'AND SPRING AROSE ON THE GARDEN FAIR' ~ MEDITERRANEAN TORTA / CHOPPED GREEK SALAD

"And Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth's dark breast
rose from the dreams of its wintry rest."

~Percy Bysshe Shelley

"The Sensitive Plant"

Siberian Squill

(Scilla siberica)

Yoshino Cherry, Forsythia, Lungwart

____________

MEDITERRANEAN TORTA

~ Simple layered loaf of mouth-watering goodness

______

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.

View from Upstairs Window

Shadblow Serviceberry

(Amelanchier canadensis)

__________________

CHOPPED GREEK SALAD

~ Simple salad coated with a simple dressing of olive oil and 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 seed and chopped Roma tomatoes

1 cup chopped fresh parsley

2 Tbsp. fresh chopped oregano (2 tsp. dried)

pinch of sea salt

freshly ground pepper to taste

1/4 cup fresh lemon juice & zest

1/4 cup extra-virgin olive oil

3 cups shredded red leaf lettuce

3 cups shredded romaine

1 cup crumbled feta cheese

• Whisk together olive oil, lemon juice & zest.
• Toss chopped peppers, cucumber, onion, garlic, tomatoes, olives, parsley, oregano, salt & pepper in large bowl with olive oil dressing. Cover and refrigerate at least an hour to allow flavors to mellow.
• Combine both red leaf and the romaine lettuce. Divide among 8 individual chilled salad plates. Spoon vegetables over top. Sprinkle with feta and additional cracked pepper. (8 servings)

April Blues

Siberian Squill (Scilla siberica)

Lungwart (Pulmonaria)

Virginia Bluebell (Mertensia virginica)

Hyacinth, Tulip Tarda, trillium, tulips, pansy, lungwart, blooming pachysandra, forsythia, Siberian Squill, primrose

________

Click on all for enlarged photos :)

STAR SOLUTIONS for SHADE ~ SAVORY BREAD PUDDING with SPRING HERBS

Note: Since orchid seeds are like specks of dust taking years before roots or shoots develop, all orchids are protected by conservation laws in Michigan.

~ Trillium, coleus, fern, sweet woodruff, Solomon's seal, astilbe, lungwart, wood anemone, bloodroot, wild geranium, Jack in the pulpit, celandine poppy, turtlehead, bleeding heart, lady's slipper

_______________________

SAVORY BREAD PUDDING with SPRING HERBS

~ This delicious luncheon or light supper dish is perfect with a fresh green salad

(adapted recipe compliments of Popovers to Panache)

__________________

12-16 slices dry French or Italian bread

2 1/2 -3 cups milk

1 pound trimmed and diagonally cut asparagus

5 organic eggs

1 tsp. salt

1 tsp. freshly ground pepper

1/2 cup chopped mixed herbs

(chives, rosemary, parsley, marjoram, thyme or sage)

4 oz. shredded Swiss cheese

4 oz. shredded fontina cheese

1/2 cup freshly grated Parmesan or Romano cheese

2 Tbsp. butter (cut in very small pieces)

• Place bread in single layer shallow dish. Pour 2 1/2 cups mil evenly over the bread. Let stand for 30 minutes or until milk is absorbed. Press on bread and remove excess milk to a measuring cup. Add additional milk if needed to make 1/2 cup. Set milk and soaked bread aside.
• Place asparagus in steamer over boiling water. Steam for 2-3 minutes or until tender-crisp. Remove to a colander and rinse under cold water; drain. Remove and reserve 6-8 pieces of asparagus.
• Combine eggs, salt, pepper, and reserved 1/2 cup milk in a bowl. Beat until well mixed. Place 1/3 of soaked bread in a buttered 3-quart souffle dish. Top with 1/3 of asparagus, 1/3 of herbs, 1/3 of Swiss cheese, 1/3 of fontina cheese and 1/3 of Romano cheese. Pour 1/3 of egg mixture evenly over the layers. Repeat the layers two times, using the remaining bread, asparagus, herbs, Swiss cheese, fontina cheese, Romano cheese and egg mixture Sprinkle reserved asparagus over the top. Dot with butter.
• Bake at 350-degrees for 45 minutes or until the top is golden brown and a knife inserted near center comes out clean. (6 servings)