- IMO MINI MI $300 •1 off A Family Diner Serving Breakfast, Lunch & Dinner any bill $18 or more (248) 682-3400 4170 Orchard Lake Rd. (w/coupon only) MIN IIMM (near Pontiac Trail) Exp. 1/18/12 MI 11=1 MI I I J Orchard Lake, MI 48323 Monday - Sunday Tam - I Opm Lighter fare for a lighter you. W e've filled our plates at buffets from Thanksgiving through New Year's and eaten until we've found ourselves groaning. All this holiday food was washed down with caloric beverages. Now comes the sobering post-holiday guilt and regret. Our clothes are tighter. Our shoes are tighter. Our faces actually look puffy, and we feel tired. In short, we've had it (and by "we:' I mean "me"!). Now is the time to get back to ingesting healthy foods. Still not ready to cut back from decadence to celery sticks, it's best to rethink, reformulate and redefine our menus with healthier foods that are both delicious and beneficial. I I Wetkiefirt Ved Buy any bottle of wine for 1/2 off the regular price* with purchase of two full course dinners (cannot combine with any other offers) $5.00 off With purchase of 2 full course dinners • Specials not included, dine in only • Mon-thurs only Excludes holidays • Expires 2/29/12 /41 (10:g VC CUCINA ITALIANA 37646 West 12mile at Halsted Farmington Hills 248-994-4000 www.antoniosrestaurants.com ours_pitvarA Monday — Friday at 10:30 a.m. I Saturday and Sunday at 1:00 Private party rooms • Full bar • Children's menu 1649810 evirefrirt Weddings Banquets Bar/Bat Mitzvahs Showers Birthdays Reunions Anniversaries WE CATER AT MOST SYNAGOGUES, TEMPLES, HOTELS AND THE HALLS OF YOUR C ICE / JEWEL Etc, CLASSIC CUISINE Approved by Council of Orthodox Rabbis KOSHER CATERERS PHILIP TRia, food ET Beverage Director A8-6614050 Farmington Hills Home of the Eggstra Big Breakfast Three eggs any style with choice of sausage links, bacon or ham with toast and jelly thru Fri Only $3.29 Mon 5am-1 lam only • Dine-in or Carry-out • Senior Citizen Discount 10% No Senior Citizen Discount with any daily specials 26200 W. 12 Mile Rd. • Southfield • 248-353-3232 30 January 5 • 2012 .114 CHOPPED VEGETABLE SALAD WITH GINGER-SOY DRESSING Vary the vegetables according to your tastes. Dressing: 2 garlic cloves 2 tsp. chopped fresh ginger 1 /4 cup soy sauce 1 /4 cup cider vinegar 1 Tbsp. sugar 1 tsp. sesame oil 1 tsp. hot red sauce, such as Tabasco 1 tsp. sesame seeds 2 Tbsp. water Salad: 6 cups chopped Romaine lettuce 1 cup corn kernels (drained if canned) 1 cup finely chopped radishes 1 cup seeded chopped cucumber (peeled or unpeeled) 1 cup sliced hearts of palm 1 cup finely chopped scallions, white and green parts 1 cup shredded carrots 12 grape tomatoes, halved length- wise salt and pepper to taste Combine dressing ingredients in the pitcher of a blender or bowl of a food processor, and blend or process until smooth. Place all salad ingredients in a large bowl, pour dressing over and toss well. Serve immediately with any pooled dressing drizzled over the salad. Makes 6 servings. SAUTEED BALSAMIC CHICKEN AND MUSHROOMS 2 Tbsp. olive oil 6 small boneless and skinless chick- en breasts (about 2 lbs.) kosher salt and pepper to taste 1 1/2 pounds sliced fresh mushrooms 2 tsp. minced garlic 1 /3 cup balsamic vinegar 1 cup chicken broth 1 Tbsp. dried parsley flakes 1 Tbsp. capers Heat oil in a large nonstick skillet over medium-high heat until hot. Add the chicken (seasoned with salt and pepper to taste), and saute on both sides until lightly browned (about 6 minutes). Add the mushrooms and the garlic to the pan, and cook until the mushrooms give up their liquid. Add the vinegar, broth, pars- ley and capers, and bring to a boil. Cover, and cook for 5 minutes more. Remove the chicken to a plate, and cover with foil to keep warm. Continue cooking the mushrooms until the liquid is reduced by half. Serve the chicken topped with the mushrooms and drizzled with the sauce. - Makes 6 servings. OVEN-FRIED SWEET POTATO FRIES 4 medium sweet potatoes, peeled or unpeeled and cut into steak fries 3 Tbsp. extra-virgin olive oil kosher or finely ground sea salt to taste granulated garlic to taste freshly ground pepper to taste Preheat oven to 425 degrees. Put cut fries into a large bowl, drizzle with olive oil and sprinkle with seasonings. Toss well with your hands to coat the fries. Arrange the potatoes on a baking sheet with sides (do not overlap the fries). Bake for 15 minutes, and flip them over with tongs or turner (careful, they break easily). Cook for 10 more minutes, until golden brown. Serve immediately. Makes 6 servings. All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .