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* Potato Latices
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Sun 7-8

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oFF

On The Menu

P

A Labor Day feast
(with a little bit of work).

24555 W. 12 MILE ROAD

just west ofTelegraph Road • Southfield

24803524,7377

1693'310

0

"Breakfast and Lunch so
ood we can leave dinner to
someone else."
es twoogs0

SCRAMBLER

. f .i)) . 1ral(4

1/2}"

BREAKFAST

BRUNCH

LUNCH

OPEN 7 DAYS 6:30 AM TO 3:00 PM

Bring in this ad for
10% off your
entire bill.

One time use only -
not valid with any other offers

27909 Orchard Lake Rd.

(Corner of 12 Mile in the Orchard 12 Plaza)

Farmington Hills

Carry out available - call about delivery

244.0994-173116

I

Restaurant

Cuisine

248.476.0044

Buy
unch or dinner entree
and get the second 1/2 off

Of equal or lesser value
Not good with any other coupons
Not good on holidays. One coupon per couple.
I 1/15/12

15% off

total food bill

I

1

Not good with any other coupon
One coupon per table.
Exp 1/15/12

MN MI

Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills

1D').1470

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48

August 25 2011

JN

C

ould it be that Labor Day is
grill or going to a party requiring you
already just a little more than to bring a dish to pass.
a week away?
So spend at least a few
The Monday, Sept. 5,
minutes giving thanks
holiday is a good-enough
for all the workers who've
excuse for a day off. For
made positive contribu-
those of us who labor all
tions, both large and small,
year long, it's nice to have
to the health, safety and
a holiday devoted to just
productivity of workplaces
us. And what to do on a
around the country. Then
day off? It's a great excuse
eat!
to, well, work.
Start the menu with
Many of us either attend
something grilled — chick-
Annabel
or throw Labor Day fetes
en kebabs perhaps? Add
Cohen
each year. And though, as
some roasted potatoes and
Food
a rule, holiday gatherings
carrots. Serve your favorite
Columnist
are usually not fussy, a
green salad and a patriotic
barbecue or picnic still involves labor red, white and blue dessert — blue-
in one way or another —whether it's
berry bread pudding with fresh
sweeping the patio and firing up the
strawberries. I I

HERB ROASTED
POTATOES, CARROTS
AND ONIONS
Sometimes I throw a handful of pitted
kalamata olives into this dish during
the last 10 minutes of cooking.

1/2 cup fresh chopped parsley or
2 Tbsp. dried parsley
kosher salt and coarse ground
pepper to taste
3 Tbsp. extra-virgin olive oil
balsamic vinegar (optional)

3 lbs. Yukon Gold potatoes,
peeled or not, cut into 11/2-inch
chunks (about 3-4 cups worth)
1 large onion, any color, papery
skin removed and cut into
P/2-inch chunks (about 3-4 cups
worth)
2 large carrots, peeled, cut into
1-inch pieces
1 /4 cup any combination of fresh
herbs (choose 2 or 3), such as tar-
ragon, oregano, thyme, rosemary,
dill, etc.

Preheat oven to 425 degrees. Spray
1 or 2 large rimmed baking sheet(s)
with nonstick cooking spray, or line
with parchment. Set aside. Combine
all the ingredients in a large bowl.
Toss to coat the vegetables well with
the oil and herbs. Arrange on the
baking sheet(s), and roast for 40-50
minutes uncovered, until tender.
Serve hot or at room temperature.
Makes 6 servings.