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Saturday, August i8 - io:3o A.M.
Enjoy a casual, kid-friendly reform Shabbat
service followed by a fun picnic

Friday, August 24, 6:0o P.M. Dinner
7:3o P.M. Service
Be our guest for Shabbat dinner and worship
with us!

Temple Kol Ami

5085 Walnut Lake Road, West Bloomfield

8/10

2001

78

No charge but please RSVP
to Patti at 683-7975

well combined.
To prepare avocado, run a knife
lengthwise around the pit of the fruit.
Carefully "twist" open the avocado.
Using a large sharp knife, carefully
jam the knife, lengthwise, into the pit
(it will look from the top like you're
slicing the pit in half). Slowly move
the knife back and forth to work the
pit out of the fruit. Then, using a
large soup spoon, scoop the avocado
flesh from the skin (it should come
out like one big spoonful). Lay each
avocado half, sliced side down, on a
cutting board and slice it thinly
lengthwise.
Arrange the salad on 4 dinner-sized
plates. Arrange avocado and crumbled
goat cheese over the salad. Pass dress-
ing on the side. Makes 4 large serv-
ings.

DILLED WHITE-BEAN PASTA
SALAD WITH ROASTED PEPPERS,
TOMATOES AND OLIVES
Beans are a wonderful source
of protein.

4 medium tomatoes, sliced
2 red or yellow bell peppers, julienne
4 cups cold cooked pasta (penne or
rotini), cooked al dente
1 15-oz. can cannellini (or great
northern beans) drained, rinsed
and well drained again
1 cup chopped red onion
1/2 cup chopped celery
1/2 cup fresh chopped dill
1/4 cup red wine vinegar
juice of 1 lemon
1/4 cup extra-virgin olive oil
1 t. minced garlic
kosher salt and fresh ground pepper
to taste
olives for garnish

Preheat oven to 450F. Place sliced
tomatoes and peppers on a lightly
oiled cookie sheet. Place the cookie
sheet in the top third of the oven and
roast for about 10 minutes, until
some of the edges are blackened.
Remove the vegetables from the
oven to cool.
Toss pasta, beans, onion, celery and
dill together in a large bowl.
In a separate bowl, whisk together
the vinegar, lemon juice, oil, garlic,
salt and pepper. Pour this over the
salad and toss well to combine.
Adjust seasonings, transfer the salad
to a serving bowl and garnish with the
olives and serve. Makes 6 servings.

PEA POD, PECAN, CUCUMBER
AND GRILLED CHICKEN SALAD

Salad:

1 pound pea pods (or snow peas),
trimmed
4 cups cubed grilled chicken breast
(about 4 breast halves)
4 cups diced, seeded cucumber