Food P a Plentiful Produce Florida's Famous Resort Two Week Super Special Pay for 1st week, 2nd week free Reopens for the season sunday, November Free Saturday, October 21, 1998 FREE TENNIS 1, 1998 RATES INCLUDE 3 MEALS - 2 SNACKS DAILY - MASSAGES - SAUNA - DIETICIAN - SWIRLPOOL - AQUATIC ACTIVITIES - SUPERVISED EXERCISES - ORCHESTRA FOR NIGHTLY SHOWS AND DANCING - BINGO - SOCIAL ACTIVITIES DAILY FREE GOLF Reservations Only: 1 - 800 - 327 - 4122 Phone: 954 - 921 - 5800 3101 South Ocean Drive Hollywood, FL 33019 FOR YOUR CONVENIENCE THE SUN SPA PROVIDES SCHEDULED TRANSPORTATION TO MAJOR SHOPPING MALLS There are Many Ways to Pie& DETROIT JEWISH NEWS UV the Now available @ these ANN • • • • • • • A ARBOR locations: Borders Books Barnes & Noble Hillel House Mainstreet Books Michigan Union Bookstore Nicola's Books, A Little Professor Books Co. Zingerman's kvtinAet SERVING THE JEWISH COMMUNITY SINCE 1970 ISRAEL FAMILY TOURS Bar Mitzvah Child Travels Completely Free! (no hidden costs) We Offer The Best Tour Staying At The Best Hotels For The Best Prices! Featuring The KING DAVID & DAN Tel Aviv Hotels LET US CUSTOMIZE YOUR TOUR TO ISRAEL! se-4.5* 301/384-4660 1-800-338-7075 =mow LANA GORDON TRAVEL r Experienced and personal service FOR ALL YOUR TRAVEL NEEDS L CALL LANA 248 - 626- 5800 Fun, Affordable & Exciting! 1 ,4 8/21 1998 128 Detroit Jewish News ,A Catc4 Tae Best Medgic Reviews 1,1 ,N eNtertaiossieNt J` August's bounty overruns our stores and gardens, and makes wonderful delights for our tables. fruit-like, sweet and juicy, served with - a sprinkling of salt. Hungry for recipes to use and use up bumper crops of peaches, toma- toes, zucchini and cucumber? Harvest these and add them to your summer eating repertoire. ANNABEL COHEN Special to The Jewish News T wo sure signs a fruit or veg- etable is in season in your area: it's abundant and it's cheap. The wonderful food columnist and cookbook author Molly O'Neill once wrote that zucchini are the embar- rassment of August, so many, so big and often so bland. The same can be said for peaches. And cucumbers. And tomatoes. The list goes on and on. These, and other vegetables and fruits smack of hot weather's impend- ing demise and the start of fall. No wonder we snatch them up and eat them like they're going out of style; they are — at least until next sum- mer. There's only so much we can eat of these summer staples. Raw, that is. So it stands to reason we're constantly looking for new ways to incorporate them into our menus so as not to be the same old, same old. Cucumbers are zucchini's kissin' cousins. Consequently, they look alike. The similarity ends there. They are available year round, but the local stuff is in profusion right now. Cucumbers are the air-conditioning ingredients of many dishes. They're refreshing enough to temper hot cur- ries in their native India, and are sta- ples in many Chinese dishes. They're also the No. 1 accompaniment to salmon. Quickly sliced or diced, cucum- bers make excellent last-minute toss- ons for salads, soups, veggies and dip or any sandwich, as a substitute for pickles.. Unlike zucchini, which can be eaten at various stages of growth — from the flower to the tiny baby veg- etable to the mammoth varieties as big as your leg this time of year — peach- es are best devoured right now when they're "just so." A ripe peach in August is divine, eaten right out of hand with sweet juices running down your arm. The same goes for tomatoes. We can get tomatoes all year long — some even decent, grown on stems, in bunches like grapes. But tomatoes are indescribably ambrosial in August; Zucchini bread. SPICY ZUCCHINI BREAD Zucchini is the over-achiever of the vegetable world. Anyone's who has every grown it in their garden will expound on how they can't give it away fast enough. The answer to this is cook it up in recipes like this zucchini bread, which freezes great, and eat it when you're missing its abundance. Or try the following lamb dish with another season's favorite, peaches. 3 eggs 1 cup vegetable oil 1 1/2 cups sugar 1 tsp. vanilla extract 2 cups, packed, shredded zucchini , (about 2 large zucchini) 2 cups flour 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 2 tsp. cinnamon Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan. Combine eggs, oil, sugar and vanilla in a large bowl and beat until thickened and pale yellow. Add zucchini and mix until combined. Combine flour, baking soda, baking powder, salt and cinnamon. Stir with a fork to combine. Pour this mixture into the egg/zucchini mixture and fold to combine. Pour into the greased loaf pan. Bake for 60 to 75 minutes, until the top is browned and a toothpick inserted int the center comes out clean. Cool for 20 minutes before removing from the pan. Run a knife around the entire edge of the bread. Turn the pan over and slowly ease the bread out of it. Wrap in plastic wrap when cool. PLENTIFUL PRODUCE on page 130