11E11 40 LIITATIO

ERVE YOU!

arts & entertainment >> food

Now Olsten Chicago, /1

i

s

too
Off

ti
I Purchase of $10.00
or more

n I Not valid with any other offer

' I Not valid on breakfast specials
.
With coupon

Exp 8/30/11

$ Off
.00

11'

II

11

II

I

Purchase of $20.00
or more

I I
Not valid with any other offer
I I

Not valid on breakfast specials
I I
I 1 With coupon
I I Exp 8/30/11

F

II
II
II
II
II
II

II
II
II
II

I I

10%

Off
Your

A "berry nice" meal awaits you.

Total Bill

Not valid with any other offer
Not valid on breakfast specials
I I
I 1 With coupon
I I Exp 8/30/11

I I

J L

Open 7 days a week for breakfast lunch and dinner
www.leosconeyisland.com

OPEN 24 HOURS

Home of the
Eggstra Big Breakfast

Three eggs any style with
choice of sausage links, bacon
or ham with toast and jelly
thru Fri
Only $3.29 Mon
5am-11am only

Roam&

• Dine-in or Carry-out

• Senior Citizen Discount 10%

No Senior Citizen Discount with any daily specials

liarcorinL,
FAMILY RESTAURANT

1675400

26200 VV. 12 Mile Rd. • Southfield • 248-353-3232

"Rub BBQ Pub does ribs right, and sides shine too"

Molly Abraham ,May 19th, 2011

RUB 111; SMOICE 11;
Mr ITN

RUB B

ipky

• Brisket, pulled chicken
and pulled pork. Ribs
cooked low & slow

Ooff

total food bill

Good anytime Expires 7/15/11

• Happy Hour 3-7 daily

• • Directly across from
Comerica Park
• 30 Beers on
•
Patio
dining coming soon!
tap/100 bottle beers
• Private VIP Banquet
Rooms seating for up to
120 people/off-site
catering

18 W. Adams Street Detroit MI

Send your college student news from home!

College kids love news from home - the Jti wEli help keep them in

touch with everything that is happening while they are away!

Call us today and we'll take care of the rest

800.875.6621 MI
SPECIAL COLLEGE PRICING $20 per year

10 months • in-state only • Call for out of state special rates

June 9 = 2011

GRILLED SALMON WITH
SAUTEED BALSAMIC
BLUEBERRIES
Sauteed Blueberries:
1 Tbsp. olive oil
1 cup chopped onions
1 tsp. dried thyme
4 cups fresh blueberries
1 /4 cup balsamic vinegar
salt and pepper to taste
Salmon:
6 salmon fillets (about 6- to
7-oz. each)
kosher salt and pepper to taste
Sauce: Heat oil in a large nonstick
skillet, over medium-high heat. Add
the onions and thyme and cook for

instant topping for ice cream,
or any dessert for that matter.
But berries go way beyond
breakfast and dessert. I've
included fruits in every
course of many of my dinners,
including the menu below.
There are a lot of berries
in the recipes here — that
means the meal is on the
sweeter side (that's fine —
Americans love sweet foods).
What it also means is that
anything else served here
should not include fruit or
sweets. The perfect sides could be a
simple rice pilaf, basmati rice or sim-
ple pureed or smashed potatoes.
For variety, mix up the berries or
substitute any Michigan fruit in any
of the recipes — peaches, cherries or
apples come to mind.

5 minutes. Add the berries and cook,
stirring frequently for 3 minutes
more. Add the vinegar and cook 2
minutes more. Lightly season with
salt and pepper. Set aside while you
prepare the salmon.
Salmon: Heat grill to medium-
high. Spray both sides of the salmon
with nonstick spray, and place the
fillets on the grill. Season the salmon
on the grill with salt and pepper to
taste. Grill salmon until just cooked,
about 4-5 minutes per side (do not
overcook or the salmon will be dry).
Transfer salmon to plates and serve
with the berry sauce spooned over.
Makes 6 servings.

313-964-0782

www.rubbbqdetroit.com

36

S simmer in
Michigan is all
about the berries.
In fact, we are the No.
1 blueberry-producing
state in the country —
more blueberries come
from our sandy soils than
anywhere else.
And we're big in
fruit production itself.
According to the
Department of Natural
Resources, we are con-
sidered part of the "fruit
belt:' with big yearly crops of many
berries and fruits.
Its easy to incorporate fruit into
our cooking and eating. Sprinkle fresh
berries over hot oatmeal or pancakes.
Toss fresh strawberries with sugar
(and berry liqueur if you desire) for an

ARUGULA SALAD
WITH GOAT CHEESE,
MACADAMIA NUTS
AND RASPBERRIES
Salad:
10 oz. baby arugula
2 cups (1 pint) raspberries, rinsed
1 cup plain croutons
1 cup crumbled goat cheese, such
as Chevre
1 cup chopped macadamia nuts
1 cup chopped cucumber

Dressing:
1 /2 cup extra-virgin oil
1 /4 cup white wine vinegar
V2 cup white sugar
1 tsp. kosher salt
1 /2 tsp. fresh ground pepper
Combine salad ingredients in a large
bowl. Set aside. Combine dressing
ingredients in another bowl and whisk
well. Drizzle half the dressing over the
salad and toss well. Add more dressing
if needed. Makes 6 servings.