Food Market Basket HAPPY RECIPES from page 110 of Franklin 32654 Franklin Road in the Village of Franklin 248.626.2583 Fax 248.626.9275 Congratulations to the Class of 2003! 'new Oar Flea. Keia6 To, Gel Great amid& GO • Chef Carl's Original Beef Tenderloin Platter • Market Basket's Famous Salmon Platter • Greek Chicken Strip Platter • Wing Ding Platter • Homemade Meatballs • Jumbo Stuffed Mushrooms • Mozzarella Fresca Tray • Mexican Fiesta Platter • Franklin Dairy Platter • BBQ Rib Platter CALL AHEAD for Made-to,order Service Cail goo Order 30 Minute Pick-up 248.626.2583 Wei Catilartieh, Nowt - 2144.411 5/16 2003 112 "Through Our Doors Come Only the Finest" 6, 1700 Place the foil packet on the hot grill and cover. Cook the potatoes until tender, about 30 minutes. Keep warm until ready to serve. To serve, place the entire foil packet on a platter and carefully cut a slit into the top (the steam may be very hot). Carefully peel back the foil and sprinkle the potatoes with the lemon juice. Serve immediately. Makes 8 servings. THREE-COLOR BABY POTATO ROAST 1/4 cup olive oil 4 pounds baby potatoes — a com- bination of white fingerlings, fin- gerling red skin potatoes and baby purple potatoes 2 T. minced garlic 1 t. dried rosemary, or 1 T. fresh rosemary leaves kosher salt and pepper to taste Heat grill to medium-high heat. Tear two large sheets of foil (20 x 18 inches each) and lay one on top of the other, shiny side up. Or use one sheet of heavy-duty foil. Set aside. Toss together all ingredients in a large bowl. Arrange the mixture on the foil and cover with another 2 sheets of foil. Create a package by rolling and pinching the sides of the foil to seal it well. Place- the foil packet on the hot grill and cover. Cook the potatoes until tender, about 30 minutes. Keep warm until ready to serve. To serve, place the entire foil packet on a platter and carefully cut a slit into the top (the steam may be very hot). Carefully peel back the foil and serve immediately. Makes 8 servings. GRILLED TUNA IN WHOLE WHEAT PITA POCKETS 8 (1/2-inch-thick) tuna steaks (about 2-2 1/2 pounds) kosher salt and pepper to taste 2 T. soy sauce 2 T. rice vinegar 2 T. sugar 2 T. vegetable oil 8 whole wheat pitas, top 1/3rd cut of 1 cup thin sliced red or Bermuda onion 1 cup very thin sliced, unpeeled seedless cucumber 2 plum tomatoes, sliced very thin 2 roasted red peppers, sliced thin (jarred is fine) 2 tablespoons drained capers 1 lemon, cut into 8 wedges. Place the tuna steaks in a single layer in a baking dish. Sprinkle with salt and pepper. Combine the soy sauce, vinegar, sugar and oil in a small bowl and whisk well. Drizzle this mixture over the tuna and turn the steaks to coat well. Cover with plastic wrap and chill for one hour or more. Heat grill to medium high. Place the tuna steaks on the grill and cook for 3-4 minutes on each side for medium. Remove the tuna from the grill and place one in each of the pita pockets. Garnish the sandwiches with the onion, cucumber, tomatoes, roasted peppers and capers. Serve the pockets immediately for hot sand- wiches or at room temperature, with a squeeze of fresh lemon juice from the wedges. Makes 8 servings. BARLEY AND RED PEPPER POLENTA 1/4 cup breadcrumbs 1/4 cup butter 2 cups chopped onions 1 t. minced - garlic 1 cup pearl barley 2 cups vegetable broth 1 roasted red pepper, chopped (may use jarred) 2 large eggs, lightly beaten 1 cup freshly grated Parmesan or Romano cheese salt and pepper-to taste (start with 1/2 t. salt) fresh basil leaves, garnish. Spray a 6- or 7-inch springform pan with non-stick cooking spray. Sprinkle the breadcrumbs over the bottom of the pan. Hold the pan in one hand and knock it against the palm of the other hand to distribute the crumbs evenly. Set aside. Heat butter in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onions begin to color, about 5-6 minutes, stirring frequent- ly. Stir in the barley and a cup of the broth. Bring to a boil, reduce heat slightly and cook, stirring frequently until the liquid is absorbed, about 8 minutes. Add remaining broth and cook again, stirring frequently, until the barley is tender. Remove from heat, transfer the barley to a large bowl and cool for 30 minutes, stirring every 5 minutes or so to break up the barley and speed the cooling. Preheat oven to 350F. Stir in the roasted pepper and eggs until incor- porated. Stir in the cheese, salt and pepper. Transfer the mixture into the prepared pan and use the back of a spoon of spatula to smooth the top. Cover the pan tightly with foil and bake for 1 hour. Remove from the oven and cool slightly before running a knife around the edge of the pan and removing the ring. Serve garnished with the basil leaves and cut into wedges. Makes 8 serv- ings. WHOLE WHEAT PENNE WITH GOAT CHEESE, WALNUTS, SPINACH AND SUNDRIED TOMATOES 1/4 cup olive oil 2 cups finely chopped onion 2 t. minced garlic 1 cup sundried tomatoes packed in oil, chopped 1 cup chopped walnuts, toasted 1 pound whole wheat penne pasta, or other shape 4 cups washed baby spinach, large stems removed 1 cup fresh chopped parsley kosher salt and pepper to taste 1 package (about 10 oz.) soft goat cheese, such as Chevre, crumbled Heat oil in a large non-stick skil- let over medium-high heat. Add the onions and garlic and saute until golden, about 8 minutes. Add the tomatoes and walnuts and stir to combine. Keep warm. Meanwhile, bring a large pot of water to a boil and cook the pasta al dente, according to package instruc- tions. Drain the pasta well but do not rinse. Transfer the hot pasta to a large bowl. Immediately stir the spinach into the pasta, tossing it to wilt the leaves. Add the warm onion/tomato/walnut mixture, pars- ley and salt and pepper to taste. You must work quickly so that the pasta stays hot. Serve immediately with crumbled goat cheese over the top. Or, you may transfer this mixture to a baking dish to keep warm for up to one hour in a 250F oven. Makes 8 serv- ings. El The Life Of Rashi Puzzle on page 116