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