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BEST GRILL CO
6
Make your summer parties the talk of the town with the Dynamic Cooking
System. Create gourmet meals in the convenience of your own backyard.
food
finely chopped
1 cup zucchini, finely chopped
1 cup yellow bell pepper, finely
chopped
1 can (about 15 ounces) chickpeas
or garbanzo beans, drained
1 cup frozen peas, thawed
1 cup fresh or frozen corn ker-
nels, thawed
1 cup fresh chopped parsley
48" Grill & Island
Best Grill Co has a wide variety of outdoor equipment, from patio heaters
to State of the Art grills.
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27" Grill
Patio Heater
For More Information Contact:
The Best Grill Co.
30777 Northwestern Hwy • Farmington Hills, MI 48334
248-626-4400
Visit- www.dcs-range.com/outdoor/index.php
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Dressing:
2 cups tomato chunks
1 roasted red bell pepper, fresh or
jarred, cut in large pieces
1/2 cup mayonnaise
2 T. olive oil
Juice of 1 lemon
2 T. cider vinegar
1 T. drained capers
Kosher salt and freshly ground
black pepper, to taste
Toss salad ingredients in a large
bowl. Place dressing ingredients in
the bowl of a food processor and
process until smooth. Pour the
dressing over the salad. Toss well,
adding more salt and pepper to
taste.
Makes 8-12 servings.
SPINACH AND WATERCRESS
SALAD WITH PEACHES AND
WARM HERB VINAIGRETTE
DRESSING
3 cups fresh minced parsley
1/2 cup fresh chopped dill,
optional
1 cup diced cucumber
1 cup seeded, diced tomato
1 cup chopped red or Bermuda
onion
1 t. minced garlic
Juice of 1 lemon
1/4 cup extra virgin olive oil
Kosher salt and pepper to taste
1/2 pound or more, dry fettuc-
cine, or other shaped pasta,
cooked al dente, according to
package directions, drained,
rinsed under cold water and
drained well again.
Combine parsley, dill if using,
cucumber, tomato, onion, garlic,
lemon and olive oil in a large bowl
and toss well. Add the pasta and
toss well. Adjust seasonings and
lemon juice to taste.
Serve at room temperature. Makes
6 entree servings or 12 side dish
servings. ❑
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Novi
21211 Haggerty Rd.
North of 8 Mile
(888) 437-8243
Troy
1917 East Big Beaver
At John R. Rd.
(248) 619-0264
C y mu:
Insured
Farmington Hills
28300 Orchard Lake Rd.
Suite 101
(800) 914-3524
Salad:
12-14 cups fresh baby spinach
leaves, thick stems trimmed
1 large bunch watercress, thick
stems trimmed
4 large ripe peaches, halved and
sliced thin
1/2 cup pecans, lightly toasted
Heat oil in medium saucepan over
medium-low heat. Add shallots and
saute until softened, about 4 min-
utes. Allow mixture to cool slightly
before stirring in remaining ingredi-
ents.
Toss spinach and watercress in a
large bowl. Heat dressing over
medium-high heat until hot and
toss with the salad.
Quickly arrange salad on 8 large
salad or dinner plates. Divide the
peach slices among the plates,
arranging them so that one tip of
each meets in the middle of the
plate (like spokes on a wheel).
Sprinkle with the chopped pecans
and serve.
Makes 8 servings.
TABOULI PASTA SALAD
This is very delicious, colorful and
Mediterranean tasting. For variety,
or to make the salad more of an
entrée, add 4 cups of cubed, grilled
chicken breasts.
.40
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1/3 cup olive oil
1/4 cup red wine vinegar
1/3 cup finely chopped shallot
2 T. fresh tarragon leaves
2 T. fresh basil leaves, chopped
1 t. kosher salt
1/2 t. fresh ground pepper
MICHIGAN HERITAGE
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