Health & Fitness

FOOD

Mom's Day

Some ideas to honor
moms this Sunday.

At Regent Street I have found
lasting friendships, good service an
have enjoyed cultural events that
ever would have experienced in m
wn home" -Ro
en

Visitors welcome!
Call or stop by today.

"VINIWIWifffs'

a

D

on't even think of ignoring
Mother's Day on Sunday if
you know what's good for
you. You could even lose an eye.
Going out? Expect to brave the
crowds. If you're feeling ambitious,
try some of the recipes below for a
delicious brunch or lunch.

Spinach Salad with
Sweet and Tangy Dressing
Dressing:
1 /4 cup vegetable oil
2 Tbsp. sugar
2 Tbsp. red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. ketchup
1 Tbsp. soy sauce
1 tsp. red pepper sauce
pinch of pepper

Salad:
10 oz. baby spinach (often avail-
able pre-bagged), cleaned, large
stems removed.
1 /4 cup (or more if desired)
chopped walnuts
4 green onions (scallions)
chopped (green and white parts)
8 oz sliced mushrooms (optional)
1 can (11 oz.) mandarin oranges,
drained

REGENTSTREET

WEST BLOOMFIELD(X)

ASSISTED

Annabel Cohen
Special to the Jewish News

LIVING

4460 Orchard Lake Rd. West Bloomfield, MI 48323

Hous

Located next to Comerica Bank
Created to care for our family, devoted to serving yours.

www. re entstreetwesthloonxfield.corn

34

May 6 • 2010

1570420

Make dressing: Place ingredients in
a jar, cover and shake. This dressing

may be served warm. Microwave in a
microwave-safe bowl for 30 seconds
on high before serving.

Make Salad: Toss all ingredients
together just before serving. Toss
with dressing and serve. Serves 6-8 as
a side dish.

Gruyere Baked Eggs
2 Tbsp. butter, melted
8 oz. grated Gruyere cheese
12 large eggs
Salt and black pepper to taste
1 /3 cup fresh minced parsley,
plus extra for garnish
1 Tbsp. fresh thyme leaves
1 Tbsp. fresh tarragon leaves
1 cup half and half
Preheat oven to 350E Brush a
9x13-inch baking dish or equivalent
with melted butter. Sprinkle half the
cheese over the bottom of the dish.
Break the eggs in the dish, being
careful not to break the yolks. Season
the eggs lightly with salt and pepper.
Sprinkle parsley, thyme and tarragon
over and top with remaining cheese.
Transfer the eggs carefully to the
oven being careful not to tip the pan,
Bake for 12-15 minutes, until the egg
whites are nearly set. Serve immedi-
ately. Makes 6-10 servings

Country Tomato
Chevre Tarte
1 package (17 oz.) frozen puff
pastry (2 sheets), thawed