THE VILLAGE VOICE

There is life in the ground: When it is stirred up, it goes into the man who stirs it. ~ author unknown ~ Rainy face dahlia (American Dahlia Society) _____________ GRILLED SHRIMP with WALNUT PESTO ~ A bumper basil crop treat from The Great Big Barbecue Cookbook ______ 12-16 jumbo raw (shelled and deveined ) shrimp 1/2 cup toasted walnut pieces 4 Tbsp. chopped fresh flat-leaf parsley 4 Tbsp. chopped fresh basil 2 cloves chopped garlic 3 Tbsp. fresh grated Parmesan cheese 2 Tbsp. extra-virgin olive oil 2 Tbsp. walnut oil (or olive oil) coarse salt & freshly ground pepper Combine toasted walnuts, parsley, basil, garlic, cheese and oil in food processor. Process until finely chopped. Season with salt & pepper. In a bowl, add half the pesto to shrimp and toss well. Refrigerate at least 1 hours or overnight. Thread shrimp onto skewers and cook on hot grill for 3-4 minutes, turning once. Serve with remaining pesto and mixed green or tomato salad. (4 servings) _______ B...

"There is not a single colour hidden away in the chalice of a flower ... to which, by some subtle sympathy with the very soul of things, my nature does not answer." ~ Oscar Wilde ~ Garden Gerbera Daisy ______________ HONEY~SESAME GRILLED SHRIMP ~ adapted from razzledazzlerecipes .com ____ 2 1/4-1/2 lbs. peeled, deveined uncooked jumbo shrimp 1/4 cup sesame oil 1/4 cup rice wine vinegar 1/4 cup soy sauce 3 Tbsp. toasted sesame seeds 3 Tbsp. honey 2 cloves minced garlic 2 Tbsp. chopped fresh ginger 1-2 Tbsp. Mongolian Fire Oil (House of Tsang ) 6 chopped scallions Combine sesame oil, rice vinegar, soy sauce, 1 Tbsp. sesame seeds, honey, garlic, ginger, fire oil, and 3 chopped scallions. Add shrimp and marinate several hours. Remove shrimp from marinade and thread on wooden skewers. Bring marinade to a boil, reduce heat and simmer until syrupy. Grill shrimp, 2 minutes per side, basting with marinade. Transfer to platter and sprinkle with remaining sesame seeds and scallions. ...

"On this June day the buds in my garden are almost as enchanting as the open flowers. Things in bud bring, in the heat of a June noontide, the recollection of the loveliest days of the year - those days of May when all is suggested, nothing yet fulfilled." - Francis King ~ Bursting poppies, exbury azalia , Lady's Mantle and peonies _________ SKEWERED SHRIMP & MANGO BASMATI RICE SALAD ~ Simple light Sunday night supper, perfect after a long working day in the garden (adapted from June 2005 Cooking Light) _____ 2 lbs. peeled and deveined large shrimp 1 Tbsp. minced fresh garlic 2 Tbsp. minced peeled fresh ginger 2 Tbsp. soy sauce 4 tsp. good curry powder 1/8 tsp. cayenne pepper 1/8 tsp. ground cumin 2 cups water 2/3 cup light coconut milk 1 1/4 cup uncooked Basmati rice 3/4 cup shredded carrot 2 cups diced peeled mango (about 2 mangoes) 1 1/2 cup diced red bell pepper 1/2 cup sliced green onions 2 Tbsp. chopped fresh cilantro 2 Tbsp. chopped fresh parsley 3 Tbsp. l...

"To analyze the charms of flowers is like dissecting music; it is one of those things which it is far better to enjoy, than to attempt fully to understand." ~ Henry Theordore Tuckerman ~ 'Spring green' tulip __________ LEMONY BASIL SHRIMP SPRING SALAD ~ A delightful taste of spring ___ 2 lb. cooked and peeled large shrimp 1/2 cup vegetable oil 1/2 cup red wine vinegar juice and zest of 1 lemon 1 Tbsp. sugar 2 Tbsp. Dijon mustard 2 Tbsp. chopped basil 1 clove pressed garlic 1/2 tsp. cayenne pepper ----- 1 thinly sliced red onion 1 julienne sliced red pepper 1 julienne sliced yellow pepper 1 julienne sliced orange pepper 1/2 cup chopped fresh basil about 12 cups spring salad greens Montrachet goat cheese ----- Lemon Vinaigrette: 1/4 cup fresh lemon juice zest of 1 lemon 1 tsp. dry mustard 1/8 tsp. cayenne pepper 1 clove pressed garlic pinch of coarse salt freshly ground black pepper 1/2 cup vegetable oil Combine oil, vinegar, lemon juice, zest, sugar, Dijon, basi...

HERB~SKEWERED GARLIC LEMON PRAWNS ~ Luscious lemon, garlic and herbs ... as good as it gets! 24 peeled, deveined and uncooked Prawns 5-6 cloves minced garlic 1/2 cup Chardonnay 1/4 cup extra-virgin olive oil 2 tsp. Worcestershire sauce 1 large bunch chopped fresh basil 1 tsp. chopped fresh rosemary 1 tsp. chopped fresh thyme freshly ground black pepper to taste juice and zest of 2 lemons Combine garlic, Chardonnay, olive oil, Worcestershire sauce, basil, rosemary, thyme, cracked pepper, lemon juice and zest. Pour over prawns and marinate 2-3 hours. Remove from marinade and thread on skewer. Grill prawns until pink, about 3-7 minutes, turning occasionally. Baste with marinade. Serve with Spring Risotto and fine bottle of Michigan Chardonnay . (4 servings) _____________ SPRING RISOTTO 6 cups organic chicken broth or low-sodium vegetable stock 1/4 cup extra-virgin olive oil 1 finely chopped Vidalia or sweet onion 2 cups arborio rice 1 lb. trimmed asparagus sliced diagonally 4 diagon...

~ July sunset (Hubbard Lake) ________________________ PENNE with LEMON SHRIMP, GARLIC and FRESH BASIL ~ A perfect July evening ending * 1 lb. Italian penne pasta 3 Tbsp. extra-virgin olive oil 3 minced garlic cloves 1 tsp. dried red pepper flakes 1 lb. peeled and deveined large shrimp, cut in half lengthwise 1 julienne sliced red pepper 1/4 cup fresh lemon juice zest of 1 lemon 1/4 cup white wine 1/2 cup julienne sliced fresh basil coarse sea salt & freshly ground black pepper to taste Freshly grated Parmesan cheese Bring large pot of water to boil. Lace heavily with salt and add pasta. Cook until tender ( al dente ). Drain and return to pot. While pasta is cooking, heat olive oil in large saute pan over medium- high heat. Add garlic, pepper flakes, and red pepper. Saute until pepper is soft but still crisp. Add shrimp. Cook, stirring constantly, until shrimp turns pink, about 2-3 minutes. Pour lemon juice, zest, and white wine over drained pasta in pot. Toss well. Add shrimp...

GARDENER'S NOTE: When planting basil in the herb garden, pinch tips to encourage growth then use in your favorite fresh basil recipe. ~ Friends in the wildflower garden ____________________ GRILLED SHRIMP SALAD with BASIL VINAIGRETTE ~ Fast, refreshing and easy supper for a summer-like spring evening * 2 lbs. peeled large raw shrimp (fresh or thawed frozen) 1 1/2 lb. asparagus spears (or trimmed fresh green beans) 1/2 lb. crumbled cooked bacon 1 1/2 cup crumbled feta or shredded Parmesan cheese (reserve a bit for garnish) 3/4 cup toasted pine nuts ( reserve a bit for garnish) 8 (12-inch) wooden skewers Basil vinaigrette: 1/2 cup chopped fresh sweet basil 1/2 cup balsamic vinegar 4-6 minced shallots 3 cloves minced garlic 1 Tbsp. brown sugar 1 tsp. Lawry's Seasoned pepper pinch of coarse salt 1 cup extra-virgin olive oil Soak skewers in water while preparing salad. Combine ingredients for Basil Vinaigrette, whisking in olive oil a bit at a time until blended. Combine shrimp wit...