Celebrate , a a 0 e 0 0 0 e s e c a s e 4.110 4 c c efiCOG a guide to simchahs Fast and Faulous from page C44 sauté until the onions are softened. Add the sugar and cook the onions until they are nearly caramelized. Remove the onions to a plate and set aside. Add the walnuts to the pan and cook, stirring frequently, until they are lightly toasted, about 3 minutes. Combine all the ingredients (except bell peppers) in the bowl of a food processor and process until smooth. Adjust salt and pepper to taste. Serve the pate in an attrac- tive serving dish with bell pepper slices arranged around for spreading or dipping. Makes 12 or more servings. Meyer Lemon Mushrooms with Garlic Are you terrified of brushing your hair? renew HAIR & SKIN CENTER is rescuing both women and men from hair loss by using a highly touted, FDA-approved therapy called LLLT. It's capa- ble of putting an end to the problem of thinning hair, thickening existing hair, and promoting an increase of new growth. LLLT therapy has shown im- pressive results in awakening hair follicles that have become dormant due to genetics, hormonal and metabolic changes, chemotherapy, bariatric surgery/weight-loss, harsh chemicals, hair applications (weaves, sew-ins, extensions) and alopecia. The process uses low-level laser light therapy (LLLT) to increase blood flow to the scalp, regenerating tissue — thus resulting in better hair growth. Their Story: Robin is the daughter of a doctor, Suzie is the daughter of a pharmacist, and the two are best friends. Through thick and thin — in this case, when Suzie began losing a healthy head of hair, leaving her with bald areas and sparse growth all over her head — Robin did more than console her friend. She stepped up her research to find a way to stop the hair loss. "My hair was so thin, I wouldn't leave the house on a windy day for fear of the consequences," Suzie admits she would have tried "anything that showed promise of giving me back my hair" to stop the loss. renew has their own specifically-formulated products for hair advancement Quinn Taboulleh Gluten-free, this modern take on this perennial favorite uses quinoa (keen-wah), in place of the traditional cracked-wheat bulgur. 1 cup quinoa 2 cups water 1/4 cup extra-virgin olive oil 1/4 cup lemon juice, or to taste 2 cups chopped fresh flat-leaf parsley 1 1/2 cups 1/4-inch, seeded, diced Roma or plum tomatoes 1 cup 1/4-inch diced cucumber 1 cup chopped cucumber 1/4 cup fresh chopped mint leaves Fine sea salt and pepper to taste Bring the water to a boil in a pan, and then add the quinoa. Reduce heat to simmer and cook the quinoa until tender, about 10 minutes. Let stand until cool. Transfer to a large bowl, add remaining ingredients and toss well to taste. Chill until ready to serve, with fresh pita wedges. Makes 12 servings. Roasted Parmesan and Olive Cherry Tomatoes illAnCYZ DETROIT LLLT Halt Laser Thetapy • Microcurient Face & Body Hair Advancement Se with Stem Cell Extract has HAIR & SKIN CENTER Join us in our newly expanded location 30150 Telegraph Road, Suite 173 • Bingham Farms 877-723-0020, toll-free • 248-723-NewU (6398) Renewhs.com C 4 6 Serve this with sliced, fresh baguettes to sop-up all the delicious juices. 6 Tbsp. butter 1/2 cup finely chopped red or Bermuda onion 2 tsp. fresh minced garlic 1 pound small fresh mushrooms 1 Tbsp. dried parsley flakes Fresh sea salt to taste Fresh ground pepper to taste Zest of 1 fresh Meyer lemon 1 Meyer lemon cut into thin wedges Melt butter in large skillet over medium heat. Add the onions and garlic and sauté until tender, about 5 minutes. Add the mushrooms and parsley flakes and cook, stir- ring occasionally for 5 minutes more. Season to taste with salt and pepper. Serve with the lemon zest sprinkled over and lemon juice (from the lemon wedges) squeezed over, to taste. Makes 8 servings. celebrate! I March 2011 24-30 cherry tomatoes (not grape tomatoes) Fresh oregano leaves, garnish or dried oregano Filling: 1/2 cup ricotta cheese 1/2 cup fresh grated Parmesan cheese, plus additional cheese, garnish 1/4 cup chopped, pitted Kalamata olives 2 tsp. chopped capers 1/4 cup fresh chopped basil Kosher salt and fresh ground pepper to taste Preheat oven to 475F. Spray a mini-muffin tin well with nonstick cooking spray. Cut the top off each cherry tomato and, using a melon-bailer or a sharp knife, care- fully scoop out the seeds and pulp. Chop the tomato tops and place in a medium bowl. Add remaining ingredients and stir well. Stuff the tomatoes with the filling and place one in each of the muffin cups (you may have to cook these in batches). Sprinkle with more Parmesan cheese and top with a few oregano leaves or dried oregano. Cook, uncovered, for about 6-8 minutes, until the cheese is lightly colored. Serve immediately. Makes 24-30 appetizers.