Food

Market Basket

of Franklin

SIGNS OF SPRING on page 85

involved and they're cooked (with
the exception of the potatoes) for
just a few minutes.

32654

Franklin Road
in tile Village of Franklin

248.6262583
Fax 248.626.9275

Market Basket's

Lunch Stop

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&arm& 2wativAteis

• Best Reubens in Town!

Corned Beef Reuben
Turkey Reuben

• Grilled Tuna Melts
• Roasted Eggplant
with Feta Cheese an d
Red Onion
• Turkey and Avocado
• Roast Beef
and Horseradish
• Hummus and Tabouli
Rollup
• Chicken Caesar
• Many More!

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Fre4g(kb
web eir 1.4141.14efit,!

Fruit Salad
Oriental Cole Slaw
Variety of Salads

Coil 9 Ektie Orotallii!

30 Minute Pick-up

248.626.2583
We/ Cater artieh,

nude

"Through Our Doors
Come Only the Finest"

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GRILLED TUNA WITH
GARLIC AND TOMATOES
3 T. extra virgin olive oil
1/4 cup thin sliced garlic cloves
2 T. red wine vinegar
1 cup chopped onions
1 cup chopped green bell peppers
1 T. red pepper sauce, such as
Tabasco
2 cups fresh chopped tomatoes
1 T. drained capers
1/2 cup fresh chopped parsley
kosher salt to taste
fresh ground pepper to taste
4 boneless tuna steaks (about 1-1
1/2 pounds)
2 T. vegetable oil
Heat olive oil and garlic together
in a large nonstick skillet over
medium-high heat. Saute the garlic
for 2 minutes. Add the red wine
vinegar, chopped onions, green pep-
pers and red pepper sauce and cook
for 2 minutes more. Add the toma-
toes, capers, parsley, salt and pepper
and cook, stirring, for one minute.
Reduce heat and keep the sauce
warm while you grill the tuna.
Preheat grill to medium-high.
Brush tuna steaks on both sides
with vegetable oil and season lightly
with salt and pepper. Grill the tuna
for 5 minutes on each side.
Alternately, you may broil the tuna
instead of grilling.
Serve the tuna immediately with
the sauce spooned over. Makes 4
servings.

VEAL SCALLOPINE WITH
MUSHROOMS AND WINE
1 pound boneless veal, cut into
slices (leg, chop or rib meat or
precut "scallops")
1/2 cup flour
salt and pepper to taste
3 T. olive oil
1/4 cup white wine, any kind
1/2 cup beef broth
2 cups sliced mushrooms
1/2 t. crumbled dried oregano
salt and pepper to taste
1/4 cup minced parsley, garnish
Place a veal slice between two
pieces of wax paper or plastic wrap
and gently pound the meat with a
flat meat mallet until very thin, less
than 1/4-inch thick (don't worry if
holes appear). Use a new wax paper
to wrap each slice. Stack the
wrapped meat and chill until ready

to cook (up to one day ahead).
Place flour in a shallow dish. Set
aside. Remove veal from the plastic
wrap and season lightly with salt
and pepper. Dredge the veal slices
in the flour, patting the meat to
remove excess flour.
Heat oil in a large non-stick skil-
let over medium-high heat. Add the
floured veal and brown lightly on
both sides (about 1 minute on each
side). You may have to do this in
batches if the skillet is too small
(you may need to add more oil if
cooking in more than one batch).
Add all the veal to the pan. Add
the wine, beef broth, mushrooms
and oregano. Bring the liquid to a
boil, reduce heat and cook the veal
until the sauce is thickened and
reduced about half.
Taste the sauce for salt and pep-
per and add to taste. Keep warm
(on the stove or in the oven) until
ready to serve, garnished with pars-
ley. Makes 4 servings.

PENNE WITH LEMON PEAS
AND OLIVES
1 pound penne or other pasta
shape
3-4 T. olive oil
1/4 cup fresh lemon juice
1/2 cup minced chives
8 anchovies, chopped
1/2 cup oil cured olives, pitted
and chopped
1 1/2 cups frozen peas, thawed
but not cooked
kosher salt to taste
fresh ground pepper to taste
fresh grated Parmesan cheese, gar-
nish (optional)
Bring a large pot of water to a
boil over high heat. Add the pasta
and cook until just tender, about 8
minutes (test the pasta before drain-
ing by biting into it). Do not over-
cook or the pasta will be mushy.
Drain the pasta well and place
into a large bowl. Add remaining
ingredients, except cheese, and toss
well. Serve immediately with grat-
ed cheese, if desired. Makes 6 serv-
ings.

LAYERED POTATOES
WITH TWO CHEESES
2 pounds unpeeled red skin pota-
toes, sliced thin
4 T. cold butter, cut into small
pieces
1 cup half-and-half
1/4 cup white wine, any kind
1 t. salt
1/2 t. pepper
1 t. dried tarragon

1/4 t. ground nutmeg
1/2 cup crumbled blue cheese,
such as Gorgonzola
1/2 cup fresh grated Parmesan
cheese, plus extra for garnish
Preheat oven to 375F. Spray a
baking dish with non-stick cooking
spray. Set aside.
Toss the potatoes with the butter,
half-and-half, wine, salt, pepper,
tarragon,
on nutmeg, blue cheese and
Parmesan cheese. Arrange the pota-
toes in the baking dish (use your
fingers to layer the potatoes neatly).
Bake the potatoes, uncovered,
about 1 1/2 2 hours (you may need
to cover the potatoes with foil if
they begin to become too brown).
Serve immediately, garnished with
more Parmesan cheese. Makes 4-6
servings.

-

SPINACH SALAD WITH
TOASTED CORN WALNUT
VINAIGRETTE
1 cup fresh or frozen corn ker-
nels, thawed
1 pound triple-washed baby
spinach
1/3 cup thinly sliced red or
Bermuda onions
1/2 cup lightly toasted chopped
walnuts
1 T. olive oil
1 T. extra virgin olive oil
2 T. walnut oil
3 T. white wine vinegar
sea salt or kosher salt to taste
freshly ground pepper to taste
Preheat oven to 425F. Spray a
baking sheet with non-stick cooking
spray. Toss the corn with olive oil in
small bowl. Spread the corn on the
baking sheet and bake, uncovered,
for about 10 minutes, until some of
the edges are golden. Remove from
oven and set aside.
Arrange spinach on 4 dinner-
sized plates. Sprinkle the spinach
with the corn, onions and chopped
walnuts.
In a small microwave dish or
glass measuring-cup, combine the
extra-virgin olive oil, walnut oil and
vinegar. Stir with a fork for about
10 seconds Cover the dish with
plastic wrap and microwave for
about 1 minute. Carefully remove
the plastic wrap and stir again to
combine.
Immediately pour the dressing
over the salads, sprinkle with salt
and ground pepper and serve.
Makes 4 servings. II