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)

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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