Now Open!
Gatewateenter
14 Mile a &OW!
Lake Rd.
arts & entertainment
A hearty harvest meal.
T
t.
$1.00
Off
2.00
I I
II
I I
II
II
10%
I I
II
II
II
II
1
: Purchase of $10.00, 1 Purchase of $20.00 I I I I
I
II
I I
or more
or more
1
I I
I I
Not valid with any other offer
Not valid on breakfast specials
I
I With coupon
I
*
i Exp 10/30/11
Off
Not valid with any other offer
Not valid on breakfast specials
I With coupon
Your
Total Bill
Not valid with any other offer
Not valid on breakfast specials
I I
I I With coupon
I I Exp 10/30/11
I I
I I
I I Exp 10/30/11
L
Off
.1 L
L
Open 7 days a week for breakfast lunch and dinner
www.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
248415-2102
-
r
A Family Diner
Serving Breakfast, Lunch & Dinner
(248) 682-3400
4170 Orchard Lake Rd.
{near Pontiac Trail)
Orchard Lake, MI 48323
Monday - Sunday
Tam 10pm
I
1
1
1
I
1
1
1011I1
MI
NMI
NM INN MOM
Off
any bill $18 or more
(w/coupon only)
1111111 NM NM MI
Exp. 11/02/11
1•111
al
1
1
I
I
1
I
•••
ADVERTISE WITH US! CALL 248.351.5107
48 October 20 • 2011
iN
ARUGULA AND
AVOCADO SALAD
Salad:
8 cups young arugula leaves,
rinsed and dried
kosher salt to taste
fresh ground black pepper to
taste
1 large avocado, peeled, pitted
and sliced
Dressing:
'/3 cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
1 tsp. finely grated lemon peel
Put salad ingredients in a large
bowl. Combine dressing ingredients
in a small bowl, and whisk well. Toss
the salad with the dressing, and
serve immediately.
Makes 6 servings.
Keep your company top of mind with our readers.
Visit theJEWISHNEWS.com
he mornings are dark now,
and evening falls earlier
and earlier each
day. After a burst of lovely
Indian summer weather,
the temperature is sure to
take a turn to the cool, and
we'll soon be hunkering
down in the evenings under
layers of fleece and down.
Officially it's been autumn
for a month, but we really
start to feel it now It's the
beginning of comfort sea-
son, and the food is already
reflecting the change. Now is
where a hearty harvest feast
is on the menu.
Don't confuse hearty with heavy,
however. A meal must be balanced,
JN
FETTUCCINE WITH
LAMB AND EGGPLANT
3 Tbsp. olive oil
3 lbs. boneless lamb (such
as shoulder), cut into 1 1/2-inch
cubes
2 Tbsp. extra-virgin olive oil
3 cups chopped onions
1 cup chopped celery
1 Tbsp. minced garlic
or it becomes exhausting or sopo-
rific. So a comfort food entree, such
as fettuccine with lamb
and eggplant, should be
flanked with something
lighter — an arugula salad
with lemon vinaigrette, for
example.
And before the salad,
start with something simple
— good cheeses with a
sliced baguette or perhaps
some smoked salmon with
fresh dill on seedy crackers.
A simple cake prepared
ahead and drizzled with a
coffee glaze is the ending to
a perfect fall meal. A good,
strong cup of coffee goes perfectly
with this cake.
1 1/2 cups 1/2-inch diced carrots
4 cups 1/2-inch diced eggplant
(unpeeled)
3 cups dry white wine
1 cup beef broth
1 can (28 oz.) petite diced
tomatoes
2 Tbsp. dried parsley flakes
2 Tbsp. fresh oregano leaves
(or 1 tsp. dried)
2 Tbsp. fresh thyme leaves (or
1 tsp. dried)
2 bay leaves
1 tsp. kosher salt (or to taste)
1 /2 tsp. freshly ground pepper
(or to taste)
12 oz. good quality fettuccine
Heat olive oil in a large pot over
high heat. Add the lamb, and brown
on all sides (you may have to do this
in batches). Remove with a slotted
spoon to a dish, and set aside.
Add the extra-virgin olive oil to
the pot (do not clean the pot first),
and immediately add the onions,
celery and garlic, stirring often until
the vegetables are soft. Add the meat
back to the pan, and stir. Add the
carrots and eggplant, and stir again.
Add the wine, broth and tomatoes,
and stir again. Stir in the parsley,