>> sponsored by

C

BUSCH'S - PHARMACY

ties4 tit44er

WATERCRESS SALAD WITH GRAPES, CANDIED
PECANS, BLUE CHEESE AND HONEY-MUSTARD
DRESSING

Candied Pecans:
3 Tbsp. unsalted butter
1 /4 cup light brown sugar
1 cup raw pecans

Dressing:
1 /4 cup white wine vinegar
1 /4 cup olive oil (not extra virgin)
1 /4 cup minced red or Bermuda
onion
2 Tbsp. honey, any kind
2 Tbsp. walnut oil
1 Tbsp. grained Dijon mustard

Salad:
4 large bunches watercress, thick
stems trimmed (about 10 cups)
1 cup crumbled blue cheese
(Gorgonzola, Stilton or Roquefort
are good choices)
1 cup seedless grapes, halved
lengthwise

SAVE TIME. WIN PRIZES.

$30 0

Make pecans:
Line a baking sheet with foil, and
spray the foil with nonstick cooking
spray. Set aside.
Heat nonstick skillet over medium
heat. Add the butter and sugar, and
cook, stirring, until melted. Add the
pecans, and saute until the nuts are
coated and beginning to brown.
Transfer the pecans to the prepared
baking sheet, and spread them out.
Cool completely.

IN FREE GROCERIES

OR

300 4

BP GAS CARD

ENTERTO WIN our quarterly drawing with every prescription filled. 1 entry for

refills of existing prescriptions. 2 entries for each new or transferred prescription.

Sweepstakes may end without notice. See Pharmacy or cashiers for details.

www.buschs.com/pharmacy/win

Make vinaigrette:
Combine dressing ingredients in a
small bowl, and whisk well.

Save even more time
with online shopping!

Prepare salad:
Combine all salad ingredients in a
large bowl, and toss well. Add some
of the dressing and the pecans, and
toss again. Adjust dressing to taste.
Makes 6-8 servings.

buschs.com/MyWay

tiesk rite d Alaipiet

WEST BLOOMFIELD

FARMINGTON HILLS

W. 14 Mile at Farmington
248-539-4581 • ® 248-855-1745

Grand River Avenue at Drake
248-427-7400

Visit www.buschs.com to find all 15 convenient locations.

A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.

1737360

CAPELLINI WITH SALMON AND VODKA-TOMATO
CREAM SAUCE

Vodka and creamy tomato sauce is
a popular combination. Spooned
over pasta and topped with broiled
salmon, it's heavenly. At dinner, I like
to serve this with a simple vegetable,
such as steamed asparagus or sau-
teed spinach.

Sauce:
2 Tbsp. butter
1 cup chopped onions
1 cup vodka
1 can (28 oz.) Italian seasoned
diced tomatoes
3 /4 cup half-and-half
1 tsp. hot red pepper sauce, such
as Tabasco
salt and pepper to taste
Pasta/Salmon:
12 oz. to 1 lb. dry capellini
6 salmon fillets (about 5 oz.
each)
1 Tbsp. olive oil
kosher (or sea) salt and pepper
to taste
fresh chopped parsley, garnish
freshly grated Parmesan cheese,
garnish

Preheat oven to 450 degrees.

Make the sauce:
Heat butter in a medium saucepan
over medium-high heat. Add the
onions, and cook, stirring frequently,

until very soft. Add the vodka and
diced tomatoes, and bring to a boil.
Reduce heat to medium, and stir in
the cream. Season to taste with salt
and pepper. Keep warm.
Bring a large pot of water to a boil
over high heat. Add the pasta, and
cook according to package directions
until just al dente. Drain the pasta
well (do not rinse), and leave in the
colander.
While you're waiting for the water
to boil for the pasta, spray a baking
sheet with nonstick cooking spray.
Arrange the salmon portions on the
sheet. Brush the tops of the salmon
with olive oil (or spray with olive oil
cooking spray). Season the salmon
with salt and pepper. Just after add-
ing the pasta to the boiling water,
place the salmon in the preheated
oven.
Just after draining the pasta, turn
the oven off, but leave the salmon
inside. Arrange the drained pasta on
6 individual plates. Divide the sauce
among the portions (do not toss the
pasta with the sauce). Top the pasta
with the hot salmon (it will have fin-
ished cooking by then — resist the
urge to overcook the salmon).
Serve garnished with fresh
chopped parsley and a sprinkle of
grated Parmesan cheese, if desired.
Makes 6 servings.

Et, _

JET

BY DAVID HENRY HWANG

Directed by Arthur Beer

MAY 2-27. 20t

Constructed as a series of flashbacks narrated by
imprisoned diplomat Galimard, the play is an intricate
series of Chinese boxes of realities inside themselves,
and then turned inside out. Even as we follow the
narrative of the lovers' affair, it is being refracted through
both overt and disguised burlesque deconstructions of
Madame Butterfly.

And finally. despite indisputable evidence that turns
this into a steamy, season-ending confrontation. we
leave willing to talk all summer long about how and

why this could ever have happened.

(MR TiCil'EM TODW1

calif

248.788.2900

or visit

www.JetTheatre.org

JET performs in the Aaron Deroy Theatre located in the
corner of Maple & Drake Roads in West Bloonifiel

All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .

61