Garden parties are the most
festive way to entertain
this season.

ANNABEL COHEN SPECIAL TO THE JEWISH NEWS

DANIEL LIPPITT PHOTOGRAPHER

T

here's no doubt about it.
Summer in Michigan re-
juvenates the spirit. The
landscape is extraordi-
nary, lush and exploding
with greenery, perennials and
annuals. There's something
about those Great Lakes breezes
and sultry evenings. Sure it's hot,
but summer's too short to let it
pass by without due veneration.
In general, people entertain
more during the warm months
than any other time of the year.
Partly because there isn't as
much worry about how many
guests a house can accommodate
— the back yard becomes an ex-
tension of the living room. And
preparing your yard or garden
for a party is uncomplicated. It's
often as easy as cleaning off the
grill and sweeping the patio or
deck.
Lucky for us, Michigan is farm
country. That means we get first
pick of the freshest flowers, pro-
duce and herbs. Growers from all
over the state hock their season's
best at farmers markets every
weekend, and sometimes even
during the week.
You won't find tropical fruits
and vegetables at the outdoor
markets, only what's in season
in this area. Some weekends,
strawberries and new potatoes
will star at the stands. Other
times, tomatoes and zucchini pre-

Recipes From Annabel

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CC

LU
LU
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78

hese
healthy,
fresh-from-the-
market recipes
are sure to make
your garden party
a huge success --
with minimal
time spent fussing
in the kitchen
come party time.
xperiment with

different fresh herbs and veg-
etables to add your personal
touch to the recipes. For more
guests, these recipes can easily
be doubled or tripled.

YOGURT MARINATED
GRILLED TUNA

Marinade:
2 Tbsp.,olive oil
1 cup plain yogurt

1/2 cup fresh lime juice
2 cloves garlic, minced
2 Tbsp. chopped dill or mint
1 tsp. sugar
Fresh ground pepper to taste
4 4-6 ounce tuna steaks

Whisk all the marinade in-
gredients together in a bowl.
Add the tuna steaks, turning
to coat well. Cover and chill for
two or more hours. Grill steaks
over high heat for four minutes
on each side or to desired done-
ness.

GRILLED EGGPLANT,
RED PEPPER, ONION
AND BASIL SALAD

2 medium eggplants
Olive oil
2 red peppers
1 large onion
1 Tbsp. olive oil
1 Tbsp. prepared pesto
Juice of 1 lemon
1/4 cup fresh basil, cut into strips
1/4 cup fresh chopped parsley

Slice eggplants and peppers

vail. The prices are often signifi-
cantly lower than in the super-
markets, and it's a lot of fun to
leave with an armful of fresh veg-
gies.
Be flexible with your menus.
You may be thinking green
beans, but you may discover per-
fect sugar snap peas that will
work just as well or better. Stay
away from mayonnaise dressings
and sauces. Vegetables and fruits
this fresh need only minimal sea-
sonings and preparation.
Pitchers of frosty, not-too-
sweet lemonade and fresh-
brewed iced-tea are the official
drinks of summer. Beer, a close
third, is also a good alternative
to have on hand. Ask your mer-
chant which beer sells the most
— it's often a good indication of
which is freshest. Both Sam
Adam's and Anchor Steam are
worthy picks. If serving wine,
Muscadet or Sancere (red or
white) are equally marvelous
choices. Served chilled (yes, even
the red), these wines are fruity,
slightly tangy and not too sweet.
Top off your garden party
meal with a frozen something or
a juicy fruit dessert with or with-
out liqueur-spiked whipped-
cream.
Dress your buffet and garden
tables casually. Colorful, airy
linens are as cheery as the sea-
son. Bright sheets and hand-

lengthwise into 1-inch slices.
Brush with a little olive oil and
grill over high heat, turning oc-
casionally, until cooked through
(the eggplant takes longer to
cook than the peppers). Cool.
Slice the onion into thin rings.
Heat 1 tablespoon olive oil in a
large skillet. Add onion and
saute, stirring often, until
translucent and slightly
browned. Cut the eggplant
crosswise and the peppers