Recipe(tried): Light Summer Fare - Spinach Strudel, Fresh Mixed Greens with Mandarin Orange Honey Ginger Vinagrette, Raspberry Streusel Muffins

Hello Everyone,

It rained late yesterday afternoon and it was just wonderful!! Everything got nicely soaked, just what it needed...isn't Mother Nature all knowing? Luckily, minutes before, we had picked up the cushions to be put away. We had been enjoying an afternoon of planting geraniums and re-potting others while sipping iced cold tea underneath the old oaks. Some dark clouds began hovering and we decided to go in!

We sat on the porch and watched the wind blow and the buckets of rain come down. We saw the wind go one way and in an instant change directions again. It was an unbelievable show! Heavy tree limbs swished, it got very dark and there was a lot of thunder and lightening. Looks like hurricane season 2002 is making her welcome be known.

Today we have some little projects in the gardens; edging and mulching a bed, cutting down a bush, and planting a pink hyrangea. I just love hydrangeas and I am hoping it does well here. It is only early June and the gardens are lush and full and bursting with fuschia, purple and blues, assorted shades of green, and brilliant reds and yellows.

The days have just been the way Florida should be, breezy, sunny and enjoyable! So we are enticed to come outdoors and work in the yard... Tonight's dinner, inspired by the weather, will be light, a Spinach Strudel and salad and Raspberry Streusel Muffins.

Here are the recipes:

Spinach Strudel
6-8 servings

3 T. butter
1 c. onion, chopped
1 c. leeks, chopped
3 garlic cloves, minced well
2 10 oz. pkgs. chopped spinach, drained well
3 eggs
1/2 c. breadcrumbs
8 oz. pkg. Monteray Jack Cheese, chopped
2 t. salt
1/4 t. pepper
2 sheets frozen puff pastry
1 egg, beaten

Oven at 400. Thaw out puff pastry for 30 moinutes. Meanwhile, saute onions, leeks and garlic in the butter. Cook covered for 5 minutes until onions are transluscent. Stir frequently.

Stir in spinach and blend well. Let cool. Mix in crumbs, egg yolks, seasonings and cheese. Stir well. Unfold dough sheets and spread out on floured surface, long side horizontal. Flatten it with a rolling pin. With a pastry brush, brush on egg wash. Place filling in the center of each sheet. Fold up the sides then roll around the filling from top to bottom. Place strudels on a parchment paper lined pan, seam side down. Brush remaining egg wash over top. Bake 25 minutes, letting cool for 15 minutes then cutting and serving.

Fresh Mixed Greens with Mandarin Orange Honey Ginger Vinagrette

1/2 bag of fresh mixed greens
1 tomato, chopped
1/2 cucumber, chopped
2 scallions, chopped
1/2 red bell pepper, cored, seeded and chopped
4 oz. feta cheese
1 small can mandarin oranges
1/4 c. chopped walnuts

Toss all ingredients in a glass bowl. Drizzle with the vinagrette dressing and top with croutons and walnuts.

Orange Honey Ginger Vinaigrette

1/4 c. orange juice
1 t. honey
1 t. ground Jamaican ground ginger
salt and pepper to taste
2 t. red wine vinegar with garlic flavor
1 t. dijon mustard
1/2 c. olive oil

Whisk together the orange juice, salt and pepper, vinegar, ginger, honey and mustard. Blend well. While whisking vigorously, pour in slowly the olive oil and continue whisking til emulsified. Store in a glass jar til ready to use in refrigerator.

Raspberry Streusel Muffins
1 dozen muffins
The Silver Palate Good Times Cookbook

Batter:
1 1/2 c. all purpose flour
1/4 c. sugar
1/4 c. packed dark brown sugar
2 t. baking powderr
1/4 t. salt
1 t. cinnamon
1 egg, lightly beaten
1 stick butter, melted
1/2 c. milk
1 1/4 c. raspberries
1 t. grated lemon zest

Streusel Topping:
1/2 c. chopped pecans
1/2 c. packed dark brown sugar
1/4 c. flour
1 t. cinnamon
1 t. grated lemon zest
2 T. butter, melted

Glaze:
1/2 c. confectioner's sugar
1 T. fresh lemon juice

Oven at 350. Line 12 muffin tins with paper liners. Sift the flour, sugar, brown sugar, baking powder, salt and cinnamon in a medium size bowl. Make a well in the center.

Place the egg, melted butter and milk in the well. Stir with a wooden spoon until just combined. Quickly stir int he berries and lemin zest. Fill each tin about 3/4 full.

To make the sreusel topping, combine all the ingredients except melted butter in small bowl, pour in the butter and stir to combine. Sprinkle this evenly over the muffins. Bake them until nicely browned and firm for 20-25 minutes.

To make the glaze, mix the sugar and lemon juice til blended and smooth. Drizzle over muffins while warm. Serve the muffins warm.