Food

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8

1-696

HEALTHY RECIPES

from page 134

9 MILE

8 MILE

These sale prices effective Feb. 3 thru Feb. 9, 1998

KOSHER

CHICKEN
THIGHS

SUPER TRIM
BONELESS

BRISKET
FLATS

3

FRESH CRISP

ROMAINE
LETTU
9Cur
E.

sl 29

si 99

LB.

LB.

SNOW WHITE

JUMBO
CAULIFLOWER

79

EA.

FRESH

JUMBO
BROCCOLI
129

WASHINGTON

APPLES

ROME or GALA

$299

5 LB.
BAG

EA.

1-1

0

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TOMATO AND CUCUMBER

1 red bell pepper, seeded and
chopped
1 green bell pepper, seeded and
chopped
1/4 cup coarsely chopped fresh
cilantro
1/2 onion, chopped
2 tablespoons freshly squeezed
lemon juice
1 tablespoon freshly squeezed lime
juice
Freshly ground black pepper to
taste

Lime Yogurt
1/4 cup nonfat plain yogurt
Juice of 4 freshly squeezed limes
4 sprigs cilantro, for garnish
1/2 teaspoon minced lime zest for
garnish

Place all the gazpacho ingredients in a
blender or food processor and puree
until smooth but still a little chunky.
Refrigerate for 2 hours before serving.
To prepare the lime yogurt, thor-
oughly mix the yogurt and lime juice
together in a mixing bowl. Refrigerate ,
for at least 15 minutes before serving. C \
To serve, ladle the soup into serving
bowls and top each with 1 tablespoon
of the lime yogurt. Garnish each serv-
ing with a cilantro sprig and a sprin-
kling of the lime zest.

LEMON THYME-MARINATED
BROILED COD FILLET WITH
RADICCHIO SALSA AND
ARUGULA
Marinade
1 cup olive oil
1/2 cup red wine vinegar
1 tablespoon minced fresh lemon
thyme
1 tablespoon coriander seeds
1 tablespoon chopped garlic
1 tablespoon chopped shallots
4 boneless, skinless cod fillets,
about 6 ounces each

•• •

Professional Handi-Men

136

Preheat the oven to 325 degrees and
prepare the grill.
Thoroughly combine all the salsa
ingredients in a mixing bowl and set
aside.
To prepare the salad, lightly coat a
baking sheet with nonstick cooking
spray. Place the tortilla strips on the
baking sheet without overlapping and
bake in the oven for 20 minutes, or
until golden brown. Remove from the
oven and let cool.
Place the arugula in a large mixing
bowl and toss gently but thoroughly
with lemon juice. Set aside.
Place the chicken breasts on the
medium-hot grill and grill for five to
eight minutes per side, or until cooked
through and tender.
To serve, place some of the arugula
salad in a strip down the left-hand
side of each serving plate and some of
the salsa on the right-hand side of
each plate. Slice the chicken breasts
and place on top of the arugula salad.
Garnish the chicken with the tortilla
strips, placing them upright in
between each slice. Serve immediately.
Note: For an even more colorful
presentation, use two blue corn and
two yellow corn tortillas, or, even bet-
ter, try tracking down red tortillas
from a gourmet Southwestern food
store (if you have one nearby) and
using one or two of those as well.

Federation
Resource
Line

Aaron & Ken Laker

2/6
1998

4 boneless and skinless chicken
breasts, about 5 ounces each

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GAZPACHO WITH LIME
YOGURT
Gazpacho
3 cucumbers, peeled, seeded, and
coarsely chopped
5 ripe tomatoes, cored and cut in
quarters
2 cups V-8 juice
2 tablespoons chopped garlic
1 tablespoon Tabasco
1 large fresh jalapeno chile, seeded
and chopped

Radicchio Salsa
1/4 cup packed julienned radicchio
2 tablespoons peeled, cored, seeded,
and diced apple
1 tablespoon seeded and diced green
bell pepper
1 teaspoon chopped cilantro
1/4 cup balsamic vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 cup bread crumbs

Arugula
4 ounces arugula (about 2 1/4 cups,
firmly packed)

HEALTHY RECIPES

on page 138

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