Health & Fitness Come for the Lifestyle. FOOD Passover from page B11 The following are just a sampling of world Passover cuisine that's tradition- al for the seder. The recipes take you around the world in eight days and add variety, amazing flavors and visual excitement to all your meals. Persian Charoset 1 cup slivered almonds 1 cup whole pitted dates 1 cup golden raisins 2 T. red wine juice of 1 orange grated peel of 1 orange 1 t. ground ginger 1/2 t. ground cardamom 1 t. ground cinnamon 1/2 t. ground cloves 1 banana, cut into 1-inch pieces Combine all ingredients, except banana, in the bowl of a food proces- sor. Pulse until chopped well, but still slightly chunky. Add the banana and pulse again until incorporated. Makes 12 or more servings. Stay for the Friendships. Come and experience the incredible value and comfort of The Park at Trowbridge. Settle in and feel a genuine sense of belonging and purpose with a diverse set of friends both new and familiar. Our wildly popular LiveWeill Program offers over z oo scheduled social, cultural, educational and fitness opportunities and outings every month, so there's always something fun to do. Learn new arts and crafts, play billiards or attend one of our exciting and lively exercise classes. Whatever it is you're looking for, you'll find it all here. See for yourself why our residents love our lifestyle of simple Greek Leek And Potato Patties excellence and truly believe that "life here is grand." at Trowbridge The Brightest Tomorrows Begin Here.® For more information or to visit, call today! (248) 352 0208 - 24111 Civic Center Dr. • Southfield, MI 48033 www.horizonbay.com Cr A HORIZON &a SOMA CO■114.1rt 1380700 CLOSETS FULL? Accepting Spring & Summer Quality "Like New" Current Women's Clothing & Accessories. No appointment necessary, Tues - Sat 10 am - 5 pm Highland Lakes Shopping Center 42947 W. 7 Mile Road, Northville, MI 248134714570 1380360 how do you get your news? Access the news. events and opinions important to this community check us out © JNonline.us B12 April 10 2008 314 1 pound Idaho or Russet pota- toes, peeled, cut into 2-inch chunks 2 cups chopped leeks, white and light green parts only 4 large eggs 1 cup matzah meal 1 cup fresh grated Parmesan cheese, optional 1 1/2 t. salt 3/4 t. fresh ground black pepper (or more to taste) 1 T. fresh lemon juice olive oil for frying Place potatoes in a large pot and add enough water to cover. Bring to a boil over high heat. When the water comes to a boil, cook for 15 minutes. Add the leeks and cook for 5 minutes more. Drain well and transfer to a large bowl. Mash the mixture with a masher or electric mixer. Allow the mixture to cool for 20 minutes. Add the remaining ingredients, except oil and stir or mix well. Adjust salt and pepper to taste. Form the mixture into patties (use about 1/3 cup of mixture). Heat about 1/8 inch of oil in large skillet over medium-high heat. Cook the patties in batches on both sides until golden. Serve hot or warm. Makes 8 servings. Italian Chicken Meatballs This recipe, based on one from the book Cucina Ebraica (Polpette) is one of my favorites. While they're meant to be served in chicken soup — a deli- cious addition to matzah balls! — I like them as an appetizer serve with garlic aioli. Here is the recipe for the meatballs and the aioli. FYI, I always double the recipe. 2/3 pound ground chicken breast 1 egg, lightly beaten 1/3 cup matzah meal salt and fresh ground pepper to taste 1/8 t. ground cinnamon Combine all ingredients and form into walnut-shaped balls. Chill until ready to cook. To cook, drop the meatballs in boiling chicken soup or broth and cook for 10 minutes. Keep warm in the broth if using for soup, or remove the meatballs from the broth and drain. For an appetizer, transfer the meatballs to a dish, cover with plastic wrap and chill until 30 minutes before serving. Serve with aioli, below. Makes 6-8 servings. Aioli 3 medium garlic cloves 1 large egg yolk 1 T. fresh lemon juice 1 T. Dijon mustard 1/3 cup extra-virgin olive oil salt and pepper to taste Combine garlic, egg yolk, lemon juice and mustard in the pitcher of a blender and blend until smooth. With the motor running, drizzle in the oil very slowly until the mixture is smooth. Add the salt and pepper to taste. Transfer to a serving bowl, cover with plastic wrap and chill until ready to serve. Makes 2/3 cup of aioli. Moroccan Roasted Pepper Salad 3 large red bell pepper 3 large yellow bell peppers 4 large or 6 small ripe Roma or plum tomatoes, seeded and chopped 2 T. extra-virgin olive oil 3 T. fresh lemon juice 1 cup finely chopped sweet onion, optional 1 t. finely minced garlic kosher or sea salt to taste fresh ground pepper to taste whole butter or Boston lettuce leaves to line plates 1/2 cup fresh chopped parsley, garnish Lay the bell peppers down on their sides directly on the top oven rack about a third of the way from the top of the oven. Place a baking sheet on the rack just below the first rack. Turn the oven on to broil and cook Passover on page B14