 6 minutes. Drain.
• In medium soup pot over moderate heat, melt butter. Add onion, celery, carrot, paprika, thyme and fennel seeds. Cover and cook, stirring often, for 10 minutes. Add clam juice, white wine, tomatoes, and their juices and half & half. Stir in tomato paste, 3/4 tsp. salt and a generous grinding of pepper. Bring to a simmer, partially cover and lower heat. Simmer, stirring occasionally for 20 minutes. Add potatoes and simmer for 10 minutes. The soup can be prepared to this point up to 1 day in advance. Cool, cover and refrigerate. Rewarm over low heat.
• Add shrimp, scallops, parsley and sherry. Simmer until shrimp are curled and pink and scallops are opaque, 3-5 minutes. Adjust seasonings and serve immediately. Complete meal with favorite fruit incorporated salad and crusty peasant or corn bread. (6 servings)

'FORCING' FORSYTHIA ~ PENNE PRIMAVERA

"Forsythia is pure joy. There is not an ounce, not a glimmer of sadness or even knowledge in forsythia. Pure, undiluted, untouched joy."

~ Anne Morrow Lindbergh

~ Forced Forsythia

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GARDENING TIP: Buckle your galoshes, grab a pail and pruning shears ... trudge through snow or swampy lawn and snip forsythia branches all the way to the main stem. Back inside, fill bucket with cold water and let rest 24 hours. Tomorrow, snip ends and arrange in container or vase, stripping leaves and buds below water line. Bursting buds will appear in a week or two.

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PENNE PRIMAVERA
~ 'Primavera' means 'Spring' in Italian
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1 lb. penne pasta or bow-tie (farfalle)
4 Tbsp. unsalted butter
4 Tbsp. extra-virgin olive oil
1 large minced sweet onion like Vidalia
2-3 minced garlic cloves
1 tsp. red pepper flakes
1 lb. diagonally cut asparagus (snap off woody stems)
1/2 lb. sliced mushrooms
3 diagonally thinly sliced carrots
1 matchstick sliced yellow pepper
1 matchstick sliced orange pepper
1 hefty cup frozen peas
1 pint grape tomatoes
10-oz. fresh stemmed baby spinach
1 bunch chopped fresh basil
coarse salt & fresh cracked black pepper
freshly grated Parmigiano Reggiano cheese

• Heat wok or deep skillet. Add butter, olive oil, onion, garlic and pepper flakes. Saute until onion is limp. Add asparagus, mushrooms, carrots, and peppers and stir-fry until almost tender. Season with salt & pepper.
• Add peas and tomatoes. Cook until peas are thawed and tomatoes heated. Add spinach and fresh basil. Toss until spinach is slightly wilted.
• Serve over pasta cooked al dente. Top with slivers of chopped basil. Serve with plenty of freshly grated Parmesan cheese and loaf of crusty Italian bread, dipped in balsamic & freshly ground pepper infused olive oil.

DAFFODIL (MARCH FLOWER of the MONTH) ~ ROASTED PEPPER, GARLIC & GOAT CHEESE PIZZA / MIXED GREEN SALAD with LEMON VINAIGRETTE

"Daffodils that come before the swallow dares,

and takes the winds of March with beauty."

~ William Shakespeare

ROASTED PEPPER, GARLIC & GOAT CHEESE PIZZA

~ Simple supper made with convenience foods, perfect for Lent

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1/4 cup extra virgin olive oil

1 thinly sliced red onion

6 cloves minced garlic

1 12 oz. jar drained roasted yellow & red peppers

1/4 tsp. dried crushed red pepper

freshly ground black pepper

1 16-oz. Boboli (baked cheese pizza crust)

6 oz. crumbled soft goat cheese (like Montrachet)

1 Tbsp. chopped fresh thyme (1 tsp. crumbled dried)

• Preheat oven to 450-degrees.
• Heat olive oil in heavy large skillet over medium heat. Add sliced onion and garlic and saute until very soft, about 20 minutes. Add roasted peppers, pepper flakes and ground pepper to taste. Tip pan and use a bit of oil to brush over boboli crust.
• Place Boboli on pizza pan or cookie sheet. Top with onion and pepper mixture. Sprinkle with cheese and thyme. Bake until cheese melts, about 12 minutes. Cut into wedges and serve. (2-4 servings)

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MIXED GREEN SALAD WITH LEMON VINAIGRETTE

2 heads Boston or butter lettuce torn into bite-sized pieces

1 head radicchio torn into bite-sized pieces

1 bunch arugula

(or substitute all above with baby spring mix - 1 large handful for each serving)

1 bunch trimmed watercress

1 thinly sliced English cucumber

2 stalks thinly sliced celery

2 finely chopped shallots

2 Tbsp. fresh lemon juice

1 Tbsp. Dijon mustard

1 Tbsp. white wine or white balsamic vinegar

1 tsp. grated lemon zest

3/4 cup extra-virgin olive oil

coarse salt & freshly ground pepper

• Whisk shallots, lemon juice, Dijon mustard, vinegar and zest together. Gradually whisk in oil. Season with salt & pepper.
• Combine greens, cucumber and celery in large salad bowl. Dress with vinaigrette and toss well. (10 servings)

WELCOME 'MARCH MUSE' DAY! ~ 'EYE ON SPRING'

"The sun is brilliant in the sky but its warmth does not reach my face.

The breeze stirs the trees but leaves my hair unmoved.

The cooling rain will feed the grass but will not slake my thirst.

It is all inches away but further from me than my dreams."

- M. Romeo LaFlamme

(The First of March)

'Sentinel' Eye of the Elm

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"March is a month of considerable frustration -

it is so near spring

and yet across a great deal of the country

the weather is still so violent and changeable

that outdoor activity in our yards seems light years away."

~ Thalassa Cruso

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Garden Blogger's Muse Day

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