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HEALTH

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2 large eggs

1/2 cup ketchup
1 1/2 tsp. hot pepper sauce, such
as Tabasco

LAKES URGENT CARE

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Combine all ingredients in a
medium bowl and use your hands
to mash and mix. Using about 1 cup
of the mixture, form into a ball and
place between two squares of wax
paper or plastic wrap. Use a din-
ner plate to flatten the patties into a
burger. Repeat with remaining mix-
ture. Chill up to a day ahead.
Heat grill to medium high. Brush
both sides of the burgers with olive
oil and grill for about 4-5 minutes
on each side. Serve on buns with
barbecue sauce, Dijon mustard and
sliced onions and tomatoes. Makes
6 burgers.

Toasted Corn Black Bean,
Roasted Red Pepper and
Jicama Salad

C

2 cups fresh or frozen corn
1 /4 cup olive oil

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On-Site Digital X-Ray Technology
On-Site Stat Lab Facilities
On-Site CT Scanning and Ultrasound
Cardiac Stress Testing Available

1 can (about 15 oz.) black
beans, rinsed and drained
2 cups 1/2-inch diced jicama

1 cup chopped fresh cilantro
1 cup'/2-inch diced roasted red
pepper (jarred or canned is fine)

1 cup fresh diced tomatoes
/2 cup chopped scallions, white
and green parts
1 /4 cup red wine vinegar

1

Salt and pepper to taste

Our most fundamental activity is the provision
of personal, timely and cost effective medical
care in a warm and friendly environment.

In addition to coughs, colds and infections
we commonly treat:

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•
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Sprains • Strains • Fractures
Lacerations and Burns
Work, Auto and Sports Injuries
Eye Injuries

DR. VIEDER, medical director
at Lakes Urgent Care says
"Lakes Urgent Care was
created to provide patients
with a cost-effective, timely
alternative when they seek
quality medical care and
are unable to see their own
primary care physician."

www.lakesurgentcare.com

LAKES MEDICAL CENTER

On Flagg el
- tv Road lust North of Weiler)

248-926-9111

Mon.-Fri. 5 pm-10 pm • Sat., Sun. & Holidays: 10 am - 6 pm

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5 pm)

Most health insurances accepted and MCNisa accepted

48

May 27 • 2010

Grilled Vegetable
Whole Grain Pasta Salad

Don't have time to grill? Roast the
vegetables — just arrange them on
baking sheets or disposable alumi-
num pans, toss with olive oil and
roast at 450F for about 20 minutes.
Vary the vegetables for variety.

1 medium eggplant (about 1
pound), sliced vertically

2300 Haggerty Road Suite 1010 I West Bloomfield, Ml 48323

(Internal A ledicine & Primary Care Phvsicians from 8:30 am

Heat oil in a large nonstick skil-
let over medium-high heat. Add the
corn and cook, turning the corn
with a spatula until the corn is very
golden (the color will be varied).
Transfer the corn to a large bowl.
Add remaining ingredients and
toss well. Chill until ready to serve.
Makes 8-12 servings.

2 bell peppers, any color,
halved, stem and seeds removed
2 zucchini, cut in half length-
wise

1 large or 2 smaller portabella
mushrooms, stems removed

1 medium carrot, peeled and
halved lengthwise
Olive oil for brushing on veg-
etables