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.