THE VILLAGE VOICE

"But now in September the garden has cooled, and with it my possessiveness. The sun warms my back instead of beating on my head ... The harvest has dwindled, and I have grown apart from the intense midsummer relationship that brought it on." ~ Robert Finch (SEPTEMBER SUMMER END) ROASTED SHRIMP COCKTAIL ( Recipe courtesy of Ina Garten)  2  lbs. (12-15 count) shrimp 1  Tbsp. good olive oil 1/2  tsp. kosher salt 1/2  tsp. freshly ground black pepper Sauce: 1/2 cup chili sauce (recommended Heintz) 1/2  cup ketchup 3  Tbsp. prepared horseradish 2  tsp. freshly squeezed lemon juice 1/2  tsp Worcestershire sauce 1/4  tsp. hot sauce ( recommended: Tabasco) Preheat oven to 400º F. Peel and devein shrimp, leaving tails on. Place on sheet pan with olive oil, salt, and pepper and spread in 1 layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool. Sauce:...

AUGUST'S CROWN Whilst August yet wears her golden crown, Ripening fields lush-bright with promise; Summer waxes long, then wanes, quietly passing, Her fading green glory on to riotous Autumn. ~ Michelle L. Thieme ~ Sunflower fields (Hubbard Lake) _______________ 'BIG FAT' MEDITERRANEAN GARDEN BURGERS ~ Perfect for a balmy early autumn day * 2 pounds ground sirloin 1 finely chopped medium onion 2 cloves finely minced garlic 12-oz. jar roasted peppers, drained and finely chopped 3 Tbsp. fresh bread crumbs 2 Tbsp. extra-virgin olive oil 1/2 cup minced fresh basil 1 Tbsp. chopped fresh oregano 1 Tbsp. chopped fresh rosemary salt & pepper to taste 1 cup drained and sliced artichoke hearts 6 slices provolone cheese fresh favorite greens 6 large grilled hamburger rolls Sauce: 1 cup mayonnaise 1 Tbsp. fresh lemon juice 2 finely minced garlic cloves 1 Tbsp. drained capers Gently combine ground sirloin, onions, garlic, roasted peppers, bread crumbs, olive oil, herbs and salt ...

~ 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 ...

Gardening Note: And early blooming native tree with four season appeal, the shadblow is a must for Michigan gardens. Each spring, surrounded by a carpet of trillium, you will spot the delicate white blooms as an understudy plant in woodlands. In June, its branches are laden with cardinal red fruit that ripens into a delicious deep-purple edible delicacy. In autumn, leaves turn an orangy -red complimenting the smooth gray bark . For more information visit the Michigan State Extension Home Page ~ ( http://web1.msue.msu.edu/imp/modzz/00000098.html ) ~ Shadblow Serviceberry in bloom ( Amelanchier canadensis ) __________________________ LEMONY SPRING LAMB KABOBS ~ parboiled onions and pepper allow easier threading on skewers * 2 lbs. boneless Spring lamb, trimmed and cut into 1-inch cubes 1 cup red wine 4 Tbsp. extra-virgin olive oil 4 cloves minced garlic 1 1/2 Tbsp. dried marjoram, divided juice of 1 lemon and zest coarse salt & freshly cracked pepper 3 peeled and quarte...

SPRING HAS SPRUNG! Gardening note: Time to fertilize emerging perennials. ~ Hyacinth ____________________ MEDITERRANEAN SWORDFISH ~ adapted from Southern Living ( tilapia or grouper would also be good but will cook quicker) * 4 (8-oz) swordfish steaks (3/4 to 1-inch thick) 1 chopped Vidalia onion 1 Tbsp. extra-virgin olive oil sea salt & freshly cracked pepper to taste 1/2 cup dry white wine 1/4 cup chopped pimento-stuffed olives 1/4 cup chopped Kalamata olives 1 Tbsp. drained capers 4 seeded and diced plum tomatoes 1/4 cup chopped fresh parsley Preheat oven to 400-degrees. Saute onion in olive oil until limp. Add garlic, salt & pepper and cook 1 minute. Reduce heat and add wine, olives, and capers. Pour into baking dish. Sprinkle fish with salt & pepper and place over sauce. Bake, covered for 20-25 minutes or until fish flakes. Sprinkle with tomatoes & parsley. Serve on plate with Lemon Couscous and Fresh Beet Salad . ~ Today's tulip ________ LEMON COUSCO...

~ simple tulip ________________________ MEDITERRANEAN TORTA ~ Lent friendly layered loaf of mouth-watering ingredients * 1 large round bakery loaf of sour dough, boule , or peasant bread 2 large sliced roasted red peppers* 2 large sliced roasted yellow peppers* (short cut ~ 16 oz. jar fire roasted yellow & red peppers) 8 oz. sliced provolone cheese 15 sliced in half sun-dried tomatoes 8 oz. sliced mozzarella cheese 14 oz. jar drained and halved artichoke hearts 1/4 cup pesto (homemade or quality store bought) Preheat oven to 350-degrees. Slice off 1/4 from top of bread. Hollow out leaving 1/2-inch shell. (Use inside for breadcrumbs. Toast and freeze for later use.) Layer ingredients inside shell in the following order: roasted peppers, 4-oz. provolone cheese, sun-dried tomatoes, mozzarella cheese, artichoke hearts, pesto, and remaining 4 oz. provolone cheese. Wrap in foil and bake for 30-40 minutes, until cheeses are melted. Uncover and slice into wedges. (6-8 servings) Note:...

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...