THE VILLAGE VOICE

"It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade."    ~ Charles Dickens,  Great Expectations Muscari  (Grape Hyacinth)  GRILLED ROSEMARY BALSAMIC PORK TENDERLOIN & ROASTED SWEET POTATOES  ~ Moist and tender, perfect for a 'simple one plate spring supper'.  (Slightly adapted from RecipeGirl.com ) 2  lbs pork tenderloin (silver skin removed) 4  Tbsp. Balsamic vinegar 1/2  cup extra-virgin olive oil 2  tsp. crushed garlic 3  Tbsp. chopped 'fresh' rosemary 3  Tbsp. chopped green onions 1/4  cup freshly squeezed lemon juice 1  Tbsp. freshly ground cracked pepper coarsely ground sea salt to taste 2-3  Tbsp. white balsamic vinegar Combine marinade ingredients and pour over prepared tenderloins. Refrigerate for at least 6 hours, turning frequently. (Can also u...

Gardening note: Did you fertilize your perennials? Have you finished pruning roses and hydrangeas ? If pachysandra looks yellow, cut off old foliage to encourage new growth. Want blue hydrangeas ? Apply aluminum sulfate . ~ Simplicity in today's garden ___________________ GRILLED BOURBON PORK TENDERLOIN with MUSTARD SAUCE ~ 'a keeper' recipe in numerous files but if haven't tried, a MUST, especially with Derby Day around the corner. This adaptation is from Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook. * 1/4 cup soy sauce 1/4 cup bourbon 2 Tbsp. brown sugar 2 lbs. well-trimmed pork tenderloin Chopped green onions Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally. Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done). Carve diagonally into thin slices and serve with Mustard Sauce. Note: This is a lovely buff...

TULIPOMANIA ~ Tulip throat _____________________ GRILLED PEPPERED HALIBUT STEAKS ~ enjoy halibut, high in omega-3 fatty acids and low in environmental contaminants. * 4 (6-oz) Alaskan halibut steaks 1 Tbsp. coarsely ground black pepper 1 Tbsp. fresh lemon juice & zest 1 1/2 tsp. extra-virgin olive oil 3/4 tsp. sea salt lemon wedges Combine pepper, lemon juice , zest and olive oil and rub over halibut. Allow to come to room temperature before grilling. Sprinkle fish with salt. Grill 4 minutes on each side over medium-high coals or until fish flakes easily. Serve with lemon wedges , Green Beans with Toasted Amonds and Herb Sauteed Redskins. Wine Note: Pair with an award-winning Michigan Chardonnay. ( www.michiganwines.com ) ___________________ GREEN BEANS with TOASTED ALMONDS 1 lb. trimmed fresh green beans 3 Tbsp. melted unsalted butter zest of 1 lemon 1/2 tsp. onion salt freshly ground black pepper 1/4 cup toasted slivered almonds Bring pot of water to boil. Drop in green beans,...

Gardening Note: And early blooming native tree with four season appeal, the shadblow is a must for Michigan gardens. Each spring, surrounded by a carpet of trillium, you will spot the delicate white blooms as an understudy plant in woodlands. In June, its branches are laden with cardinal red fruit that ripens into a delicious deep-purple edible delicacy. In autumn, leaves turn an orangy -red complimenting the smooth gray bark . For more information visit the Michigan State Extension Home Page ~ ( http://web1.msue.msu.edu/imp/modzz/00000098.html ) ~ Shadblow Serviceberry in bloom ( Amelanchier canadensis ) __________________________ LEMONY SPRING LAMB KABOBS ~ parboiled onions and pepper allow easier threading on skewers * 2 lbs. boneless Spring lamb, trimmed and cut into 1-inch cubes 1 cup red wine 4 Tbsp. extra-virgin olive oil 4 cloves minced garlic 1 1/2 Tbsp. dried marjoram, divided juice of 1 lemon and zest coarse salt & freshly cracked pepper 3 peeled and quarte...

~ Early Spring tulip _______________________________ GRILLED MUSTARD PEPPERED SIRLOIN STEAK ~ adapted from The Gunflint Lodge Cookbook and perfect for a lovely spring evening * 3 lbs. sirloin steaks freshly ground black pepper to taste 2 cloves minced fresh garlic 1/2 cup Dijon mustard 3 Tbsp. extra-virgin olive oil 3 tsp. fresh lemon juice coarse salt 1/4 cup diagonally sliced green onions Coarsely grind pepper onto steak and press in with heel of hand. Rub steaks with minced garlic. Whisk together mustard, oil, and lemon juice. Reserve 3 Tbsp. for later grilling. Marinate steaks for several hours. Bring to room temperature, turning occasionally. Season with salt and grill over hot coals. Turn and coat with reserved mustard mixture. Grill until desired doneness . Remove, top with chopped green onions, and let rest before slicing. Serve with hearty crisp green salad, loaded with julienne-sliced colorful bell peppers and thinly sliced red onion. (Serves 6)

~ Spring thaw (Hubbard Lake) _______________ GRILLED ROSEMARY PORK TENDERLOIN ~ the spicy marinade doubles as a delicious sauce * Marinade: For each pound of trimmed pork tenderloin 1/4 cup extra-virgin olive oil 1/4 cup balsamic vinegar 2 Tbsp. white balsamic vinegar 3 large cloves minced garlic 2 Tbsp. honey 1 Tbsp. Dijon mustard 1 Tbsp. chopped fresh rosemary (2 tsp. dried) freshly cracked pepper Combine olive oil, vinegars, garlic, honey and mustard in blender or processor. Process until finely chopped. Pour over pork and refrigerate overnight, turning occasionally. Allow pork to come to room temperature. Remove from marinade and grill on medium, approximately 10 minutes on each side. Pour marinade in saucepan and bring to boil. Simmer 5 minutes. Allow pork to rest before slicing. Serve topped with sauce with Horseradish Mashed Potatoes on the side and a crisp salad. ____________________________________ HORSERADISH MASHED POTATOES ~ adjust horseradish according to taste * 8 large...

FIRE UP THE GRILL! (Record breaking March temperature ~ 81-degrees) ___________________ ~ Gerbera daisy _______________ GRILLED TURKEY TENDERLOINS ~ good hot off the grill or sliced cold in a salad * 2 plump boneless and skinless turkey tenderloins 1/4 cup extra-virgin olive oil 2 cloves minced garlic 1/4 cup soy sauce juice of 1 lemon plus lemon zest 1 Tbsp. brown sugar 1 tsp. thyme 1 tsp. rosemary freshly ground cracked pepper Combine all ingredients and pour over turkey tenderloins. Marinate at least 2 hours or longer. Preheat grill on high. Remove tenderloins and place on grill, reserving marinade. Lower heat to medium and grill about 10 minutes on each side or until done. Bring marinade to boil. Simmer 5 minutes and serve over turkey. ______________________________ SPRING TORTELLINI PESTO SALAD ~ delicious alone or with the above turkey tenderloin * 1 lb. trimmed fresh asparagus (snap off tough ends) 2 9-oz. packages refrigerated cheese-filled tortellini 1 cup basil pesto (homema...

GRILLED SUN-DRIED TOMATO SALMON 1 1/2 lbs. salmon fillets 4 Tbsp. finely chopped fresh parsley 4 Tbsp. finely chopped sun-dried tomatoes 1/4 cup extra-virgin olive oil 8 finely chopped garlic cloves sea salt & freshly ground black pepper Combine tomatoes, parsley, olive oil and garlic. Spread over fish. Cover and marinate several hours or overnight. Remove from marinade, let rest at room temp and grill, covered, on high for about 7 minutes (depending on outside temp and thickness) until slightly opaque. Don't overcook! Serve with crunchy Romaine salad filled with chopped red, yellow and orange peppers & thinly sliced red onion. Top with sliced black or Kalamata olives and sprinkle with feta cheese. Drizzle with favorite dressing.

~ SOUP AND SANDWICH SUPPER ~ (Winter is the perfect time to enjoy foods of fiber, color and flavor.) ~ Snow Angel EASY BREEZY BLACK BEAN SOUP 1 big fat chopped red onion 3 Tbsp. extra-virgin olive oil 3 stalks chopped celery with leaves 4 cloves chopped garlic 1 heaping Tbsp. ground cumin 1 tsp. red pepper flakes 1 (32-ounce) organic chicken broth 3 chopped carrots 3 (15-ounce) cans undrained back beans 1 (16-ounce) container fresh salsa 1/2 cup fresh lime juice bunch of fresh chopped cilantro (reserve some for garnish) sour cream Brown onion, garlic, celery, cumin and pepper flakes in olive oil over medium heat. Carefully add chicken broth, scraping brown bits from bottom. Bring to boil and add carrots, beans, salsa, and lime juice. Reduce heat and stir in chopped cilantro. Simmer 30 minutes. Ladle soup into big bowls and top with dollop of sour cream, chopped cilantro, and a side of homemade tortilla chips. GRILLED PORTOBELLO MUSHROOM SANDWICHES 1 large (wiped clean) ...

GRILLED FRESH SALMON ~ adapted from Recipe Zaar 3 - 4 pounds fresh salmon 3 Tbsp. olive oil 1/3 cup brown sugar 1/4 cup dry white wine or vodka 1/4 cup fresh lemon juice and zest 2 Tbsp. Dijon mustard 1 Tbsp. fresh chopped thyme (1 heaping tsp. dried) 1/2 tsp. cracked pepper Prepare gas or charcoal grill. Combine all ingredients except salmon and whisk to blend. Pour over salmon and marinate at room temperature 30 minutes. Grill salmon skin side down. Brush often with glaze while grilling until salmon is opaque but still moist-looking in center, about 7 minutes or depending on outside grilling temperature and thickness of fish. (Don't overcook as it as it will continue to cook when taken from grill.) Delicious with roasted redskin potatoes. (6-8 servings)

BREAKING TRADITION ~ time for simplicity PUMPKIN SOUP with CHILI CRAN -APPLE RELISH ~ delicious recipe courtesy of Rachael Ray 1 Tbsp. extra-virgin olive oil 2 Tbsp. butter 1 fresh bay leaf 2 ribs finely chopped celery with greens 1 medium finely chopped yellow onion salt and pepper 3 Tbsp. flour 2 tsp. thyme 2 tsp. hot sauce taste 6 cups chicken stock 1 (28-ounce) can cooked pumpkin puree 2 cups heavy cream 1/2 tsp. freshly grated nutmeg Relish: 1 crisp apple 1/4 finely chopped red onion 2 Tbsp. lemon juice 1/2 cup dried chopped cranberries 1 tsp. chili powder 2 tsp. honey 1/2 tsp. ground cinnamon In medium soup pot heat oil and butter over medium heat. Add bay leaf, celery and onion. Season veggies with salt and pepper. Cook 6-7 minutes until tender. Add flour, thyme and hot sauce. Cook for a minute. Whisk in chicken stock and bring to bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken then add cream and nutmeg. Reduce heat to low and keep warm until ready to serv...