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July 05, 2002 - Image 106

Resource type:
Text
Publication:
The Detroit Jewish News, 2002-07-05

Disclaimer: Computer generated plain text may have errors. Read more about this.

Food

15% OFF
TOTAL BILL

with coupon.
Expires 7-31-02

Visit the Thai Restaurant that iDlends
atmospheric elegance witli

afe

Featuring the bubble

Salad Days
Of Summer

Healthy eating fresh from the garden

30925 Woodward Ave. • K0.9alOak, M1+8073

(2+8) 288-0002

Open: Mon —Thur. 11 am -10pm • Fri. 1 lam- 1 1 pm
Sat. 1 Zpm-H pm • Sun. 1 2-10pm
Lunch serve(' Ctil 3pm Mon-fri

1 3 mile & Wooclwarcl in The Northwoocl

Shopping Center

'Featuring wonderful, traditional favorites...
a superb variety of dining specialties
(m.

'the only
Chinese
Pesiimant
open until

6407 Orchard Lake Rd.
(In The Orchard Mall)

(248) 626-8585

Hours: Monday thru Sunday
11 a.m. to 2 a.m.

2:00 a.m.

PEAEODY5 4,

ANNABEL COHEN

444
A Birmingham Tradition For 25 Years

Entertainment Friday &
Saturday Nights

Two Hours Free Parking
In The Structure
Directly Behind Peabody's

One Lunch Or
One Dinner Entry

0 0/
°

OFF'

When You Buy A Lunch Or Dinner Of Equal Or Greater Value

Valid Mon.-Thurs. • With Coupon • Expires July 31, 2002

.1

248.644.5222

34965 Woodward ♦ Just South Of Maple
Reservations taken for 8 or more

■ BBC! Grill on the Table
■ Best Sushi Bar in Town
■ Full Service Cocktail Lounge
■ Traditional Floor Sitting Rooms Available
■ Free Karaoke 9:00 p.m.
with dining or drinking

631600

Toys "R" Us





New Seoul Garden

e,wSeoul Garden

Authentic Korean & Japanese Cuisine

7/ 5

2002

74

Phone (248) 827-1600

www.newseoulgarden.com
newseoul@hotmail.com

Open Daily

27566 Northwestern Hwy.
Southfield, Nil 48034

Special to the Jewish News

7

he famous, late Brazilian
landscape architect
Roberto Burle Marx once
said simply, "I am a plant

eater."
When the weather's hot, like it's
been of late, plants become more a
part of our diets than at any other
time of the year. Out come the
greens. And the reds, purples and
oranges that make up the ingredi-
ents of what we casually term
"salad."
While in the past, Americans
thought of salad as merely a segue
to the entree, it's no longer fashion-
able to assume it will be just the
meal. It
fresh beginning a of a great
b
can be the main event itself. Heavy
foods get shoved to the back of the
fridge or packed away and frozen, as
we make room for everything from

the garden. The salad spinner finds
a permanent, accessible spot on our
kitchen counter because at this time
of year, it's one of our most useful
tools.
The greens — leafy, sweet, bitter,
chewy and buttery — are the sub-
structure of what we most often
think of as salad. The peppers,
cucumbers, carrots and other vegeta-
bles we add are the ornamentation,
necessary because they are what
attract us visually with fork in hand
to stab at our salad.
While the word "iceberg" sounds
great when the temperature teases
90, it is certainly not the only leafy
green in town. Once considered a
delicacy, iceberg or head lettuce, as
some call it, is the low man on the
totem pole compared to such exotic
soundinat, greens as radicchio,
romaine, spinach, endive and esca-
role.
If adding meat, fowl or fish to a

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