"BUY HYACINTHS to FEED the SOUL" ~ ROSEMARY OLIVE FOCACCIA

"If of thy mortal goods thou art bereft,

And from thy slender store

Two loaves alone to thee are left,

Sell one and from the dole,

Buy Hyacinths to feed the soul."

~ Sheikh Muslih-uddin Saadi Shirazi

( The Gulistan of Saadi, 1270 )

~ Hyacinth soul

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ROSEMARY OLIVE FOCACCIA

~ Easy recipe using frozen bread dough

adapted from 1992 TOO BUSY TO COOK (Bon Appetit)

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1 pound thawed frozen bread dough

3 Tbsp. extra-virgin olive oil

1 heaping Tbsp. minced fresh rosemary (1 tsp. crumbled dried)

freshly ground black pepper

1 cup (or more) grated Parmesan cheese

8-10 chopped Kalamata olives

4 thinly sliced oil-packed sun-dried tomatoes

2 thinly sliced large garlic cloves

Fresh rosemary springs

• Preheat oven to 450-degrees. Place bread dough in bowl. Add 1 tablespoon oil and minced rosemary. Season generously with freshly ground black pepper. Knead dough until ingredients are combined.
• Roll dough out on lightly floured work surface to 9x6-inch rectangle. Transfer to baking sheet. Flatten and press dough into 12x9-inch rectangle. Rub 1 tablespoon olive oil over. Sprinkle half of the Parmesan cheese over; press gently into dough. Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes.
• Arrange Kalamata olives, sun-died tomatoes and garlic atop bread. Sprinkle with remaining Parmesan cheese to cover lightly. Drizzle remaining 1 tablespoon olive oil over. Top with rosemary sprigs. Continue baking until cheese melts and bread is cooked through, about 5 minutes more. Cut into squares or wedges and serve. (4 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

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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.