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arts & entertainment
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FINE CHINESE DINING
"A wonderful adventure in fine dining" — Danny Raskin
Veg out with veggies!
Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.com
-'-' Beef Ribs
Every Monday, Tuesday
and Wednesday only!!
10°/0 OFF
E x d u d,
t,, an d
TOTAL BILL
th, ad 0,c
C3 IN Out.
E,pz,e•
•
B rass Pointe
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t, ow(-(7:1/-1- 4-
L
et me start by saying I am not
niment, or a simple salad drizzled with
a vegetarian. Though I could
lemon and olive oil to fill out the plate.
be. I'm enamored of all the pro-
If peppers aren't to your liking,
duce that's available to me
use the same stuffing for
at my favorite greengrocer
everything from hollowed-
or at any of the wonderful
out onions to zucchini to
farmers markets around
eggplant (adding the extra
town. It's almost a high I
onions, zucchini or eggplant
feel when I load armfuls of
to the stuffing instead of
fruits and vegetables into
the spinach). The tomato
my cart or shopping bag.
sauce (so simple) is sweet
Then I take my bounty
and tart at the same time.
home and become a veg-
For dessert, cousin
etarian, grateful that I can
Bobbie's Frozen Lemon
enjoy the privilege of eating
Ann abel
Trifle is a perfect ending.
healthy and fresh. Oh, the
Co hen
Sometimes I'll take a couple
delight!
Fo od
of pints of raspberries and
On the menu this week
Colu mnist
puree them with a bit of
is — you guessed it —
water or orange juice in the
fresh produce. Stuffed Peppers with
bowl of a food processor, strain out the
Couscous is the perfect vegetarian
seeds and drizzle it over the trifle.
entree. I usually serve Caesar Salad
Vegging out is easy and apropos for
with Creamy Dressing as an accompa-
our warm Michigan summers. E
24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner
COUSCOUS, SPINACH,
FETA AND ALMOND
STUFFED PEPPERS
6 8 large bell peppers, any color
-
Res rauTail t
'tii&enc•
248.476.0044
Buy o lunch or dinner entree'
and get the second 1/2 off
Of equal or lesser value
Not good with any other coupons
Not good on holidays. One coupon per couple.
Erp 6/30/12
I
15% off
total food bill
Not good with any other coupon
One coupon per table.
Exp 6/30/12
Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 I /2 miles south of the Palace of Auburn Hills
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800.875.6621
Ai
SPECIAL COLLEGE PRICING $20 per year
IC months & in-state only - Call for out of state special rates
42
June 7 • 2012
Filling:
3 cups cooked couscous (cooked
according to package instructions
and cooled to room temperature)
10 oz. fresh spinach, cooked and
chopped (or one 10-oz. package fro-
zen chopped spinach, thawed)
1 cup crumbled feta cheese
1 /2 cup grated or shredded
Parmesan cheese
1 /3 cup sliced or slivered almonds
or pinenuts
1 /2 cup fresh chopped parsley
1 /4 cup soy sauce
1 /4 cup fresh lemon juice
3 Tbsp. extra-virgin olive oil
salt and pepper to taste
Sauce:
4 cups tomato sauce
3 Tbsp. brown sugar
Preheat oven to 350 degrees.
Prepare the peppers:
Cut the tops (about 1/2 inch) off the
peppers, and reserve. Remove the
seeds from the peppers. Cut a very
thin slice from the bottom of the pep-
pers so they stand up without tipping.
Arrange the peppers in a baking dish
just large enough to hold them.
Prepare the stuffing::
Combine all stuffing ingredients togeth-
er in a large bowl, and stir well. Adjust
salt and pepper to taste. Spoon the fill-
ing into the peppers, stuffing them as
much as possible. Place the tops back
onto the peppers (just let them sit on
top of the filling if necessary).
Make sauce:
Combine the tomato sauce and brown
sugar, and stir well. Spoon this mix-
ture around the peppers (in the bak-
ing dish — not on top of the peppers).
Cover the pan with foil, and cook
for 30 minutes. Remove the foil, and
cook for 30 minutes more until the
peppers are softened. Serve the pep-
pers with the sauce spooned around
and over them. Six or more servings.