THE VILLAGE VOICE

"Deep summer is when laziness finds respectability." ~ Sam Keen SHASTA DAISY ( Leucanthemum ) ______________ LAZY LASAGNA ~ Stressless meal for long summer days ... double for large group (adapted from Sara Moulton's Ten-Minute Lasagna) _________ 1 bag refrigerator or unfrozen large spinach ravioli (Costco has them in a double pack, or use regular large cheese ravioli) 1 (26-oz.) jar favorite tomato basil or favorite pasta sauce 1 (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 (12 oz.) bag shredded mozzarella 1 cup grated Parmesan 1 Tbsp. basil Heat oven to 350º. Coat 13 x 9-inch baking dish with cooking spray. Spoon 1/3 of sauce over bottom of pan. Arrange 1/2 of the ravioli on top and scatter the spinach over them. Top with 1/2 of each cheese. Cover with another layer of ravioli and remaining sauce and cheese. Sprinkle with basil. Cover with foil and bake 25 minutes. Uncover and bake 5-10 minutes more or until bubbly. Let rest a bit before servin...

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

"The daisy's for simplicity and unaffected air." ~ Robert Burns ~ Simple daisy _____________ HERB ROASTED RACK of LAMB with PORT CURRANT SAUCE ~ Spring lamb sings April and Easter and this red currant sauce is a lovely compliment . ______________ 3 1/2 lbs. 'Frenched'* rack of lamb (*have butcher trip meat from tips for easy serving) 2 Tbsp. extra-virgin olive oil coarse salt & freshly ground black pepper 3 cloves freshly chopped garlic 1 Tbsp. chopped fresh parsley (1 tsp.dried) 1 Tbsp. finely chopped oregano (1 tsp. dried) 1 Tbsp. finely chopped fresh rosemary (1 tsp. dried) 1 Tbsp. finely chopped thyme (1 tsp. dried) juice of 2 lemons fresh rosemary springs Preheat oven to 400-degrees. Rub room temperature lamb with olive oil and garlic. Sprinkle with the combined herbs and salt & pepper. Sprinkle with lemon juice. Rub with garlic. Arrange on rack and roast 25 minutes for medium rare (130-135 degrees). Tent and let rest for 10 minutes before serving....

"The daisy's for simplicity and unaffected air. " ~ Robert Burns ____________________ GRILLED SWORDFISH with AVOCADO & TOMATO SALSA ~ Simple summer dining, perfect when tomatoes are at their peek _____________ 4 6-oz. swordfish (Halibut or salmon ) steaks extra-virgin olive oil sea salt & cracked pepper to taste 2-3 peeled, seeded and coarsely chopped tomatoes 1/2 diced red bell pepper 1/2 cup diced green pepper 1/2 diced yellow or orange pepper 1/2 chopped small red onion 2 Tbsp. extra-virgin olive oil juice and zest of 1 large lime 1 Tbsp. white wine vinegar 1 minced clove garlic 1 Tbsp. chopped fresh basil 1 Tbsp. chopped fresh cilantro (or parsley) 1 Tbsp. chopped fresh thyme dashes of Tabasco to taste 1 peeled, seeded, and diced avocado Combine chopped tomatoes, diced peppers, red onion, olive oil, lime juice, zest, vinegar, garlic and chopped fresh herbs. Add a dash or dashes of Tabasco, according to taste. Set aside. (Can be made several hours ahead.) Prehe...

"April hath put a spirit of youth in everything." - William Shakespeare ~ Shasta Daisy (April Flower of the Month) _______________ LEMONY SHRIMP SALAD ~ Fast and healthy, delightful with Meyer lemons Food & Wine (April 2007) ________ 1/2 lemon, plus 2 Tbsp. fresh lemon juice 1/2 tsp. black peppercorns salt 1 lb. shelled and deveined medium shrimp 2 Tbsp. extra-virgin olive oil 2 Tbsp. grapeseed or vegetable oil pinch of sugar Freshly ground pepper 2 heart of romaine, cut in 1-inch wide ribbons 1 cup halved grape tomatoes 1 diced Hass avacado 2 Tbsp. snipped chives Fill medium saucepan with water. Squeeze lemon half into water with peppercorns and a generous pinch of salt; bring to boil. Add shrimp and simmer until curled and just pink, about 3 minutes. Transfer shrimp with slotted spoon to a paper towel-lined plate. Freeze shrimp until just chilled, about 5 minutes. Meanwhile, in large bowl, whisk remaining 2 Tbsp. lemon juice with olive oil, grapeseed oil, sugar ...

"All gardeners need to know when to accept something wonderful and unexpected, taking no credit except for letting it be." ~ Allen Lacy Allen Lacy information ~ http://www.ibiblio.org/london/agriculture/literature/1/msg00057.html __________ ~ Daisies, daylilies, rose, and Monarda (beebalm/bergamot) ~ Oriental lily ~ Coneflower (Echinacea), dahlia, Ligularia, Herb Robert, astilbe, Moombeam coreopsis, and Heuchera (Key Lime Pie & Creme Brulee) ~ Daylily ~ Coneflower (Echinacea), daylilies, rose, Monarda, phlox and New Guinea impatient