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BUSCH'S

Ppes4 reec Aalpiet

Cut each zucchini into 4-6 length-
wise wedges or spears (if the zuc-
chinis are large, halve them horizon-
tally first). Arrange the wedges on a
rimmed baking sheet. Set aside.
Combine the oil, garlic and
thyme, and brush over the zucchini.
Season with salt and pepper to taste.
Sprinkle with the Parmesan cheese
if desired.
Roast for 8 minutes, and remove
from the oven (do not overcook).
Serve immediately, or serve warm or
at room temperature. Makes 6 serv-
ings.

DILLED FARRO
AND FETA SALAD
If farro isn't your thing, use brown
rice, barley, spelt or wheatberries for
this salad.

2 cups uncooked farro

BUSCH'S Annual Meet & Eat

6 cups water
1 /4 cup extra-virgin olive oil
1 /4 cup fresh lemon juice
1 pint (2 cups) red or yellow
grape tomatoes, halved
1 cup crumbled feta cheese
1 cup chopped scallions or
green onions
1 /2 cup fresh chopped dill
salt and pepper to taste

Cook farro according to package
directions, or place farro in a medi-
um saucepan, add water and bring
to a boil over medium-high heat.
Reduce heat to simmer, cover and
cook for about 1 hour until the farro
is tender. Drain if necessary, and
transfer to a large bowl. Add the olive
oil, and mix well. Set aside to cool.
When cooled to room tempera-
ture, add remaining ingredients, and
toss well. Makes 6 servings.

Come meet over 40 Michigan companies
and taste delicious FREE samples!

Sunday, June 24th

We're celebrating :
37 years as a
Michigan company!
.
•

I

At our Farmington Hills and
West Bloomfield Stores.

11:30 a.m. - 5:00 p.m.

FUN and FREE SAMPLES - BRING THE KIDS!

j-JSCHS

BUSCH'S

91 (14(1 1

Save even more time
with online shopping!

buschs.com/MyWay

Peso FCtel/Aaikier

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

COOKBOOK CORNER

Recipes for book lovers.

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.

17,1510

Gail Zimmerman

Arts Editor

In 2004, authors Judy Gelman and
Vicki Levy Krupp wrote The Book
Club Cookbook: Recipes and Food
from Your Book Club's
Favorite Books and
Authors. They updated
and revised that vol-
ume in March 2012
(Tarcher/Penguin
paperback; $21.95),
featuring dozens
of new recipes,
as well as essays
and notes, from
the authors of
some of the most widely
read (and loved) books of the past
few years. Jewish authors repre-
sented in the cookbook include Myla
Goldberg (Bee Season, Chocolate
Chip Shortbread Cookies), Lauren
Weisberger (The Devil Wore Prada,
Sun-Dried Tomato and Goat-Cheese
Pizza) and Michael Chabon (The
Amazing Adventures of Kavalier and
Clay, Cocoa-Cinnamon Babka).
"We had each explored the connec-
tions between books and food in our
own book clubs and realized we were
both intrigued by the idea of pairing
books and food',' said the authors.
"For both editions, we surveyed and
interviewed dozens of book clubs
across the country and chose the top
books based on their feedback." '1i

CHOCOLATE CHIP
SHORTBREAD COOKIES

(Inspired by the Shabbat onegs
attended by the Naumann family in
Myla Goldberg's The Bee Season)

1 cup (2 sticks)
butter, at room
temperature
1/2 cup granulated sugar
2 tsp. vanilla extract
2 eggs
2 cups sifted all-pur-
pose flour
2 cups old-fashioned
rolled oats
6-12 oz. mini semisweet
chocolate chips to taste
1/2 cup confectioners' sugar

Preheat oven to 325 degrees.
Cream the butter and granulated
sugar. Add the vanilla and eggs, and
mix until combined. Stir in the flour,
oats and chocolate chips, and mix
well. Chill the dough for easier han-
dling. Roll a teaspoon of dough in
your hands, and shape into a cres-
cent about 3 inches from tip to tip.
Place on an ungreased cookie sheet.
Repeat, placing cookies 1 inch apart,
until the sheet is full, then bake for
15-20 minutes until just slightly
browned. Put confectioners' sugar in
a bowl, and roll crescents in sugar
while they're still warm. Makes
about 50 cookies.

It's hot. Cool down
with Schakolad gelato.
Creamy. Refreshing. Yum.

1728 W. Maple (next to Mills Pharmacy)

birminghamchocolate. c om
248-723-8008

ehakaladJ

Chocolate Factory

1 76.'910

THE GALLERY RESTAURANT

Belgian Waffles Best in the area"

"

► t r

BREAKFAST • LUNCH • DINNER

• PEN 7 DAYS:

MON.- SAT. 7 a.m.- 9:30 p.m. SUN. 8 a.m. 9 p.m.
Bloomfield Plaza • 6638 Telegraph Road and Maple • 248-851-0313
www.thegalleryrestaurant2.com

-

June 21 2012

41

