THE VILLAGE VOICE

“Every leaf speaks bliss to me, fluttering from the autumn tree.” ~ Emily Bronte MEDITERRANEAN TOSTADA with HUMMUS, FETA, & OLIVES ~ easy carb friendly appetizer from KalynsKitchen.com Ingredients: ( for 2 but make as many as desired) 2 low-carb or whole wheat flour tortillas (cut in half) 2 tsp. + 2 tsp. extra-virgin olive oil 1/2 cup very finely chopped Romaine lettuce 1/4 cup finely crumbled Feta 10 finely chipped Kalamata olives 1/2 cup hummus Preheat oven to 400º, placing cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chiop to make 1/2 cup. Crumble feta cheese and chop the olives. When oven is hot, lightly spray or bursh cookie sheet with olive oil and place flour tortillas on it. Toast until lightly browned and firm, turning over about every minute or so. (Depending on tortillas, takes about 5 minutes or so but watch closely at the end.) Remove tortillas from oven and let cool for a few minutes. Top each crisp tortilla ...

"A late summer garden has a tranquility found no other time of the year." ~ William Longgood TURTLEHEAD (Chelone obliqua) _______________ ROASTED EGGPLANT and RED PEPPER PENNE PASTA ~ Sunny combination of rich harvest and herb flavors, fresh basil, a must. ( Sutter Home Napa Valley Cookbook ) ___________________ 2 medium globe eggplants , peeled if desired, cut into 1-inch cubes 2 red onions, sliced vertically into thin strips 3 seeded red sweet peppers cut into narrow strips 1/4 cup extra-virgin olive oil 2 tsp. minced garlic 1 Tbsp minced fresh rosemary (1 tsp. crumbled dried) 1 1/2 tsp. minced fresh oregano (1/2 tsp. dried) sea salt freshly ground black pepper 1/4 cup pine nuts 1 lb. penne pasta (or other favorite short tubular pasta) 1 cup chopped/shredded fresh basil 1 cup crumbled mild goat cheese or feta cheese Preheat oven to 375º. In roasting pan, combine eggplants, onions, and peppers. Add oil, garlic, rosemary, oregano, salt to taste, and generous sp...

"A man taking basil from a woman will love her always." ~ Sir Thomas Moore BASIL (ocimum basilicum)

"... BREAD FEEDS THE BODY INDEED, BUT THE FLOWERS FEED ALSO THE SOUL." ~ The Koran Bergenia (the perfect companion plant) ____________________ FRESH TOMATO & BASIL BRUSCHETTA ~ a delightful appetizer, perfect for all seasons Bruschetta Italian bread or french baguette 1 cup loosely packed chopped parsley 1/2 cup room temperature unsalted butter 1/2 tsp. coarse salt freshly cracked pepper to taste 1/2 -3/4 cup grated Parmesan cheese Tomato Topping 3 1/2 cups chopped & seeded ripe plum tomatoes 3 cloves minced garlic 3/4 cup chopped fresh basil leaves 1/3 cup extra-virgin olive oil pinch of coarse salt freshly ground pepper to taste Combine chopped tomatoes, garlic, basil, olive oil and salt & pepper. Let stand at room temperature. Preheat oven to 400-degrees. Blend butter, parsley, salt & pepper. Spread on bread. Dip bread in grated Parmesan cheese to cover surface. Bake 4-5 minutes or until golden brown. Slice bread in serving size pieces and top with tomato...

"Give fools their gold, and knaves their power; let fortune's bubbles rise and fall; who sows a field, or trains a flower, or plants a tree, is more than all." ~ John Greenleaf Whittier GIFT OF GOLD ____________________ ROASTED VEGETABLE LASAGNA ~ Rich autumn flavors of roasted peppers, eggplant, zucchini, and caramelized onions blend for this old fall crowd- pleaser __________________ 4 red peppers 10 oz. frozen chopped spinach extra-virgin olive oil as needed 1 eggplant (about 1 lb.) cut lengthwise into 1/4-inch slices 4 medium zucchini, cut lengthwise into 1/4-inch slices coarse salt and fresh ground pepper to taste 1 large chopped onion pinch of sugar 15 -oz. ricotta cheese 4 large organic eggs 3 1/2-4 cups good tomato sauce combined with 1 Tbsp. basil 18 cooked* lasagna noodles (1 lb.) (*boil 5 minutes in salted water, drain, and cool under cold water) 2 cups shredded mozzarella cheese 1 cup grated Parmesan cheese chopped fresh parsley Broil peppers directly on ...

"Forsythia is pure joy. There is not an ounce, not a glimmer of sadness or even knowledge in forsythia. Pure, undiluted, untouched joy." ~ Anne Morrow Lindbergh ~ Forced Forsythia ____ GARDENING TIP: Buckle your galoshes, grab a pail and pruning shears ... trudge through snow or swampy lawn and snip forsythia branches all the way to the main stem. Back inside, fill bucket with cold water and let rest 24 hours. Tomorrow, snip ends and arrange in container or vase, stripping leaves and buds below water line. Bursting buds will appear in a week or two. ________________________ PENNE PRIMAVERA ~ ' Primavera ' means 'Spring' in Italian _______ 1 lb. penne pasta or bow-tie ( farfalle ) 4 Tbsp. unsalted butter 4 Tbsp. extra-virgin olive oil 1 large minced sweet onion like Vidalia 2-3 minced garlic cloves 1 tsp. red pepper flakes 1 lb. diagonally cut asparagus (snap off woody stems) 1/2 lb. sliced mushrooms 3 diagonally thinly sliced carrots 1 matchstick sliced ye...

" Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all. " ~Stanley Horowitz ~ Autumn joy ________________ CHICKEN PECAN QUICHE ~ Delicious blend of flavors, perfect for an autumn brunch (adapted from Jan. 1999 Southern Living ) 1 cup flour 1 cup shredded Cheddar cheese 3/4 cup chopped pecans 1/2 tsp. coarse salt 1/4 tsp. Hungarian paprika 1/3 cup vegetable oil 1 cup sour cream 1/2 cup organic chicken broth 1/4 cup good mayonnaise 3 large lightly beaten organic eggs 2 - 2 1/2 cups finely chopped cooked chicken 1/2 - 3/4 cup shredded Cheddar cheese 1/4 cup minced onion 3 drops Tabasco sauce 1/4-1/2 cup pecan halves Preheat oven to 350-degrees. Combine flour, cheese, pecans, salt, and paprika. Add oil and stir well. Press mixture firmly in bottom and up sides of 9-inch deep dish quiche or pie plate. Bake for 12 minutes. Cool completely. Combine sour cream, chicken broth, mayonnaise, and eggs. Stir in chicken, cheese, onion, and Taba...

"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns." ~ George Eliot ROASTED PEPPER & FRESH BASIL STRATA ~ Wondering what to do with your fresh basil harvest? A lovely easy recipe to tuck away ... ______________ 10 cups dried (1/2-1 inch cubed) favorite hearty bread (wheat, herb, sour dough, brioche, etc.) 8 Tbsp. unsalted butter 1 large thinly sliced red or sweet onion 1-2 cups thinly sliced baby bella mushrooms (or mushrooms of choice) 2 cups crumbled feta cheese 2 cups sliced roasted red and yellow peppers (roast peppers yourself or try Trader Joe's jars of combined) 1/2 cup packed thinly sliced fresh basil 5 large organic eggs 1 cup whole milk or sour cream 1 healthy tsp. Coleman's dry mustard 1 tsp. coarse salt freshly ground pepper to taste 1 cup crumbled feta or grated Parmesan cheese freshly chopped parsley or dried parsley Melt butter in skillet and saute onions and mushrooms...

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...

“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...

"It is the Americans who have managed to crown minced beef as hamburger, and to send it round the world so that even the fussy French have taken to le boeuf hache , le hambourgaire ." ~ Julia Child ~ Memorial Day Garden Medley ____________ SUN-DRIED TOMATO BURGER SMOTHERED in CARAMELIZED ONIONS ~ Always a family favorite ___________ 3 lbs. ground beef (not extra-lean) 1 8.5 oz. (packed in oil) jar chopped & drained sun-dried tomatoes (reserve oil) 1 grated onion 3 Tbsp. dried basil 2 tsp. ground cumin 1/2 Tbsp. freshly ground pepper 1/2 tsp. coarse salt 2 thinly sliced Vidalia onions 2 thinly sliced red onions 4 Tbsp. extra-virgin olive oil 1 tsp. sugar freshly ground black pepper to taste 1/4 cup balsamic vinegar 8 toasted hamburger buns Mix ground beef, chopped sun-dried tomatoes, grated onion, basil, cumin , reserved oil, salt & pepper in large bowl (handle gently but don't overmix ). Form into 8 patties. Cover with plastic w...

"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...

~ Garden Clock (Mother's Day Gift) ______________ LEMONADE CHICKEN ~ A 'tart' very old standby, perfect for a hot summer evening. _______ 3 lbs. assorted favorite chicken pieces 1 6 oz. can frozen lemonade concentrate, thawed juice and zest of 1 fresh lemon 1/3 cup soy sauce 2 tsp. celery seed 2 cloves minced garlic (1/4 tsp. garlic powder) freshly ground cracked pepper to taste Combine lemonade concentrate, fresh lemon juice, zest, soy sauce, celery seed, garlic and fresh pepper. Marinate chicken in large plastic bag or large container for several hours in refrigerator, turning often. Let rest at room temperature while grill fires up. Remove chicken and grill over medium coals for 30 minutes, basting with sauce the final 30 minutes. _____________________ HONEY MUSTARD SLAW with FRESH BASIL ~ Easy and delicious. ______ 8 cups shredded red and green cabbage 2 medium shredded carrots (or 2 bags prepared cabbage with carrots) 1 large julienne sliced red pepper 1 ch...

~ 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...