THE VILLAGE VOICE

"In a way, nobody sees a flower really, it is so small, we haven't time ~ and to see takes time, like to have a friend takes time." ~ Georgia O'Keeffe FORCED FORSYTHIA (Forsythia x intermedia ' Lynwood ') PROVENCAL BEEF STEW ~ This simple French peasant meal is perfect for an informal dinner with friends or after a busy day in the garden. Round out the meal with crusty French bread and a complimentary salad of arugula, tomato and black olive salad dressed with balsamic vinaigrette. (clipped and adapted from Observer & Eccentric 3/3/2005) _________ 2 1/2 lbs. lean beef stew meat, cut into 1 1/2 inch cubes 3/4 cup flour 1 tsp. coarse salt 2-3 Tbsp. extra-virgin olive oil (more if needed) 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 sliced yellow onions 4 cloves minced garlic 1 cup dry white wine 1 (14 1/2 oz. can crushed tomatoes 2 Tbsp. Dijon mustard freshly ground black pepper 1 1/2 cup pitted green olives additional thyme and rosemary ...

~ from Windsor, Ontario ( NIBBLES for SUNDAY'S GAME) MEDITERRANEAN TORTA 2 (8-0z) packages cream cheese 1 (8-oz) log goat cheese 4 cloves minced garlic 2 tsp. parsley 1 tsp. basil 1/2 tsp. tarragon 1/2 tsp. chives 1/2 tsp. thyme 1/2 tsp. sage cracked pepper extra-virgin olive oil 4 fresh basil leaves 4 sun-dried tomato halves 1/4 cup prepared sun-dried tomato pesto 1/4 cup prepared basil pesto Blend cream cheese, goat cheese, garlic, herbs and pepper in food processor. Brush a small bowl with olive oil. Line with plastic wrap and brush with more oil. Arrange basil leaves and sun-dried tomato halves in bottom of bowl like an open flower. Layer 1/3 cheese mixture and press firmly to edges. Top with tomato pesto. Press in another 1/3 of cheese mixture. Top with basil pesto. Finish with remaining 1/3 cheese mixture. Cover with plastic wrap and press gently to pack. Refrigerate until ready to serve. Uncover and invert onto serving platter. Carefully remove wrap. Serve with crisp stone-...