FAREWELL SWEET SEPTEMBER ~ 'SIMPLE SEPTEMBER ONE PLATE SUPPER' APRICOT DIJON GLAZED SALMON & HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

"September: It was the most beautiful of works, he'd always felt, evoking orange-flowers, swallows, and regret."

~  Alexander Theroux

Orange Mum

APRICOT DIJON GLAZED SALMON

Yummy autumn 'Simple One Pate Supper' - Salmon baked in apricot dijon glaze with ginger and lime compliments of Kevin Lynch at Closet Cooking

4 (6-oz) salmon filets or  one large filet
1/4  cup apricot preserves
1  Tbsp. grainy mustard
1  Tbps. Dijon mustard
1  Tbsp. low sodium soy sauce (or tamari)
1  Tbsp. lime juice (added to recipe) 
1  tsp. grated lime zest
2  tsp. grated ginger
2  tsp. grated garlic

• Place salmon on baking dish.
• Brush with mixture of apricot preserves, mustards, soy sauce, lime juice, ginger, and garlic.
• Bake in preheated 400º oven until salmon just starts to flake easily, about 10 minutes. (4 servings)
• (Option: marinate salmon in glaze 30+ minutes before baking.) 

Apricot Dijon Glazed Salmon & Honey Sriracha Roasted Brussels Sprouts

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

Spicy roasted Brussels sprouts 

compliments of Shared Appetite

1 1/2  lbs. Brussels sprouts

2  Tbsp. olive oil

Kosher salt

1  Tbsp. sriracha 

3  Tbsp. honey

1  juiced lime

• Preheat oven to 400º.
• Cut off stem end of sprouts and pull off any yellow outer leaves. Cut in half.
• Place sprouts in large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place  in single layer on aluminum foil lined baking sheet. Roast for 35-40 minutes, shaking pan a few times throughout cooking process, until crisp and golden brown on the outside and tender on the inside.
• Meanwhile, combine srircha, honey, and lime in small bowl. Season with Kosher salt.
• Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately. (Serves 4)

AUTUMNAL EQUINOX ~ CHEERS TO THE FIRST DAY OF AUTUMN! (MUSHROOM SPINACH EGG MUFFINS)

"Lord it is time. 

The summer was very big. 

Lay thy shadow on the sundials,

and on the meadows let the winds go loose. 

Command the last fruits that they shall be full; 

give them another two more southerly days, 

press them on to fulfillment 

and drive the last sweetness into the heavenly wine."

~ Rainer Maria Rilke

AUTUMNAL EQUINOX (Hubbard Lake, MI)

MUSHROOM SPINACH BREAKFAST MUFFINS

~  Super easy ... super good 

12  oz. favorite mushrooms thinly sliced (save 12 nice slices for top)

1  10 oz. package frozen chopped spinach, thawed

6  organic eggs

1/4  cup milk, sour cream, or cottage cheese

2  cups grated favorite cheese (cheddar, triple Mexican mix, feta, etc.)

coarse salt and freshly ground pepper to taste

1  cup grated favorite cheese (Parmesan is good ...)

• Heat olive oil in large skillet and add sliced mushrooms. Saute about 10 minutes or until mushrooms juices released. Add thawed spinach and combine well. Season with salt & pepper.
• In large bowl beat eggs until smooth. Add milk, sour cream, or cottage cheese, 2 cups of cheese and mix. Add cooked mushroom spinach mixture into egg mixture. Ladle into greased muffin cups 3/4 full. Sprinkle top with remaining cup of cheese and top with a mushroom slice. 
• Bake for 25 minutes or until puffy and beginning to lightly brown. Cool 10 minutes in pan before removing. (Good alone or squeezed between 2 slices of toast, pretzel bun or small slider roll. Additional small slice of cheese can be added.) 

Mushroom Spinach Breakfast Muffins

FAREWELL SWEET SUMMER ~ SIMPLE ONE PLATE SUMMER SUPPER: ROASTED SHRIMP COCKTAIL & STRAWBERRY BALSAMIC GRILLED CHICKEN SALAD

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on."

~ Robert Finch

(SEPTEMBER SUMMER END)

ROASTED SHRIMP COCKTAIL

( Recipe courtesy of Ina Garten) 

2  lbs. (12-15 count) shrimp

1  Tbsp. good olive oil

1/2  tsp. kosher salt

1/2  tsp. freshly ground black pepper

Sauce:

1/2 cup chili sauce (recommended Heintz)
1/2  cup ketchup
3  Tbsp. prepared horseradish
2  tsp. freshly squeezed lemon juice
1/2  tsp Worcestershire sauce
1/4  tsp. hot sauce (recommended: Tabasco)

• Preheat oven to 400º F.
• Peel and devein shrimp, leaving tails on. Place on sheet pan with olive oil, salt, and pepper and spread in 1 layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool.
• Sauce:  Come chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp. 

Roasted Shrimp Cocktail



STRAWBERRY BALSAMIC GRILLED CHICKEN SALAD

( Light, crisp and perfect for warm weather dining. Recipe, slightly adapted, from love & zest  )

For each person:

2  cups mixed salad greens
4-6  oz. grilled chicken breast
(my recipe BELOW ... easy to cut recipe in half) *
1 tsp. olive oll
1/4  thinly sliced red onion
4 sliced strawberries
1  Tbsp. balsamic vinegar
1/4  sliced avocado
3  Tbsp. toasted pecans

• In cast iron skillet sauté onions in olive oil.
• Add stawberries and balsamic vinegar to pan to gently warm and blister the strawberries.
• Build the salad with greens, chicken breast, balsamic onions and strawberries, avocado, and top with pecans.
• Drizzle salad with remains balsamic vinegar from the pan.

Note:  If not enough dressing for your taste, here is a wonderful Balsamic Vinaigrette to spash on ... Whisk together - 1 clove minced garlic, 1 Tbsp. Dijon Mustard, 3 Tbsp. Balsamic vinegar, salt and freshly ground pepper to taste. Rally which in 1 cup extra-virging olive oil. 

Strawberry Balsamic Grilled Chicken Salad

MEDITERRANEAN GRILLED CHICKEN

~ Tuck this easy grilled chicken recipe away. Spring, summer, autumn and winter ~ it is very versatile for sandwiches, salad, atop pasta or showcased alone with rice, orzo, etc.

Marinade:

juice of 1-2 lemons (depending on size) and zest

1/2 cup soy sauce

1/2 cup extra-virgin olive oil

1 Tbsp. dried oregano

1 tsp. garlic powder

1 tsp. coarse ground black pepper

12 halves boneless chicken breasts

Combine marinade ingredients and pour over chicken (the longer the better). Before grilling, bring to room temperature. Place chicken on grill and cook 7 minutes. Flip, baste with marinade and cook an additional 7-10 minutes, depending on thickness. Bring remaining marinade to boil and simmer 5 minutes. Spoon over cooked chicken. Let rest for 5 minutes before serving. (For an earthy flavor, grill over soaked mesquite chips).

Grilled Mediterranean Chicken Breasts