Board Certified: American Board of Surgery Board Certified: American Board of Pkutic Surgery Fellowship Trained: Aesthetic 6- Reconstructive Breast Surgery Specializing In: Cosmetic Surgery, Aesthetic & Reconstructive Breast Surgery "Aging gracefully is not your only option." 5807 WEST MAPLE ROAD, SUITE 177 WEST BLOOMFIELD, MI 48322 PHONE:(248)865-6400 • FAX:(248)865-6404 These chicken and salad recipes are from the Empire Kosher Chicken Cookbook. 1 T. canola or other vegetable oil 4 medium chicken cutlets (about 1 1/2 pounds total) Pour two-thirds of the marinade over the chicken, toss, and reserve. Place the vegetables in a medium bowl, brush with remaining mari- nade, and set aside. Marinate both the chicken and the vegetables, covered and refrigerated, for at least 1 hour and not more than 4 hours. SALSA 1 1/2 cups ripe honeydew melon cut into 1/4-inch dice 1 1/2 cups ripe cantaloupe cut into 1/4-inch dice 1 1/2 tsp. gtated, peeled fresh ginger 5 T. minced scallion, white and green parts 1 t. seeded and minced jalapeOo pepper Juice of 1 lime 1/4 t. kosher salt Leaves from 1 head Boston lettuce or other tender greens 1 t. walnut or hazelnut oil 8 fresh mint, leaves, cut into thin strips Prepare a grill or preheat the broil- er. Oil the grill or a grilling rack and grill the vegetables over high heat, 4 inches from the heat source, until just cooked through, or broil, about 4 minutes for the mushrooms, 2 to 3 minutes for the zucchini and peppers, turning to cook evenly. Remove from the heat source until just done, 6 to 7 minutes per side, or broil, 2 to 3 min- utes per side. Place the chicken on a platter, surround with the vegetables, and serve with the sauce drizzled over or on the side. Serves 6. GRILLED CHICKEN WITH MELON SALSA AND TENDER GREENS (From the Empire Kosher Chicken Cookbook) MARINADE 1 T. fTesh lime juice 3 small garlic cloves, pressed Pinch of Kosher salt 1/4 t. fresh ground black pepper To make the marinade, in a medium bowl, combine the lime juice, garlic, salt, pepper, and oil. Add the chicken, turn to coat well, and marinate, refrigerated, 15 to 20 minutes. To make the salsa, in a second medium bowl, combine the melons, ginger, scallion, jalapeno, lime juice, and salt. Refrigerate until cold. Prepare a grill or preheat the broiler or a grill pan. If using a grill pan, spray it first lightly with veg- etable oil. Grill the breasts outdoors LIFE'S A PICNIC on page S27 bY Design LOCAL DELIVERY WE SHIP ANYWHERE Visit Our Website: www.cookiesbydesign.com • Cookie Banquets • Gourmet Cookie Basket • Cookies in a Mug • Cookies On a Stick • Specialty Baskets • Balloons Summer Wartict *whin& Oilit ri-tilhert (Dag attelter gith "Sag gt 'Wilk 600-kiet" Place Your Order Early Simsbury Plaza 33250 West 14 Mile Rd. West Bloomfield (248) 539-4029 West Bloomfield Location Certified Kosher! ©1997 MGW Group, Inc. Hours: M-F 9-6, Sat 9-3 OD V=A • JNArts & Entertainment Advertise in our Arts & Entertainment Section! Call The Sales Department (248) 354-7123 Ext. 209 DETROIT JEWISH NEWS eTN Detroit Jewish News 5/28 1999 S25