'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

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.

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

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.

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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