THE VILLAGE VOICE

When you look at your life, the greatest happinesses are family happinesses.  ~ Joyce Brothers LEMONY CEASAR SALAD with PUMPERNICKEL CROUTONS 1 large head romaine lettuce Large chunk of Parmigiana Reggiano Pumpernickel Croutons  Caesar Vinaigrette: 12 Tbsp. extra-virgin olive oil 4 cloves minced garlic zest and juice of 1 large lemon 1 Tbsp. Dijon mustard 1 tsp. Worcestershire sauce 1 tin drained anchovy fillets freshly ground pepper to taste Pumpernickel Croutons:   Preheat oven to 400º. Toss 2 cups (1/2-inch cubes) pumpernickel bread with 3 Tbsp. extra-virgin olive oil. Sprinkle heavily with cracked pepper. Spread on baking sheet and bake 10-15 minutes, stirring often, until crisp. (Can make ahead) Caesar Vinaigrette : Combine all ingredients (but olive oil) in blender. Gradually add olive oil and process until creamy.  Add bite-size pieces of crisp Romaine to large salad bowl. Toss gently with  Caesar Vinaig...

~ 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....

~ 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 ...

ASPARAGUS and GOAT CHEESE QUICHE ~ retro is back and real men 'do eat quiche' * 1 Pillsbury crescent roll package 1 lb. trimmed asparagus 3-4 chopped shallots 2 Tbsp. unsalted butter 1 1/4 cup half & half 4 large organic eggs scant pinch coarse salt 1/2 tsp. white pepper 1/2 tsp. Hungarian paprika 1 Tbsp. chopped fresh thyme (1 tsp. dried) 2 cup crumbled goat cheese additional thyme for garnish Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside. Slice asparagus diagonally, 1/2 inch pieces. Reserve tips . Plunge in boiling water and cook for 2 minutes. Drain and pat dry. Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese. Whisk eggs, half & half, thyme and salt & pepper. Pour over asparagus and cheese. Sprinkle with remaining cheese and fan asparagus spears de...

ANOTHER 80-DEGREE DAY! ___ GARDENING NOTE: NOW is the time! (if you haven't already) The grass is sufficiently dry. Grab your rake and remove winter protection and debris from garden and lawn. Cut back winter interest like grasses and dead perennial skeletons. Dream of greeting last autumn bulb faces now peeking through the earth. __________________ ~ Today's spring faces _______________________ MEDITERRANEAN GRILLED CHICKEN CAE SAR SALAD ~ Tuck this easy grilled chicken recipe away. Spring, summer, autumn and winter ~ it is very versatile for sandwiches, salad, atop pasta or showcased alone with rice, orzo, etc. * Marinade: juice of 1-2 lemons (depending on size) and zest 1/2 cup soy sauce 1/2 cup extra-virgin olive oil 1 Tbsp. dried oregano 1 tsp. garlic powder 1 tsp. coarse ground black pepper 12 halves boneless chicken breasts Combine marinade ingredients and pour over chicken (the longer the better). Before grilling, bring to room temperature. Place chicken on grill an...