Attention parents of entering
7th, 8th, and 9th grade students.

al dente, according to package
instructions
2 red bell peppers, roasted in the
oven and chopped
1 T. minced fresh garlic
1/2 cup drained, oil-packed
sun-dried tomatoes, chopped
1/2 cup chopped parsley
1 cup crumbled Gorgonzola cheese
1/4 cup pine nuts, toasted
1/2 cup balsamic vinegar
,1/4 cup extra virgin olive oil
'Salt and fresh-ground black pepper
to taste
Combine all ingredients in a large
bowl and toss to coat. Season to taste
with salt and pepper. Serves 6 as an
entree salad.

SOBA PASTA SALAD ORIENTAL
12 ounces (dry) soba noodles,
cooked al dente, according to
package instructions
1/4 cup rice vinegar
1 t. sugar
1/4 cup soy sauce
2 T. sesame oil
2 cups seeded, sliced cucumber
2 cups mung bean sprouts
1 bunch scallions, chopped, white
and green parts
1 cup carrots, cut into matchsticks
1/2 cup sesame seeds
Salt and fresh-gound pepper
to taste
Combine all ingredients in a large
bowl and toss to coat. Season to taste
with salt and pepper. Serves 4 as an
entree salad.

CREAMY PASTA WITH SMOKED
SALMON AND DILL
1 pound (dry) pasta shape, cooked
al dente, according to package
instructions
1 cup half-and-half
1/2 cup sour cream
1/4-1/3 cup chopped fresh dill
1 bunch chopped scallions,
white and green parts
2 T. drained capers
1 T. grated lemon peel
Juice of 1 lemon
1 pound smoked salmon or lox,
cut into slivers
Salt and fresh-ground black pepper
to taste
Combine all ingredients in a large
bowl and toss to coat. Season to taste
With salt and pepper. Serves 6 as an
entree salad.

PASTA WITH WALNUTS,
ARTICHOKES AND FRESH
MOZZARELLA
1 pound cooked pasta shape,

al dente and tossed with a little
olive oil
1/4 cup olive oil
Juice of 2 lemons
1 cup toasted walnuts, chopped
2 cups diced yellow squash or
zucchini
2 cups chopped fresh tomatoes
2 cups diced fresh Mozzarella
(available in gourmet markets —
packed in water)
1 bell pepper, any color, diced
1 cup chick peas or garbanzo beans
2 cups marinated artichokes,
with dressing
1/2 cup fresh minced parsley
Salt and fresh-ground black pepper
to taste
Combine all ingredients in a large
bowl and toss to coat. Season to taste
with salt and pepper. Serves 6 as an
entree salad.

HARVEST PASTA SALAD WITH
PESTO VINAIGRETTE
1 pound cooked pasta shape,
al dente and tossed with a little
olive oil
4-6 garlic cloves
2 cups fresh basil leaves
1/2 cup cider vinegar
1/2-1 cup olive oil (or extra virgin
olive oil)
1/2 cup parmesan cheese, plus 1/4
cup for garnish
Kosher salt and pepper to taste
4-6 cups chopped, fresh or lightly
cooked or grilled vegetables,
such as corn kernels, chopped
bell peppers, tomatoes, zucchini,
cucumbers, tomatoes, asparagus,
etc.
1/2 cup pine nuts
Optional: chunks of grilled
chicken, beef or lamb
Combine garlic, basil, vinegar,
1/2 cup olive oil and 1/2 cup
parmesan cheese in the bowl of a
food processor or the pitcher of a
blender.
Process until smooth (if needed to
blend smoothly, add the remaining
olive oil in small increments). Blend
in salt and pepper to taste. Set aside
until ready to use. (Make up to 3
days ahead.)
Place pasta in a large bowl. Add
vegetables and pine nuts. Drizzle
dressing to taste over the pasta and
toss to coat well.
To serve, place the pasta in a large
bowl or on individual serving dishes.
Sprinkle remaining cheese ever the
top and garnish with fresh basil
leaves. Serve at room temperature.
Serves 6 as an entree salad. Li

Come and learn more about the most exciting and
newest addition to Detroit's Jewish Community.

EWISH
`ACADEMY

zr-1

of Metropolitan Detroit

Meet Rabbi Lee Buckman,
founding Head of School
at one of our Parent Coffees.

•Tues, Sept. 7

7:30 p.m.

Michele & Lou Elkus

6584 Bristol Drive, West Bloomfield

•Thurs, Sept. 16

7:30 p.m.

Rhonda & Jerry Byer

37702 Cherry Hill, Farmington Hills

•Thurs, Sept. 30

7:30 p.m.

Cheryl & Dan Guyer

8403 Hendrie Blvd, Huntington Woods

•Mon, Oct. 11

7:30 p.m.

Nancy & Mike Pomish

.6067 Charles Drive, West Bloomfield

•Tues, Oct. 12

7:30 p.m.

Helen & Jeff Garden

5489 Pond Bluff Court., West Bloomfield

The Jewish Academy of Metropolitan Detroit is an independent,
coeducational Jewish high school.
The Academy offers a rigorous college preparatory curriculum
integrated with an intensive Jewish studies program.
The school welcomes families of all educational and
religious backgrounds.

Opening Fall of 2000 for the 9th and 10th grades.

Jewish Academy of

Detroit • 6600 West Maple Road

West Bloomfield, MI 48322 • (248) 592-JAMD (5263)

8/27
1999

Detroit Jewish News

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?,019VI

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