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Peso 779-0-d Aalkiet

Prepare the chicken:
Combine all ingredients in large pot
over medium-high heat, and bring
to a boil. Reduce heat to simmer,
cover and cook for 1 hour. Allow
chicken to cool to the touch. Shred
the chicken (by hand or with 2
forks). Alternately, combine all the
chicken ingredients in a slow cooker,
and cook on low for 6-8 hours before
cooling and shredding.
Add salt and pepper to taste.

To serve:
Spoon shredded chicken over the
tostada shells, and top with the salsa.
Makes 6 servings.

CARROT-APPLE-ALMOND
SALAD WITH
CARAMELIZED
SHALLOTS

Salad:
3 cups shredded carrots
3 cups matchstick-cut (thin
strips) Granny Smith apples
1 cup matchstick-cut radishes
1 cup lightly toasted almond
slices
1 /2 cup very thinly sliced onions

Dressing:
1 /4 cup almond butter
1 /4 cup fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. honey
1 /2 tsp. salt
hot water, as needed
freshly ground pepper to taste

Caramelized shallots:
2 Tbsp. olive oil
Ph cups chopped shallots
1 tsp. brown sugar

Caramelized shallots:
Combine oil and shallots in a non-
stick skillet over medium heat. Cook,
stirring frequently, until the shal-
lots are golden. Add the sugar, and
continue cooking, stirring until the
shallots are brown (do not allow to
burn). Remove from heat, and cool

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........
FRESH
•
MEAL MART
SLICED

FRESH
EMPIRE

completely.

LUNCH MEAT

SPLIT
CHICKEN BREAST

COOKED CORNED BEEF
OR PASTRAMI
6 OZ.

From the USA .....

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

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Make salad:
Combine salad ingredients, shallots
and dressing in a large bowl, and
toss well.
Makes 6 servings.

DESSERT NACHOS
If you'd like to add a white, creamy
topping to this dessert, serve with
some vanilla yogurt on the side.
Nachos:
1 package (12 oz.) corn tortillas
2-4 Tbsp. vegetable oil
3 /4 cup sugar combined with 2
tsp. ground cinnamon
chocolate syrup

Strawberry salsa:
3 cups sliced strawberries
1 /2 cup granulated sugar
i/2 tsp. ground cayenne pepper
1 tsp. medium chili powder

........

JUMBO WHOLE

-SEEDLESS
-WATERMELON

9

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WEST BLOOMFIELD

FARMINGTON HILLS

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

Grand River Avenue at Drake;;
248-427-7400

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Prepare the salsa:
Combine all salsa ingredients in a
bowl, and toss well with your hands
to coat the strawberries. Allow salsa
to stand at room temperature for
2 hours, or chill for several hours,
turning the berries a few times.
Preheat the oven to 350 degrees.
Brush the tortillas with oil, and
sprinkle them with cinnamon-sugar
mix. Stack into piles about 4 tortillas
high. Cut the tortillas into chip-sized
wedges, and arrange the wedges in
a single layer on a baking sheet (you
may need to do this in batches).
Bake for 7-15 minutes until golden.
Allow to cool to become crisp.
Arrange the chips on a serving
dish, and drizzle with chocolate
syrup.
To serve, take some chocolate-
drizzled chips, and arrange them on
a dessert plate. Serve with the straw-
berry salsa on the side.
Makes 6 or more servings.

A FAMILY-OWNED MICHIGAN COMPANY SERVING YO

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Farmington Hills, MI
(corner of Halstead)
248-994-4000

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Dearborn, MI
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313-842-2100

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

May 3 A 2012

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