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October 13, 2011 - Image 58

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-10-13

Disclaimer: Computer generated plain text may have errors. Read more about this.

On The

5 1.0 0

r

Off

1

r

11
11

11

Purchase of $10.00
or more

Not valid with any other offer
1 Not valid on breakfast specials
I With coupon
1 Exp 10/30/11

I.

sum

Off

r
1 1
1 1
I I
11

11
11
11
Purchase of $20.00 11
11
I I
or more

Not valid with any other offer

1 1
Not valid on breakfast specials
1 1

I !With coupon
1 1 Exp 10/30/11

enu

1 0%

Cooking with fall's bounty.

on

I

Your
Total Bill

Not valid with any other offer

1 1
Not valid on breakfast specials
1 1

I
I

I

I I With coupon
1 1 Exp 10/30/11

Open 7 daysa w mie .i ek for breakfast lunch and dinner
ww w .leosconeyisland.com

Leo's Grand River location
is available for your next
special occasion.

Up to 200 people, no charge for the room and
pick from Leo's regular menu or from our
catering menu featuring, wing dings, ribs,
shish kebobs, pizza and full bar service

40380 Grand River
between Haggerty & Meadowbrook
248-615-2102

"Breakfast and Lunch so
good we can leave dinner to
someone else."

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

248-994-7388

DON'T MISS THE HEALTH & FITNESS SECTION

INSIDE THE JN THE LAST WEEK EVERY MONTH

Call 248.351.5107 for more information

54

October 13 - 2011

e

are already in the thick
of fall activities, with
summer's laidback days
behind us. Farmers-market stalls are
in the final throes of the
harvest, groaning with gifts
from the fields. We're still in
the middle of Sukkot this
week, with plenty of oppor-
tunity to think, "Bounty,
bounty, bounty"
Happy shoppers are
still picking up bushels of
tomatoes, good for saucing,
pickling or serving with
thick slices of fresh moz-
zarella for Caprese salad,
made even more delicious
with a generous splash of
good-quality olive oil.
With all the harvest produce avail-
able, you'll want to find new ways to
serve it. Invite over family and friends,
and cook up a storm. On today's menu

is a vegetarian feast.
Start the meal with a miscellany of
pickup nibbles: olives, nuts, tiny cor-
nichons (pickled gherkin cucumbers),
sun-dried tomatoes in olive
oil, grapes and a wedge of
really good blue cheese with
a crisp-crusted baguette.
I'd add foods that are
simple, yet special. Kebabs
brushed with a sticky citrus
and ginger glaze are so easy
(you can even use the glaze
on any grilled meat, fish or
chicken dish). Cheesy and
fruity stuffed pasta shells
with zucca — pumpkin —
are light, yet hearty. Top off
the meal simply with peach
compote scented with rose-
mary and served atop ice cream or
pound cake.
It's been a great farm haul. Use it
well and deliciously. I I

ORANGE AND LIME
GINGER-GLAZED
VEGGIE KEBABS

of vegetable)
3 Tbsp. olive oil
kosher salt and pepper to taste

Glaze:
3 /4 cup orange marmalade
2 Tbsp. fresh lime juice
1 Tbsp. minced fresh ginger
Grated peel from 1 lime
2 tsp. minced fresh garlic
1 tsp. hot pepper sauce, such as
Tabasco

Combine glaze ingredients in a
small saucepan, and heat over medi-
um heat until melted. Keep warm.
Combine vegetable ingredients
in a medium bowl, and toss well.
Thread on 6 to 8 skewers (if using
bamboo skewers, soak them first for
1 hour in water).
Heat grill to high. Grill the skewers
for 6-8 minutes, brushing with glaze
during grilling. Serve hot, warm or at
room temperature.
Makes 6 servings.

Vegetables:
36 vegetable chunks (bell pep-
pers, zucchini, summer squash,
mushrooms, etc. Mix and match,
or make each kebab all one type

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