Food
ur
MORTGAGE at a
ANK you can TRUST
PESTO PRESTO from page 73
SPINACH WALNUT
ORANGE PESTO
WE OFFER
Delicious tossed with blanched green
beans or asparagus and drizzled with a
little red wine vinegar.
Conventional and Jumbo
DJUSTABLE and FIXED RATE MORTGAGES
MORTGAGE DIRECT
4 cups spinach leaves
1/2 cup packed fresh basil leaves
1/4 cup walnut halves or pieces,
lightly toasted
3 cloves of garlic, or more to taste
1/2 cup fresh grated Parmesan
cheese
2 T. orange juice
Salt and pepper to taste
In the bowl of a food processor,
combine all ingredients and pulse until
smooth, but not a paste. Adjust season-
ings and pulse again to mix. Makes 1
1/2 cups.
We are available in the
branch or we will come
to your home!
SUN-DRIED TOMATO AND
OLIVE PESTO
Toss this with cold pasta and add fresh
chopped vegetables and crumbled goat
cheese for a wonderfully fresh pasta
salad, spooned over fresh bread rounds
as a bruschetta topping.
866-500-0018
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Fast Approval
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Clawson 248-435-2840
Dearborn 313-274-3030
Grosse Pointe Woods 313-882-2880
Livonia 734-462-4106
Rochester 248-656-5760
1/2 cup drained oil-packed sun-
dried tomatoes
1/2 cup fresh packed parsley
1/2 cup pitted good quality olives,
such as Kalamata
1 cup grated Parmesan cheese
1/4 cup pine nuts, lightly toasted
2 T. balsamic vinegar
Salt and pepper to taste
Sterling:
Roseville 586-294-2950
Sterling Heights 586-268-5200
In the bowl of a food processor,
combine all ingredients and pulse until
smooth, but not a paste. Adjust season-
ings and pulse again to mix. Makes 2
cups.
Southfield 248-948-8799
Waterford 248-674-4901
&trust
West Bloomfield 248-855-6644
sterlingbank.corn
DILL AND MINT PESTO
Delicious spread on a warm fresh bagel
with lox and sliced tomatoes.
"We Create Solutlons."®
Sterling Bank & Trust • Southfield, Michigan
8
************
GOTTA 144, C 4
******
TAU a JAZZ • HIU HOU • UAILLET a MOM & TOT
special workshops featuring:
13REANDANCING • ACTING • II -IULA • NUTRITION
Register NOW at (248) 737-3577 or 7199
Walk-in registration: August 18-20 • 2:30 - 7:30 p.m.
-See what all the excitrnent's about-
www.igottadance.com
8/15
2003
74
6750 Orchard Lake Rd • South of Maple Rd (Inside Powerhouse Gym)
Artistic Directors: Susie Seigle & Robin Jacobson
2 cups packed coarsely chopped
fresh dill
1/2 cup fresh mint leaves, any
variety
3 doves of garlic, or more to taste
2 T. pine nuts
2 T. olive oil
Juice of 1 lemon
Salt and pepper to taste.
In the bowl of a food processor,
combine all ingredients and pulse until
smooth, but not a paste. Adjust season-
ings and pulse again to mix. Makes 3/4
cup.
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Correction
In last week's recipe for Crustless
Spinach Cheese Pie, the ingredients
should have listed 2 10-oz. packages
of frozen chopped spinach, not
2 1-oz. packages.