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Royal Oak!
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for Graduations
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• Fund Raising
• Daily Breakfast Specials
Mon-Sat 11-10 • Sund
Buy 1 Dinner
and receive the
2nd Dinner FREE
I
I
I
A Yom HaAtzmaut-inspired meal.
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Of equal or lesser value
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Expires 5/30/12.
110 S. Main Street, Royal Oak only
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15% off
TOTAL BILL
of $20.00 or more
Not good with any other offer, 1 coupon
per table. Expires 5/30/12
110 S. Main Street, Royal Oak only
- -
met RIM MI MN
110 S. Main St., Royal Oak, Mi
248-336-8093
We will reimburse your parking meter up to one hour when you
dine at Leo's Royal Oak .
Please bring ad or coupon
for reimbursement
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Announcing j --;
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$4.99 lunch specials
Monday-Friday 11a.m.- 4 p.m.
Including
Pulled pork sandwich
Pulled chicken sandwich
Boneyard yard burger for 2
Turkey Burger
Mini Greek salad
10% OFF
TOTAL BILL
All come with coleslaw and
potatoes, except the salads
ORCHARD LAKE RD. SOUTH OF 14 MILE
Farmington Hills • 851-7000
Excluding tax, tip and beverages • With this ad
Dine in only • Expires 5/15/12 JN
Catering for al
Carry-Out
Our Speciality "Low Carb
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With coupon - not valid with any other offers
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OPEN 7 DAYS 6:30 AM TO 3:00 PM
FREE
COFFEE
"Our breakfast and lunch is so good,
we can leave dinner to someone else!"
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27909 Orchard Lake Rd.
Corner of 12 Mile in the Orchard 12 Plaza • Farmington Hills
With purchase of meal
Carry out available - call about delivery
248-994-7388
With coupon - not valid with any other offers i
t,
Ask about our Scrambler Packs - Breakfast to go for 10
46 April19 • 2012
IN
n Yom HaAtzmaut
(Israel
Independence Day),
commemorated this year
on April 26, Israelis flock to
parks and beaches for cook-
outs and picnics.
Locals lug along their little
portable grills to cook whatever
strikes their fancy — perhaps
sizzling kebabs of beef and
lamb. They serve it with abun-
dant salads and with snacks
such as borekas (cheese, veg-
etable or meat-filled pastry
triangles), hummus and huevos haminados,
the Sephardic version of hard boiled eggs
(in a large saucepan, place 12
eggs, a bit of salt and pepper,
peels and the first couple of lay-
ers from 8 yellow onions and 2
Tbsp. ground coffee; add enough
water to cover; boil for 8 min-
utes; allow to cool in the liquid;
and serve, with the dark, dyed
shell on).
On this week's Yom
HaAtzmaut-inspired (but not
Israeli) menu is a big salad
and some spicy kebabs, of
course. To round off the meal
is a garlicky white bean spread
that's addicting — don't forget copious
amounts of pita!
SPICY MARINATED
BEEF KEBABS
This marinade also can be used with
chicken. Remember to marinate chicken
for only a couple of hours before grilling.
Marinade:
1 /4 cup red wine vinegar
1 /4 cup olive oil
1 /4 cup soy sauce
1 /4 cup fresh lemon juice
1 Tbsp. minced garlic
1 Tbsp. ground cumin
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 Tbsp. dried basil
1 tsp. dried oregano
1/2 tsp. ground cayenne pepper
Kebabs:
21/2-3 lbs. lean beefsteak, cut into
1-inch cubes
12 10- to 12-inch bamboo skewers,
soaked for 1 hour in warm water, or
metal skewers
Combine all marinade ingredients in
a large bowl. Add the beef, and turn to
coat well. Marinate for 2 hours, up to
overnight.
Heat grill to high. Thread beef onto
the skewers. Grill the kebabs until the
beef is tender, turning occasionally,
about 6-8 minutes for medium rare.
Makes 6 servings.
1 avocado, peeled and sliced just
before serving
1 /4 cup pepitas (squash seeds)
salt to taste
freshly ground pepper to taste
Vinaigrette:
1 /4 cup olive oil
1 /4 cup apple cider vinegar
2 Tbsp. honey
2 Tbsp. fresh tarragon
2 Tbsp. grainy Dijon mustard
Make salad: Combine the arugula,
parsley, berries and tomatoes in a large
bowl. Set aside.
Make dressing: Combine all dressing
ingredients in a small bowl, and whisk
well.
To serve: Pour about half the dressing
over the salad, and toss well. Add more
dressing to taste, and toss again. Serve
the salad with the avocado laid on top
and sprinkled with pepitas. Season to
taste with additional salt and pepper if
you wish.
Makes 6-8 large servings.
BABY ARUGULA SALAD
WITH HERBED MUSTARD
VINAIGRETTE
Salad:
10 oz. baby arugula
2 cups chopped fresh parsley
1 pint fresh strawberries, sliced
18 grape tomatoes, halved length-
wise
❑
WHITE BEAN SPREAD
3 cans (15-oz. each) cannellini or
Great Northern beans, drained and
rinsed
4-6 peeled garlic cloves, or to taste
1 /4 cup fresh lemon juice, or to taste
1/2-1/2 cup extra-virgin olive oil
1 cup fresh chopped parsley (or 3
Tbsp. dried parsley flakes)
salt to taste
freshly ground pepper to taste
Combine all ingredients in the bowl
of a food processor, and process until
smooth. Serve with pita wedges, French
bread slices or your favorite crackers.
Makes 8-10 servings.
❑
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .