RO FELDB Food FRESH FISH 'F.r;r a' Very ‹5'pecial Valenfine QUALITY MEATS SHAPED-rJUMBO ALASKAN KING CRAB LEGS STEAKS b. $2.00/1b.) $9 99 I (Save $ 69911). r ilEART 32902 Middlebelt Rd. • Farmington Hills Phone 626-4656 • Fax 626-5977 Serving The Jewish Community For Over 50 Years! Cat wid amgmQ Iva cVa Get Results ...Advertise in our Entertainment Section! Call The Sales Department (248) 354-7123 Ext. 209 DETROIT JEWISH NEWS 'TN oidd a ileauate ott tleganee to toeitything 10e Bake... We would like to help you plan c celebrate those special occasions, such as Wddings, Anniversaries, Birthdays, Bar/Bar Mitzvahs,Craduations, etc. We now carry "New York Bagels" and Bread from "The Breadsmith" we also have Low Fat er Fat Free Muffins and Speciality Coffies 6558 Telegraph Rd., Bloomfield Plaza (Maple a' Telegraph) • 248-737- 8900 An- ASTER HEATING & AIR CONDITIONING CO RESIDENTIAL & COMMERCIAL. SERVICE • SALES • INSTALLATIONS ' YOUR INDEPENDENT DEALER FOR Michael Levey LENNOX &O TRIWE HTTIVWWW.dLOUNILCOWfiAIRMASTER BERKLEY W. BLOOMFIELD 788-9073 399-1800 It's Hard Tb Stop A Dune: N. OAKLAND GROSSE POINTE 882-4870 682-9090 Heart Healthy Recipes Big On Taste PHYLLIS STEINBERG Special to The Jewish News I have found some wonderful heart-healthy recipes in Ten Speed Press's new publication, The Rittenhouse Cookbook by Jim Coleman. Coleman, Philadelphia's Rittenhouse Hotel's executive chef, demonstrates that low-fat eating and lavish indulgence can go hand-in- hand, as is evident in the following recipes that I have selected. OAT BRAN AND DILL-CRUSTED RED SNAPPER WITH CINNAMON SPAGHETTI SQUASH Squash 1 spaghetti squash (about 1 pound) 1/2 tablespoon ground cinnamon 1 tablespoon honey 1 tablespoon minced fresh dill Crust 1 cup oat bran 3/4 cup minced fresh dill 3/4 tablespoon powdered garlic 1/4 teaspoon freshly ground white pepper 4 skinless red snapper fillets, about 6 ounces each Preheat the oven to 400 degrees. To prepare the squash, slice off each end and cut the squash in half lengthwise. Remove the seeds with a large spoon and place both pieces of squash in a large casserole dish, cut side down. Fill the dish half- full with water and bake the squash in the oven for about one hour, or until the flesh is soft. Remove the squash from the dish and let cool slightly. Spoon out the flesh and place in a mixing bowl. Add the cinnamon, honey, and dill, and toss together until combined. Keep warm. Lower the oven temperature to 375 degrees. Mix together all the crust ingredi- ents in a mixing bowl. Liberally coat both sides of the snapper fillets with the crust mixture. Heat a nonstick saute pan coated with nonstick cooking spray and, when the pan is hot, add the snapper. Saute over medium-high heat for 3 to 4 minutes on each side, until golden brown. Transfer the fillets to a nonstick bak- ing sheet coated with non-stick cook- ing spray and finish cooking in the oven for 8 to 10 minutes. Transfer the snapper to serving plates and serve with the squash. Serves four. TOSSED HEARTS OF ROMAINE WITH A TRIO OF PEPPERS AND HONEY-LEMON DRESSING Honey-Lemon Dressing Juice of 2 freshly squeezed lemons 1 tablespoon honey (or to taste) 1/2 tablespoon chopped fresh rosemary Salad 1/2 small red bell pepper, roasted, peeled, seeded, and julienned 1/2 small yellow bell pepper, roasted, peeled, seeded, and julienned 1/2 small green bell pepper, roasted, peeled, seeded, and julienned 2 1/2 ounces romaine hearts (from about 2 heads) Thoroughly whisk together all the dressing ingredients in a small mixing bowl. To prepare the salad, place the G \ julienned bell peppers and romaine hearts in a mixing bowl. Toss with the dressing. To serve, layer the romaine and bell pepper strips in a mound in the center of each serving plate. Note: This recipe uses honey not only for sweetness and to --\ ance the acidity of the lemon, (7 but also to help the dressing cling to the salad. GRILLED CHICKEN BREAST WITH MELON SALSA AND TORTILLA AND ARUGULA SALAD Melon Salsa 1/2 cup diced cantaloupe melon or crenshaw melon 1/2 cup diced honeydew melon 1 large fresh jalapeno chile, seeded and thinly sliced (use more or less to taste) 2 tablespoons finely diced red onion 1 teaspoon chopped fresh cilantro 1/2 teaspoon chopped fresh mint 1 teaspoon freshly squeezed lime juice Salad 4 corn tortillas, cut into 1/2-inch- thick strips 4 ounces arugula (2 1/4 cups, firmly packed) Juice of 2 lemons HEALTHY RECIPES on page 136