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July 05, 2012 - Image 37

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-07-05

Disclaimer: Computer generated plain text may have errors. Read more about this.

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DEL MONTE
WHOLE GOLDEN

SUGAR BABY

PINEAPPLE

SEEDLESS
WATERMELON

Cool meal for a hot summer's day.

TUNA AND MARINATED
VEGETABLES SALAD
Salad ingredients:
2 cups cooked chickpeas or gar-
banzo beans (or 1 15-oz. can, drained
and rinsed)
2 cups halved fresh mushrooms
2 cups (1 pint) red or yellow grape
tomatoes
Y2 lb. cubed Provolone,
fresh Mozzarella, Asiago or
feta cheese
1 cup quartered arti-
choke hearts
1 cup chopped fresh
parsley
1 red bell pepper, ends
removed and cut into
1 /2-inch pieces
Y2 cup good quality
Kalamata or dry cured
olives, pitted or not pitted
1 /4 cup thin-sliced red or
Bermuda onion
sea salt to taste
freshly ground pepper to taste
butter lettuce or Bibb lettuce
leaves

Vinaigrette dressing:
ILA cup red wine vinegar
1 Tbsp. fresh oregano leaves (or 1
tsp. dried oregano)
2 tsp. prepared Dijon mustard
1 /2-1 tsp. minced fresh garlic (to
taste)
1 /4 cup extra-virgin olive oil

Tuna:
1 1/2 lbs. tuna steaks (about 1-inch
thick)
sea salt and pepper (to taste)
2 Tbsp. olive oil

Prepare salad: Combine chickpeas,
mushrooms, tomatoes, cheese, arti-
choke hearts, parsley, bell pepper, olives
and onion in medium bowl.
Combine the vinaigrette ingredients
in a small bowl, and whisk well. Pour
the vinaigrette over the vegetables, and
toss well. Cover and chill for 30 minutes
up to overnight.
Prepare the tuna: Season the tuna
with salt and pepper. Heat a skillet over
medium-high heat. Add the olive oil,
and heat until very hot. Place the tuna
in the hot oil, and sear for 1 minute on
each side. Remove from heat, and cut
into 1-inch cubes.

To serve: Arrange lettuce leaves
around a platter. Add the tuna to the
marinated vegetables, and toss gently.
Arrange the tuna and marinated vegeta-
bles over the lettuce. Alternately, arrange
the lettuce on individual dinner-sized
plates, and divide the tuna and salad
into portions.
Makes 6-8 servings.

HERBED PITA
CRISP BREAD
6 whole pocket pitas,
any flavor
extra-virgin olive oil
kosher salt
pepper
granulated garlic
dried parsley flakes
1 cup fresh, grated
Parmesan cheese

Preheat oven to 350
degrees. Divide pitas into
halves by using a knife to cut through
the edges (seams) of the bread (you
should have 12 large circles). Brush
olive oil on the insides of the breads,
and arrange the bread halves on bak-
ing sheets (you may have to bake the
pitas in batches). Season the pita halves
with salt and pepper, garlic and parsley.
Sprinkle the cheese over. Bake for about
10-12 minutes (until pita is golden).
Remove from oven, and allow the bread
to cool (it will crisp as it cools).
Makes 6 or more servings.

BAKED SWEET PEACHES
6 cups unpeeled fresh peaches,
sliced into 1/2-inch wedges
2 /3 cup sugar (plus 2 Tbsp. sugar)
i/2 cup all-purpose flour
1 tsp. ground cinnamon
2 Tbsp. butter, melted
For serving:
vanilla ice cream (or Greek yogurt)
fresh berries

Preheat oven to 350 degrees. Combine
all ingredients (except the 2 additional
tablespoons of sugar) . in a large bowl,
and toss well. Transfer the peaches to
a 2-quart baking dish. Sprinkle the 2
tablespoons of sugar over the peaches.
Cook for 30 minutes. Serve the peaches
in dessert dishes, and top with good
quality vanilla ice cream (or a large dol-
lop of Greek yogurt) and fresh berries.
Makes 6 servings. E

BUSCH'S

HOMEMADE SALADS

▪ LARGE
• CHEF SALAD

' BUSCH'S

BEEF OR
CHICKEN
KABOBS

ICS Ca

GARDEN
COBB SALAD

ALL VARIETIES

131 07-

.... • • • • • . •

9 lb.

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

July 5 • 2012

37

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