'HEAVEN IN A WILDFLOWER' ~ THYME-SCENTED SALMON with TUSCAN WHITE BEAN SALAD

"To see a world
in a grain of sand

and heaven in a wildflower.

Hold infinity in the palm of your hand,

and eternity in an hour."

~ William Blake

Berlandier's sundrops, Square-bud primrose, Sundrop

Calylophus berlandier

Onagraceae (Evening-Primrose Family)

Ox-Eye Daisy

Leucanthemum vulgare

(Aster family)

Geranium

Geraniaceae Family

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THYME-SCENTED SALMON with TUSCAN WHITE BEAN SALAD

~ From Chef Stephen Lewandowski in Cooking Light (May 2003) comes this delightful fresh herb infused spring/summer supper

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Bean Salad:
1 Tbsp. extra virgin olive oil
1/3 cup finely chopped celery
1/2 cup finely chopped carrot
1/2 cup finely chopped shallots
2 minced garlic cloves
3 Tbsp. lemon juice
2 tsp. chopped fresh parsley
2 tsp. chopped fresh mint
2 tsp. chopped fresh basil
2 Tbsp. water
1 (15-ounce) can drained cannellini beans or other white beans

Salmon:
2 tsp. chopped fresh thyme
1 tsp. chopped fresh parsley
1/2 tsp. sea salt
1/8 tsp. freshly ground black pepper
4 (6-ounce) salmon fillets (about 1-inch thick)
3 Tbsp. lemon juice

Garnish: arugula, sea salt, freshly ground pepper, lemon slices

• Preheat oven to 375°.
• To prepare bean salad, heat the oil in a medium nonstick skillet; add celery, carrot, shallots, and garlic. Cook 4 minutes or until tender; add juice and next 5 ingredients (juice through beans). Cook bean mixture 2 minutes or until thoroughly heated, stirring constantly. Remove from heat; cover.
• To prepare salmon, combine thyme, 1 teaspoon parsley, salt, and pepper in a small bowl; sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake at 375° for 14 minutes or until fish flakes easily when tested with a fork. Remove from oven; sprinkle evenly with 3 tablespoons juice. Serve with bean salad over a bed of arugula dressed with salt, freshly ground black pepper and lemon juice. (4 servings)

'OH WHAT A BEAUTIFUL MORNING' ~ SUMMER BREAD PUDDING with WARM BERRY SAUCE

"The morn is up again,

the dewy morn,

With breath all incense,

and with cheek all bloom,

Laughing the clouds away with playful scorn,

And living as if earth contained no tomb,--

And glowing into day."

~ Lord Byron

~ Morning sky and August flowers

(Turtlehead, Rose of Sharon, Japanese astilbe, Ivy Geranium)

~ Coneflower and sky

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SUMMER BREAD PUDDING with WARM BERRY SAUCE

~ Delightful treat laden with plump berries, perfect for a summer day (from Pamela Morgan's Flavors)

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soft butter for baking dish

3 large eggs

1/4 cup sugar

2 cups half & half

1 cup whipping dream

1/4 cup fresh orange juice

2 Tbsp. vanilla extract

1 tsp. minced orange zest

1 1/4 tsp. ground cinnamon

1 1/4 tsp. freshly grated nutmeg

8 cups (1-inch cubes) crustless day-old brad

1 12 cups quartered hulled fresh strawberries

1 1/2 cups blackberries

Confectioners' sugar

WARM BERRY SAUCE

• Position rack in middle of oven and preheat to 325-degrees. Lightly butter a 2 1/2 quart ovenproof serving dish abut 4 inches deep.
• Whisk eggs in large bowl. Whisk in sugar then half & half and cream. Whisk in orange juice, vanilla, orange zest, cinnamon and nutmeg.
• Scatter half the bread cubes over bottom of prepared dish. Scatter half the strawberries and half the blackberries over the bread cubes. Scatter remaining bread cubes over berries. Scatter remaining berries over bread cubes. Pour egg mixture over the bread cubes and berries. Lay a sheet of plastic wrap directly onto surface of pudding. Weight is with 2-3 small ramekins or saucers so bread is completely immersed in egg mixture. Let stand 10 minutes.
• Remove weights and plastic wrap. Set pudding in oven and bake until top is lightly browned and custard is set but not firm when dish is jiggles, 50-60 minutes. Let pudding rest for at least 10 minutes.
• Sift confectioners' sugar onto pudding and serve hot or warm, accompanied by the berry sauce. (6-8 servings)

WARM BERRY SAUCE

1 cup fresh blueberries

1 cup fresh raspberries

1 cup fresh blackberries

1 cup fresh strawberries

3 Tbsp. sugar

1 Tbsp. fresh lemon juice

(May use frozen berries)

• Combine berries in small nonreactive saucepan with sugar and lemon juice. (If using frozen berries, let stand until thawed).
• Bring to simmer over medium heat and cook, stirring 2-3 minutes or until juicy. (Can be prepared several hours ahead. Rewarm gently over low heat before serving)

~ Coneflower in clouds

~ Rose of Sharon in clouds

'LAZY, CRAZY, HAZY DAYS of SUMMER' BRUNCH ~ STRAWBERRY and CUCUMBER BISQUE / LEMONY TOSSED CHICKEN SALAD / 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

~ Geranium collage

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STRAWBERRY and CUCUMBER BISQUE

~ Delightful and refreshing cold soup

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Creme Fraiche:

1 cup heavy cream

1 cup sour cream

Whisk both creams in bowl and cover. Let stand in kitchen overnight until thickened. Cover and refrigerate at least 4 hours.

1 quart hulled strawberries

3 cups unsweetened apple juice

1 large peeled and seeded English cucumber

3 Tbsp. Crème de Cassis (blackcurrant-flavored liqueur)

fresh mint dusted with powdered sugar

• Combine strawberries, apple juice, and cucumber in saucepan. Cook 5 minutes to blend.
• Transfer to blender and puree. Add 2 cups creme fraiche and Cassis. Blend until smooth. Refrigerate.
• Serve in large stemmed glasses with powdered sugar dusted mint. (6 servings).

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LEMONY TOSSED CHICKEN SALAD

~ Summer flavors blend for a light brunch.

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juice and zest of 2 fresh lemons

3 Tbsp. extra-virgin olive oil

1/2 cup minced fresh mint

3 Tbsp. minced fresh parsley

2 minced garlic cloves

1/2 tsp. freshly ground pepper

4 shredded or diced cooked chicken breasts

8 seeded and diced plum tomatoes

1 diced orange pepper

1 diced yellow pepper

1 thinly sliced red pepper

2 pepped and cubed avocados

3/4 cup sliced Kalamata olives

6 oz. crumbled feta cheese

6 healthy handfuls mixed salad greens

• Whisk juice and zest of lemons, olive oil, mint, parsley, garlic, and pepper.
• Combine chicken, tomatoes, peppers, onion, avocado, and olives. Toss with dressing and refrigerate 30 minutes.
• Arrange salad greens on chilled plates. Top with chilled chicken mixture. Garnish with feta cheese. (6 servings)

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'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

~ On the lighter side, these are always a family favorite from

PICNIC! Recipes and Menus for Outdoor Enjoyment

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1 2/3 cups flour

1/3 cup wheat germ

3/4 cup sugar

1/2 tsp. salt

1 tsp. baking soda

1 1/2 cups MICHIGAN blueberries

(preferably small wild ones)

1 cup buttermilk

2 Tbsp. melted unsalted butter

• Preheat oven to 400-degrees.
• In large bowl, combine flower, wheat germ, sugar, salt, and baking soda. Add blueberries and stir to coat. Add buttermilk and butter. Stir until just mixed.
• Spoon batter into greased muffin pans. Bake 18 minutes or until golden brown. Cool in pans for 2 minutes.

JUNE GARDEN STROLL ~ GRAND HOTEL

"On a bluff looking west across to the Mackinac Bridge nearly half a mile from town. Grand Hotel is a living Victorian resort on a grand scale indeed, one of only a dozen remaining in the United States."

Visit this site for more history on Michigan's treasured hotel and the memorable gardens ~

(http://hunts-upguide.com/city_of_mackinac_island_grand_hotel.html )