Sugarless wafers, chocolate candy bars and halva MEDITERRANEAN page 134 NOW IN STOCK! The Finest Imported Foods strokes, by as much as 70 per- cent. The study by Michael Aviram, professor of biochemistry and medicine at Technion was pub- lished in the April, 1995 issue of the American Journal of Clincal Nutrition. Dr. Fran Sacks of Harvard and a developer of the Mediterranean Diet Pyramid, said the Italians have been leading this Mediterranean lifestyle for centuries, even before it became chic. Carol Field, author of Italy in Small Bites and numerous oth- er cookbooks, offers tips on the Mediterranean Diet and Italian cooking. The recipes in her book incorporate light, fresh foods into the diet and compliment them by seasoning with herbs and citrus. Her focus is on eating pastas and grains, fruits and vegetables, beans, poultry and fish. From Around The World 27120 Evergreen (N.E. Corner of 11 Mile next to 1-696) • Lathrup Village, Mi • (810) 552-9898 • Fax (810) 552-9815 Your Israeli Supermarket Connection I ELITE CHOCOLATES: MALT STAR 2 OFF $2 OFF Tel Aviv.. .milk chocolate pralines I King David . . bittersweet pralines I Exodus. . . milk & bittersweet pralines I 6 Pack Reg. $5.94 SALE $3.94 200 gr. large can Reg. $6.99 SALE $4.99 With this coupon • Expires May 31, 1996 With this coupon • Expires May 31, 1996 MAHAN! 4. With this coupon • Expires May 31, 1996 ELITE HASHAHAR HALVA Flavored Wafers (Hazelnut, Chocolate, Vanilla) I (Cocoa. Vanilla) Buy I Get I Buy I Get I $3.99 $2.99 16 oz. package Buy I Get I I $2.49 8 oz. package 17.5 oz. bar I With this coupon • Expires May 31, 1996 With this coupon • Expires May 31, 1996 JELLY SLICE FREE FREE FREE E ELITE INSTANT COFFEE $ 1 OFF R eg. $5.99 SALE $4.99 If. 1 With $10 purchase or more! FENNEL AND ORANGE- SCENTED OLIVES 1 clove garlic, finely sliced Zest of 1 orange, cut into small pieces 1/2 tablespoon fennel seeds 2 cups oil-cured black olives Several hours before you plan to serve them, mix the garlic, or- ange zest, and fennel seeds with the olives. Leave them at room temperature for several hours, or cover and store in the refrigera- tor for up to 2 weeks. Serve at room tern- perature as an appe- tizer. Make 2 cups. With this coupon • Expires May 31, 1996 Meyeden Natural Spring Water Refresh the sun-dried toma- toes in warm water to cover for about 10 minutes. Soak them just long enough to soften them, but be careful they don't become sog- gy. Drain and pat dry. Warm the olive oil in a small saute' pan over very low heat. Add the garlic, red pepper flakes, and oregano and warm for 5 to 8 minutes, being careful not to let the garlic burn. Season with salt and pepper to taste. Make the sandwiches by lay- ing one sun-dried tomato face down, drizzling a bit of herb-in- fused olive oil on it, and covering with a second sun-dried toma- to. Serve at room temperature. Makes 15. With this coupon • Expires May 31, 1996 • 1.5 liter bottle TUSCAN PE STO OLDSM FOR LESS 1995 ACCENT d M lour owt \ roaci.n A SAAB 900 5 DOOR 1996 AURORA ng $299* 36 Months $499* 36 Month Lease $999 Down Payment - 36 mo. lease. 5999 cap cost reduction, option to purchase at lease end determined at lease inception. Plus 1st months payment, security deposit (cymt rounded to nearest 550), 5450 acq. tee, tax, title, license. 52,047.54 due at signing. Lessee re- sponsible for excess wear and tear. 15c per mile over 12,000 miles per year. ' Aurora 36 month closed end lease based on approved cred- it. Optics to purchase at lease end at a price to be determined at inception. 1st month's payment, sec. dep., acq. fee, tax, tide, plates, destination, 6% use tax. Cap cost reduction $999. Total obligation is payment times tern. Lessee responsible for excess wear and tear. 15c per mile over 12,000. FVV.V,,,,77:1277%. ...Jza,Jcowsv,:r,,,,,,swwz.J...vame,ee.etam,:a,,aPg0* GLASSMAN GIASSMOM GLASSMON SMB OLDSMOBILE kitrUND0 11 On Telegraph at the Te1-12 Mall, Southfield 136 (810)354-3300 0 On Telegraph at the Tel 12 Mall, Southfield On Telegrh ap at the (810)354-3300 A Tel-12 Mall , Southfield (810) 354-33004 °F - SWEET PEPPER SAUCE 3 to 4 tablespoons olive oil 1 red onion, finely sliced 1/2 clove garlic, finely minced 3 sweet red peppers, roasted, ribs, membranes and seeds removed, and cut into 1/2 inch slices 2 or 3 medium tomatoes, seeded and cut into chunks 1/4 to 1/2 teaspoon salt 1/4 to 1/3 cup fresh bread crumbs (optional) Warm the olive oil in a large heavy saute' pan. Add the red onion and saute' over low heat until the onion begins to become limp and translucent. Add the garlic and saute' briefly. Then stir in the pepper strips and sweat them over low heat for 20 to 25 minutes. Add the tomatoes and salt, and cook another 2 or 3 min- utes. Cool to room temperature. Put the mixture in a food processor outfitted with the steel blade, and pulse about 30 times. Do not puree; the mixture should be chunky in texture. If it seems too moist, add the bread crumbs. Makes 3 cups. SUN-DRIED TOMATO "SANDWICHES" 30 sun-dried tomatoes 1 tablespoon olive oil 2 to 3 teaspoons finely minced garlic Scant 1/8 teaspoon red pepper flakes 1/4 teaspoon dried oregano Salt and pepper 1 pound 2 ounces fresh kale 2 cloves garlic, minced 3/4 to 1 teaspoon sea salt 3/4 cup extra-virgin olive oil Wash the kale well in cold wa- ter and pat it dry. Cut away the ribs and stems, leaving only the leafy greens. Combine all the in- gredients in a food processor out- fitted with the steel blade, and process to form a thick paste. The mixture can be made ahead and kept covered in the re- frigerator for 5 or 6 days. Bring it to room temperature before serving. Variation: For a mellower, less robust flavor, blanch the kale in boiling water for 3 to 5 minutes. Serves 12 as an appetizer on Crostini, 6 to 8 as a pasta sauce. ROAST ONIONS 4 small onions 2 tablespoons olive oil Salt and pepper ._\