'APRIL LOVE' ~ LAMB CHOPS with LEMON & HERBS / ROASTED CAULIFLOWER

"April is a promise that May is bound to keep."

~ Hal Borland

LAMB CHOPS with LEMON & HERBS

(Spring lamb calls as does the grill ... a delightful marriage of flavors - adapted from BON APPETIT April 2011)

3 minced large shallots

6 Tbsp. chopped fresh mint

6 Tbsp. chopped fresh oregano (3 tsp. dried is fine since fresh is often strong)

6 minced cloves of fresh garlic

(here I omit 1 Tbsp. of sugar plus 1 Tbsp. salt

and add freshly ground black pepper to taste plus a hint of coarse salt )

12 lamb rib chops (from 2 1 1/4 - 1/2 lbs. french cut racks of lamb

6 Tbsp. extra-virgin olive oil

3 Tbsp. fresh lemon juice

1 hefty Tbsp. grated lemon peel (zest)

coarse salt & freshly ground pepper

fresh mint sprigs for garnish

• Combine shallots, mint, oregano, garlic, salt & pepper.
• On a large baking sheet, press rounded mixture onto the top of each lamb chop. Turn over and press remaining mixture. Cover chops and refrigerate overnight.
• Whisk olive oil, lemon juice, and peel until blended. Season gently with salt & pepper. Spoon over top. Turn and spoon remaining over other side. Let stand at room temp for 1 hour.
• Grill over med-high grill about 3 minutes/side. Let rest before serving. (4 servings)

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ROASTED CAULIFLOWER

1 head of cauliflower flowerets (broccoli is awesome too as is asparagus)

3 minced garlic cloves

juice and zest of 1 lemon

extra-virgin olive oil

coarse salt & freshly ground pepper

freshly grated Parmesan cheese (optional)

• Preheat oven to 400º. (Not necessary but can spray roasting sheet with non-stick spray.)
• Toss cauliflower with garlic, zest, lemon juice, olive oil and salt & pepper. Plop on prepared pan and roast for 30-40 minutes, turning half way through. Fork will piece through when done.
• If desired, top with freshly grated Parmesan, a mellow flavor/marriage with all the above fresh herbs. (4 servings)

"In the spring, at the end of the day, you should smell like dirt."

~ Margaret Atwood

'BEAUTY AND THE BEAST' (NORWAY MAPLE) ~ THAI PINEAPPLE SHRIMP / COCONUT SHORTBREAD

"April hath put a spirit of youth in everything."

~ William Shakespeare

'Beauty' outside bedroom window

Flowering Norway Maple

(Acer platanoides)

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THAI PINEAPPLE SHRIMP

1 pound large shelled & deveined shrimp

3 Tbsp. soy sauce

1 1/2 tsp. sugar

1/2 tsp. turmeric

1 Tbsp. water

3 Tbsp. vegetable oil

2 large minced cloves garlic

4 cups cooked rice

1 tsp. coriander seed

2 cups inch-long julienned slices fresh pineapple

1 large julienned sliced red pepper

2-3 Tsp. minced jalapeno pepper

6 diagonally sliced green onions

• Combine soy sauce, sugar, turmeric and water. Mix well and set aside. Pour over shrimp and marinate 20 minutes.
• Heat 2 Tbsp. oil in large heavy skillet or wok until hot but not smoking. Remove shrimp, reserving marinade. Carefully add shrimp and stir-fry about 2 minutes until pink and loose transparency. Remove from skillet.
• Add remaining 1 Tbsp. oil to skillet and heat. Add garlic and stir until golden. Add peppers and cook until briefly, heating through but still crisp. Add rice and stir 1 minute or until hot.
• Combine reserved soy marinade to rice and blend well. Add shrimp, coriander seed, pineapple, jalapeno pepper, and green onion.


Wine Note: Try a Michigan 2004 Dry Riesling from Chateau Chantal (Old Mission Peninsula)
http://www.chateauchantal.com/
or Award-winning Best of Class 2005
Semi-Dry Riesling from Shady Lane Cellars (Leelanau Peninsula).
http://www.shadylanecellars.com/

Beauty & the Beast ~ BEWARE:

"Once established into a forest, it has the ability to shade out the native understory and out-compete the native tree species."

Visit: Invasive.org

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COCONUT SHORTBREAD

~ Excellent favorite from Culinary Counterpoint

( Detroit Symphony Orchestra) Cookbook

*

1 lb. unsalted butter

1 cup sugar

4 cups flour

1 tsp. vanilla

1 (7-oz) can flaked coconut

• Preheat oven to 325-degrees.
• Cream butter and sugar. Add flour and mix well. Stir in vanilla and coconut and mix until moistened. Form into 2-inch cylinders and wrap in waxed paper. Chill for 1 hour.
• Slice 1/4-inch thick and place on ungreased cookie sheets. Bake for 15-25 minutes. (6 dozen)

THE 'PEACEFUL' GARDEN ~ SIMPLE 'ONE PLATE' SUPPER (SAUTEED SHRIMP with PEPPERS & FETA)

"Flowers are restful to look at.

They have neither emotions nor conflicts."

~ Sigmund Freud

SAUTEED SHRIMP with PEPPERS & FETA
( simple 'one plate' Friday Night Seafood Supper)
~ adapted from the sutter home NAPA VALLEY COOKBOOK

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3 tsp. extra-virgin olive oil
1 lb. large peeled and deveined shrimp
3 cloves minced garlic
1 red pepper, yellow pepper and orange pepper, sliced in strips
juice and zest of 1 lemon
2 Tbsp. fresh parsley, flat or curly
1 tsp. fresh thyme ( cut from garden if not hit by frost) or
1/2 tsp. dried thyme
1 cup crumbled French feta
coarse salt and cracked pepper to taste
~ fluffy rice

Heat olive oil in large skillet. Add garlic and stir for 1 minute, stirring frequently. Add peppers and cook until soft. Add shrimp, lemon juice, parsley and thyme, stirring frequently until shrimp turn bright pink and opaque, about 4 minutes. Sprinkle with cheese, black pepper and salt to taste. Cover. Remove from heat and let stand until cheese softens. Serve over fluffy rice.(serves 4)

Note: This dish stands complete on its own. A "SIMPLE ONE PLATE SUPPER".
~ Pair with a good Napa Valley Sauvignon Blanc

AH, APRIL'S SWEET YOUTH ... (SIMPLE SUNDAY NIGHT SUPPER) GRILLED SESAME PORT TENDERLOIN / MANDARIN SPRING SALAD

"April hath put a spirit of youth in everything. "

~ William Shakespeare

VIRGINIA BLUEBELLS

(Mertensia virginica)

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Gardener's Note: Sweet blue blooms, suddenly springing in the woodland garden, nodding hello in the breeze will warm your heart ... a wildflower MUST for for Zones 3-6. Plant under deciduous trees (mine under revered Mulberries) where they will receive early season sun. Happy companions are trillium, Jack-in-the-pulpit, celandine poppies, lady slippers, bloodroot, bleeding heart, etc. Perfect planted with hosta, ferns and other shade loving plants since once dormant, new plants will hide the ripening foliage and fill in the empty spot.

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GRILLED SESAME PORK TENDERLOIN

~ Perfect sustaining supper for long day in the garden.

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2 well-trimmed pork tenderloins

1/4 cup fresh orange juice

zest of orange

1/2 cup Tamari or low-salt soy sauce

2 Tbsp. extra-virgin olive oil

1 Tbsp. Asian sesame oil

1 tsp. rice vinegar

1 Tbsp. minced fresh garlic

1 Tbsp. chopped fresh ginger

1 Tbsp. chopped fresh thyme

fresh ground black pepper to taste

• Combine orange juice, zest, soy, olive oil, sesame oil, rice vinegar, garlic, ginger, thyme and pepper. Pour over tenderloins and marinate for several hours.
• Remove pork from marinade and grill until thickest portion registers 140-155 degrees (depending on how you enjoy), turning once and basting with marinade (or sear on all sides and roast in hot 400 degree oven for 15-20 minutes) . Allow to rest 10 minutes. Slice on the diagonal and serve. (4-6 servings)

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MANDARIN SPRING SALAD

12-16 oz. organic baby spring greens (or baby spinach)

1 cup chopped celery

1 diced avocado

1 11 oz. drained can mandarin oranges

4 chopped green onions

1 Tbsp. minced fresh parsley

1/2 cup toasted slivered almonds

Dressing:

1/2 cup oil

2 Tbsp. tarragon vinegar

1/2 tsp. dry mustard

dash Tabasco sauce

2 Tbsp. sugar

1 tsp. salt

freshly ground black pepper to taste

• Combine oil, tarragon vinegar, dry mustard, Tabasco sauce, sugar, salt & pepper. Blend well and chill.
• Place greens in chilled salad bowl. Add celery, green onions, parsley, mandarin oranges and avocado. Toss lightly with dressing. Top with toasted almonds. (6 servings)
  

'OH HAPPY DAY' (GARDEN GERBERA) ~ HONEY-SESAME GRILLED SHRIMP / LEMON COUSCOUS

"There is not a single colour hidden away in the chalice of a flower ... to which, by some subtle sympathy with the very soul of things, my nature does not answer."

~ Oscar Wilde

~ Garden Gerbera Daisy

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HONEY~SESAME GRILLED SHRIMP

~ adapted from razzledazzlerecipes.com

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2 1/4-1/2 lbs. peeled, deveined uncooked jumbo shrimp

1/4 cup sesame oil

1/4 cup rice wine vinegar

1/4 cup soy sauce

3 Tbsp. toasted sesame seeds

3 Tbsp. honey

2 cloves minced garlic

2 Tbsp. chopped fresh ginger

1-2 Tbsp. Mongolian Fire Oil (House of Tsang)

6 chopped scallions

• Combine sesame oil, rice vinegar, soy sauce, 1 Tbsp. sesame seeds, honey, garlic, ginger, fire oil, and 3 chopped scallions. Add shrimp and marinate several hours.
• Remove shrimp from marinade and thread on wooden skewers.
• Bring marinade to a boil, reduce heat and simmer until syrupy. Grill shrimp, 2 minutes per side, basting with marinade. Transfer to platter and sprinkle with remaining sesame seeds and scallions. Serve with Lemon Couscous or Lemon Basmati Rice. (6 servings)

LEMON COUSCOUS

2 (5.4 oz.) packages 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.

HONORING FATHER'S DAY ~ GRILLED HERBED PEPPER STRIP STEAKS / VIDALIA ONION PIE / GRILLED FRESH ASPARAGUS

"Father! - to God himself we cannot give a holier name."

~William Wordsworth

~ Dearest Father

GRILLED HERBED PEPPER STRIP STEAKS

4 (8-10 oz) beef New York strip or ribeye steaks
1 Tbsp. fresh thyme
1 Tbsp. fresh rosemary
1 Tbsp. fresh marjoram
1 Tbsp. freshly ground pepper

1 Tbsp. minced garlic
1/4 - 1/2 cup extra-virgin olive oil
1/2 cup red wine
1 Tbsp. soy sauce
2 Tbsp. dry mustard
juice of 1 lemon and zest
splash Tabasco sauce

• Combine fresh herbs, garlic and pepper. Sprinkle over massage into steaks.
• Combine olive oil, wine, soy sauce, dry mustard, lemon juice, zest, and Tabasco. Pour over steaks and marinate at least 4 hours.
• Remove steaks from marinade (reserve) and grill to personal taste. While steaks are cooking, reduce marinade. Allow steak to rest and serve sauce over steaks. (If desired, top with crumbled Gorgonzola)

Suggested Michigan Wine: Chateau Grand Traverse 2004 Merlot Reserve

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VIDALIA ONION PIE
~ Adapted from treasured 1992 issue of Bon Appetit.
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1 1/2 cups finely crushed Ritz crackers
6 Tbsp. room temperature unsalted butter
2 cups thinly sliced Vidalia onions
3/4 cup whole milk or sour cream
2 organic large eggs
1/4 tsp. coarse salt
1 to 1 1/2 cup grated sharp Cheddar or Colby
Hungarian sweet paprika
Chopped fresh parsley

• Preheat oven to 350-degrees. Mix cracker crumbs and 4 Tbsp. butter until blended. Press into 8-inch pie plate.
• Melt remaining butter and saute onions until tender and opaque. Sprinkle with cracked pepper. Plunk evenly over crust.
• Whisk milk or sour cream, eggs, salt & pepper. Pour over onions and top with cheese. Sprinkle with paprika and chopped parsley.
• Bake about 35 minutes or until knife inserted comes out clean. (Serves 6)
  

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GRILLED FRESH ASPARAGUS

Toss asparagus spears with olive oil and a few splashes of balsamic vinegar. Sprinkle with sea salt and cracked pepper. Grill until slightly caramelized.

'CALM BEFORE THE STORM' ~ (INDOOR PICNIC) TORTELLINI SALAD with ROASTED PINENUTS

"The best thing one can do when it's raining

is to let it rain."

~Henry Wadsworth Longfellow

~ Blissful peony

(Paeonia)

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~ 'Calm before the storm'

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TORTELLINI SALAD with ROASTED PINENUTS

~ Tuck this away ... it's a keeper!

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2 lbs. fresh cheese filled tortellini pasta

(multi-colored look beautiful in a glass bowl)

1 seeded and chopped red pepper

1 seeded and chopped yellow pepper

1 seeded and chopped orange pepper

1 cup chopped green onions (with some green tops)

1 cup chopped toasted pinenuts

1 cup chopped fresh basil

1/4 cup chopped fresh dill (dried to taste)

1/2 cup grated Parmesan or feta cheese

additional snipped fresh basil for garnish

(poached chicken breasts or cooked shrimp optional)

Dressing:

1/4 cup balsamic vinegar

1-2 clove minced garlic

1/4 tsp. coarse salt

freshly ground black pepper to taste

1/2 cup extra-virgin olive oil

1/4 cup vegetable oil

• Bring pot of water to boil. Add tortellini and cook al dente according to package directions.
• Drain tortellini and place in large bowl. Add pepper, green onions, 1/2 cup toasted pinenuts, basil, dill and cheese.
• Make Dressing by combining vinegar, garlic, salt & pepper. Gradually whisk in olive and vegetable oil until well combined. Pour over tortellini and chill. Before serving place in chilled bowl and top with additional 1/2 cup of roasted pine nuts and additional fresh snipped basil.
• Note: For a complete meal add cooked (poached or grilled) sliced chicken breasts or cooked (sauteed or grilled) shrimp. (8 generous servings)

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Gardener's Note: As sure as sure can be ... when peonies bloom, so comes the storm to blemish their pure face. Snip, smell and cherish before the rain hits.

'SPRING GREEN' TULIP ~ LEMONY BASIL SHRIMP SPRING SALAD

"To analyze the charms of flowers is like dissecting music; it is one of those things which it is far better to enjoy, than to attempt fully to understand."

~ Henry Theordore Tuckerman

~ 'Spring green' tulip

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LEMONY BASIL SHRIMP SPRING SALAD

~ A delightful taste of spring

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2 lb. cooked and peeled large shrimp

1/2 cup vegetable oil

1/2 cup red wine vinegar

juice and zest of 1 lemon

1 Tbsp. sugar

2 Tbsp. Dijon mustard

2 Tbsp. chopped basil

1 clove pressed garlic

1/2 tsp. cayenne pepper

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1 thinly sliced red onion

1 julienne sliced red pepper

1 julienne sliced yellow pepper

1 julienne sliced orange pepper

1/2 cup chopped fresh basil

about 12 cups spring salad greens

Montrachet goat cheese

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Lemon Vinaigrette:

1/4 cup fresh lemon juice

zest of 1 lemon

1 tsp. dry mustard

1/8 tsp. cayenne pepper

1 clove pressed garlic

pinch of coarse salt

freshly ground black pepper

1/2 cup vegetable oil

• Combine oil, vinegar, lemon juice, zest, sugar, Dijon, basil, garlic, and cayenne pepper. Pour over shrimp and marinate several hours, turning occasionally.
• Combine onions, peppers, fresh basil and spring salad greens.
• Prepare vinaigrette by adding all ingredients and slowly whisking in oil. (Can be made ahead but bring to room temperature before serving).
• To serve: Remove shrimp from marinade. Arrange shrimp evenly over greens on chilled serving plates. Sprinkle with Montrachet cheese. Serve with hot crusty herb bread.

STILL 'TULIP CRAZED' ~ (FRIDAY NIGHT FISH FEAST) MACADAMIA CRUSTED WHITEFISH / ROAST ASPARAGUS SALAD with CHEVRE

~ May garden beauties

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MACADAMIA CRUSTED WHITEFISH

2 thick whitefish (or walleye) fillets

juice & zest of 1 lemon

6 Tbsp. chopped macadamia nuts

1/3 cup panko crumbs

4 tsp. extra-virgin olive oil

freshly ground black pepper

2-3 Tbsp. chopped green onion

1 Tbsp. chopped fresh parsley

• Preheat oven to 400-degrees.
• Place fillets on aluminum foil lined baking sheet sprayed with Pam.
• Combine lemon juice, zest, chopped macadamia nuts, panko crumbs, olive oil, pepper, green onions and fresh parsley. Pat evenly over fillets.
• Bake 12-15 minutes depending on thickness of fillets. (2 healthy servings)

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ROAST ASPARAGUS SALAD with CHEVE

~ Delicious spring salad from Williams-Sonoma

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1 1/2 lb. asparagus

coarse salt & freshly ground pepper to taste

sprinkle with extra-virgin olive oil

Dressing:

1 Tbsp. fresh lemon juice

4 Tbsp. extra-virgin olive oil

1 Tbsp. Dijon mustard

3-4 Tbsp. snipped fresh chives

freshly ground pepper to taste

6 chopped green onions, including about 2 inches of green portions

7-8 cup mixed baby salad greens

2 cups cherred tomatoes

1/4 lb. herbed goat cheese (cheve) cut into 6 slices.

• Preheat oven to 400-degrees. Line baking sheet with aluminum foil and brush with olive oil.
• Snap off tough ends from asparagus spears. Arrange on spears in single layer on prepared pan, season with salt & pepper, and drizzle with olive oil. Roast until tender about 12-14 minutes. Transfer to plate and set aside.
• Dressing: Whisk together lemon juice, olive olive, and mustard. Stir in chives and season with pepper.
• Spoon about 2 Tbsp. of dressing over asparagus and let stand while tossing salad.
• In large bowl, gently toss green onions and salad greens. Add tomatoes. Drizzle just enough dressing on salad so greens glisten and toss again. (Save remaining dressing).
• Immediately mound salad in center of large individual salad plates. Place a slice of cheve on top of each of greens and arrange asparagus spears around perimeter of each plate. Drizzle extra dressing over cheve. Serve immediately. (6 servings)

GARLIC & DAFFODILS ~ (FRIDAY NIGHT SEAFOOD FEAST) HERB~SKEWERED GARLIC LEMON PRAWNS / SPRING RISOTTO

HERB~SKEWERED GARLIC LEMON PRAWNS

~ Luscious lemon, garlic and herbs ... as good as it gets!

24 peeled, deveined and uncooked Prawns

5-6 cloves minced garlic

1/2 cup Chardonnay

1/4 cup extra-virgin olive oil

2 tsp. Worcestershire sauce

1 large bunch chopped fresh basil

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

freshly ground black pepper to taste

juice and zest of 2 lemons

• Combine garlic, Chardonnay, olive oil, Worcestershire sauce, basil, rosemary, thyme, cracked pepper, lemon juice and zest. Pour over prawns and marinate 2-3 hours.
• Remove from marinade and thread on skewer. Grill prawns until pink, about 3-7 minutes, turning occasionally. Baste with marinade. Serve with Spring Risotto and fine bottle of Michigan Chardonnay. (4 servings)

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SPRING RISOTTO

6 cups organic chicken broth

or low-sodium vegetable stock

1/4 cup extra-virgin olive oil

1 finely chopped Vidalia or sweet onion

2 cups arborio rice

1 lb. trimmed asparagus sliced diagonally

4 diagonally sliced scallions

1/2 cup frozen peas (thawed)

1/2 lb. coarsely chopped spinach leaves

coarse salt & freshly ground pepper

crumbled goat cheese (or freshly grated Parmesan)

• Bring 5 cups of stock to simmer in medium saucepan. In another saucepan, heat 2 tablespoons of olive oil. Add onion and cook over moderate heat, stirring occasionally until translucent. Add rice and cook, stirring for 1 minute. Add 1 cup of hot stock and cook, stirring until stock is absorbed before adding more. Continue cooking until rice is al dente and liquid thickened, about 20 minutes total.
• Meanwhile, heat remaining 2 tablespoons of olive oil in large skillet. Add asparagus and scallions and cook until just tender, about 2 minutes. Add peas and spinach and cook until spinach is wilted, about 1 minute. Add remaining cup of stock and season with salt & pepper and bring to simmer. Remove from heat.
• Stir vegetables and liquid into risotto and cook until rice is creamy, about 1 minute. Season with salt & pepper. Spoon risotto into bowls and serve topped with cheese. (4-6 servings)

'SPRING' STALWARTS (YOSHINO CHERRY, FORSYTHIA, SHADBLOW) ~ FAST & FRESH 'SPRING' PASTA

"April hath put a spirit of youth in everything."

- William Shakespeare

~ Yoshino cherry (Prunus x yedoensis)

forsythia (Forsythia x intermedia)

shadblow (Amelanchier canadensis)

FAST & FRESH 'SPRING' PASTA

~ Easy supper with a bursting taste of spring

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12 oz. good linguine

4 Tbsp. extra-virgin olive oil

4 cups thinly sliced leeks (some tender green included)

2 cups Organic Baby Spring Mix salad greens

Parsley pesto:

2 cups packed Italian parsley

4 Tbsp. extra-virgin olive oil

1/2 cup toasted pine nuts

2 tsp. chopped fresh thyme (3/4 tsp. dried)

2 tsp. chopped fresh rosemary (3/4 dried)

1 clove garlic

2 tsp. fresh lemon juice and some lemon zest

1/3 cup grated Parmesan cheese

coarse salt & freshly ground pepper

Additional toasted pine nuts and shaved Parmesan cheese

• Combine parsley, olive oil, toasted pine nuts, thyme, rosemary, garlic, lemon juice, and Parmesan cheese in food processor and blend on/off until coarse puree. Season with coarse salt & freshly cracked pepper. (Can be made earlier but cover top with oil to prevent turning dark).
• Heat olive oil in large skillet and saute leeks until beginning to brown. Season with salt & pepper.
• Cook linguine in large pot of boiling salted water until tender but still firm, stirring occasionally. Drain well and return to same pot, reserving a bit of cooking water.
• Toss pasta with enough parsley pesto to coat evenly, adding a bit of additional water to thin if necessary. Add sauteed leeks and Spring greens. Toss and serve topped with additional toasted pine nuts and grated or shaved Parmesan cheese. (2 generous servings)

'TULIP TIME' ~ (FRIDAY NIGHT FISH FEAST) GRILLED HERB-LEMON STEELHEAD & LEMONY HERBED ORZO with TOMATOES, OLIVES & FETA

"The tulips I had planted last autumn were in bloom, and I liked to sit and caress their petals, which felt disgustingly delicious, like scraps of peau de soie."

~ Jamaica Kincaid

~ Tulipa tarda

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GRILLED HERB-LEMON STEELHEAD

~ Simple fish feast after a harried day in the garden

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3 lb. Steelhead (salmon or trout) fillets

3 Tbsp. extra-virgin olive oil

1/3 cup brown sugar

1/4 cup vodka or vermouth

1/4 cup fresh lemon juice and zest

2 Tbsp. Dijon mustard

1 Tbsp. chopped fresh thyme

freshly ground black pepper

• Combine olive oil, brown sugar, vodka, lemon juice, zest, thyme & black pepper. Pour over fillets and marinate several hours. Bring to room temp before grilling.
• Place fillets on grill, skin side down, reserving marinade. Depending on thickness of fish, cook about 15 minutes or until opaque but still moist (do not overcook).
• While fish is cooking, bring marinade to boil and simmer 5 minutes. Serve over fish. (6 healthy servings)

LEMONY HERBED ORZO with TOMATOES, OLIVES & FETA

~ Delicious complimentary pasta salad from PAMELA MORGAN'S FLAVORS

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1 lb. semolina orzo pasta, preferable imported

salt

6 Tbsp. extra-virgin olive oil

6 Tbsp. fresh lemon juice

3 cored, seeded and diced ripe plum tomatoes (about 3/4 lb.)

1/4 lb. pitted & chopped Kalamata olives

1/4 lb. coarsely crumbled Greek feta

1/2 cup thinly sliced green onions

1/2 cup chopped flat-leaf parsley

2 Tbsp. finely chopped fresh mint

2 Tbsp. finely chopped fresh tarragon

2 tsp. finely chopped fresh rosemary

2 tsp. finely chopped fresh thyme

• Bring large pot of water to boil. Add orzo and 1 Tbsp. salt and cook partially covered, according to directions, stirring occasionally until just tender, about 9 minutes. Drain and rinse under cold running water. Drain again and transfer to large bowl.
• In small bowl, whisk together olive oil, lemon juice and 1/4 tsp. salt. Pour dressing over orzo and toss well. Add tomatoes, olives, feta, green onion, parsley, mint, tarragon, rosemary, thyme and generous grinding of pepper. Toss well and serve within an hour or so of completion. (8-10 servings)
  

A DAY TO REMEMBER ~ SUNSET and FULL MOON (SIMPLE SUNDAY NIGHT SUPER) LEMONY BAKED GREEK CHICKEN BREASTS / GRILLED ASPARAGUS with PARMESAN SALSA

“When I admire the wonder of a sunset or the beauty of the moon, my soul expands in worship of the Creator."

~ Mahatma Gandhi

~ Sunset and full moon

(Hubbard Lake)

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LEMONY BAKED GREEK CHICKEN BREASTS

~ Succulent bone-in breasts and grilled asparagus make for a delightful spring supper

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4 bone-in chicken breast halves

8 cloves crushed garlic

2 Tbsp. extra-virgin olive oil

coarse salt & freshly ground black pepper

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

4 thinly sliced lemons

1 cup pitted kalamata olives

8 oz. crumbled feta cheese

lemon slices and sprigs of oregano for garnish

• Preheat oven to 350-degrees.
• Gently lift skin from chicken and stuff 2 sliced garlic cloves under each breast. Rub breasts evenly with olive oil and lightly sprinkle with salt. Grind pepper over each and sprinkle with oregano.
• Spray 13x9 inch pan with Pam. Arrange lemon slices and chicken in pan. Sprinkle with olives. Bake for 45 minutes or until done. Remove from oven and sprinkle with feta. Garnish with fresh lemon and sprigs of fresh lemon.(4 servings)

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GRILLED ASPARAGUS with PARMESAN SALSA

~ Greet Spring with versatile asparagus

(adapted from Southern Living)

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1 lb. fresh asparagus

1 Vidalia onion sliced 1/2 inch thick

2 Tbsp. extra-virgin olive oil

1 Tbsp. balsamic vinegar

Coarse salt & freshly ground pepper

2 seeded and finely chopped plum tomatoes

1/4-1/2 cup shredded fresh Parmesan cheese

coarse salt & freshly ground pepper

• Combine olive oil, garlic, balsamic vinegar, salt & pepper. Snap off tough asparagus ends and toss along with onion slices in olive oil mixture.
• Grill onion slices and asparagus over medium heat until tender. Remove from grill. Finely chop onion and and combine with tomato, Parmesan cheese, salt & pepper. Serve salsa over warm asparagus.