You PAID FOR THEE BM' MITZVAH, THE ORTHODONTIST, COLLEGE AND A GOOD PART OF THE WEDDING. Simple Summer Shabbat Suppers ETHEL HOFMAN SPECIAL TO THE JEWISH NEWS SO WHAT'S ANOTHER $46? You probably paid more for a new cummerbund. But then, when was money ever an object when it came to your kids? Especially if it was something beneficial to them. Now that they're married you can still do something good for them. And it won't cost you a whole lot of money. For $46.00 you can give your children a years subscription to The Jewish News. Each issue provides important useful information about everything from our local community and Israel to modem ways to observe Jewish holidays. The Jewish News celebrates the milestones of the Jewish community - including your children's nuptuals and the births of your grandchildren -The Jewish News will keep your children a part of Jewish life. SO GIVE THE JEWISH NEWS. BECAUSE WHEN YOU THINK ABOUT ALL IT HAS TO OFFER YOUR CHILDREN — OR RELATIVES — THIS MAY BE THE WISEST $46 YOU'LL EVER SPEND. CALL (248) 354-6620 TO SEND A GIFT SUBSCRIPTION TODAY. THE JEWISH NEWS ee" d INFP -"wrfirst I impressions NURSERY AND DAY SCHOOLS continues its tradition of academic and enrichment excellence... INTRODUCING A NEW 18 MONTH OLD TODD RAIV1 * I t's summertime and the livin' should be easy. If you're like me, the most treasured times are relaxing with friends. But the joy of eating out during the "season" often means settling for mediocre food at exorbitant prices. Restaurants play to a packed audience and background music and voices are raised to a rousing crescendo as the sun dips beyond the horizon. This is not my idea of a laid- back, happy dining experience. Instead, Shabbat dining at home can be a leisurely, evening-long affair. My vacation kitchen is tiny, but with a little planning, dinner on the deck will have cre- ated beautiful summer memories long after we've packed up for fall. Lengthy lists of ingredients are a turn-off so the recipes below are made up of no more than six in- gredients, not counting salt, pep- per and water. Each dish in our dairy menu has been designed to beat the summer heat and keep the cook out of the kitchen — and it's equally appealing for Shab- bat dinner or lunch after syna- gogue. Much may be prepared ahead at home. Then, armed with plenty of ice packs, fill up the cooler and head for the hills — or other vacation destinations. MELISSA'S SUMMER SALAD (DAIRY) 4 tablespoons walnuts 1 tablespoon walnut or olive oil 6 cups baby salad greens 4 tablespoons raspberries 4 tablespoons crumbled blue cheese ADDITIONAL LOCATIONS Extended Hours Available (810) 661-3630 OR (810) KID-CARE No gain.No pain. Keeping your weight at a moderate level may scale down your risk of heart attack. So maintain a healthy diet and lighten up on your heart. American Heart Association Preheat oven to 375F. Place walnuts on tray of toaster oven or baking sheet. Drizzle with oil. Roast in preheated oven until nicely browned and a little crisp, 10 minutes. Watch carefully to prevent scorching. Cool. Arrange salad greens on 4 plates. Scatter raspberries over, then blue cheese and cooled walnuts. Driz- zle 1 tablespoon Raspberry Vinaigrette over each salad. Pass remaining dressing in sauceboat. Serves 4. RASPBERRY VINAIGRETTE (PAREVE) 2 tablespoons raspberries 1 tablespoon finely chopped basil 3 tablespoons balsamic vinegar 1 teaspoon sugar 1/4 cup olive oil In small bowl, mash raspber- ries with basil, vinegar, 1 table- spoon water and sugar. Whisk in olive oil. Season to taste with salt and fresh ground black pep- per. Use at room temperature. Makes scant 1/2 cup. DIY I .ED GRILLED SALMON STEAKS (PAREVE) 4 tablespoons Lemon Dill Mustard 2 teaspoons minced garlic 4 salmon steaks (4-6 oz. each) In small bowl, mix lemon dill mustard and garlic. Slather on both sides of salmon steaks. Place a sheet of heavy foil on preheat- ed grill large enough to hold the 4 steaks. Spray with non-stick vegetable spray. Arrange steaks on foil and grill 5 to 8 minutes each side until cooked to desired doneness. Serve hot or at room temperature. Makes 4 servings. Note: To make your own Lemon Dill Mustard, mix 1/4 cup salad mustard, 2 tablespoons lemon juice and 1 tablespoon chopped dill. Note: Foil makes turning fish easier and prevents breaking. If foil is not used, spray heated grill with non-stick spray before arranging fish on to cook. ROASTED PESTO POTATO WEDGES (DAIRY) 4 baking potatoes 3 tablespoons olive oil 1/4 cup pesto sauce 2 tablespoons sour cream 1 cup clover sprouts (available in most markets in the same section as bean sprouts) Pierce potatoes several times. Wrap each loosely in paper tow- els. Bake in microwave until soft (18 to 20 minutes at High). Test after 12 minutes. Cut in wedges. Spread wedges on baking sheet sprayed with non-stick vegetable spray. Drizzle potatoes with olive oil. Place under preheated broil- er for 5 minutes until potatoes are beginning to brown. Transfer to mixing bowl. Combine pesto sauce, sour cream and 2 table spoons water and pour over. Toss gently. Garnish with clover sprouts. Serves 4. TOMATO AND CHICKPEA STEW (PAREVE) 1 large red onion, sliced 3 tablespoons olive oil 1 cup oil-cured black olives 6 plum tomatoes, quartered 14 oz. can chick peas, drained 11/2 teaspoons cumin In large skillet, saute onion in olive oil over medium heat. Add olives, tomatoes, chickpeas and cumin. Stir and simmer 5 min- utes. Season to taste with salt and fresh ground pepper. Serve hot or cold. May be topped with a dollop of plain yogurt if desired. This makes a dairy dish, which would fit in with this meal. SIMPLE SUMMER page 106 , t