Spotlight

FOOD

FOOD from page C11

Sea salt and fresh ground pepper
to taste
Lemon wedges, garnish
Preheat oven to 375°F. Brush well with
olive oil a baking sheet with edges. Set
aside.
Combine eggs and mustard in a shallow
dish. Place the breadcrumbs in another
shallow dish.
Season the fish lightly with salt and
pepper. Dip fish fillets in the egg mixture.
Dredge the fillets in the crumbs. Arrange
the fillets on the baking sheet. Bake for
15 minutes, turning once during cooking,
until golden. Serve with wedges of lemon.
Makes 8 servings.

Roasted Beet Puree
Use this puree as a "bed" for the fish or as
a side dish on it's own.
8 medium beets
1/2 cup extra-virgin olive oil
2 cups chopped sweet onion, such
as Vidalia
Salt and white pepper to taste
Preheat oven to 400E Wash beets and place,
unpeeled, in a roasting pan. Bake for 45
minutes to 1 hour, or until tender. Set aside.

Heat oil in a large skillet over medi-
um-high heat. Add the onions and sauté
until tender and golden.
Wearing rubber gloves if desired,
when the beets are cool remove the
skins.
Combine the onions and beets and
puree until smooth. Add salt and pep-
per to taste. Serve warm or at room
temperature. May be also reheated in a
microwave oven. Makes 8 servings.

Warm Swiss Chard,
Chick Pea and Feta Salad
12 cups Swiss chard leaves rinsed
and chopped
2 Tbsp. extra-virgin olive oil
1/2 cup chopped shallots
1 cups drained chickpeas or gar-
banzo beans
Salt and pepper to taste
1 1/2 cups chopped tomatoes
1 1/2 cup 1/2-inch cubed Feta cheese
1 /4-cup chopped fresh mint,
optional
1 /4 cup fresh lemon juice
Kosher salt and pepper to taste
Place chard in a large bowl. Set aside.

Heat oil in a large skillet over medi-
um-high heat. Stir in shallots and saute
for 3 minutes. Stir in the chickpeas and
cook for 2 minutes more. Add this mix-
ture to the Swiss chard mixture and toss
well. Add remaining ingredients and
toss. Season to taste with salt and pep-
per and serve immediately or at room
temperature. Makes 8 servings.

Sautéed Squash with Fresh
Garlic and Basil
Try this with green beans, too.
1/4 cup extra-virgin olive oil
2 Tbsp. minced garlic
3 small zucchini, cut diagonally
into 1/2-inch slices
3 small yellow summer squash, cut
diagonally into 1/2-inch slices
Heat the oil and garlic in a large skil-
let over medium-high heat. Sauté for 2
minutes. Add the remaining ingredients
and cook for 3 minutes more. Cover
and keep warm over very low heat until
ready to serve, up to 30 minutes, or
serve at room temperature. Makes 8
servings.

Summer Berry Crisp
In a pinch, I use frozen berries for this recipe.
Filling:
2 cups fresh blackberries
2 cups fresh raspberries
2 cups fresh blueberries
1/4 cup sugar
Topping:
2 cups flour
2 cups old fashioned (not quick or
instant) oats
1 cup packed brown sugar
1 tsp. ground cinnamon
1 cup (2 sticks) butter, melted
Preheat oven to 350°E Spray a baking dish
with nonstick cooking spray. Set aside.
Combine filling ingredients in a large
bowl and gently toss to coat the berries
with the sugar. Set aside.
Combine topping ingredients in another
bowl and use your hands to mash the
mixture well. Press half the mixture in
the bottom of the prepared pan. Top with
berry mixture. Sprinkle remaining crum-
ble mixture over the berries.
Bake for 30-40 minutes, until the top-
ping is golden and the filling bubbly.
Makes 8 or more servings. I I

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fi

Ages 8-17

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July 19th-24111, 2009

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for More Information call Sally at (734)612-3068

www.BurntheFloorDanceCampicom

C12

July 2 • 2009

„IN

Tuesdays, Wednesdays, and
Thursdays July 7th, 8th,
9th, 14th, 15th, 16th

[

Come be a part of Flex Point PACs Award-Winning Dance Company.
New for the 2009-2010 dance year, Flex Point PAC will feature
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Pre-School Classes starting at $20/month!
Classes for 5-7 year olds starting at $35/month!
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about more AMAZING prices and SPECIALS!!!..)
.__

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24158 Haggerty Rd. • Farmington Hills, MI 48335

(248)471-0127

www.flexPointPAC.com • email: flexpointpac@yahoo.com