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