Vs2.4,....7",",‘30.4-4..0!, • Healthful Side Dishes Complement Meals Packages starting at 8400 e • Best Value • 30 Days delivery or it's free equipment • 13 Years Experience PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS lar All-Regu Priced Pac Reservations mu before 12-31-88 Formerly with Star Trai t & Video Protection Services, Inc. Mile & Orchard Lake in Farmington Hills • (810) 539 0800 - ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ -STUDIOS- ■ I 1 I ■ ■ ■ ■ ■ ■ I I I I 851-6340 6704 ORCHARD LAKE RD., WEST BLOOMFIELD, MI 48322 (1ST STOPLIGHT SOUTH OF MAPLE) I I I I I I Get Results... Advertise in our new Entertainment Section ! Can Robin Magness(810) 354-7123 Ext. 209 THE JEWISH NEWS stablishing and maintain- ing a healthful diet doesn't take a revolutionary lifestyle change. Common sense can be your guide. We all know that along with moderat- ing sugar and alcohol intake, the key is to cook, serve and eat bal- anced meals. But we can all use some help in developing new recipes that make eating enjoyable as well as being healthful. The Williams-Sonoma stores, together with company founder, Chuck Williams, have put to- gether an outstanding collection of Healthy Side Dishes obtained from international food author- ities. The side dish recipes in the book feature seasonal vegetables, potatoes, rice, beans and grains in tempting combinations and use simple cooking techniques that bring out the food's flavor without adding fat and calories. Below are some healthy side dishes for you to try with your favorite main dish dinners. STEAMED SPINACH & LEEKS 1 tablespoon olive oil 2 leeks, green and white parts, thinly sliced 1 teaspoon lemon juice 1 pound fresh spinach leaves 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 teaspoon finely grated lemon zest 1 teaspoon sherry vinegar In a heavy saucepan over medi- um heat, warm the olive oil. Add the leeks and saute, stirring oc- casionally, until softened and translucent, 4 to 5 minutes. Add the lemon juice and the spinach leaves, reduce the heat, cover and cook for 4 minutes without removing the lid. Un- cover and toss to mix well. Add the salt, pepper, lemon zest and sherry vinegar and cook, stirring, for 1 minute longer. To serve, using a slotted spoon, transfer the vegetables to a serving dish. Calories 83 per serving. Serves 4 STUFFED TOMATOES 4 large ripe but firm plum tomatoes, 1 pound total weight, halved lengthwise (Roma) 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 small garlic cloves, peeled and thinly sliced 2 tablespoons olive oil 1/3 cup fresh bread crumbs 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh basil 1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried thyme Preheat an oven to 400 degrees. Arrange the tomatoes, cut sides up, in a 3-quart baking dish. Sprinkle with the salt, pepper and garlic. Then drizzle with half of the olive oil. Bake the tomatoes, uncov- ered, until they are softened and sizzling, 45 to 60 minutes. Re- move from the oven and preheat the broiler. In a small bowl, stir togeth- er the bread crumbs, parsley, basil and thyme. Sprinkle the bread crumb mixture over the tomatoes. Drizzle the remaining olive oil over the bread crumb mixture. Broil until lightly browned, 2 to 3 minutes. Serve immediately from the baking dish, 100 calories per serving. Serves 4 BUTTERNUT SQUASH PUREE 1 butternut squash (2 pound), peeled, seeded and sliced 2 carrots, peeled halved lengthwise and sliced 1 teaspoon ground ginger 1 tablespoon maple syrup 1 1/2 tablespoons unsalted butter 1 tablespoon olive oil 1/4 teaspoon salt 1/8 teaspoon white pepper 2 tablespoons finely chopped fresh parsley Pour water to a depth of 1 inch in a steamer pan. Put the steam- er rack in place and put the squash and carrot slices on the rack. Cover and bring the water to a boil. Steam over medium heat until tender when pierced with a fork, 15 to 20 minutes. Transfer the squash and car- rots to a food processor fitted with the metal blade. Add the ginger, maple syrup, butter, olive oil, salt and pepper and process until just pureed, scrap- ing down the sides of the work bowl as necessary. To serve, spoon into a serving bowl and garnish with the pars- ley. Calories: 185 per serving. Serves 4 ❑