nl oired
ofciadwoorodd
Assisted Living from $3,500 per month
CW/w &4crJe
Y dce
&/q
. ce
rldee
Orchard Lake Rd. South of Lone Pine Rd.
- West Bloomfield, Michigan
248.683.1010
Ask About or Graduation Caterino
"THE ORIGINAL SOUVLAKI"
The Best Salads in Town!
r
COUPON
INN
TOTAL'
BILL I
I Dine in only • Coupon cannot be I
I applied with any other discount I
FRIDAY
Salmon Kabob '8'
Whitefish s8"
SATURDAY
5 Lambchops14'
I •
1
I.
one coupon per customer • I
1
expires 7/31/03
.1
Mon.-Sat. 77-9 p.m. • Sunday 71-8 p.m.
39650 14 Mile • Walled Lake
248-926-1486
ANNUAL ELECTION
OF BOARD MEMBERS
The annual meeting of the ATS is scheduled for
Thursday, July 10, at 7:30 p.m. at the ATS office.
A new slate of Board members will be elected at
that time. The office is in the Courtyard Center,
32506 Northwestern Highway, Farmington Hills.
Please r.s.v.p. to the office.
7/ 4
2003
70
(248) 737-1990
ALFRESCO from page 69
ROASTED SALMON BAGUETTE
WITH PESTO MAYONNAISE
SANDWICHES
8 skinless and boneless salmon fillet
portions (about 2 1/2 pounds)
olive oil
1 lemon, cut into 8 wedges
kosher salt and pepper to taste
water or white wine
1 or 2 baguettes
8 Romaine lettuce leaves
2 cups thin sliced cucumbers
2 cups thin sliced seeded Roma or
plum tomatoes
1/2 cup light mayonnaise
1/4 cup prepared or homemade
pesto
Preheat oven to 400F. Spray a bak-
ing sheet with sides with non-stick
cooking spray. Arrange the salmon
portions on the baking sheet and
brush them lightly with olive oil.
Squeeze 1 lemon wedge over each of
the fillets and sprinkle with salt and
pepper. Pour water or wine around the
fillets to barely cover the bottom of
the pan (this will help keep the
salmon moist).
Roast the salmon, uncovered, for
10-12 minutes (do not overcook).
Remove the salmon from the oven and
cool completely (the salmon will con-
tinue to cook on the hot baking
sheet).
Cut the baguettes diagonally into
eight 4 to 5 inch lengths. Cut the
bread pieces vertically, leaving a
"hinge" on one side.
Line the breads with the lettuce
(you may have to tear the leaves to fit
the breads). Arrange the cucumber
slices and tomato slices over the let-
tuce. Arrange salmon fillets over the
vegetables and close the sandwiches.
Wrap the sandwiches well with plastic
wrap and pack, open end up.
Combine the mayonnaise with the
pesto in a small bowl and stir until
smooth. Transfer to a small container
with a tight-fitting lid and chill until
ready to use. Serve the sandwiches,
spread with the mayonnaise just before
eating. Makes 8 servings.
POTATO SALAD WITH DIJON
VINAIGRETTE
3 pounds small red-skinned potatoes,
unpeeled, halved or quartered if large
1/4 cup red wine vinegar
2 cups fresh chopped parsley
1 cup finely chopped red or Bermuda
onion
1 cup finely chopped celery
2 T. Dijon mustard
1/2 cup olive oil
2 T. drained capers
kosher salt and pepper to taste
Bring a large pot of water to a boil
over high heat. Add the potatoes and
cook until just tender, about 12-15
minutes. Drain well but do not rinse
the potatoes. Transfer the hot pota-
toes to a large bowl and sprinkle the
vinegar over and toss the potatoes
with 2 large spoons. Allow the pota-
toes to cool (they do not have to be
cold), before adding the remaining
ingredients and tossing well. Transfer
to a serving bowl or other bowl to
transport, cover with plastic wrap or
tight-fitting lid and chill until ready
to serve. Makes 8 servings.
ROASTED TOMATO SOUP
WITH FRESH BASIL
2 pounds ripe medium tomatoes,
chopped
2 cups chopped onions
1 t. minced garlic
3 T. olive oil
3/4 cup water
1/4 cup half and half
salt and pepper to taste
1/4 cup fresh chopped basil
Preheat oven to 450F. Spray a bak-
ing dish with non-stick cooking
spray. Set aside.
Combine tomatoes, onions, garlic
and oil in a large bowl and toss well.
Spread this mixture in the prepared
baking dish and roast, uncovered, for
20 minutes, stirring once or twice
during the cooking.
Transfer the mixture to the pitcher
of a blender or bowl of a food
processor and puree the soup until
smooth. Add the water, half and half,
salt, pepper and basil and stir to
combine. Chill the soup before pour-
ing into a thermos or two. Serve in
small plastic cups if transporting or
in wine glasses, garnished with fresh
basil leaves, if desired. Makes 8 serv-
ings.