THE VILLAGE VOICE

~ BLUE MOON

~ Centaurea montana (Mountain Bluet) a friendly face in the garden _____________ PESTO & ROSEMARY FOCACCIA SANDWICH ~ Serve with Mediterranean Greek Salad * 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. ____________________________ 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 ...

~ Columbine __________________ WILD MUSHROOM SPINACH FETTUCCINE ~ Delicious pasta dish if you are lucky enough to still have morel mushrooms. If not, use an assortment of shiitake , oyster or cremini mushrooms. * 1 lb. spinach fettuccine 4 Tbsp. unsalted butter 1/2 cup chopped wild leeks or shallots 1 lb. sliced morel or assorted mushrooms 4 plump cloves minced garlic 1/4 cup dry sherry 1 pint heavy cream (or lighten up using organic chicken broth) 1/4 cup fresh chopped parsley 1 Tbsp. chopped fresh thyme pinch of coarse salt freshly ground black pepper to taste 4 oz. shaved Parmesan cheese additional chopped thyme & parsley for garnish While pasta water is cooking, melt butter in large skillet. Add leeks or shallots, mushrooms, and garlic. Saute until moisture evaporates. Add sherry to pan and cook until liquid almost evaporates. Pour in cream and heat gently until hot. Add parsley, thyme, and salt & pepper. Drain pasta and add to mushrooms, tossing to coa...

~ Wildflower garden _____________________ MOREL QUICHE ~ A spring brunch recipe from Between the Lakes (A Collection of Michigan Recipes) * 4 oz. diced lean bacon 1 Tbsp. butter 1/4 cup sliced wild onions or scallions 1 Tbsp. butter 4 cups cleaned & dried morel mushrooms 1 egg white 1/2 cup diced Gruyere cheese 2 cups scalded and cooled half & half 3 eggs 1/4 tsp salt 1/8 tsp. white pepper freshly grated nutmeg butter for sauteing Pate Brisee Cook bacon in saute pan until almost crisp. Drain and set aside. Melt 1 Tbsp. butter in pan and add wild onions. Saute until translucent and set aside. Melt 1 Tbsp. butter. Add a batch of mushrooms and saute just until tender. Set aside. Repeat with remaining mushrooms, adding 1 Tbsp. butter for each batch. Roll Pate Brisee into a circle. Fit into a 9-inch pie plate, trimming and fluting the edge. Pierce with fork tines and brush with egg white. Layer bacon, onions & mushrooms in pastry. Sprinkle with cheese. Whisk half & half ...

Gardener's Note: Fiddlehead fern fronds emerge from the soil coiled into tight pinwheels and are edible only before they begin to unfurl into their mature form. LAKE SUPERIOR WHITEFISH with FILLDLEHEAD FERNS & MORELS ~ adapted from numerous recipes * 1 1/2 - 2 lbs. fresh Lake Superior whitefish fillets 1/2 cup Michigan white wine 2 Tbsp. Dijon mustard 1 tsp. white pepper pinch of sea salt 1 Tbsp. fresh chopped thyme 1 cup Fiddlehead ferns plus 1/2 cup for garnish 1/2 cup chopped wild leeks (or green onions) a heaping handful or more of morel mushrooms 4 Tbsp. unsalted butter chive blossoms Preheat oven to 375-degrees. Place fish in baking dish. Whisk together wine & mustard and pour over fish. Sprinkle with salt, white pepper, and fresh thyme. Cover fish with wild leeks , morels, and fiddleheads . Cover loosely and bake for 20 minutes. Carefully remove fish and keep warm. Pour fishing liquid into saucepan and heat on high. Reduce heat and whisk in butter. Add remaining...

GARDENER'S NOTE: When planting basil in the herb garden, pinch tips to encourage growth then use in your favorite fresh basil recipe. ~ Friends in the wildflower garden ____________________ GRILLED SHRIMP SALAD with BASIL VINAIGRETTE ~ Fast, refreshing and easy supper for a summer-like spring evening * 2 lbs. peeled large raw shrimp (fresh or thawed frozen) 1 1/2 lb. asparagus spears (or trimmed fresh green beans) 1/2 lb. crumbled cooked bacon 1 1/2 cup crumbled feta or shredded Parmesan cheese (reserve a bit for garnish) 3/4 cup toasted pine nuts ( reserve a bit for garnish) 8 (12-inch) wooden skewers Basil vinaigrette: 1/2 cup chopped fresh sweet basil 1/2 cup balsamic vinegar 4-6 minced shallots 3 cloves minced garlic 1 Tbsp. brown sugar 1 tsp. Lawry's Seasoned pepper pinch of coarse salt 1 cup extra-virgin olive oil Soak skewers in water while preparing salad. Combine ingredients for Basil Vinaigrette, whisking in olive oil a bit at a time until blended. Combine shrimp wit...

Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer. ~ Bleeding Heart ( Dicentra spectabilis 'Gold Heart') _______________________ GINGER CHICKEN LETTUCE WRAPS ~ Heart healthy meal everyone will enjoy * 3 (4-oz.) skinless, boneless chicken breasts 3 Tbsp. grated fresh ginger 3 cloves crushed fresh garlic 3 Tbsp. Tamari or organic soy sauce 3 Tbsp. seasoned rice vinegar 2 Tbsp. honey 1 Tbsp. sesame oil (spicy or regular) 1-2 tsp. red pepper flakes 1 tsp. cornstarch 4 tsp. extra-virgin olive oil or peanut oil 1 1/2 cups thin matchstick sliced carrots 2 cups julienne sliced red, yellow or orange pepper 1 cup matchstick sliced snow peas 1 cup fresh bean sprouts 3/4 cup sliced green onions 1/2 cup toasted sliced almonds Bibb lettuce leaves for 6 servings Cut chicken into thin strips. Combine soy sauce, ginger, garlic, rice vi...

Gardener's note: Fragrant sweet woodruff , a low-growing perennial herb, is an ideal woodland or shade tolerant ground cover. Its sweet smell intensifies as the plant dries ... perfect for strewing throughout the house as a room freshener. When in bloom, like the Germans, greet the season and rejoice ... it's time for May wine! ~ Sweet woodruff ( Galium odoratum ) _____________________________ MAY WINE ~ Once tasted, this simple pleasure will surely become a haunting spring ritual * 2 bottles Rhine or Moselle wine * a handful of sweet woodruff sprigs fresh strawberries & sweet woodruff flowers for garnish Rinse woodruff sprigs, and stuff into uncorked wine. Allow to steep several hours in refrigerator. Strain into wine glass & garnish with a fresh strawberry and pinched top of blooming sweet woodruff . ________________________ MAY WINE CHAMPAGNE PUNCH 1 gallon good German wine * handful of sweet woodruff sprigs 1-2 pints fresh strawberries 4 Tbsp. sugar champ...

~ Peek-a-boo dandelion _______________________ PAN-ROASTED SALMON with DANDELIONS & SHERRY VINAIGRETTE ~ Jimmy Schmidt's (Rattlesnake Club in Detroit) springtime favorite featured in the Detroit Free Press (4/22/98) * 1/4 cup virgin olive oil (a little extra to saute in), divided 1/4 cup diced thick-sliced slab bacon 2 boneless, skinless salmon fillets (about 6-7 oz. each) coarsely ground black peppercorns salt to taste 4 paper-thin slivered cloves of garlic 1/2 lb. cleaned dandelion leaves 1/2 cup cream sherry 2 Tbsp. aged sherry vinegar 1 Tbsp. grained mustard 2 Tbsp. fresh-snipped chives 1 Tbsp. toasted mustard seeds ( optional ) Preheat oven to 400-degrees. Heat medium nonstick skillet over medium -high heat with a few drops of olive oil. Add diced bacon, cooking until very crisp, about 5 minutes. Remove, drain, and reserve. Clean skillet and return to heat. Add a few drop of olive oil. Heavily season salmon fillets with pepper and a pinch of salt. ...

~ Trillium and maidenhair fern _____________________________ CREAMY MOREL SOUP ~ A delicious soup if you are fortunate enough to fine spring's elusive, most sought-after mushroom. * 1 lb. finely chopped morels juice of 1 lemon 6 Tbsp. unsalted butter 1 chopped clove garlic 2 cup wild leeks 1/2 cup finely chopped fresh parsley pinch of coarse salt & freshly cracked pepper 2 Tbsp. flour 3 cups organic chicken stock 2 cups heavy cream Clean morels (do not wash but gently wipe dirt away). Sprinkle with lemon juice. Melt butter in large pan over high heat. Add morels, leeks, garlic and parsley. Reduce heat and saute until juices evaporate. Stir in flour, remove from heat and blend in broth. Bring to boil, and simmer gently 20 minutes. Allow to cool slightly. Blend in batches, returning to pot. Gently whisk in cream and taste for seasoning. Reheat and serve. ~ Trillium and maidenhair fern _____________________

~ Downy Yellow Violet ___________________ GRILLED VIDALIA ONION & STEAK SANDWICH ~ Delicious spring combo from Cooking Light * Steak: 3/4 cup cola 2 Tbsp. red wine vinegar 1 Tsp. coarsely ground black pepper 1/2 tsp. salt 1/2 tsp. ground chipotle chile pepper 4 crushed cloves garlic 1 crushed bay leaf 1 (1 1/2 lb.) trimmed flank steak Dressing: 3/4 cup minced arugula 1/2 cup low-fat mayonnaise Remaining Ingredients: Cooking spray 6 (1/2-inch thick) slices Vidalia onion 6 (2-oz.) Kaiser rolls 12 (1/4-inch thick) slices tomato To prepare steak, combine first 7 ingredients in large zip-lock bag. Add steak, seal and marinate in refrigerator for 2 hours, turning occasionally. Remove steak, reserving marinade. Pour marinade into microwave -safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Set aside. Prepare grill. Combine arugula and mayonnaise for dressing; set aside. Coat grill with cooking spray. Grill steak 8 minutes or until steak is medium-rare or desi...

~ Anne _________________ MOTHER'S SWEET BAKED BEANS ~ This French Canadian recipe has been handed down for generations but tastes different, depending on the measurements of the cook. * 2 lbs. dry navy beans 1 - 1/2 cup white sugar (1/2 cup brown sugar optional for the last 1/2 cup) 1/2 cup Crisco (lard in original recipe) 2 Tbsp. Coleman's dry mustard 2 tsp. salt (1/2 lb. salt pork ~ optional) Carefully sort for stones or discolored beans. Wash well and soak in cold water overnight. Drain beans and cover with cold water. Bring to boil and simmer, skimming off foam, until skins begin to burst when blown upon. (Time varies depending on freshness of beans.) Preheat oven to 325-degrees. Transfer beans to baking dish and cover with bean juice, reserving remaining juice if needed during baking. Combine beans with sugar, Crisco, dry mustard and salt. If desired, cover with salt pork. Bake 3-4 hours, adding additional bean juice if needed to keep beans from drying out. Enjoy as is ...

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.

~ Dandelion ( Taraxacum officanale ) _____________________ GARDENER'S NOTE: Derived from the French Dent de Lion (Lion's Tooth) denoting its toothed edges, this conspicuous herb (purposely transplanted from Europe to the New World), finds its home everywhere in the northern temperate zone. Often considered a troublesome pest, Native Americans and early pioneers made great use of all of its parts. Young blossoms are sweet, honeylike in flavor but become bitter when mature. Because flowers are weather sensitive , opening in the morning and closing at night, pick immediately. ________________________ With summer around the corner with the garden at its peak, lay in the hammock with a copy of Ray Bradbury's poignant novel, DANDELION WINE . Set in the vintage summer of '28, you'll relive your childhood waking up on a fresh summer mornings ... smell freshly mowed grass, green apple trees, new sneakers, old baseball gloves and quench your thirst guzzling homemade ...

GARDENING NOTE: The Mediterranean herb, Rosemary ( Rosmarinus officinalis ), has graced gardens for centuries, its decorative appearance rivalling its culinary and medicinal value. Regrettably, it is not hardy where winters are severe. For year round use, dig, pot, and place inside near a sunny window. ~ Magnolia blossoms __________________ LEMON ROSEMARY POUND CAKE ~ decadent and worth every bite * 1 cup softened unsalted butter 1 cup sugar 1/4 cup honey 5 eggs 2 cups sifted cake flour 1 tsp. baking powder 1 Tbsp. snipped fresh rosemary (1 tsp. crushed dried) 1 1/2 tsp. lemon extract 1 1/4 tsp. grated lemon zest 1 1/2 tsp. lemon juice Lemon Glaze sprigs of rosemary flower petals Preheat oven to 350-degrees. Grease with butter 2 8x4x2-inch loaf pans. Set aside. Cream butter and sugar on medium speed about 6 minutes or until light and fluffy. Beat in honey. Add eggs, 1 at a time, beating 1 minute after each addition. ...

Gardening Note: Prune ... prune ... prune. By now, southern Michigan forsythias have seen their day as well as many flowering trees like Shadblow , cherry, etc. Time to put those sharpened pruners to work. Shape after flowering allows adequate time to initiate new flower buds for next season. Next will be lilacs, etc. Keep a keen eye focused after flowering and your garden will not only look 'well groomed' but thank you with beautiful blooms next spring. ~ Trillium cuneatum _____________________ GRILLED CHICKEN FAJITA PIZZA ~ If it sounds unusual, it's not in the least. An easy tasty treat after a busy day in the garden. * 4 halved boneless chicken breasts juice of 1 lime & zest 2 cloves minced garlic 1 Tbsp. extra-virgin olive oil 2 Tbsp. minced fresh cilantro 1 tsp. cumin 1/2 tsp. cayenne pepper freshly ground black pepper 1 thin Boboli pizza crust 1 Tbsp. extra-virgin olive oil freshly cracked black pepper 1 cup thinly sliced red onions 1 cup red, yellow or orange...

~ red trillium _________________________________ PISTACHIO PENNE PASTA with ASPARAGUS, PEPPERS & CREAM ~ simple one plate spring supper * 1 lb. penne pasta 4 Tbsp. extra-virgin olive oil 1 julienne sliced red onion 2 cloves minced garlic 1 lb. blanched diagonally cut asparagus 2 julienne sliced peppers (one yellow & one orange) 1/2 tsp. white pepper 1/3 cup white wine 1 1/2 cup half & half coarse salt to taste 1/2 cup toasted pistachio nuts 1 cup freshly grated Parmesan cheese While pasta is cooking, saute garlic and onion in olive oil until limp. Add asparagus and peppers and cook until tender crisp. Pour in wine, bring to boil, reduce heat and simmer 2 minutes. Pour in half & half, white pepper and salt. Simmer 2 minutes. Drain pasta and combine with asparagus sauce. Add Parmesan cheese, toss, and serve in large pasta bowl, topped with toasted pistachios. Pass additional grated cheese. Serve with Herbed Topped Bread . HERB- TOPPED BREAD Combine 1 egg white & 1...

FIESTA SHRIMP COCKTAIL ~ Jalapeno peppers give it a kick * 30 chilled cooked & deveined shrimp with tails 4 chopped and seeded plum tomatoes 1/2 coarsely chopped red onion 1 seeded jalapeno pepper 2 cloves garlic 1/4 cup chopped fresh cilantro 1/4 cup fresh lime juice 1/4 tsp. cayenne pepper 1/4 tsp. freshly cracked pepper pinch coarse salt 1 large diced ripe avocado lime slices for garnish Process tomato, onion, jalapeno pepper, garlic, cilantro, lime juice, cayenne, salt & cracked pepper in food processor; coarsely chop. Blend in avocado . Either spoon into 6 individual cocktail glasses or one large glass bowl. Arrange chilled shrimp around edge of glass. (six servings) __________________ MUSTARD BOURBON BEEF TENDERLOIN ~ perfect for Derby Day * 1/2 cup Dijon mustard 1/4 cup Bourbon 1/4 cup soy sauce 1/2 cup packed brown sugar 3 Tbsp. Worcestershire sauce 1 bunch minced green onions 3 cloves minced garlic 1 Tbsp. chopped fresh rosemary freshly cracked pepper 1 (4 1/2 - ...