Health & Fitness

Be Thankful!

Great recipes to grace
your Turkey Day table.

FRANKLIN ATHLETIC CLUB

044 Enrolling 42,,

On My Own
This class is a transition
class to independence.
Creative movement activities,
stories, songs crafts, snack, gym
play, introduction to games,
and so much more. This class
is perfect for the busy
curious toddler.
Rhythm & Rhymes
Ages 2-4
Come and wiggle and

Annabel Cohen

Special to the Jewish News

I

t's all right here. If you make all of
these dishes — or at least four of
them — you've taken care of your
holiday meal.
While most of the recipes below are
designed to feed eight hungry thanks-
givers, in reality, together they'll serve
more like 12 folks. And all the side
dishes here are vegetarian, so even the
non-turkey folks will have plenty to
fill enjoy.

Combine the rub ingredients in a
bowl and stir well. Rub the mixture
over the entire turkey, inside and out.
Add about 1/4 inch of wine to the bot-
tom of the pan. Roast in the preheated
oven for 30 minutes. Reduce heat to
325F and roast the turkey for about
15-minutes per pound, or until the
internal temperature of the bird reaches
175F, basting every 45 minutes or so.
Allow the turkey to rest for 20 min-
utes before carving and serving with
any collected juices drizzled over.

Roast Herbed Turkey

Arugula Salad with Honey
Orange Vinaigrette

If you have extra herbs left over, use
them in sprigs, as garnish around the
turkey or over the cut turkey.
1 whole turkey (figure about 1
pound per person)
Dry white wine
Rub:
1 cup olive oil
3 Tbsp. minced garlic
2 Tbsp. fresh rosemary leaves
2 Tbsp. dried parsley flakes
1 Tbsp. chopped fresh sage leaves
1 Tbsp. fresh thyme leaves
1 Tbsp. kosher salt
1 tsp. fresh ground black pepper
Preheat oven to 375F. Wash turkey
inside and out and pat dry with paper
towels. Place the turkey on a rack in a
roasting pan.

If arugula and endive are too bitter
for your tastes, substitute chopped
romaine and baby greens.
Salad:
10 ounces baby arugula
2 heads endive
24 grape tomatoes, halved length-
wise
Dressing:
1 /4 cup olive oil
3 Tbsp. red wine vinegar
2 Tbsp. honey
1 /3 cup fresh orange juice (from
about 1 orange)
Salt and pepper to taste
Place salad in a bowl. Combine dress-
ing ingredients and whisk well. Pour
dressing over the salad and toss well.
Serve immediately. Makes 8 servings.

Food on page 40

giggle with your favorite
little one. Spent with Ms. Lori in
organized play based activites
and then a free exploration time.
Join us and you are guaranteed
to leave with a smile.
Tumbling Tots \
Ages 3 months -
Turn all that bouncing -
2 years
and climbing into

something productive. Your
child will improve strength,
agility, balance, and overall
Pint Sized
fitness through simple
Playhouse
tumbling skills.
We will nurture the ability to
Ages 18 months -
speak in front of others with
3 years

comfort and confidence through
fun theatre games and creative
stories. We will help our little
actors spark their imagination
through music, movement
Call
and crafts.
Lori Allmacher for a
Ages 3-6

free trial Class

248.352.8000 ext. 311

29350 Northwestern Highwa
Southfield Michigan 48034
248.352.8000
WWW.FRANKLINCLUB.COM

November 11 n 2010

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