THE VILLAGE VOICE

"Summer afternoon - summer afternoon; to me those have always been the two most beautiful words in the English language." ~Henry James 'BEE ~ UTIFUL ' (Bee kiss ... Japanese Anenome ) _______________ LAYERED COBB SALAD ~ 'Delightful presentation in a glass bowl ... same 1920s true ingredients in a, 'kick-it-up-a-notch', layered look originally adapted from Gourmet (June 2002) ____ DRESSING : 3 Tbsp. red wine vinegar juice from 1 fresh lemon (reserve zest) 2 tsp. Dijon mustard 1 clove minced garlic 1/2 tsp. coarse salt 1/2 tsp. sugar 1/4 tsp. freshly ground black pepper 1/2 cup extra-virgin olive oil SALAD: 3 skinless boneless chicken breast halves (1 1/4 lb.) 2 California avocados 8 cups romaine (cut crosswise into 1/2 inch wide slices ) 6 chopped crisp bacon slices 3 seeded and cut (1/2 inch pieces) fresh tomatoes 3-4 oz. crumbled Roquefort cheese 2 bunches stemmed watercress 2 (forced through sieve) hard-boiled eggs 1/4 cup finely chopped chives ...

“We come from the earth, we return to the earth, and in between we garden.” ~ Author Unknown Henry Eilers Strap Petal Black Eyed Susan ( Rudbeckia 'Henry Eilers ') ________________ PESTO-STUFFED CHICKEN BREASTS ~ An old favorite, delicious served at room temp ... good for a picnic or lunch on the boat _____ 8 skinned & boned chicken breast halves 1 lb. fresh spinach 3 finely chopped shallots 2 Tbsp. melted unsalted butter Pesto Sauce, divided 1/2 cup. ricotta cheese 1 egg yolk 1/4 cup toasted pine nuts 1/2 tsp. coarse salt 1/8 tsp. freshly ground pepper 4 (1/8-inch thick) slices prosciutto 3 Tbsp. fresh lemon juice 3 Tbsp. unsalted butter 1/4 cup mayonnaise Flatten each chicken breast to 1/4-inch thickness; set aside. Clean spinach and remove stems. Steam for 2 minutes and drain. Squeeze until barely moist & coarsely chop. Saute shallots in 2 Tbsp . butter until tender; drain . Combine shallots, 1/4 cup Pesto Sauce, ricotta cheese, egg yolk, pine nuts, salt & pe...

"Keep your face to the sunshine and you cannot see the shadow. It's what sunflowers do." ~ Helen Keller Ah, Sunflower by William Blake (1757-1827) _ Ah, sunflower, weary of time, Who countest the steps of the sun; Seeking after that sweet golden clime Where the traveller's journey is done; Where the Youth pined away with desire, And the pale virgin shrouded in snow, Arise from their graves, and aspire Where my Sunflower wishes to go! ___ _____________ CASHEW ZUCCHINI CRESCENT PIE ~ A summer favorite for over thirty years. Perfect for brunch with a fruit salad or dinner with grilled steak. ______________ 8 oz. can Pillsbury Crescent rolls 1 cup or more cashew nuts 4 medium zucchini squash 3 Tbsp. unsalted butter 1 crushed clove garlic 1 tsp. dill weed or more to taste 1/4 tsp. coarse salt freshly ground pepper to taste 2 large organic eggs 8 oz. small cubed or shredded Monterey Jack cheese (or mixture 1/2 Monterey and 1/2 cheddar or Colby) 1 Tbsp. chopped fres...

"The bee is more honored than other animals, not because she labors, but because she labors for others." ~ Saint John Chrysostom BLUEBERRY CHICKEN SALAD ~ These juicy jewels add not only vivid color, and sun-ripened flavor but also healthful beneficial antioxidants _________________ 3 skinned and boned chicken breast halves 4 Tbsp. extra-virgin olive oil 1/2 cup white balsamic vinegar 1 Tbsp. minced fresh ginger 1 clove minced garlic 1/4 tsp. coarse salt freshly ground pepper to taste 1 rib chopped celery 1/2 cup diced sweet onion 1 chopped red pepper 1 chopped yellow pepper 4 cups mixed salad greens 1 cup or more fresh blueberries Whisk olive oil, vinegar, ginger, garlic, salt & pepper. Slowly whisk in olive oil. Reserve half of mixture and chill. Pour remaining mixture over chicken. Cover and marinated several hours. Remove chicken from marinade and grill over medium- high heat, 6 minutes on each side or until done. Cut into thin slices. Combine celery, onion and ...

"People take pictures of the Summer, just in case someone thought they had missed it, and to prove that it really existed." - Ray Davies ~ Purple Coneflower ( Echinacea ) _____________________ RASPBERRY SPINACH SALAD ~ Make vinaigrette ahead so flavor melds for this lovely summer lunch or supper. _______________ 8 cups baby spinach 1 cup coarsely chopped macadamia nuts 1 - 1 1/2 cup fresh raspberries 3 peeled and thinly sliced kiwi fruit Place spinach in large chilled salad bowl (glass looks great). Add 1/2 cup macadamia nuts, 1/2 of the raspberries and 1/2 of the sliced kiwi. Toss with vinaigrette as needed. Top with remaining macadamia nuts, raspberries, and kiwi. Serve with side slice of Vermont Cheddar Walnut Pie ( 8 servings) Vinaigrette: 2 cups raspberry vinegar 1/2 cup extra-virgin olive oil 1/2 cup vegetable oil 2 Tbsp. Dijon mustard 4 Tbsp. fresh chopped tarragon (2 Tbsp. dried) 1/2 cup maple syrup pinch coarse salt freshly ground pepper to taste Combine raspbe...

" Those of us who are gardeners do not need to train ourselves to be aware of the seasons, intuitively or any other way, for the seasons have us by the throat. " ~ Germaine Greer ~ A Winter Night's Dream ________________ SCONES with ROSE PETALS and PISTACHIOS ~ Tuck this delicious recipe from FLOWERS in the KITCHEN away until roses bloom. Be sure to use pesticide-free flowers (best to grow your own). ________ 2 1/4 cups unbleached white flour 2 tsp. sugar 3/4 tsp. salt 2-3 pinches cinnamon 4 Tbsp. unsalted butter 1/3 cup pistachios (lightly toasted & finely ground) 1 cup cream 1 tsp. rose water (can be found at Specialty Food Stores or Whole Foods) 1 cup confectioner's sugar 1 Tbsp. rose jelly (or red current jelly mixed with 1/2 tsp. rose water) Preheat oven to 425-degrees. Combine dry ingredients in large bowl and blend thoroughly. Cut in butter until mixture resembles coarse meal. Stir in pistachios. Stir in cream together with rose water. Rinse rose petal...

~ Geranium collage _______________ STRAWBERRY and CUCUMBER BISQUE ~ Delightful and refreshing cold soup * Creme Fraiche : 1 cup heavy cream 1 cup sour cream Whisk both creams in bowl and cover. Let stand in kitchen overnight until thickened. Cover and refrigerate at least 4 hours. 1 quart hulled strawberries 3 cups unsweetened apple juice 1 large peeled and seeded English cucumber 3 Tbsp. Crème de Cassis ( blackcurrant -flavored liqueur ) fresh mint dusted with powdered sugar Combine strawberries, apple juice, and cucumber in saucepan. Cook 5 minutes to blend. Transfer to blender and puree. Add 2 cups creme fraiche and Cassis . Blend until smooth. Refrigerate. Serve in large stemmed glasses with powdered sugar dusted mint. (6 servings). ____________________ LEMONY TOSSED CHICKEN SALAD ~ Summer flavors blend for a light brunch. * juice and zest of 2 fresh lemons 3 Tbsp. extra-virgin olive oil 1/2 cup minced fresh mint 3 Tbsp. minced fresh parsley 2 minced garlic cloves 1/2 tsp. fr...