June
The Garden
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Recipes For The Month of June
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June 1
"All the breath and the bloom of the year
in the bag of one bee;
All the wonder and wealth of the mine
in the heart of one gem;
In the core of one pearl all the shade
and the shine of the sea;
Breath and bloom, shade and shine-
wonder, wealth, and - how far above them -
Truth, that's brighter than gem,
Brighter truth, purest trust in the universe -
all were for me
In the kiss of one girl."
~Rober Browning
"Success to me is having ten honeydew melons and eating only the top half of each one"
~Barbra Streisand
Spinach Salad with Poppy Seed Dressing
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1/2 of a small honeydew, diced
1/2 of a small cantaloupe, diced
7 cups of torn fresh spinach
1 cup cubed cooked ham, optional
1/2 of a medium red onion, thinly sliced
1/2 cup toasted pecan halves (see toasting tip below)
1/3 cup Poppy seed dressing (page 152)
In a large bowl toss together honeydew, cantaloupe, ham, spinach and red onion. Cover and chill up to 8 hours. Before serving, add pecans and dressing to mixture. Toss to mix.
To toast pecan, place pecan halves on non-stick cookie sheet. Bake in 325 degree oven for 10 to15 minutes. Let cool before putting into salad. Refrigerate any unused portion. For a fun unique garnish idea. slice cantaloupe and honey dew into 1/4 inch thick pieces and place on cutting board. Using small cookie cutters of desired shapes, i.e 1" stars, hearts, press into cantaloupe as you would with rolled cookie dough. Arrange around edge of salad bowl or on individual salad plates. Serve immediately or chill for 30 minutes to 1 hour.
*To toast pecan, place pecan halves on non-stick cookie sheet. Bake in 325 degree oven for 10 to 15 minutes. Let cool before putting into salad. Refrigerate any unused portion. For a fun and unique garnish idea, slice cantaloupe and honeydew into 1/4 inch thick pieces and place on cutting board. Using small cookie cutters of desired shapes, i.e., 1" stars, hearts, press into cantaloupe as you would with rolled cookie dough. Arrange around edge of salad bowl or on individual salad plates. Serve immediately or chill for 30 minutes to 1 hour.
June 2
"These are the things I prize
And hold of dearest worth;
Light of the sapphire skies,
Peace of the silent hills,
Shelter of the forests, comfort of the grass,
Music of the birds, murmur of the little rills,
Shadows of cloud that swiftly pass,
And after showers,
The smell of flowers
And of the good brown earth ~
And best of all, along the way, friendship and mirth.
~Henry Van Dke
"O Thou who clothes the lilies and feeds the birds of the sky.
Who leads the lambs to the pasture, and the deer to the water's side,
Who has multiplied loaves and fishes, and converted water to wine,
Please come to our table, as guest and giver, to dine. Amen."
~Unknown
Zesty Shrimp Salad
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1/2 cup rice wine vinegar
1/3 cup vegetable oil
2 teaspoons sesame oil
2 tablespoons brown sugar
1 tablespoon chopped fresh lemon grass
1 tablespoon chopped fresh cilantro
8 cups torn lettuce greens of assorted varieties
1 pound peeled and deveined cooked shrimp, chilled
1 large avocado, haled, peeled and sliced
1 large mango, halved, peeled and cubed
1 small jicama, peeled and cut into strips
1/4 cup chopped green onions
1/4 cup shredded farmer's cheese
Mix dressing in a small bowl, combining rice wine vinegar, vegetable oil, sesame oil, brown sugar, lemon grass and cilantro. Set aside. On 4 to 6 individual plates divide lettuce. Arrange shrimp, avocado, mango and jicama on tip of lettuce. Drizzle with dressing as desired. Sprinkle with green onions and farmer's cheese. Serve immediately
June 3
"And so it criticized each flower,
This supercilious seed:
Until it woke one summer hour,
And found itself a weed."
~Eva Gore-Booth
"Do not follow where the path may lead.
Go instead where there is no path and leave a trail.
~Ralph Waldo Emerson
Stuffed Artichokes
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4 artichokes, boiled about 10 to 15 minutes
1/4 cup butter
1/4 cup finely chopped mushrooms
2 cloves garlic, minced
1/4 teaspoon salt
1/2 cup fresh bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh thyme
Grated rind of 1 lemon
2 tablespoons olive oil
1 cup dry white wine
Gently remove the chokes from the center of the boiled artichokes. Cut the bottoms, if needed, so that they stand up. Melt the butter in a small saucepan and saute the mushrooms garlic and salt for 2 to 3 minutes. Pour the mushrooms into a medium bowl and add the bread crumbs, parsley, thyme and grated lemon rind. Toss to mix well. Fill the artichokes with the stuffing and place in a greased casserole that will support them. Place the oil and wine in a saucepan and bring to a boil. Pour around artichokes,. cover casserole and bake in 350 degree oven for 1bout 35 to 40 minutes, or until the artichokes are tender. Serve warm.
*The edible portion of an artichoke is actually a flower but. If allowed to reach full maturity, the feathery amethyst flower resembles a large thistle. But picked when still young and tender, they prove to be on of the best tasting weeds! Stuffed artichokes can be served as a first course appetizer, one person, or a special vegetable side dish. Recommend serving with Citrus Baked Halibut or a grilled steak seasoned with Cajun Spice Rub.
June 4
"To lengthen thy life, lessen thy meals."
~Benjamin Franlin
"Earth's crammed with heaven, and every common bush afire with God. But only he who sees takes off his shoes - he rest sit round it and pluck blackberries."
~Ralph Waldo Emerson
Vanilla Bean Fruit Salad
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1 vanilla bean, cut lengthwise in half, scrape seeds from inside, save pod and seeds
1 lemon, peel, cut into 1 inch strips and 1/4 cup juice reserved
3/4 cup sugar
2 mangos, peeled and cut into chunks
2 pints raspberries and strawberries, hulled and cut in half
1 small honeydew melon, cut into chunks
In a small saucepan, heat lemon peel, vanilla-bean pod and seeds, sugar and 3/4 cup water to boiling. Reduce heat and simmer for 5 minutes, or until slightly thickened. Remove vanilla bean pod and lemon peel. pour syrup into small bowl and add lemon juice. Cover and refrigerate 2 to 24 hours. Place prepared fruit in a large owl, drizzle syrup over it and toss to coat.
Blackberry Cobbler
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2 pints fresh blackberries
1 cup brown sugar., divided in half
1 tablespoon cornstarch
1/4 cup flour
2 tablespoons butter, melted
Vanilla ice cream
In a medium bowl combine blackberries, half of brown sugar and cornstarch. Spoon mixture into four 1 -cup greased glass ramekins. In a small bowl, combine remaining brown sugar, flour and butter. Top berries with flour mixture. Place bowls onto a cookie sheet and bake in 4oo degree oven for 40 to 45 minutes, or until mixture is bubbling. Serve warm, topped with ice cream.
*I don't think wise old Ben Franklin had in mind to addressees with the lessening of the meals, but this blackberry cobbler is too good to pass up. Individual servings do help with better portion control, though.
June 5
"A little dash of water cold,
A little leaven of prayer,
A little bit of sunshine gold
Dissolved in morning air.
Add to your meal some merriment
And thoughts for kith and kin;
And then, as prime ingredient,
A plenty of work thrown in.
Flavor it all with the essence of love,
And a little dash of play,
Then a nice old book and a glance above
Completes a Happy Day."
~Unknown
"There are fairies at the bottom of our gardens"
~Rose Fyleman
Full Moon Strawberries
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3 ounces cooked ham, thinly sliced
25 to 30 large strawberries
1/4 cup cream cheese, softened
1/4 cup plain yogurt
1 tablespoon honey
1/2 teaspoon grated lemon peel
1/2 cup finely chopped pistachio nuts
Cut the ham into 3/4" x 3" strips. Wrap one strip around base of each strawberry, securing with toothpick. Combine cream cheese, yogurt, honey and lemon peel in a small bowl. Place chopped pistachio nuts in another small bowl. Dip strawberry into cream cheese mixture, until bottom half covered, dip into chopped nuts. Arrange strawberries even on a platter, but do not stack. Serve immediately or chill up to 4 hours.
*The full moon for June, the Full Strawberry Moon, hits of luscious warm weather treats. What could be more mystical than to enjoy a midnight snack under the full moon and wait for fairies? Try sampling these other appetizers, Roasted Garlic and Pepper Spread on French Rolls or Mini Zucchini Pizza.
June 6
"God be in my bread
God be in my head
God be in my body
God be in my arms
God be in me
God be all around me
God be in all things
God be."
~William C. Segal
"The amen of nature is always a flower"
~Oliver Wendell Holmes
Country Dill Bread
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2 teaspoons minced onion
2 packages dry yeast
1/2 cup warm water
2 cups warm cottage cheese
3 tablespoons butter, softened
1/4 cup sugar
2 teaspoon baking soda
2 eggs
2 cups flour
1 cup quick cooking oats
Melted butter
Combine the onion, dry yeast, water and cottage cheese and mix well; set aside. Next, beat together the butter, sugar, salt and soda for 2 minutes. To the yeast mixture, add the butter mixture, 1 1/2 cups flour and oats. Mix together; add remaining 1/2 cup flour. Cover mixture and let rise in warm place until doubled in size. Stir down and place i 2 greased loaf pans. Let rise, uncovered, until almost doubled in size. Bake in 350 degree oven for 35 to 45 minutes, or until golden brown and hollow sounding when tapped on. Remove from pans and brush with melted butter. Freeze if not using within 24 hours.
*"The amen of nature is always a flower." In other words, once an herb flowers, the best is over for what that plant has to offer. So, for the freshest, most flavorful herbs, harvest prior to flowering. Serve Country Dill Bread with Asparagus and Shrimp Augratin and Berried Delight.
June 7
"I know what it is to be in need, and I know what it is to have plenty,
I have learned the secret of being content in any and every situation,
whether well fed or hungry, whether living in plenty or in want.
I can do everything through him who gives me strength."
~Philippians 4:12-13 (NIV)
"Oh what do you do, ppo Angus, when hunger makes you cry?,"
"I fix mysel an omelet, sir, of fluffy clouds and sky."
Oh what do you wear, poor Angus, when winds blow down the hills?
"I sew myself a warm cloak, sir, of hope and daffodils."
Oh who do you love, poor Angus, when Catherine's left eh moor?
"Ah, then sir, then's the only time I feel I'm really poor."
~Shel Silverstein
Broccoli and Ham Quiche
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1 unbaked pie shell with fluted edges
2 cups chopped broccoli, cooked and drained
2 cups cooked, diced ham
3 eggs
1 cup whipping cream
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons chopped chives
Sprinkle cooked broccoli in the bottom of the unbaked pie shell. Top with ham, then cheese, In a small bowl, using a wire whisk, beat eggs, cream, lemon juice, salt and pepper until blended, but not frothy. Pour into pie crust. Sprinkle with chives. Bake in 375 degree oven for 35 to 40 minutes, until knife comes out clrea. Let stand 5 to 10 mintues before cutting.
June 8
"My beloved spoke, and said unto me,
'Rise up, my love, my fair one, and come away.
For lo, the winter is past, the rain is over and gone;
The flowers appear on the earth;
The time of the singing of the birds to come,
And the voice of the turtle is heard in our land.' "
~Song of Solomon 2:10 - 12 (KJV)
"Water is the secret of green...
It means hope and health
where there would otherwise be
only despair and death."
~Luci Shaw
Snappy Mint Punch
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1/4 cup sugar
1/2 cup fresh mint leaves
1 cup boiling water
1 can frozen lemonade
1 package frozen raspberries
2 cups cranberry juice
1 cup orange juice
Fresh mint springs
Orange slices
Combine the sugar, mint and boiling water together and let stand for 5 minutes. Add the lemonade, raspberries, cranberry juice, orange juice and stir until the lemonade and raspberries are thawed. Strain the punch into a chilled pitcher, add ice and stir. Garnish glasses with mint sprigs and orange slices. Serve immediately.
*If you know anything about mint, you know that the "Mentha" family is large and diverse. If you live in any part of the United States, mint should be a part of your garden. It is very hearty, which is usually a must for us busy souls. If left with too much water and space, it will consume the entire area, so you may want to contain it. Some recommended varieties that work especially well with beverages such as Snappy Mint Punch are Mentha suaveolens (Apple Mint). Mentha suaveolens 'Variegata' (Pineapple Mint) or Mentha x piperita citrata (Lemon Mint).
June 9
"Its roots may grow old in the ground and its stump die in the soil,
yet at the scent of water it will bud and put forth shoots like a plants."
~Job 14:8-9 (NIV)
"The pedigree of Honey
Does not concern the Bee -
A Clover, any time, to him,
Is Aristocracy."
~Emily Dickinson
Pineapple Oat Bran Muffins
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1 cup oat bran
1 1/4 cups whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup raisins
1/4 cup honey
1/2 cup pineapple juice
2 eggs, slightly beaten
2 tablespoons vegetable oil
In a large bowl, combine oat bran, flour, baking powder, salt , cinnamon, nutmeg and raisins. In a separate bowel, combine honey, pineapple juice, pineapple., eggs and oil. Add the dry ingredients and stir just until moistened. Fill greased muffin tins 2/3 full. Bake in 425 degree oven for 12 - 15 minutes, or until golden brown. Serve warm or store in airtight container when cooled.
*These hearty muffins are great served warm with Strawberry Jam, or along side Broccoli and Ham Quiche. If you or your family aren't crazy about pineapple, substitute with apple juice and applesauce, or pear nectar and mashed bananas. Here again, the imagination has no limit.
"Don't ask for the meaning of the song of a bird or the rising sun on the misty morning. There they are, and they are beautiful"
-Pete Hamill
June 10
"Men are like wine; some turn to vinegar, but the best improve with age."
~Pope John XXII
"I planted the seed, and Apollos watered it. But God is the one who made it grow. So the on e who plants is not important, and the one who waters is not important. Only God, who makes things grow, is important. The one who waters is not important. Only God, who makes things grow, is important. The one who plant and the one who waters have the same purpose. and each will be rewarded for his own work. We are God's workers, working together, you are like God's farm, God's house."
~1 Corinthians 3:6-9 (NCV)
Crunchy Cucumber Salad
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3 cucumbers
1 tablespoon salt
3/4 cup white vinegar
1/4 teaspoon white pepper
2 tablespoons minced parsley
Wash the cucumbers, and if purchased in a grocery sore, scrub off the waxy coating, Score down the sides with a fork, Slice as thinly as possible. preferably with a vegetable slicer, as the slices are best if transparent. Place in a bowl and sprinkle with the tablespoon of salt. Cover with a plate and let stand as room temperate for 2 hours. Drain thoroughly and squeeze our the remaining juice. Combine the vinegar, salt and pepper. Pour over the cucumbers and refrigerate at least several hours. Drain again when ready to serve and sprinkle with the parsley.
Southern Salad
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2 stalks broccoli, chopped
1 cup raisins
1 onion, chopped
1/2 cup salted sunflower seeds
1 pound bacon, fried, crumbled
1 cup mayonnaise
1/4 cup sugar
2 tablespoons flour
In large bowl, combine broccoli, raisins, onion, sunflower seeds and bacon. In a small bowl mix mayonnaise, sugar and flour. Toss with broccoli mixture and chill.
June 11
"Be courteous to all,
but intimate with few,
and let those few be well tried
before you give them your confidence.
True friendship is a plant
of slow growth,
and must undergo
and withstand
the shocks of adversity before it is
entitled the appellation."
~George Washington
"For food and all Thy gifts of love, we give Thee thanks and praise. Look down, Oh Father from above, and bless us all our days."
~Unknown
Easy Homemade Granola Bars
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1 cup honey
1 cup peanut butter
3 1/2 cups rolled oats
1/2 cup raisins
1/2 cup grated carrots
1/2 cup coconut
1/2 cup unsalted peanuts
Stir and heat honey and peanut butter in a large saucepan until melted. Remove from heat and add oatmeal, raisins, carrots and coconut. Mix well. Put in an ungreased 9" x 13" baking pan and firmly press together. And it is snack time if you like chewy bars! Just cut into bars or strips. If you prefer crunchy bars, bake 20 - 25 minutes in 350 degree oven.
*Whether it is with a friend or your children, an early summer day can be the perfect time to make your own granola bars. Ask you kids how they might improve this snack. Maybe they'll want to leave out the peanuts and try marshmallows, chocolate chips, or different dried fruit like dates or pineapple. Serve with a tall glass of cold milk or some yogurt for a nutrient dense, balanced treat. Or try a Banana Peanut Butter Milk Shake for an extra-special early summer snack.
June 12
"You can eat an elephant
if you do it
one
bite
at
a
time."
~Robert Riley
"Sandwich every bit of criticism between two layers of praise."
~Mary Kay Ash
Honey Rye Stacked Sandwiches
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1 Honey Rye Loaf
6 - 8 tablespoons Thousand Island Dressing
6 slices Swiss cheese
6 slices American cheese
12 slices deli turkey
1 medium tomato, thinly sliced
1/4 cucumber, very thinly sliced
1 medium red onion, thinly sliced
Alfalfa or broccoli sprouts
Pepper to taste
Slice honey rye loaf down the middle. Lay open on clean surface. Spread top and bottom with dressing. Lay slices of cheese on tip and bottom, slightly overlapping. Next, place slice of turkey on tip and bottom. Stack tomato, cucumber, onion and sprouts on bottom. Shake with pepper to taste. Cover with top and cut into 6 wedges.
*Ahhh! Does this sandwich hit the spot. And the thicker the better! Add other veggies if desired. Sure does beat anything you can get at your local sub shop. Serve with Country Style Tomatoes or Sand's Summer Salad. Maybe you want to just finish with dessert, such as Green Tomato Cake or Monster Cookies.
June 13
"A good meal ought to begin with hunger."
~French Proverb
"The world has a thousand creeds, ad never a one have I;
Nor a church of my own, though a thousand spires are pointing the way on high.
But I float on the bosom of faith, that bears me along like a river;
And the lamp of my soul is alight with love for life,
And the world, and the Giver"
~Ella Wheeler Wilcox
Cream of Onion Soup
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1/2 pound sweet onions, thinly sliced
2 tablespoons butter
2 tablespoons flour
4 cups hot milk
1/2 teaspoon salt
1/4 teaspoon white pepper
3 egg yolks
1 1/2 cups half and half
6 slices French bread
Butter, softened
Melt 2 tablespoons of butter in large sauce pan. Add onions and saute until they become transparent, do not brown. Stir in flour and mix thoroughly, cook 1 to 2 minutes. Ad the hot milk, salt and pepper. cook for 30 minutes over medium heat, stirring frequently to prevent lumps. Remove from heat and set aside. Beat egg yolks and half and half in a mixing bowl. Beating constantly, slowly drizzle 1 cup of soup into egg mixture. Beat egg mixture into saucepan. Return to heat and cook on low heat until slightly thicken. being careful not to boil. Meanwhile, butter both sides of French bread and brown slowly in skillet while soup is cooking. Serve immediately.
*Besides hunger, a good meal ought to begin with an excellent soup. Be sure to use a true sweet onion, such as Vidalia, Walla Walla or Texas Sweet. Anything else will only be second best. The thinner the onion can be sliced the better, for they will cook more evenly, being less likely to brown, and will provide more flavor. Serve with yesterday's sandwich, Honey Rye Stacked Sandwich or Grilled Cheese Sandwich on Tomato Bread.
June 14
"On a summer vine, and low,
The fat tomatoes burst and grow
A green, a pink, a yellow head,
Will soon be warm and shiny red;
And on a morning hot with sun
I'll find and pick a ripened one.
Warm juice and seeds beneath the skin-
I'll shut my eyes when I bite in."
~Myra Cohn Livingston
"Fee the hungry! Help those in trouble!
Then your light will shine out from the darkness, and the darkness around you shall be as bright as day."
~Isaiah 56:10 (CLB)
Fire and Ice Tomatoes
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6 large tomatoes, cut in wedges
1 onion, thinly sliced
1 bell pepper, cut in strips
3/4 cup vinegar
1/4 cup water
1 1/2 teaspoons mustard seed
1/2 teaspoon salt
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1 1/2 teaspoons sugar
1 1/2 teaspoons celery salt
Prepare all vegetables, combine in a large salable container and set aside. In a small saucepan, combine vinegar, water, mustard seed, salt , red pepper, black pepper, sugar and celery salt. Bring to a boil and boil 1 minute. Pour over vegetables and chill for several hours or up to 2 days. Toss before serving.
*Happy Flag Day -- Fly your flag proudly today!
June 15
"Have you ever looked into the heart of a flower? ...
I love their delicacy, their disarming innocence,
and their defiance of life itself."
~Princess Grace of Monaco
Flower Blossom Cheesecake
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1 1/2 cups crushed gingersnaps
2 tablespoons sugar
1/4 cup butter, melted
5 packages (8ounce) cream cheese, softened
1 1/3 cups sugar
3 tablespoons flour
3 eggs
1/2 cup sour cream
2 teaspoons finely grated lemon peel
1 1/2 teaspoons vanilla
1 egg white
1 tablespoon sugar
1/2 cup sour cream
1 cup raspberry preserves
1 cup mandarin orange slices
1/2 cup raspberries or blueberries
In a medium bowl, combine gingersnap crumbs and sugar. Add melted butter, stir to combine. Press into a 9 - inch springform pan. Chill 30 minutes. In a large bowl, beat cream cheese for 2 minutes with an electric mixer. Add sugar and beat another 30 seconds. Gradually add flour; mix until combined. On a low speed, beat in eggs, one a a time, until just blended. Add sour cream, lemon peel and vanilla. Pour into prepared crust. Bake in 325 degree oven and bake about 20 minutes, or when topping is set, but not browned. Turn off oven; let cheesecake sit for 1 hour with oven door slightly opened. Remove form oven and place on wire rack to cool completely. using the tip of a knife, score a crisscross design on tip of the cheesecake. Microwave preserves until thinned and spoon onto cheesecake, spreading with back of a spoon. Create a "flower blossom" by overlapping the mandarin oranges in a circular fashion around outside of cake. Allow an edge of the preserves to peak out. Then pile the raspberries or blueberries in middle of oranges. Chill several hours before serving, but not longer or fruit may start to spoil and 'bleed' juice over cheesecake.
June 16
"For me - to have made one soul
The better for my birth;
To have added one flower
To the garden of the earth;
To have struck one blow for truth
In the daily fight with lies;
To have done one deed of right
In the face of calumnies;
To have sown in the souls of men
One thought that will not die -
To have ben a link in the chain of life
Shall be immortality."
~Edwin Hatch
"It doesn't matter who my father was; it matters who I remeber he was."
~Anne Sexton
Meatballs Meant for a Man
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2 pounds lean groud beef
1 large package beef flavored Rice-A-Roni mix, spice packet reserved
1 egg
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cans cream of mushroom soup
1 cup milk
1 cup water
1 tablespoon soy sauce
In a bowl, place ground beef, rice from package, the egg, pepper and garlic powder. Mix well; shape into golf ball size balls. In a large electric skillet. combine mushroom soup, milk, water, soy sauce and reserved spice packet. Add meatballs and cover. Simmer on medium, turning meatballs occasionally; add more milk or water if gravy becomes too thick. Cook for 45 to 50 minutes, or until meatballs are cooked through and rice is soft. Serve immediately.
*Oh, is your man going to love you for this! And all the gifts you can give a man, nothing tips the day better than a stick-to-the-ribs kind of meal. Recommend serving over Good-Old-Fahioned Mashed Potatoes along with a cob of corn and fresh homemade bread made from White Buns. Happy Father's Day to all the Dad's out there.
June 17
"For the Lord thy God bringeth thee into a good land, a land of brooks of water, of fountains and depths that spring out of valleys and hills; a land of wheat and barley, and vines and fig trees and pomegranates; a land of oil olive and honey."
~Deuteronomy 8:7-8 (KJV)
"God's bright sunshine overhead, God's flowers beside your feet,
The path of life that you must tread can little hold of fear and dread;
And by such pleasant pathways led, May all your life e sweet"
~Helen Waithman
Pesto Pasta
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3 cups packed fresh basil leaves, rinsed and towel dried
1/4 cup packed fresh parsley, rinsed and towel dried
1/4 cup grated Parmesan or Romano cheese
1/2 cup pine nuts
1/2 cup olive oil
6 cloves garlic
1/4 teaspoon pepper
8 ounces spaghetti noodles
In large saucepan, cook spaghetti noodles in boiling water until tender. In the meantime, place basil, parsley, cheese, pine nuts, olive oil, garlic and pepper into a blender or food processor and mix until smooth. Toss with drained hot pasta. Serve immediately.
*Nothing can be more satisfying than a hearty bowl of pasta and nothing honors the late spring season more than a fresh batch of pesto. The herbs in God's garden are starting to flourish and produce in plenty. Make pesto in batches, pour into sprayed ice cube trays and freeze. Pop frozen cubes into seal able bags and use a needed this summer in pasta, soups or salads. Fresh pesto mixture can also be used as a dipping sauce with hot fresh Sourdough French Bread. Or try it instead of traditional pizza sauce on homemade pizza.
"All food starting with “p” is comfort food... pasta, potato chips, pretzels, peanut butter, pastrami, pizza, pastry."
-Jane Aiken Hodge
June 18
"Daddy knows better ... He has eaten more salt than I have eaten rice."
~Jade Snow Wong
"And in that day ye shall ask me nothing. Verily, verily, I say unto you,
Whatsoever ye shall ask the Father in my name, he will give it to you.
Hitherto have ye asked nothing in my name;
ask, and ye shall receive, that your joy may be full."
~John 16:23-24(KJV)
Black-Eyed Peas with Onion and Peppers
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1 cup dried black-eyed peas*
2 tablespoons vinegar
2 tablespoons olive oil
2 red onions thinly sliced
2 red peppers thinly sliced
2 cloves garlic, sliced
1/4 cup minced fresh parsley
1 carrot, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
Torn lettuce greens
3 strips crispy fried bacon, crumbled
Sliced green onion
Grated cheddar cheese
Soak the peas overnight in water. Drain and rise well. Put into medium heavy saucepan and add about 3 to 4 cups water and bring to boil. Turn down and simmer for about 1 hour, until tender. Drain well. Meanwhile, combine vinegar and il; whisk together to make a dressing. Toss the onions, peppers and garlic in dressing. Drain the vegetables, reserving the dressing, and broil on tin foiled covered boiling vegetables, parsley, carrots, salt and pepper. Sever immediately over a bed of lettuce greens, garnished with bacon, green onion and cheddar cheese, Refrigerate for up to 24 hours.
*Canned black-eyed peas can be used instead of dried. Substituting a can of drained peas saves time, but some people prefer the freshness of making your own. Add tortilla chips and salsa, or a toasted pita shell for a complete meal. Or serve with bowl of Cheese Carrot Soup.
June 19
"Sweet, sweet you've no reason
To hurry away;
Stay so, sweet season
Stay, Oh stay."
~Edith Thomas
Asparagus Crepes
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1 1/4 cups milk
1 cup flour
1 egg
1 teaspoon vegetable oil
1/2 teaspoon baking powder
1/2 teaspoon curry powder
1 pound asparagus spears, ends snipped and cut into 2 inch pieces
2 medium carrots, cut into thin strips
1 cup feta cheese, crumbled
2 tablespoons milk
2 teaspoons sesame seeds
In a blender, combine the milk, flour, egg, oil, baking powder and curry powder. Blend until smooth. Using vegetable spray, grease a 6 to 8 inch skillet and heat over medium-high heat, until sides of are skillet hot. Remove from heat and pour about 2 tablespoons of better into center of the skillet ( 3 tablespoons for an 8 inch skillet). Lift and tilt the skillet to spread the batter. Return to heat and cook for about 1 minute. or until crepe light brown. Turn with a spatula and cook the second side for 30 seconds. Invert crepe over a paper towel, covering with another paper towel to keep crepes warm and separated. Repeat cooking process until all batter used. Set crepes aside. Steam the asparagus and carrots for about 5 minutes, or until tender and drain. Arrange asparagus and carrots in the center of each crepe. Top with feta cheese. Loosely roll crepe together and place in greased baking sheet with edges. Brush each crepe with milk an sprinkle with sesame seeds. Bake in 350 degree oven for 8 to 10 minutes, or until cheese melted. Serve immediately.
*Did you know that asparagus has always been considered a luxury food? Asparagus, which originated in England and sections of Europe, was served by such leaders as Cleopatra and French King Lois XIV. The first person to grow asparagus in the US was Thomas Jefferson. It wasn't until recently that it started to be widely grown, with now more that 120,00 tons grown annually. Enjoy asparagus in the spring when it is freshest and most reasonably priced.
June 20
"Remember when meals wee carefully thought out instead of thawed out?"
~Author Unknown
"A wise gardener anticipates June in January"
~House and Garden
Blessed Garden Spring Salad
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1/2 pound new red potatoes
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 clove garlic, crushed
1 tablespoon finely chopped fresh oregano
1/4 teaspoon salt
1/2 teaspoon pepper
6 cups chopped fresh lettuce greens
1 tomato, cut in wedges
1 green pepper, cut in strips
1 red onion, thinly sliced
1 cucumber, thinly sliced
1 cup feta cheese, crumbled
1/2 cup green olives, sliced
Wash and cook potatoes in boiling water for 20 to 25 minutes, or until tender. Drain, let cool, and slice. In a jar with tight lid, combine olive oil, lemon juice., garlic, oregano, salt and pepper and shake to mix. Pour over potatoes and marinate 1 hour. Place salad greens in a large salad bowl. Arrange tomatoes, pepper, onion, cucumber and marinated potatoes over greens. Garnish with feta cheese and green olives. Serve immediately.
*Everything about this salad screams Spring! Even though tomorrow is the first day of summer, many well thought out and blessed gardens are now starting to produce and it is now that the flavors are crisp, fresh and so mouthwatering good. Served with just a thick slice of Grandma's Banana Bread, this Blessed Garden Spring Salad can make a refreshing lunch.
"There is as much dignity in tilling a field as in writing a poem."
-Booker T. Washington
June 21
"I know a bank where the wild thyme blows
Where oxlips and nodding violet grows,
Quite over-canopied with luscious woodbine,
With sweet musk-roses, and with eglantine;
There sleeps Titania sometime in the night,
Lull'd in these flowers with dances and delight."
~William Shakespeare
"Flavor o' Summer between your teeth,
And those at home to love you;
Hearth and a cellarful underneath,
And God and a roof above you!"
~Holman F. Day, The Old Farmer's Almanac
Fresh Strawberry Pie
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1 (9inch deep dish) pie shell
1 quart fresh strawberries, washed and dehulled
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
3 - 4 cups whipped cream
Bake pie shell according to package or recipe directions and let cool Take 1 cup of strawberries and mash well. Put in medium saucepan and add sugar, cornstarch, salt and water. Cook over medium heat, stirring constantly until thickened. Take off heat, and while setting, put remaining strawberries in pie shell. Pour sauce over strawberries and place in refrigerator for 4 to 5 hours. Cover with whipped cream and serve. Pie is best if served same day as prepared.
* This recipe is a beloved family favorite that was especially enjoyed each summer when we could pick our own strawberries. Should you not be fortunate to have fresh strawberries in you garden, hopefully you can locate a farmers market that will have them. If you have other fresh berries available to you, such as blackberries or raspberries, they can be used in place of, or in combination with the strawberries. On this first day of summer try a Fresh Strawberry Pie.
June 22
"Thank you, dear God.
for this good life
and forgive us
if we do not love it enough."
~Garrison Keillor
"Fame is the scentless sunflower
with gaudy crown of gold;
But friendship is the breathing rose,
with sweets in every fold."
~Oliver Wendell Holmes
Sunflower Cookies
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2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, softened
1 teaspoon vanilla
1 cup coconut
1 cup sunflower seeds
Sift sugar, flour, baking soda and baking powder together. Cut in shortening and butter. Add the vanilla, coconut and seeds. Roll into balls. Bake in 350 degree oven for 10 to 15 minutes, or until golden brown. Let cool and serve or store air tight container.
* Sunflowers are one of my most favorite large annual flowers. They stand so tall and majestic, bright and inviting. Try to place them toward the back of the garden. or at the end of paths or rows, so as to offer a focal point of interest to aim for Making these cookies reminds me of our gardens and God’s gifts of seasons. Take a plate of these and a pitcher of Snappy Mint Punch or Summertime Lemonade outside this evening to enjoy the longer days.
"A good laugh is sunshine in the house."
~W. M. Thackery
June 23
"Oats, peas, beans and barley grow,
Oats, peas, beans and barley grow.
Do you or I or anyone know
How oats, peas, beans, and barley grow?"
~Nursery Rhyme
"We thank Thee, Lord, for happy hearts, for rain and sunny weather.
We thank Thee, Lord, for this our food, and that we are together."
~Emilie Fendall Johnson
Chicken and Black Bean Salad
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1/3 cup olive oil
2 tablespoons lime juice
2 - 3 tablespoons chopped fresh cilantro
1 1/2 teaspoons sugar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili pepper
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 red pepper, cut into strips
1/3 cup sliced green onion
4 cups romaine lettuce, chopped
1 1/2 cups cooked chicken strips
Tortilla chips
Salsa
Shredded jack cheddar cheese
Cilantro
In a jar, combine olive oil, lime juice, cilantro, sugar, garlic, salt, pepper, and chili pepper. Cover, shake well and set aside. In a large bowl, combine black beans, corn, red pepper and green onion. Add dressing and mix well. Chill until ready to serve. Serve over bed of romaine lettuce and or tortilla chips. Top with chicken strips. Garnish with salsa, cheese or cilantro. Serve with BreadChippewa Bread or Easy Buttermilk Biscuits.
June 24
"I have been absolutely terrified every moment of my life and I've never let it keep me form doing a single thing I wanted to do."
~Georgia O'Keefe
"When I was most tired, particularly after a hot safari in the dry, dusty plains, I always found relaxation and refreshment in my garden. It was my shop window of loneliness, and Nature changed it regularly that I might feast my hungry eyes upon changing styles and my fashion parade."
~Osa Johnson
Salsa Verde
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1/4 cup chopped yellow or white onion
2 tablespoons chopped cilantro leaves
1 teaspoon white vinegar
2 teaspoons olive oil
Dash of salt
1 cup coarsely chopped tomatillos
1 - 2 small green chilies, seeded and diced
Place all ingredients in blender or food processor. Cover and blend or process until smooth. This is good when served as a condiment with baked fish. Or as a change or salsa.
Homemade Spicy Tortilla Chips
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2 - 3 tablespoons margarine, melted
1/2 teaspoon chili powder
8 corn or flour tortillas (8 inch)
Dash of salt
Heat oven to 400 degrees. Mix margarine, chili powder and salt. Brush on one side of tortillas. Cut into 10 to 12 wedges. Place on cookie sheet and bake uncovered 8 to 10 minutes or until browned. Let cool; chips will get crispier as they cool. Store chips in an airtight container.
June 25
"Only one thing is more frightening than speaking the truth. And that is not speaking it."
~Naomi Wolf
"The fact is that it takes more than ingredients and technique to cook a god meal. A god cook puts something of himself into ht preparation - he cooks with enjoyment, anticipation, spontaneity, and he is willing to experiment."
~Pearl Bailey
Imaginagarden Stir-Fry
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1/3 - 2/3 cup bottled stir-fry sauce
1 large clove garlic, minced
1/2 teaspoon black pepper
1 tablespoon reduced sodium soy sauce
2 - 3 tablespoons olive oil
1/2 pound fresh asparagus, cut into 2 inch pieces
1 medium onion, red or yellow, or half and half, sliced
1/2 pound fresh snow peas, trimmed
1 large pepper, color of choice, or combination of favorite, cut into 1/2 - inch strips
2 medium tomatoes, slice
1 small zucchini, julienne sliced into 2 inch pieces
1 ear of corn-on-the-cob, cooked and shaved off the cob
2 tablespoons chopped walnuts
Steamed rice
Combine stir-fry sauce, garlic, pepper and soy sauce; set aside. Heat the oil in hot wok or large skillet over high heat. Add asparagus and onion; stir-fry 2 minutes. Add snow peas; stir-fry 2 minutes. Pour stir-fry sauce into vegetables, constantly stirring. Add red peppers, tomatoes, zucchini, corn and walnuts; stir-fry 2 minutes. For crisp vegetables serve immediately; if a more tender texture is preferred, continue to cook until desired tenderness. Serve over steamed rice.
* Ideal Meal Combinations: Prepare 2 cups of diced chicken to liking. Add during last 2 minutes of cooking. Or try adding 2 cups of diced tofu. For best flavor, stir-fry this in a separate skillet with 2 -3 tablespoons stir-fry sauce, or peanut oil. Or lastly, precook 1 pound of frozen potstickers ( Japanese dumplings). Add during last 2 minutes of cooking. And I'm sure you can think of many more.
June 26
"Part of the secret of success in life is to eat what you like and let the food fight it out inside."
~Mark Twain
"It was one of the most bewitching sights in the work to observe a hill of beans thrusting aside the soil, or a row of early pea just peeping forth sufficiently to trace a line of delicate green. Later in the season the hummingbirds were attracted by the blossoms of a peculiar variety of bean; and they were a joy to me, those little spiritual visitants, for deigning to sip airy food out of my nectar-cups. Multitudes of bees used to bury themselves in the yellow blossoms of the summer-squashes. This, too, was a deep satisfaction; although, when they had laden themselves with sweets, they flew away to some unknown haven, which would give back nothing in requital of what my garden had contributed. But I was glad to fling a benefaction upon the passing breeze with certainty that somebody would profit by it, and that there would be a little more honey in the wold to alley the sourness and bitterness which mankind is always complaining of. Yes, indeed; my life was the sweeter for that honey..."
~Nathaniel Hawthorne
Mini Zucchini Pizzas
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1 large zucchini, washed
Salt
1 (14 ounce) jar pizza sauce
1 small can chopped black olives
1 red pepper, finely diced
1 red onion, finely diced
1 package pepperoni slices
1 pound mozzarella cheese, shredded
Cut zucchini into 1/4-inch thick slices. Place each slice on aluminum foil covered baking pan. Sprinkle zucchini lightly with salt. Place about 1 tablespoon of pizza sauce on each slice. Then top slices with all or combinations, of toppings. Top with shredded cheese. Place under broiler for 4 to 5 minutes, until cheese is melted and bubbly. The zucchini's should still be crispy. Serve immediately.
* These cute little pizzas can be served as appetizers or as a fun way to encourage your family to eat more vegetables if served as a side dish. our ids may have favorite toppings the want to add, so encourage them to be creative, not letting your own preferences become involved. And you can introduce young children to coking by letting them help build the pizzas. If you let them help prepare foods, they are usually more willing to eat them too.
June 27
"I too am a rare
Pattern.
As I wander down
The garden paths."
~Amy Lowell
"According to a Spanish proverb, four persons are wanted to make a good salad; a spendthrift for oil, a miser for vinegar, a counselor for salt, and a madman to stir it all up."
~Abraham Hayward
Garden Path Salad
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1/2 cups torn lettuces, including romaine, spinach, assorted loose leaf varieties
2 tomatoes, cut into wedges
1 cucumber, peeled and sliced
1 red onion, thinly cut into rings
1 carrot, peeled and sliced
1 small zucchini or yellow squash, thinly sliced
1/2 cup sliced ripe olives
1/2 cup feta cheese, crumbled
1/2 cup olive oil
1/4 cup rice wine vinegar
2 teaspoons dry sherry
2 garlic cloves, minced
2 teaspoons sugar
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped basil
1/4 teaspoon salt
1/4 teaspoon pepper
In a large salad bowl, toss together the salad greens, tomatoes, cucumber, pepper, onion, carrot, zucchini, olives and cheese. In a jar with lid, combine the oil, vinegar, sherry, cloves, sugar, oregano, basil, thyme, salt and pepper. Shake until we mixed. Pour over salad and toss to coat. Serve immediately with Sunflower Bread or Sweet Potato Biscuits.
June 28
"There is no better teacher than adversity. Ever defeat, every heartbreak, every loss contains its own seed, its own lesson on how to improve our performance the nest time."
~Og Mandino
Poppyseed Poundcake and Fruit Compote
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2 cups flour
1 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon poppyseeds
1 cup butter, room temperature
1 cup sugar
1 1/2 teaspoons vanilla
4 eggs, room temperature
Stir together flour, baking powder, salt, nutmeg and poppyseeds. In a large bowl, beat the butter about 30 seconds, Gradually add sugar, beating about 5 to 6 minutes, or until fluffy. Add vanilla. Add the eggs one at a time, beating 1 minute slowly just until all combined. Pour into a greased and floured 9" x 5" loaf pan. Bake in 325 degree oven for 55 to 60 minutes. Cool 15 minutes before removing from pan. Cube into 1 inch squares.
1 cup cubed of each of following fruit; cantaloupe, honeydew, strawberries, blueberries, grapes, pears and mandarin oranges. If really ambitious, cut melon out with little star cookie cutters.
2/3 cup sugar
1 teaspoon dry mustard
2/3 cup cider vinegar
2/3 cup oil
1 tablespoon poppyseeds
Combine sugar, mustard and vinegar in a blender and mix for a few minutes. With blender on. gradually add oil and blend until mixture thickens. Add the poppyseeds and blend 3 more minutes. If not serving immediately, store in tightly sealed container in the refrigerator. Prior to serving, pour over fruit and toss until coated. On a large serving platter, spread a layer of Poppyseed Poundcake. Arrange fruit and dressing over top of cake. Serve immediately.
June 29
"A man in the wilderness asked me,
How many strawberries grow in the sea?
I answered him, as I thought good,
As many as red herring grow in the wood."
~Nursery Rhyme
"I have often thought that If heaven had given me choice of my position and calling, it should have been on a rich spot of earth, well watered, and near a good market for the productions of the garden"
~Thomas Jefferson
Raspberry-Strawberry Basting Sauce
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1 pint fresh strawberries
1 pint fresh raspberries
1/4 cup raspberry vinegar
1 lemon, juiced
1/2 cup butter
1 tablespoon minced garlic
1 tablespoon minced shallots (or green onions)
3/4 cup sugar
1 teaspoon salt
2 - 3 pounds chicken breasts or port tenderloin
Place berries, vinegar and lemon juice in blender and puree. Set aside. In large, heavy saucepan, melt butter over medium heat. Add garlic and shallots. Cook 2 to 3 minutes. Until tender. Add berry puree, sugar and salt. Simmer 5 minutes. Strain sauce to remove seeds. If desired. Use as a baste when grilling chicken breast or pork tenderloin, Sauce can also be stored and refrigerate for up to 7 days; reheat before using.
*This basting sauce adds just the right amount of sweetness to the meat,as well as tenderizing. Makes for a special early summer BBQ, or prepare it now and have it on hand for the upcoming Independence Day. Serve with Potpourri Beet Salad and Garlic Tomatoes. Finish the meal with Peanut Butter Pound Cake.
"It is better to trust in the Lord than to put confidence in man"
~Psalm 1 18:18 (KJV)
June 30
"Every flower, animal, mountain and rainbow is a product of God's creative imagination."
~Jill M. Richardson
"Then the Lord God provided a vine and made it grow up over Jonah to give shade for his head to ease his discomfort. and Jonah was very happy about the vine."
~Jonah 4:6 (NIV)
Oven Fried Acorn Squash
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3 tablespoons butter
1 medium acorn squash
2 eggs
1 cup seasoned bread crumbs
2 tablespoons grated Roman cheese
1/8 teaspoon nutmeg
Melt butter and pour into a 9" x 13" baking dish. Carefully cut acorn squash into wedges or rings. Scoop out insides. Set aside. Break eggs into a small bowl and beat lightly. In another bowl, mix bread crumbs, cheese and nutmeg. Dip each squash piece in beaten egg. Dredge in bread crumb mixture and set in buttered baking dish. Bake in 350 degree oven for 25 to 30 minutes. or until squash is tender and top sides are crispy brown. Turn over and bake an additional 5 to 10 minutes until second sides are browned. Serve hot with Radish Dip.
Radish Dip
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2 cups washed and trimmed radishes
8 ounces cream cheese, softened
1 cup sour cream
2 tablespoons fresh chopped chives
1 teaspoon garlic powder
1 teaspoon pepper
1/8 teaspoon cayenne pepper
Finely chop radishes. In medium bowl, mix cream cheese and sour cream. Add chives, garlic powder and peppers. Add radishes. Refrigerate for 2 to 24 hours before serving.
Recipes For The Month Of
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