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 

CHILLED AVACADO SOUP with TOMATOES and BASIL (La Soupe a l'Avocat aux Tomates Provencales)

The Fleur-de-Lis

In Heraldry and History
Legend The English translation of "fleur-de-lis" (sometimes spelled "fleur-de-lys") is "flower of the lily." This symbol, depicting a stylized lily or lotus flower, has many meanings. Traditionally, it has been used to represent French royalty, and in that sense it is said to signify perfection, light, and life. Legend has it that an angel presented Clovis, the Merovingian king of the Franks, with a golden lily as a symbol of his purification upon his conversion to Christianity. Others claim that Clovis adopted the symbol when waterlilies showed him how to safely cross a river and thus succeed in battle.
Heraldry In the twelfth century, either King Louis VI or King Louis VII (sources disagree) became the first French monarch to use the fleur-de-lis on his shield. English kings later used the symbol on their coats of arms to emphasize their claims to the throne of France. In the 14th century, the fleur-de-lis was often incorporated into the family insignia that was sewn on the knight's surcoat, which was worn over their coat of mail, thus the term, "coat of arms." The original purpose of identification in battle developed into a system of social status designations after 1483 when King Edmund IV established the Heralds' College to supervise the granting of armor insignia.

Religion and War
Joan of Arc carried a white banner that showed God blessing the French royal emblem, the fleur-de-lis, when she led French troops to victory over the English in support of the Dauphin, Charles VII, in his quest for the French throne.
The Roman Catholic Church ascribed the lily as the special emblem of the Virgin Mary.
Due to its three "petals," the fleur-de-lis has also been used to represent the Holy Trinity.
Military units, including divisions of the United States Army, have used the symbol's resemblance to a spearhead to identify martial power and strength.

~ Above history compliments of

( http://www.fleurdelis.com/fleur.htm )

~ Proud face in waning June garden

(Japanese Iris)

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CHILLED AVACADO SOUP with TOMATOES and BASIL

( La Soupe a l'Avocat aux Tomates Provencales)

~ Adapted rich southern France recipe from The Flavors of France

*

4 Tbsp. extra-virgin olive oil

2 chopped shallots

4 chopped garlic cloves

2 large skinned, seeded, chopped tomatoes

2 large ripe diced avocados

1 1/4 cup water

1 cup white wine

sea salt & freshly ground black pepper

1 1/3 cup plain yogurt or sour cream

12 oz. Montrachet goat cheese

2 Tbsp. snipped fresh chives

4 slivered basil leaves

juice & zest of 2 lemons

Chive blossoms or snipped chives for garnish

additional yogurt or sour cream

• Saute garlic and shallots in olive oil for 1 minute. Add tomato and avocado, cooking gently for 5 minutes.
• Add water and wine. Bring to boil then simmer for 4 minutes. Season with salt & pepper.
• Blend soup in processor or blender with yogurt (sour cream) and goat cheese. Puree until smooth & creamy.
• Stir in chives, basil, lemon juice & zest. Swirl to mix well.
• Serve in tall, chilled wine glasses. Garnish with fresh chive blossoms (in season) or additional chopped chives atop a dollop of yogurt or sour cream. (8 servings)

GOODBYE SPRING ~ STRAWBERRY CHICKEN SALAD

~ Garden sundial

_____________________

STRAWBERRY CHICKEN SALAD

~ Delicious spring salad, with or without the chicken

( March 2004 clipping from Southern Living )

*

4 skinned and boned chicken breast halves

Raspberry Vinaigrette, divided

8 cups mixed salad greens

1 quart sliced strawberries

2 sliced pears (peaches or mangoes)

2 peeled and sliced avocados

1/2 diced sweet onion or chopped fresh chives

crumbled blue cheese

1/2 cup toasted pecan halves

• Combine chicken and 1/2 cup Raspberry Vinaigrette in large zip-lock bag. Seal and chill 1 hour.
• Remove chicken from marinade and discard marinade.
• Grill over medium-high heat, covered, 4 minutes on each side or until done. Let chicken rest for 10 minutes; slice.
• Place salad greens in large bowl with strawberries, pears, avocados and onions or chives. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Sprinkle with blue cheese and toasted pecans. Serve with remaining Raspberry Vinaigrette. ( 4 servings)

Raspberry Vinaigrette:

3/4 cup pear nectar

1/3 cup vegetable oil

1/3 cup raspberry vinegar

3 Tbsp chopped fresh basil

1 Tbsp. Dijon mustard

1 Tbsp. sesame oil

1/2 tsp. freshly ground pepper1/4 tsp. salt

Place all ingredients in screw-top jar; cover tightly, and shake vigorously until blended. Store in refrigerator for up to 2 weeks. Shake well before serving.

FRIDAY NIGHT FISH FEAST ~ GRILLED TUNA TOPPED with AVOCADO SALSA

GARDENING NOTE: Celanine poppy ( Stylophorum diphyllum) and Virginia Bluebells (Mertenisa virginica) are two lovely companion plants for naturalizing in the early wildflower garden. Since plants go dormant, both are a perfect choice for a hosta garden.

GRILLED TUNA with AVOCADO SALSA

~ two delicious complimentary flavors

*

4 (6-oz) 1/4-inch thick tuna steaks
pinch sea salt & freshly cracked pepper
2 Tbsp. lime juice & zest for fish

juice of 1 lime & zest for salsa
1 cup chopped and seeded Roma tomato
3 Tbsp. chopped fresh cilantro
1 pitted and diced avocado
1 seeded and chopped jalapeno pepper
fresh chopped cilantro for garnish

• Sprinkle fish with salt, pepper, lime juice & zest.
• Combine remaining ingredients for salsa.
• Grill fish over hot coals about 7 minutes or until desired degree of doneness. Serve topped with salsa, chopped cilantro, and a pitcher of margaritas.

FAREWELL to FEBRUARY ~ NATIONAL GRAPEFRUIT MONTH

Cheers!

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SEA BREEZE COCKTAIL

(for each cocktail)

*

2 ounces vodka

1/3 cup fresh grapefruit juice

1/3 cup cranberry juice

lime wedge

Shake vodka, grapefruit juice and cranberry juice. Strain over tall highball glass filled with ice. Finish with lime wedge.

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~ Ruby red grapefruit

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GRAPEFRUIT AND AVOCADO SALAD

(8 servings)

4 large ruby red grapefruit

4 ripe avocados

1 bunch baby spinach

1 thinly sliced red onion

Divide grapefruit into sections. Slice avocado into 1/2-inch strips. Toss together to prevent avocado from discoloring. Keep airtight until serving time.

To serve: Place spinach on plate. Arrange alternate grapefruit and avocado slices. Top with red onion. Sprinkle with Poppy Seed Dressing. Serve with SPICY PEPPERED WHITE~CHEDDAR MUFFINS.

POPPY SEED DRESSING

1/3 cup sugar

1 tsp. dry mustard

pinch salt

1/3 cup white wine vinegar

2 Tbsp. chopped green onion

1 cup vegetable oil

2 Tbsp. poppy seeds

Place sugar, mustard, salt, vinegar & chopped onion in blender. Slowly blend in oil. Stir in poppy seeds.

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PEPPERED WHITE~CHEDDAR MUFFINS

2 cups unbleached flour

1 Tbsp. sugar

1 Tbsp. baking powder

1/2 tsp. salt

1 tsp. coarsely ground pepper

1 cup shredded white cheddar cheese

1 1/4 cups milk

1 large organic egg

2 Tbsp. vegetable oil

• Stir together first 6 ingredients in large bowl; make well in center.
• Stir together milk, egg, and oil until blended. Add into well of dry ingredients, stirring just until moistened. Spoon batter into greased muffin tins, filling two-thirds full.
• Bake at 400-degrees for 18-20 minutes or until golden. Cool in pans 2 minutes before removing. Serve warm with plenty of sweet butter. (1 dozen)

HAVEN'T HAD YOUR FILL? ~ TURKEY TETRAZZINI / TURKEY CLUB

More turkey anyone?

"The art of using up leftovers is not to be considered as the summit of culinary achievement."

~ Larousse Gastronomique

TURKEY TETRAZZINI

(Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini, who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.)


1 pound spaghetti or linguine
1 pound thinly sliced mushrooms
bunch of sliced scallions
1 chopped red pepper
6 Tbsp. unsalted butter
4 Tbsp. flour
2 cups chicken broth
1 cup heavy cream
1/4 cup Madeira or dry Sherry
1 cup Parmesan cheese
cracked pepper to taste
4 - 6 cups coarsely chopped or shredded cooked turkey
1 cup shredded Swiss cheese
1/2 cup fresh bread crumbs
1 cup toasted almonds (optional)



Preheat oven to 350 degrees. While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and red pepper. Set aside. In separate skillet, heat remaining butter. Add flour and stir roux with whisk, gradually adding broth, whisking until smooth and thickened. Stir in cream until incorporated and then Madeira or sherry. Add Parmesan and pepper.
Cook pasta until al dente and drain. In a large bowl toss pasta, sauce, mushroom mixture and turkey. Taste seasonings. Transfer into buttered baking dish and scatter top with Swiss cheese combined with bread crumbs and toasted almonds.
Bake Tetrazzini uncovered until bubbling and top is a touch brown for 30 - 40 minutes. Rest a tad before serving with a crisp salad.
(8 servings)


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TURKEY CLUB

~ for 4 sandwiches


2 halved, pitted and peeled firm-ripe avocados
1 thinly sliced large ripe tomato
1/2 cup mayonnaise
2 Tbsp. cranberry sauce
12 slices favorite toasted bread
favorite greens (spinach, lettuce or mixed Spring greens)
thinly sliced turkey breast
12 crispy bacon slices
salt and pepper to taste



Assemble: Top each of 4 toast slices with a slathering of mayonnaise, greens and avocado. Plop on second slice of toast. Top with turkey, tomato, bacon and cranberry sauce. Season with salt and pepper to taste. Top with remaining toast slathered with remaining mayonnaise and more greens. Diagonally quarter and enjoy.

* Who said a turkey sandwich had to be boring!