"All through the long winter I dream of my garden. On the first warm day of spring I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar."
~ Helen Hayes
~ Joyful spring pansy faces _____________
SPRINGHOUSE SALAD with ORANGE VINAIGRETTE
~ Enjoy citrus while still at its peak ... delightful salad for lunch or light supper
~ Enjoy citrus while still at its peak ... delightful salad for lunch or light supper
__________
1 large head romaine
1 large head romaine
bunch of watercress
2 large wedge-sliced avocados
dipped in freshly squeezed orange juice
2 large wedge-sliced red or green pears
dipped in freshly squeezed orange juice
2 oranges, peeled and sectioned
3-6 sliced cooked chicken breasts
(gently poach in fresh orange juice, water, a bit of white wine & tarragon)
toasted almonds or pistachios
ORANGE VINAIGRETTE:
1 Tbsp. freshly squeezed orange juice
6 Tbsp. extra-virgin olive oil
2 Tbsp. wine vinegar
pinch salt & freshly ground pepper
- Combine orange freshly squeezed orange juice, olive oil, wine vinegar, salt & pepper in screw-top jar & shake vigorously.
- Gently toss watercress & romaine in salad bowl. Place on individual chilled serving plates. Artfully arrange avocados, pears, orange segments & sliced chicken. Splash with vinaigrette. Sprinkle with cracked pepper and top with toasted almonds or pistachios. (Serves 3-6)
Note: Also great with shrimp
BLACK OLIVE ROSEMARY SCONES
~ from Scones, Muffins & Tea Cakes
____
3 cups flour
1 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 baking soda
1/2 tsp. salt
3/4 cup unsalted butter, chilled & cut into 1/2-inch slices
1/2 cup pitted Kalamata olives, sliced in thirds
2 tsp. finely chopped fresh rosemary
2 tsp. grated lemon zest
1 cup buttermilk
1 egg beaten with 1 Tbsp. cold water - for egg wash
2 tsp. coarse sea salt
- Preheat oven to 400-degrees. Lightly grease baking sheet and set aside.
- In large bowl, stir together flour, sugar, baking powder, baking soda & salt. With tips of fingers, blend butter into flour mixture until it resembles coarse cornmeal. Stir in olives, rosemary & lemon zest. Make a well in center and dd buttermilk. Mix until well blended with fork. Gather dough into ball and divide in half. On lightly floured board, roll into 2 circles (1/2-in. thick). Brush each with egg wash and sprinkle each with 1 tsp. of sea salt. With sharp knife, cut each circle into 6 triangle-shaped wedges.
- Bake scones on baking sheet for 20-25 minutes or until golden brown. (12 scones)
Comments
Marnie
Love the gay pansies!
Ronell
Brenda
Hi Gail ~ I'm with you loving cobalt blue. Since we don't use any pesticides in the garden, I delight in blue-face pansies that we not only garnish my flow blue plates with but ... eat!
Welcome Ronell and thank you. I have been a fan of your delicious site for ages ... good food, good family/friends, good life!
Fly me in Brenda! Would delight in joining you in your 'outside' room!
This vinaigrette sounds like it will taste so fresh. Unlike Marnie, I would use the avacodos. :}
The pansys are so delightful. Some are smiling, some seem surprised and a couple look a little grouchy. Thanks for such a pretty post.
Always a wonderful show of flowers at your blog Joey!!! THANK YOU for inspiring!
Hi Shady ~ LOL ... sometimes it's simply fun reading recipes! Pansies have been a favorite since I was a child. I include them extensively in my garden with thoughts of a very special person in my life.
You must be reading my mind, Anna! Friday is always a seafood/fish entry and tomorrow's is salmon with sun-dried tomatoes! How about one of these 2 family favorite pasta salads (key name of recipe in my search blog). Either one would look lovely in a glass bowl and everyone loves them:
TORTELLINI SALAD with ROASTED PINENUTS (6/11/08) or GREEK PASTA SALAD (6/25/08)
Hi Nutty ~ hope these goodies will provide the proper nutrients and extra-energy needed for you and Himself to tackle Mt Fuji this weekend :)
Cindy
Anna ~ the recipes are on the way :) Enjoy and Happy Spring!
Thanks Kylee ... I'm smitten myself. Pansies make me smile :)
Happy Vernal Equinox! Happy Spring! At last :)
My "after the winter" weight loss program isn't going all that well so I have been avoiding The Village Voice since it makes me head to the store for ingredients to follow up on your latest recipes. Just the same I am going to try this one and also the Classic Maple Salad.
At our nursery we take care of lunch for whomever is working that day. Some days things just don't work well and we send someone to the store for sandwiches or salads but usually we take care of things and salads are quite common. We have a special salad dressing that no one has complained about seeing yet but I've been looking for new options. I admit I am loyal to Vermont maple syrup from my days of lifting buckets off trees and carrying them to horse drawn sleds. Our sugaring season has been incredible this year and with all the new technology, we're still making good quality syrup.
I've been bad about our two blogs while renewing our website. Give it a look at http://vermontflowerfarm.com when you get a chance.
George Africa
The Vermont Gardener
http://thevermontgardener.blogspot.com
Dear George ~ so good to hear your spring voice and know you survived winter :) I'm very impressed with your new website! Wishing you a fruitful spring ... and someday ... someday ... we'll have a taste test ~ Vermont vs. Michigan maple syrup :)