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 

REMEMBERING AUGUST ~ 'BIG FAT' MEDITERRANEAN GARDEN BURGERS & FLORENTINE POTATO SALAD

AUGUST'S CROWN

Whilst August yet wears her golden crown,

Ripening fields lush-bright with promise;

Summer waxes long, then wanes, quietly passing,

Her fading green glory on to riotous Autumn.

~ Michelle L. Thieme

~ Sunflower fields (Hubbard Lake)

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'BIG FAT' MEDITERRANEAN GARDEN BURGERS

~ Perfect for a balmy early autumn day

*

2 pounds ground sirloin

1 finely chopped medium onion

2 cloves finely minced garlic

12-oz. jar roasted peppers, drained and finely chopped

3 Tbsp. fresh bread crumbs

2 Tbsp. extra-virgin olive oil

1/2 cup minced fresh basil

1 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh rosemary

salt & pepper to taste

1 cup drained and sliced artichoke hearts

6 slices provolone cheese

fresh favorite greens

6 large grilled hamburger rolls

Sauce:

1 cup mayonnaise

1 Tbsp. fresh lemon juice

2 finely minced garlic cloves

1 Tbsp. drained capers

• Gently combine ground sirloin, onions, garlic, roasted peppers, bread crumbs, olive oil, herbs and salt & pepper. Carefully form into 6 large patties (do not overhandle).
• Combine mayonnaise, lemon juice, garlic and capers for sauce.
• Grill burgers over hot coal until desired doneness. Top with cheese. Serve on grilled rolls, slathered in sauce and topped with sliced artichoke hearts and favorite greens. (Serves 6)

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FLORENTINE POTATO SALAD

~ Adapted from Southern Living

*

3 lb. quartered red potatoes

coarse salt

2 cups shredded fresh baby spinach

1 cup sliced celery

1 cup mayonnaise

1/2 cup chopped fresh parsley

1/2 lb. crumbled cooked bacon (reserve some for garnish)

1 bunch chopped green onions (reserve some for garnish)

juice and grated rind of 1 lemon

freshly ground cracked pepper

• Bring potatoes and salt to boil in large pot over high heat. Reduce heat and cook 20-25 minutes or until fork tender. Drain and toss with lemon juice, grated rind, salt & cracked pepper. Allow to cool slightly.
• Add celery, mayonnaise, parsley, bacon, green onions, and additional. Toss gently. Fold in spinach. Garnish with bacon and green onions. Chill at least 1 hour. (6-8 servings)

SPRING SUPPER ~ PESTO FOCACCIA SANDWICH & MEDITERRANEAN GREEK SALAD

~ Centaurea montana (Mountain Bluet)

a friendly face in the garden

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PESTO & ROSEMARY FOCACCIA SANDWICH

~ Serve with Mediterranean Greek Salad

*

Large focaccia or ciabatta bread

4 oz. pesto (homemade or good quality store bought)

1/2 lb. thinly sliced Rosemary ham (or Black Forest)

1/2 lb. thinly sliced roasted turkey breast

6 slices Provolone cheese

1/2 thinly sliced red onion

fresh basil leaves

• Preheat oven to 450-degrees.
• Slice bread in half horizontally. Spread pesto evenly over each cut slice.
• Layer ham, turkey, and provolone evenly over bottom half. Top with remaining bread and wrap in foil.
• Bake 10 minutes. Uncover top of loaf and cover with fresh basil leaves. Slice into 6 wedges.

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MEDITERRANEAN GREEK SALAD

1/2 lb. halves crosswise sliced green beans

3 Tbsp. red wine vinegar

1 clove crushed garlic

1 chopped shallot

1 tsp. Dijon mustard

1 tsp. fresh oregano

1 tsp. fresh thyme

3 large fresh basil leaves

1/4 cup extra-virgin olive oil

coarse salt & freshly ground pepper

1 lb. halved grape tomatoes

1/2 thinly sliced red onion

1 cup crumbled Greek feta cheese

• Blanch green beans in boiling salted water until just tender, about 4 minutes. Drain, rinse under cold water, pat dry and set aside.
• Combine vinegar, garlic, shallot, mustard, oregano, thyme and basil in a blender. Slowly add olive oil. Season with salt & pepper.
• In large salad bowl, combine green beans, tomato halves, sliced onion and crumbled feta cheese. Toss with vinaigrette.

LEMONY SPRING LAMB KABOBS with MEDITERRANEAN RISOTTO

Gardening Note: And early blooming native tree with four season appeal, the shadblow is a must for Michigan gardens. Each spring, surrounded by a carpet of trillium, you will spot the delicate white blooms as an understudy plant in woodlands. In June, its branches are laden with cardinal red fruit that ripens into a delicious deep-purple edible delicacy. In autumn, leaves turn an orangy-red complimenting the smooth gray bark.

For more information visit

the Michigan State Extension Home Page ~

( http://web1.msue.msu.edu/imp/modzz/00000098.html )

~ Shadblow Serviceberry in bloom

(Amelanchier canadensis)

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LEMONY SPRING LAMB KABOBS

~ parboiled onions and pepper allow easier threading on skewers

*

2 lbs. boneless Spring lamb, trimmed and cut into 1-inch cubes

1 cup red wine

4 Tbsp. extra-virgin olive oil

4 cloves minced garlic

1 1/2 Tbsp. dried marjoram, divided

juice of 1 lemon and zest

coarse salt & freshly cracked pepper

3 peeled and quartered red onions

1 green pepper cut in 1-inch pieces

1 yellow or orange pepper cut in 1-inch pieces

1 red pepper cut in 1-inch pieces

• Combine wine, olive oil, garlic, lemon juice, 1 Tbsp. marjoram, and salt & pepper in zip-lock bag. Add lamb and marinate several hours or overnight, turning occasionally.
• Remove lamb from marinade and sprinkle with remaining marjoram, lemon zest, and cracked pepper. Set aside.
• Par-boil red onion quarters and peppers in boiling water for 2 minutes.
• Thread lamb, onions, and peppers alternately onto 6 skewers. Grill kabobs 8 minutes or until desired doneness. Serve with Mediterranean Risotto.

MEDITERRANEAN RISOTTO

1 1/4 cup arborio rice

3 Tbsp. extra-virgin olive oil

3 minced cloves garlic

1 quart heated organic chicken stock

1/2 cup white wine

1/2 cup slivered sun-dried tomatoes

1 (14-oz) can drained & quartered artichoke hearts

1 (3.8 oz. can drained & sliced black olives

2-3 Tbsp. fresh thyme

1/2 cup grated Parmesan cheese

coarse salt & cracked pepper to taste

fresh seeded and chopped plum tomatoes for garnish

• Add rice to heated oil in saucepan. Stir over medium heat until coated and slightly translucent, about 2 minutes. Add garlic and cook 1 minute. Add wine to rice and stir until absorbed. Add tomatoes and ladle broth, a bit at a time until absorbed. Repeat until creamy but firm to bite, about 15-20 minutes (all broth might not be used.)
• Fluff in artichoke hearts, olives, thyme and cheese. Season with salt & pepper. Top with fresh tomatoes and additional Parmesan cheese.

FRIDAY NIGHT FISH FEAST ~ MEDITERRANEAN SWORDFISH / LEMON COUSCOUS / FRESH BEET SALAD

SPRING HAS SPRUNG!

Gardening note: Time to fertilize emerging perennials.

~ Hyacinth

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MEDITERRANEAN SWORDFISH

~ adapted from Southern Living

(tilapia or grouper would also be good but will cook quicker)

*

4 (8-oz) swordfish steaks (3/4 to 1-inch thick)

1 chopped Vidalia onion

1 Tbsp. extra-virgin olive oil

sea salt & freshly cracked pepper to taste

1/2 cup dry white wine

1/4 cup chopped pimento-stuffed olives

1/4 cup chopped Kalamata olives

1 Tbsp. drained capers

4 seeded and diced plum tomatoes

1/4 cup chopped fresh parsley

• Preheat oven to 400-degrees.
• Saute onion in olive oil until limp. Add garlic, salt & pepper and cook 1 minute. Reduce heat and add wine, olives, and capers. Pour into baking dish.
• Sprinkle fish with salt & pepper and place over sauce. Bake, covered for 20-25 minutes or until fish flakes. Sprinkle with tomatoes & parsley. Serve on plate with Lemon Couscous and Fresh Beet Salad.
  

~ Today's tulip

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LEMON COUSCOUS

2 (5.4 oz.) packages toasted pinenut 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.

~ Warmed by the sun

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FRESH BEET SALAD

~ rub hands with salt to remove red stain from beets

6 medium beets

2 Tbsp. red wine vinegar

1 Tbsp. extra-virgin olive oil

1 minced clove garlic

2 tsp. sugar

1/4 tsp. coarse salt

1/4 tsp. freshly cracked pepper

2 Tbsp. chopped flat-leaf parsley

Mixed spring greens

• Cover beets with water and bring to boil. Reduce heat and simmer 30 minutes or until tender. Drain, cool, and peel beets. Cut into wedges.
• Whisk together vinegar, olive oil, garlic, sugar, salt & pepper. Ad Beets and toss to coat. Sprinkle with parsley and serve over mixed greens.

SIMPLE HOLY THURSDAY SUPPER ~ MEDITERREAN TORTA & CHOPPED GREEK SALAD

~ simple tulip

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MEDITERRANEAN TORTA

~ Lent friendly layered loaf of mouth-watering ingredients

*

1 large round bakery loaf of sour dough, boule, or peasant bread

2 large sliced roasted red peppers*

2 large sliced roasted yellow peppers*

(short cut ~ 16 oz. jar fire roasted yellow & red peppers)

8 oz. sliced provolone cheese

15 sliced in half sun-dried tomatoes

8 oz. sliced mozzarella cheese

14 oz. jar drained and halved artichoke hearts

1/4 cup pesto (homemade or quality store bought)

• Preheat oven to 350-degrees. Slice off 1/4 from top of bread. Hollow out leaving 1/2-inch shell. (Use inside for breadcrumbs. Toast and freeze for later use.)
• Layer ingredients inside shell in the following order: roasted peppers, 4-oz. provolone cheese, sun-dried tomatoes, mozzarella cheese, artichoke hearts, pesto, and remaining 4 oz. provolone cheese.
• Wrap in foil and bake for 30-40 minutes, until cheeses are melted. Uncover and slice into wedges. (6-8 servings)

Note: Roasted peppers. Broil on baking sheet until skin is charred, turning as each side blackens. Remove and place in paper or plastic bag for 10 minutes. Remove, rinse and slip off skins. Core, seed and slice.

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CHOPPED GREEK SALAD

~ simple salad coated with a simple dressing of olive oil & lemon

*

1 chopped yellow pepper

1 chopped red pepper

1 chopped orange pepper

1 chopped and seeded English cucumber

1 cup chopped red onion

2 cloves finely chopped garlic

4 seeded and chopped Roma tomatoes

1 cup chopped pitted Kalamata olives

2 Tbsp. chopped fresh parsley

2 tsp. oregano

pinch of sea salt

freshly ground black pepper

1/4 cup fresh lemon juice & zest

1/4 cup extra-virgin olive oil

3 cups shredded red lettuce

3 cup shredded romaine

1 cup crumbled feta cheese

• Whisk together olive oil, lemon juice & zest. Toss chopped peppers, cucumber, onion, garlic, tomatoes, olives, parlsley, oregano, salt & pepper in large bowl with olive oil & lemon juice.Cover and refrigerate at east on hour to allow flavors to mellow.
• Combine mixed lettuce and divide among 8 individual plates. Spoon vegetables over top. Sprinkle with feta and additional cracked pepper.

ANOTHER BALMY NIGHT ~ MEDITERRANEAN GRILLED CHICKEN CAESAR SALAD with PUMPERNICKEL CROUTONS

ANOTHER 80-DEGREE DAY!

___

GARDENING NOTE: NOW is the time! (if you haven't already)

The grass is sufficiently dry. Grab your rake and remove winter protection and debris from garden and lawn. Cut back winter interest like grasses and dead perennial skeletons. Dream of greeting last autumn bulb faces now peeking through the earth.

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~ Today's spring faces

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MEDITERRANEAN GRILLED CHICKEN CAESAR SALAD

~ 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).

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CAESAR VINAIGRETTE

12 Tbsp. extra-virgin olive oil

4 cloves minced garlic

juice of 1 lemon & zest

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 tin drained anchovy fillets

freshly ground pepper

Combine all ingredients (but olive oil) in blender. Gradually add olive oil and process until creamy.

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Assemble:

Crisp romaine

Chunk of PARMIGIANA REGGIANO

Pumpernickel croutons

Toss crisped bite-sized torn pieces of Romaine with a light coat of dressing.

Slice chicken diagonally in bite-sized pieces. Arrange salad in large chilled bowl surrounded by chicken. Top generously with freshly grated cheese and croutons.

PUMPERNICKEL CROUTONS

Preheat oven to 400-degrees. Toss 2 cups (1/2-inch cubes) pumpernickel bread with 2-3 Tbsp. extra-virgin olive oil. Sprinkle heavily with cracked pepper. Spread on baking sheet and bake 10-15 minutes until crisp, stirring often.