4111111111111111111111111111111111* RECIPES from page 93 'same potato varieties and often vary the herbs, I use the same cooking method. The same is true for the other recipes included here. Sometimes, whitefish or sea bass replace the salmon. Often diced zucchini substi- tutes for tomatoes and there are times when I throw a handful of pine nuts on at the last minute. So, keep making your old favorites. There's a good reason they're standards. But if you like, you can alter them slightly by alter- ing ingredients. Some of my favorite recipes fol- low. Go ahead. Take a side street. You might like the view. THREE-POTATO GARLIC ROAST 3/4 pound small Yukon Gold pota- toes 3/4 pound sweet potatoes, peeled 3/4 pound small redskin potatoes 3 T. olive oil Kosher salt and fresh ground pep- per 1 T. fresh minced garlic 1 t. dried tarragon 1 t. dried rosemary 3 T. dried parsley Pre-heat oven to 400F. Spray a baking sheet with nonstick cooking spray. Cut all the potatoes into 1 1/2- inch chunks and toss in a large bowl. Add the olive oil, garlic, tarragon, parsley. Arrange the potatoes on the baking sheet. Bake for 45 minutes to an hour, turning the potatoes once or twice, until they are tender and golden. Makes 8 servings. GRAPEFRUIT, WALNUT, PEA AND BLUE CHEESE SALAD Dressing: 1/4 cup reserved grapefruit juice 2 T. balsamic vinegar 3 T. olive oil 1 T. Dijon or grainy mustard 1 T. dried parsley flakes 1/2 t. kosher salt Fresh ground pepper, to taste Salad: 8 outer leaves radicchio remaining radicchio, chopped 8 cups mixed field or baby greens 1/4 cup very thin sliced red or Bermuda onion 1/2 cup frozen peas, thawed 24 pink grapefruit sections in juice (jarred), drained juice reserved 1/2 cup chopped walnuts, lightly toasted 1/2 cup crumbled blue cheese Place large radicchio leaves on eight individual dinner-sized plates. Set aside. Make the dressing: Combine all dressing ingredients, except pepper,' in a jar or container with a tight fit- ting lid. Shake well. Make the salad: Toss remaining chopped radicchio in a large bowl and toss with the mixed greens, onion and peas. Pour a small amount of dressing over the salad and toss again. Divide the salad among the plates, using the radic- chio leaves as an overturned cup, spilling the extra salad on the plate. Arrange the grapefruit around the plate. Sprinkle the blue cheese and walnuts over the salad and drizzle a little more dressing over the salad. Sprinkle the pepper over the salad and serve. Makes 8 large servings. ROAST SALMON WITH ASPARAGUS, SPINACH AND CAPERS 8 cups fresh baby spinach 4 pounds boneless and skinless salmon fillets, cut into 8 pieces 3 T. olive oil, plus 2 T. more 1-2 t. fresh minced garlic 1 pound asparagus, sliced diago- nally into thin slices 1 cup diced fresh Roma or plum tomatoes 2 T. capers 1 1/2 cups dry white wine 1 lemon, cut into 8 wedges Sea salt or kosher salt, to taste Fresh ground pepper, to taste 1/2 cup fresh finely chopped pars- ley Pre-heat oven to 450F. Spray a baking sheet with nonstick cooking spray. Divide spinach into 8 small piles on the baking sheet. Arrange the salmon pieces over the spinach. Set aside. Combine the 3 tablespoons olive oil, garlic, asparagus, tomatoes and capers. Arrange this mixture around the salmon pieces. Brush remaining oil over salmon pieces. Pour wine around the salmon pieces (over the asparagus mixture). Sprinkle the salt and pepper over the fish and vegeta- bles. Roast, uncovered, for 10-12 min- utes, until the salmon is just cooked through (do NOT overcook). Carefully transfer the salmon • If they're old enoup to et married, they're old enou to get their own Jewish News! If you have family or friends who are marrying, consider giving them a subscription to The Detroit Jewish News. It's the community's "book of why." With it, they'll keep in touch with Jewish life. Interesting articles about their heritage, the holidays, current events and politics. Plus art, literature, film, food...who's having a baby, who's having a bar mitzvah and who's passed away. Give your newlyweds...or any family and friends who want to stay in touch, a useful way to do it. Give them the Detroit Jewish News -by calling (248) 865-6320 today. I'd like to send a 52-week Jewish News gift subscription • A65 value . . . just 52 Payment Enclosed Please bill me Exp. Date Card No. Visa ($70 out of state) MasterCard Signature (Required) Your Name Your Address State Your City Zip Phone Gift Card Message: Send the Gift Subscription to: Name I Address I City State Zip Phone I Mail to: Detroit Jewish News, P.O. Box 2267, Southfield, MI 48037-2267 Phone: (248) 865 6320 - Fax: (248) 539-3075 Allow 2-3 weeks delivery of The Detroit Jewish News 10/4 2002 95