THE VILLAGE VOICE

~ July sunset (Hubbard Lake) ________________________ PENNE with LEMON SHRIMP, GARLIC and FRESH BASIL ~ A perfect July evening ending * 1 lb. Italian penne pasta 3 Tbsp. extra-virgin olive oil 3 minced garlic cloves 1 tsp. dried red pepper flakes 1 lb. peeled and deveined large shrimp, cut in half lengthwise 1 julienne sliced red pepper 1/4 cup fresh lemon juice zest of 1 lemon 1/4 cup white wine 1/2 cup julienne sliced fresh basil coarse sea salt & freshly ground black pepper to taste Freshly grated Parmesan cheese Bring large pot of water to boil. Lace heavily with salt and add pasta. Cook until tender ( al dente ). Drain and return to pot. While pasta is cooking, heat olive oil in large saute pan over medium- high heat. Add garlic, pepper flakes, and red pepper. Saute until pepper is soft but still crisp. Add shrimp. Cook, stirring constantly, until shrimp turns pink, about 2-3 minutes. Pour lemon juice, zest, and white wine over drained pasta in pot. Toss well. Add shrimp...

RASPBERRY MOON (Aabita-niibino-giizis) ~ Ojibwe

" WINE IS SUNLIGHT, HELD TOGETHER BY WATER." ~ Galileo ____________ Enjoy the many surprises of Michigan Wine Country as noted in today's Detroit Free Press ... "There's a quiet revolution happening here, said Joel Goldberg, editor of the Detroit-based online consumer guide (below), who spoke between sips and spits at the small Chateau Fontaine Vineyard & Winery on the Leelanau Peninsula. "Go off a side road and through the woods and you'll find a vineyard here, a vineyard there -- hundreds of acres of new vineyards are going in all over the place. And there are some real quality wines." ( http://www.michwine.com/ ) ________________ ~ The Remains of the Day ___________ GRILLED RIB EYE with FRESH HERBS ~ Simple lake supper, enjoying the remains of the day. * 4 (8-oz) rib-eye steaks 1/4 cup minced shallots or green onions juice of 1 fresh lemon plus zest 1 Tbsp. balsamic or red wine vinegar 1/4 cup Michigan red wine 3/4 cup assorted chopped f...

~ Petunia ________________________ GRILLED STEAK SALAD ~ Adapted from PICNIC! Recipes and Menus for Outdoor Entertainment * 3 1/2 lbs. flank steak 1/3 extra-virgin olive oil 1/3 cup tamari or soy sauce 1/3 cup red wine 1 Tbsp. minced ginger 1 clove minced garlic 1 Tbsp. brown sugar coarse salt & freshly ground black pepper _____ 1/4 cup balsamic vinegar 1-2 Tbsp. horseradish 1 large thinly sliced red onion 6-8 julienned sun-dried tomatoes 1 Tbsp. extra-virgin olive oil 2 Tbsp. sesame oil freshly ground black pepper Score flank steak in crisscross pattern. Place in large oblong baking dish. Combine oil, tamari , red wine, ginger, garlic, brown sugar and salt & pepper. Pour over steak and marinate in refrigerator for 3 hours or longer, turning several times. Bring steak to room temperature. Remove from marinade and grill on high 5 to 7 minutes per side or until desired doneness . Remove and let rest several minutes before diagonally slicing. At this point, can refrigerate or con...

GARDNER'S NOTE: The custom of eating these brightly colored annual herbs originates from the Orient. Originally found in Peru, their common name, Indian Cress, refers to both their place of origin and their pungent peppery fragrance and taste. A favorite herb of Louis XIV of France and Thomas Jefferson. ____________ ~ Nasturtium ________ NASTURTIUMS FILLED with GUACAMOLE ~ Delicious recipe from FLOWERS in the KITCHEN (A Bouquet of Tasty Recipes) * 1 large Hass avocado 2 tsp. lime juice 1 small finely chopped ripe tomato 2 Tbsp finely minced onion 1 finely minced jalapeno or serrano chili 1 finely minced garlic clove coarse salt About 20 nasturtium blossoms 1 small jicama lime juice Peel avocado and remove pit. Mash in bowl with a fork and add 2 tsp. lime juice. Blend in tomato, onion , chili, and garlic. Add salt to taste. Let guacamole stand, covered, while preparing nasturtiums and jicama . Rinse nasturtiums careful and pat dr . Peel jicama and slice about 1/4-inch thick....

" SMALL CHEER AND GREAT WELCOME MAKES A MERRY FEAST." ~ SHAKESPEARE ___________ ________________ GRILLED HERB TENDERLOIN ~ Succulent beef smothered in fresh herbs adapted from Food & Wine (July 2006) * (4 1/2 lb.) trimmed beef tenderloin 1/3 cup extra-virgin olive oil 6 cloves minces garlic 2 Tbsp. coarsely cracked black pepper 1 Tbsp. chopped fresh thyme 1 Tbsp. chopped fresh rosemary 1 Tbsp. chopped fresh marjoram 2 tsp. coarse salt Fold thin end of tenderloin under roast to make meat an even thickness. Tie at 1-inch intervals. Transfer to large rimmed baking sheet. Combine olive oil, garlic, pepper, thyme , rosemary, marjoram and salt. Rub the herb oil over roast and refrigerate 2-4 hours. Bring to room temperature before grilling. Grill roast over moderate high heat coals, turning occasionally until nicely charred, about 30 minutes for medium-rare. Transfer to carving board and let rest for 10 minutes. Slice roast 1/2-inch thick and place on large platter surrounde...

"BUTTERFLIES ARE SELF PROPELLED FLOWERS." ~R.H. Heinlein ______________ WINGS of MACKINAC BUTTERFLY CONVERVATORY * V isit WINGS OF MACKINAC Butterfly Conservatory Mackinac Island, Michigan ( http://www.wingsofmackinac.com/ ) _________ "We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty. " ~Maya Angelou

"NOTHING IS MORE COMPLETELY THE CHILD OF ART THAN A GARDEN." ~ Sir Walter Scott GRILLED SHRIMP GYROS with HERBED YOGURT SAUCE ~ Adapted from a worn Southern Living Magazine clipping * 1 1/2 lbs. peeled & deveined medium shrimp 2 Tbsp. chopped fresh oregano or marjoram 2 Tbsp. extra-virgin olive oil juice & zest of 1 lemon 6 (12-inch) wooden skewers (soaked 1/2 hour in water) 4 (8-inch) pita or gyro rounds Herbed Yogurt Sauce 1/2 cup crumbled feta cheese 4 chopped and seeded Roma tomatoes 1 thinly sliced English cucumber Combine herbs, lemon juice, zest and olive oil in heavy-duty zip-lock bag. Add shrimp, seal and chill 30 minutes. Remove from marinade and thread on skewers. Grill, covered, over medium coals about 5 minutes on each side or until shrimp begin to turn pink. Wrap pita rounds in damp cloth and microwave on HIGH 10-15 seconds or until soft. Spread 1 side of each pita round with Herbed Yogurt Sauce. Top evenly with shrimp, feta, chopped tomato, an...

"All gardeners need to know when to accept something wonderful and unexpected, taking no credit except for letting it be." ~ Allen Lacy Allen Lacy information ~ http://www.ibiblio.org/london/agriculture/literature/1/msg00057.html __________ ~ Daisies, daylilies, rose, and Monarda (beebalm/bergamot) ~ Oriental lily ~ Coneflower (Echinacea), dahlia, Ligularia, Herb Robert, astilbe, Moombeam coreopsis, and Heuchera (Key Lime Pie & Creme Brulee) ~ Daylily ~ Coneflower (Echinacea), daylilies, rose, Monarda, phlox and New Guinea impatient