THE VILLAGE VOICE

Peony (Paeonia) Columbine (Aquilegia) _________________ GRILLED PORTOBELLO BURGERS with PESTO, PROVOLONE & ROASTED PEPPERS ~ enjoy balmy 38º weather, fire up the grill and dream of June ... _________________ 4 stemmed large portobello mushrooms 8 slices sourdough or whole grain bread (or 4 buns/rolls of choice) extra-virgin olive oil coarse salt & freshly ground pepper 1/2 cup pesto 1/4 cup light mayonnaise 4 slices Provolone cheese 1 jar (well-drained) roasted red/yellow or just red peppers (Trader Joe's are great) 4 cups baby spinach leaves Heat grill. Brush both sides of mushrooms with olive oil. Season with coarse salt and freshly ground pepper. Rub one side of bread/roll with olive oil and grill until lightly toasted. Combine pesto and mayonnaise; spread on grilled side of bread/bun. Brush both sides of mushrooms with olive oil and grill, rounded side up, 4 minutes. Turn over, cover, and grill about 4 minutes or until mushrooms are tender, adding Provolone the ...

"The leaves of brown came tumblin ' down, remember In September in the rain The Sun went down just like a dying ember That September in the rain. To every word of love I heard you whisper The raindrops seem to play a sweet refrain." ~ September in the Rain (Lyrics by Warren & Dubin ) SEPTEMBER RAIN (a gardener's gift) _____________ PEASANT SOUP ~ Simple Saturday night supper ... harvest rich and autumn friendly on a chilly day ___________ 2 Tbsp. extra-virgin olive oil 1 1/2 cups chopped red or sweet onion 1 1/2 cups chopped (well-washed) leeks 1 cup chopped carrots or sweet potato 4 minced garlic cloves 1 quarts organic chicken broth 1 cup white wine 1 28-oz. can diced Italian tomatoes 1/2 tsp. crushed red pepper flakes 1 Tbsp. chopped fresh thyme (1 tsp. dried) 2 bay leaves 1 16 oz. cans rinsed and drained cannellini or garbanzo beans 3 cups baby spinach leaves coarse salt and freshly ground pepper to taste 1/2 cup grated fresh Parmesan cheese Heat oil in large...

" And the spring comes slowly up this way. " ~ Samuel Taylor Coleridge ~ Lone blue iris _________ BLACK FOREST HAM, PROVOLONE & ROASTED RED PEPPER PANINI ~ Perfect solution for leftover ham. Panini refers to a pressed sandwich so if you don't own a panini grill, simply grill in a skillet with a weight on top (2 iron skillets work well) _____________ 2 Tbsp. mayonnaise 4 tsp. basil pesto 8 slices good rye or sourdough bread 8 oz. thinly sliced Black Forest, deli or leftover ham 6-8 oz. thinly sliced provolone cheese 1/2 cup roasted red pepper strips 1/2 cup fresh basil or baby spinach leaves Combine mayonnaise and pesto. Spread evenly on each of 4 bread slices. Arrange ham, cheese, roasted red pepper strips, and basil or spinach leaves evenly over bread. Preheat grill pan or large skillet coated with cooking spray. Add sandwiches to pan and cook until bread is golden brown and cheese has melted. (4 servings)

~ Pansy poking through snow _______________ GRILLED CROQUE MONSIEUR ~ French cousin of the American classic, grilled ham & cheese. The classic sandwich served in the early 1900s in French bistros requires a rich Bechamel sauce. Don't count the calories; enjoy the new twist for leftover Easter ham. * 8 slices rustic bread 8 oz. thinly sliced ham 1/2- 3/4 lb. thinly sliced Gruyere cheese unsalted butter Bechamel Sauce (2 thick cups) 4 Tbsp. unsalted butter 6 Tbsp. flour 2 cup heated whole milk pinch of coarse salt 1/2 tsp. white pepper 1/8 tsp. cayenne 2 Tbsp. Dijon mustard Melt butter over low heat until it bubbles. Add flour, whisking constantly for 2 minutes. Slowly add hot milk and whisk until thickened. Remove from heat and stir in mustard, salt, white pepper, and cayenne. Assemble: Heat Croque Monsieur griddle, panini pan, or griddle. Spread with Bechamel sauce on one side of bread. Top with ham and cheese. Cover with remaining bread and additional sauce....