arts & entertainment ->)

"Much -6crAlcied Star Ddi slow-cooks
its owti fouler tosipt ► tiotls"

Dols" Raskiti, 2012

STAR
DELI

COMPARE OUR LOW PRICES
WITH ANY MUMMER IN TOWN!

MEAT TRAY

$9.99 wrson

$8.99 pPer.

SALAD TRAY W/
LOX & CREAM CHEESE

DAIRY TRAY

$19.99

HOURS: MON-SAT 7-9:30 • SUN 7-8

* Potato Latkes
* Handout Lox
* Our Regular Tuna &
Fat-Free Tuna Can't Be Beat!
*Vegetarian Chopped Liver
*tflorneniade Potato Salad
Coleslaw

SALAD TRAY

$13.49=.=

On Star's beautiful
already low-priced
meat or dairy trays

Omires 12/15/12. One Per Order. Not Gond Holidays.

M

Per$041 hi/10MM. With its

DELIVERY AVAILABLE

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

Side dishes for Turkey Day.

1793080

OVER 40 LOCATIONS TO SERVE YOU!

ake yourself a Cranberry Orange Spritzer
by combining equal parts sparkling water,
cranberry juice and orange juice, and
nurse it while we explore Thanksgiving side dishes.
Thanksgiving sides are anything goes, but there
are customary ingredients that just seem, well,
"Thanksgiving-y."
Sweet potatoes or yams, stuffing, cranberries and
wild rice go well with the traditional turkey and
gravy. While we can certainly serve anything we
want, these traditional ingredients feel right and
proper. Try these twists on some old favorites.

SMASHED HONEY-AND-
HERB SWEET POTATOES
These are lightly smashed with a fork,
not pureed until smooth. The texture
is amazing, and the seasonings are
sassy, with the tiniest kick of cayenne
pepper.

r

1 S I

I ' IF •
1
: Oil

Purchase of
$10.00
or more

r

4

I I
II
II
II
11
II

II
II

Not valid with any other offer. Not valid on breakfast specials.' I
With coupon. Exp 12/31/12
I I

$ .00 Off

Purchase of $20.00 or more

Not valid with any other offer. Not valid on
breakfast specials. With coupon.

Exp 12/31/12

Catering Available
Open 7 days a week for breakfast lunch and dinner

wwitcleotconeyisland.ctim

Restaurant

Italian Cuisine

248.476.0044

Oelunch or dinner entree I
and get the second 1/2 off
I

Of equal or lesser value

I

Not good with any other coupons.
Not good on holidays. One coupon per couple. I
,ires 12/15/12

1 5 % off

total food bill

Not good with any other coupon.
One coupon per table.
Expires 12/15/12

Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills

46

November 8 2012

iN

5 lbs. sweet potatoes or yams
4 Tbsp. butter or margarine,
melted
1 /4 cup honey
2 Tbsp. fresh chopped mint leaves
2 Tbsp. fresh chopped cilantro
leaves
2 Tbsp. fresh lime juice
Y8 tsp. ground cayenne pepper, or
more to taste
1 /2 tsp. coarse ground black pepper
1 tsp. kosher salt

Bring a large pot of water to a boil
over high heat. While the water is
heating, peel the potatoes, and cut
them into 2-inch chunks. Cook the
potatoes until tender (use a fork to test
the potatoes). Drain the potatoes, and
transfer back into the pot or to a large
bowl.
While the potatoes are cooking,
combine remaining ingredients in a
medium bowl, and whisk well. Pour
this mixture over the potatoes, and
use a fork to lightly mash the potatoes.
Adjust salt and pepper to taste.
Serve immediately, or transfer to
a baking dish and keep warm in a
200-degree oven (covered with foil)
until ready to serve.
Makes 8 or more servings.

BALSAMIC-GLAZED
BRUSSELS SPROUTS
WITH ONION
If you like Brussels sprouts, you'll love
this glazed version.

2 large Bermuda or red onions
2 Tbsp. olive oil
1 /2 cup balsamic vinegar
kosher salt and pepper
2 lbs. Brussels sprouts

Preheat oven to 400 degrees. Spray
a rimmed baking sheet with nonstick
cooking spray, and set aside.
Peel onions, cut into 1-inch chunks
and transfer to a large bowl. Trim the
stem ends of the Brussels sprouts, and
cut the sprouts into halves, vertically.
Transfer to the bowl with onions. Toss
with oil, vinegar, and salt and pepper
to taste. Arrange the vegetables on
the baking sheet, and roast until just
tender and glazed, about 20 minutes,
stirring once or twice during the cook-
ing process.
Remove from oven, and serve
immediately; or transfer to a bak-
ing dish (covered with foil) and keep
warm in a 200-degree oven until ready
to serve.
Makes 8 or more servings.

HONEY-MUSTARD
GREEN BEANS
Though there isn't actual honey in the
recipe, these green beans taste sweet
and savory at the same time. The best
thing about making these beans is that
you put them in the oven raw and just