>> sponsored by 1 tsp. turmeric 1 tsp. ground cumin 1/2 tsp. ground cardamom 1 /2 tsp. allspice 1 /4 tsp. cayenne 5 cups peeled, chopped tart apple 4 cups water 2 cinnamon sticks 2 Tbsp. fresh lemon juice 2 Tbs. brown sugar or honey (optional) Possible Toppings: Lightly toasted shredded coconut Lightly toasted slivered almonds A drizzle of yogurt A few dried currants Heat oil in a soup pot or Dutch oven. Add onion, garlic, ginger, and salt, and saute over heat for about five minutes, or until the onion begins to soften. Add the spices, and saute another five minutes over medium heat. Add apples, water, cinnamon sticks, and lemon juice, and bring to a boil. Turn the heat down, mostly cover, and sim- mer for about 10 minutes, or until the apples are very tender. Remove from heat. Take out the cinnamon sticks, and puree in a blender or food proces- sor — bit by bit, so as not to splash yourself. Return the puree to the pot. Add optional sweetening, and taste to adjust salt. Serve hot or cold, with or without some or all of the toppings. (Even though the toppings are fun and deli- cious, this soup is also wonderful just plain.) 4 to 6 servings. FOUR WALDORF VARIATIONS Waldorf Salad is a dish with status anxi- ety. Originally conceived in the kitchen of the fanciest hotel (at that time) in New York, yet made entirely from pedestrian ingredients, it puts an aristocratic face on a humble concept. The dish is the only one of these recipes to demand milk products, so would either make for a great appetizer or vegetarian dish. It also includes honey in a few variations — providing an opportunity to use both traditional elements in a new way. BLUE MOON Have a Happy and Healthy New Year! Fkies4 rood Aapiet gevev(iejeg47 CALIFORNIA 3 medium-sized tart and/or sweet apples 2 navel oranges, sectioned 1 stalk celery, minced 1 /4 cup (packed) raisins or currants 1 cup sliced ripe mango or papaya (optional, if available) 1 cup toasted cashew pieces rzcz, F s Dressing: 1 cup yogurt 1 h tsp. lemon rind 2 to 3 Tbsp. lemon juice 1 ripe avocado, mashed 1 to 2 Tbsp. honey (to taste) Combine apples, oranges, celery, and raisins or currants. Puree together all dressing ingredients in a blender or food processor. Combine apple mixture with dressing, and mix well. Serve topped with slices of ripe mango or papaya (if you're lucky enough to have some) and toasted cashews. FRUIT & VEGETABLE WALDORF 3 medium-sized tart apples, in chunks 1 cup freshly chopped pineapple 1 navel orange, sectioned 1 stalk celery, minced 1 small carrot, thinly sliced 1 red bell pepper, thinly sliced 1 /4 cup (packed) raisins or currants Y2 to 1 cup chopped toasted almonds FRESH WHITEFISH FILLETS Wild Caught—Canada 'LUNCH BOX APPLES WALDORF DELUXE 3 medium-sized tart apples, in chunks 2 to 3 Tbsp. lemon juice 1 stalk celery, minced 1 to 2 cups seedless grapes, whole or halved (optional) 1 cup diced cheddar 1 /4 cup (packed) minced dates 3 /4 cup chopped toasted pecans Dressing: 1 cup yogurt 1 /4 cup mayonnaise Y2 cup orange juice 1 /2 tsp. grated orange rind Combine salad ingredients. Whisk together the dressing ingredients. Combine everything, and mix well. Counter MEAL MART KOSHER FLAT CUT BEEF BRISKET RED OR GOLDEN DELICIOUS. FUJI. ROYAL GALA. GRANNY SMITH OR PINK LADY • lb. MANISCHEWITZ MATZO BALL MIX 4.5 OZ. OR MATZO BALL & SOUP MIX MANISCHEWITZ EGG NOODLES 5 OZ. ALL VARIETIES 12 OZ. 2.49 1.99 BREDE HORSERADISH KEDEM CONCORD GRAPE JUICE ALL VARIETIES 8.5 OZ. 64 OZ. 1.39 5.99 MANISCHEWITZ WINE MOGEN DAVID WINE ALL VARIETIES 750 ML ALL VARIETIES 750 ML 3.99 4.29 2 medium-sized tart apples, in chunks 2 perfectly ripe pears (any kind), sliced 1 stalk celery, minced 1 /4 cup (packed) raisins 2 to 3 Tbsp. lemon juice 3 /4 cup chopped toasted walnuts Dressing: 1 cup yogurt 1 /2 cup pineapple or orange juice (or a combination) 1 /4 tsp. cinnamon a few dashes ground cardamom Combine everything, and mix well. Dressing: 1 cup yogurt 3 to 4 Tbsp. mayonnaise 1 /3 cup crumbled blue cheese 1 Tbsp. honey (optional, to taste) Combine all salad ingredients. Stir together dressing ingredients in a sepa- rate bowl, then pour over salad and gently mix. Largely credited with moving healthful Save even more time with online shopping! vegetarian food from the "fringe" to buschs.com/MyWay the center of the American dinner plate, Sale prices good through Sunday, September 23, 2012. Not all items available at all stores. 4exh, roe( / Ala4ket Mollie Katzen has been named by Health Magazine as one of "The Five Women Who Changed the Way We Eat." She is best known as the creator of the groundbreaking classics Moosewood Cookbook and The Enchanted Broccoli Forest. WEST BLOOMFIELD W. 14 Mile at Farmington 248-539-4581 • FT 248-855-1745 FARMINGTON HILLS 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. 1776450 September 13 • 2012 '121