SUMMER
PLEASURES
S Ann ummertime
in Ann Arbor means the
Arbor Summer Festival. And this year's
lineup of performers, entertainment
and classic movies creates Michigan's
most outstanding Festival.
Junior Brown w/Saline Fiddlers.. . 6/21 @ 8pm
(Opening Night afterglow @ 10pm)
Bob Newhart
6/22 @ 8pm
Betty Buckley
6/25 @ 8pm
Diva Family Fun Show
6/26 @ 2pm
Diva
6/26 @ 8pm
Taylor 2
6/27 @ 8pm
Take 6 & 2.00 Jazz Ensemble ... 6/28 @ 8pm
Fred Garbo Kid's Show
6/29 @ 2pm
\\F NTH]
nn Arbor
ummer
stithl
Tickets at Box Office at 764-2538
or stop at the Burton Memorial
Tower on the UM campus.
Der Lindberghflug
Tammy Wynette
7/2 @ 8pm
7/3 @ 8pm
Not
Capitol Steps
7/4 @ 5 & 8pm
Preservation Hall Jazz Band ... .7/5 @ 8pm
BoDeans
7/7 @ 8pm
Neville Brothers
7/8 @ 8pm
Glenn Miller Orchestra
7/9 @ 8pm
Gordon Lightfoot
7/10 @ 8pm
"Vanities"
7/11 @ 8pm
Dance Gallery/Peter Sparling &
Company
7/12 @ 8pm
Shows are subject to change
without notice.
Bob Newhart
Classical Concerts at UM Blanche Anderson
Moore Hall ....6/22, 6/29, 7/6,7/13 @ 4pm
Carillon Concerts at UM North Campus
Lurie Carillon ... 6/23, 6/30, 7/7 @ 7pm
Gordon Lightfoot
The "Top of the Park" features a variety
of FREE nightly concerts and dassic
movies, also FREE. Call for a brochure
or more details at
(313) 647-2278.
Chock out our web site ar www.aast.org
MI event, nide•. otherwi.e noted arc at the Power Center and adjacent Top of The Park. 126 Fletcher St. (corner of Huron). Ann Arbor
GET READY FOR SUMMER!
• Facials
• Massage
• Pedicures
• Manicures
Ask About Our Gift Certificates!
Wt&fikSiL
ilil CAN
cenTeR
in the diest Bloomfielc Plaza
626-5511 • 626-1173
6672 Orchard Lake Rd.
REG. HOURS M-SAT. 9-5:30
TUES. & THURS. 9-8:30
• 5 large celery stalks
• 4 carrots, peeled and split
lengthwise
• 1 large red onion, cut into thick
slices
• 2 cups fresh blanched or frozen
peas, thawed
• 1 cup loose-packed chopped
parsley
• 1/2 cup low fat mayonnaise
• 1/2 cup balsamic vinegar
• 2 Tbsp. Dijon or grainy
mustard
• Salt and black pepper to taste
Toss potato wedges with a little
olive oil (just to coat lightly). Place
the wedges on a hot grill and
cook, turning occasionally, until
tender, from 20-40 minutes, de-
pending on your grill and the size
of the potato wedges. Brush the
grill with a little vegetable oil and
grill the celery, carrots and
onions, turning after a few min-
utes until softened.
Remove the cooked vegetables
from the grill and let cool. Re-
move the potatoes from the grill
and let cool. Cut the vegetables
into small chunks. Add in a glass
jar, combine mayonnaise, vine-
gar and mustard. Shake well.
Toss dressing, a little at a time,
to coat the potato salad (you may
not need all the dressing). Sea-
son the salad with salt and pep-
per. Serves 8.
GRILLED LIME
MARINATED CHICKEN
BREASTS WITH TOMATO
AND ROASTED RED
PEPPER RELISH
• 2 pounds boneless, skinless
chicken breast halves, trimmed
of fat (6-8 halves)
Marinade:
• 1/4 cup fresh lime juice
• 1/2 cup white wine
• 1/4 cup olive oil
• 1 Tbsp. red pepper sauce
• 2 Tbsp. soy sauce
• 2 Tbsp. honey
• 2 cloves garlic, minced
• 1 tsp. oregano
• 1 bay leaf
• 114 cup fresh chopped parsley
Combine all marinade ingredi-
ents in a shallow glass or ceram-
ic dish. Add chicken and turn to
coat with marinade. Cover with
plastic wrap and refrigerate for
three or more hours.
Heat grill until very hot. Place
the chicken on the grill and cook
for 4-5 minutes, turn and cook
another 4-5 minutes (the time
will depend upon the thickness
of the chicken breasts and the in-
tensity of the heat of your grill).
Remove the chicken from the grill
and serve hot or at room tem-
perature with the relish. This
chicken is perfect for sandwich-
ites or for picnics. Cut each breasts
into 4-5 fingers for easy buffet
serving. Serves 4.
TOMATO AND ROASTED
RED PEPPER RELISH
• 2 large red peppers, roasted
and chopped (see below)
• 8 cloves garlic, peeled, roasted
and minced (see below)
• 1 cup chopped ripe Roma or
plum tomatoes
• 1/2 cup chopped red onion
• 1/4 cup balsamic vinegar
• 2 Tbsp. olive oil
• 1 Tsp. red pepper sauce
• 2 Tbsp. fresh chopped parsley
• Salt and pepper to taste
Roast peppers by placing them
directly onto a hot grill or broil-
ing them on a cookie sheet on the
middle rack of the oven. Turn
and rotate the peppers every 4-5
minutes until their skins are
quite blackened all around. Re-
move peppers from heat and
wrap loosely in foil. Let cool about
10 minutes. The charred peel
should remove easily. Cut or tear
the pepper in half, remove the
seeds and chop the flesh.
To roast garlic, first remove the
papery skin of garlic cloves by flat-
tening each clove with the flat,
wide part of a large knife blade.
The skin should peel easily. Toss
the cloves with 1 tsp. olive oil.
Wrap the cloves in foil and roast
on the grill or in a 350 degrees
oven for 30 minutes. The garlic
should be soft. Let cool and mince.
Combine remaining relish ingre-
dients and season to taste.
GRILLED FRUIT
KEBABS
• Bamboo skewers, soaked in
water for 30 minutes
• A variety of fruits, cut into
chunks and sprinkled lemon
juice. Choose fruits like:
pineapple, orange segments,
apples, pears, cherries, grapes,
firm peaches and plums.
• Sugar, for sprinkling
Thread fruit on skewers. You
may mix and match fruits if you
wish. Cook the skewers over
medium heat turning every cou-
ple of minutes so as not to burn,
for about 5-8 minutes.
Sprinkle with a little sugar
and cook a few minutes more.
Serve hot or room temperature. El