ar j e er ainnient Recipes to break the fast. SeptembeilW0Elobeil 7 112 Directed by: Christopher Bremer Featuring: Mary Bremer, Joel Mitchell, Wayne David Parker & Glen Allen Pruett David 0. Selznick, famed Hollywood producer, has a problem. He's three weeks into shooting his latest historical epic, Gone with the Wind, but the script just isn't working. His solution? Fire the director, pull Victor Fleming off The Wizard of Oz, and lock himself, Fleming, and script doctor Ben Hecht in his office for five days until they have a screenplay. Take a fun, farcical look at the behind-the-scenes birth of one of the most beloved films of all time. GET YOUR TICKETS TODAY! / JET I CALL I 248.788.291Y VISIT WWW.JETTHEATREORG JET performs in the West Bloomfield Jewish Community Center's Aaron DeRoy Theatre - corner of Maple & Drake Roads. F or the 10 days from Rosh Hashanah to Yom Kippur, we are lit- erally in awe — not with a sense of fear but in wonder and introspection. And though Yom Kippur is the actual "Day of Atonement:' penitence, charity and ask- ing for forgiveness should occur during the entire peri- od of these "Days of Awe." On Yom Kippur, so that we are not distracted from atonement, we fast — denying food — for 25 hours. As a rule, most American Jews break this fast with a milchig, or non-meat, meal. Smoked fish, lox, bagels, blintzes, kugel, fresh fruit or com- pote, and sweets often are included in what is mostly a buffet. Though delicious, there's plenty of room for food diversity. The following recipes are ideal for breaking the fast because they all can be prepared ahead of time. And they go well with other foods often served for the meal. Thank goodness. Because after the last blast of the shofar, when you get home you can eat ... immediately. ❑ The One The Only, The Original , *Open 7 days l Breakfast • Lunch Dinner Carryout. Catering. Trays. Serving Beer & Wine Children's menu. H_OK 11 11,EA ll IE GREEN FRITTATA After 3:00 p.m, 5' II Alo 8, 171 ,„ ' Thes vveds. uil jd's 12 I your total I food bill Not good with any other offer, special or Sunday Brunch. Commerce location onlyEtres 10/15/12 I $1 oer eat for 9 off child_ fen ie eriu 40290 W. 14 Mile Rd. @ M-5 • Commerce 248-960-3600 www.honeytreerestaurant.com Also Bloomfield Hills, Rochester Hell, Sterling flgts. Novi and Somerset Celebrate the NewYear with 4-4 OF fc! October 6, 2012 Michigan Theater 8:00pm Piano Concerto No. 1 in D minor Special Guest: Roman Rabinovich Your seat is waiting... (734) 994-4801 a2so.com 64 September 20 2012 Cosponsored by Rebecca Horvath I make this in a large, nonstick skil- let. Since the skillet goes in the oven, the handle needs to be ovenproof. Many skillets with plastic handles can take heat up to about 400 degrees. If you're not sure about yours, buy a new nonstick skillet (not an expen- sive one) with a tag that lets you know if it can be used in the oven. 3 Tbsp. olive oil 1 cup chopped onions 1 cup chopped broccoli 1 cup 1/2-inch-diced asparagus 4 cups fresh chopped spinach (if using frozen, use a 10-oz. package, thawed and drained well) 3 slices of white or whole wheat bread Y2 cup water 8 large eggs 1 cup fresh grated Parmesan, Swiss, Cheddar or other cheese 1 tsp. kosher salt 1 /2 tsp. freshly ground black pep- per 2 Tbsp. olive oil Preheat oven to 350 degrees. Heat 3 Tbsp. olive oil in a large nonstick, ovenproof skillet (it's very important the skillet be nonstick) over medium-high heat. Add onions, broccoli and asparagus, and saute until the vegetables are tender. Turn the heat off, add the spinach, cover and allow the vegetables to cool for about 10 minutes. Stir to incorporate the spinach into the mixture. Place bread in a bowl, and pour water over it. Let the bread soak for a minute; stir well to mash. Place eggs, cooked vegetables, drained bread, cheese, salt and pep- per in a large bowl, and whisk until well combined. Without cleaning the skillet before- hand, add 2 Tbsp. of olive oil to the skillet, and stir well. Pour the egg mixture into the skillet, and cook on the stove at medium-high heat for 5 minutes (the eggs will not be cooked through). Place the skillet in the oven, and bake until the eggs are set (about 15-20 minutes). Remove from oven, and cool for about 15 minutes. To serve, tip the frittata out of the pan onto a serving plate (do not serve the frittata upside down). Cut into 8 wedges, and serve warm or at room temperature. The frittata may be made up to a day in advance and chilled; bring to room temperature before serving, or reheat at 250 degrees for 30 minutes before serving. Makes 8-10 servings.