arts & entertainment >> food "Stone cooking is gaining a lot of raves" Honey live is happy to introduce... the new dining sensation of "steak on a stone" Steak and Seafood served hot on your table, healthy flavorful and delicious!! - Danny Raskin All entree's are served with soup or salad, potato, vegetable and your choice of 2 dipping sauces 6 different dinner entree's to choose from GEORGE'S 110kfilliff allni gnaZingin 33080 Northwestern Highway West Bloomfield, MI 10 oz Choice Angus Filet of NY Strip 10 oz Baseball Cut Choice Angus 10 oz Choice Sirloin Strip 12 9z Boneless Pork Loin Chop 6 J bo Gulf Shrimp 7 S allops Phone: 248-539-8300 off any Stone Entrée Dinner thru 08;19,' 1 1 Hours: Mon-Fri 10- Sat & Sun 9-9 www.georgeshoneytree.com bill when paying with CASH ONLY 1 coupon per table Coupon must be presented before ordering Cannot be combined with any other offer/coupon valid- dine in or utrry out HOURS: TUES-THURS 4-9PM FRIDAY AND SAT 4-10PM SUNDAY 4-9PM 1693960 SPOSITA'S RISTORANTE Fine Italian Dining in a Casual Atmosphere Sunday Thursday , C Sunday-Thursday l. 15%0FF ii115%0FF TOTAL FOOD BILL . TOTAL FOOD BILL P - 10% off on Fri and Sat - 10% off on Fri and Sat n ' Not good with any other offer Not good with any other offer Good with coupon. Expires 8/30/11 Good with coupon. Expires 9/15/11 Pilas-Then: 4po-111po • Fri: llam-11p. Sat: 4pat-11pw • San: 4p -9p. OPEN 7 DAYS A WEEK! (248) 538-8954 33210 W. 14 Stile Rd la Simsbury Pima, host east of Farmioytoo Rd. West Bloomfield 1111111 ■ 1111111L SUPPORT OUR COMMUNITY, SHOP WITH OUR ADVERTISERS! Mention that you saw them in the JN! Visit JNonline.us 38 August 11 • 2011 On The Menu Get healthy with olive oil. S ummer is about light food, healthy food, good food. These all can be had with fresh produce, wonderful whole grains, lean meats and — to make it all even better — lots of olive oil. About olive oil: It's good fat, really. With anti- oxidant properties, it's an essential ingredient of the Mediterranean diet — as a lubricant, flavoring and garnish. There are many stringent standards when it comes to olive oil, and the best are graded extra-virgin (with- out the use of chemicals or extreme heat to remove the oil from the fruit). Made by crushing and pressing olives (pits and all), extra-virgin drips little by little from a first pressing. The very best have very low acidity, HERBED LAMB CHOPS 1 /4 cup fresh lemon juice 1 h tsp. fresh minced garlic, or more to taste 1/2 tsp. dried oregano 1 Tbsp. fresh minced sage 1 h tsp. dried rosemary 1 /4 cup olive oil 6 1h-inch-thick shoulder lamb chops (about 2 lbs.) kosher salt and pepper to taste lemon wedges for garnish sage leaves for garnish Stir together lemon juice, garlic, oregano, minced sage, rosemary and 2 Tbsp. of the olive oil in a shallow baking dish. Add lamb chops, turn- ing to coat. Cover with plastic wrap and marinate 3 hours to overnight. Remove lamb from marinade (dis- card the marinade), and season with salt and pepper. Heat the remain- ing 2 Tbsp. of olive oil in a large nonstick skillet over high heat until very hot. Add the lamb chops and saute for 3 minutes on each side for medium-rare, or more to your taste. Alternately, you may grill the chops over medium-high heat. Serve gar- nished with lemon wedges and whole sage leaves. Makes 6 servings. some as low as .2 percent (the acid- ity is printed right on the label of the bottle). The higher the acidity, the more acid (up to about 3 percent) will be present in the oil. The least quality oils are those marked "light" — they're practically flavorless and colorless (yet have the same amount of fat as any other oil). This meal is healthy all around with a whole- wheat vegetarian couscous as a main course or side dish. Lamb chops are delicious and luxurious as an entree if you prefer. A quick salad with olive oil and red-wine vinegar is an easy starter. Just some lovely fresh fruit cut and sprinkled with fresh mint and drizzled with olive oil — yes, again — is a perfect ending. WHOLE WHEAT COUSCOUS WITH GRILLED VEGETABLES AND PINENUTS 1 small zucchini, halved length- wise 1 small yellow squash, halved lengthwise 1 /2 lb. fresh asparagus, tough ends trimmed 1 small red bell pepper, quar- tered 2 Tbsp. extra-virgin olive oil 2 cups water Ph cups uncooked whole-wheat couscous 1 tsp. hot pepper sauce salt and pepper to taste 1/2 tsp. ground cumin 1 /4 tsp. ground cinnamon 1 /4 cup fresh lemon juice Ph cups drained, cooked gar- banzo beans 1 /4 cup sliced pine nuts, lightly toasted Heat grill to medium-high. Brush vegetables with oil. Grill the vegeta- bles until lightly charred. Remove to a cutting board and slice into small pieces. Set aside.