Good Morning Everyone!

Another beautiful morning in Central Florida....last night the weather turned nice and a cool 61; that with the heady aroma of orange blossoms in the air made for a perfect night's sleep! This weekend we will be hosting our first cookout of the year and of course, that has me busy planning the menu, checking the produce stands and deciding where to best buy what I need. Mom and I picked the last of the season's lemons from a friend's tree...I will squeeze them to get every precious drop and freeze the juice for homemade lemonade this weekend. I will post the menu and recipes on Friday.

Tonight I am in a Mediterranean mood and need something quick, so we will be enjoying a simple but delicious meal of Scallops Provencale, Romaine and Orange Tossed Salad and Iced Chai Tea.

Enjoy!!SCALLOPS PROVENCALE

1/4 c. olive oil, plus oil for greasing the baking pan
1 1/2 lbs. Bay Scallops
1/4 c. minced onion
2 large garlic cloves, minced
1/4 c. quartered black olives
1 1/4 c. diced, peeled tomatoes
1/2 t. thyme
pinch of rosemary
1 T. parsley
salt and pepper to taste

Preheat ovean to 375. Brush baking pan over the bottom and sides with olive oil and arrange scallops in a single layer.

Heat 1/4 c. oil in pan and saute onion and garlic over med. heat for 5 mts. Add remaining ingredients and bring to a boil. Spoon sauce over scallops, cover, and bake 15 mts.

Romaine and Orange Tossed Salad

1 head romaine lettuce, rinsed and spun dry
3 kiwifruit, peeled and sliced
1 (11 oz) can mandarin orange slices, drained
1 large red onion, sliced
1/2c. olive oil
1/4 c. lime juice
3 T. red wine vinegar
3 T. orange marmalade
salt and fresh ground black pepper to taste
croutons
1/3 c. halved pecans
3 oz. blue cheese, crumbled

Tear the lettuce into bite-size pieces and place in a salad bowl with the kiwifruit, range sections and onion. Combine the olive oil, lime juice, vinegar, marmalade, salt and pepper. Mix well in a glass jar. Toss the salad with the dressing just before serving. Top with croutons, nuts and blue cheese.
Tradional Indian Chai Iced Tea

7 c. water
1 c. milk or (evaporated milk for creamier version)
1/2 c. sugar (or more if you want sweeter)
10 bags Stash Tea Co. Chai Tea Blend

Mix 7 c. water with 1 c. milk and 1/2 c. sugar in a saucepan, add the tea bags and bring to a boil. Let boil for 2-4 mts. Remove tea bags and let cool down before transfering to glass jar. Strain, pour and refrigerate. When ready to serve, pour over ice in tall glass.