WeeA at giackl/
Fmk Ow4Itys
IDAHO
• RUSSET
: POTATOES
• 5 LB. BAG
/$4
Reinvent that Thanksgiving bird.
TURKEY SALAD
2 cups cooked white or
brown basmati rice
2 cups chopped cooked
turkey (without skin)
1 cup chopped celery
1 /2 cup chopped scallions,
white and green parts
1 cup chopped red bell
pepper
1 cup chopped peeled
orange (or 1 cup drained
mandarin oranges)
1 cup chopped fresh cilantro
(optional)
Y4 cup canola or grapeseed oil
juice of 1 lemon (about Y4 cup)
1 Tbsp. soy sauce
1 Tbsp. sugar
1 h cup slivered almonds, lightly
toasted
kosher salt and pepper to taste
Combine all ingredients in a large bowl,
and toss well, breaking up the rice if nec-
essary. Makes 6 or more large servings.
TURKEY SOUP
Y4 cup olive oil
2 cups chopped onions
1 cup sliced celery
1 cup 1/2-inch diced carrots
Y4 cup flour
2 cups cooked turkey pieces
8 cups chicken stock or broth (plus
water as needed)
1 tsp. dried sage (or 2 Tbsp. fresh,
chopped)
1 cup cooked white beans (such as
cannellini or Great Northern), drained
2 cups chopped kale
Heat oil in a large pot or Dutch oven
over medium heat. Add the onions and
celery, and saute until softened, about
5 minutes. Add the carrots, and saute
for 3 minutes more. Add the flour, and
stir and cook for 2 minutes more. Add
the turkey, chicken stock and sage, and
bring to a boil. Reduce heat slightly (to
a low boil) for 5 minutes more. Reduce
heat to simmer, and cook for 1 hour.
Just before serving, stir in the beans and
kale, cover and cook for 5 minutes more.
Makes 6 hearty servings.
TURKEY CHILI
3 Tbsp. olive oil
2 cups chopped onion
2 tsp. minced garlic
2 28-oz. cans seasoned diced toma-
toes with juice
12 oz. beer, any kind
(garnish)
3 Tbsp. chili powder
Y4 tsp. ground cayenne
pepper (or more to taste)
2 tsp. kosher salt
1 tsp. freshly ground pep-
per
6 cups minced cooked
turkey
2 cups chopped green
pepper
2 15-oz. cans red kidney
beans
1 lemon, cut into 8 wedges
Heat oil in a large pot over medium-
high heat. Add the onions and garlic,
and cook, stirring frequently, until they
are softened and beginning to brown,
about 8 minutes. Add the remaining
ingredients, except lemon, and bring the
mixture to a boil. Reduce heat, and cook
the chili (stirring frequently to prevent
sticking to the bottom of the pan) for
about Ph hours, until the mixture is
thickened. Adjust seasonings, and serve
hot, garnished with the lemon. Makes
8-10 servings.
........
EMPIRE
MEAL MART
WHOLE FRYER
CHICKEN
BONE-IN
RIBEYE
STEAK
(SOLD FROZEN)
11.491
itc040
BUSCHIS
/4 cup mayonnaise (low-fat is fine)
1 /4 cup rice-wine vinegar
1 /4 cup canola oil
2 Tbsp. honey
2 Tbsp. sesame seeds
2 Tbsp. sesame oil
1 Tbsp. dry Chinese mustard
salt and pepper to taste
Salad:
1 small head Napa or Chinese cab-
bage, cut into thin shreds (about 12
cups)
1 head Romaine hearts lettuce, cut
into thin shreds (about 6 cups)
2 cups (packed) finely shredded red
or purple cabbage
1 cup (packed) cilantro leaves
11/2 cups chopped unpeeled apple
(any variety)
3 cups shredded cooked turkey
2 cups fried chow mein noodles
(garnish)
Make the dressing: Combine all ingre-
dients in a medium bowl, and whisk
well. Chill until ready to serve.
To serve: Combine all salad ingredients,
except chow mein noodles, in a large bowl.
Add the dressing, and toss well. Serve with
the chow mein noodles sprinkled over the
top. Makes 6 entree-sized servings.
All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .
❑
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buschs.com/MyWay
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WEST BLOOMFIELD
FARMINGTON HILLS
W. 14 Mile at Farmington
Grand River Avenue at Drake
248-427-7400
248-539-4581
Visit www.buschs.com to find all 15 convenient locations.
A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.
CHINESE TURKEY SALAD
Dressing:
1
104,014:0e4/
Sale prices are good through Sunday, December 2, 2012. Not all items available at all stores.
0
PRIX TIX1
November, 2012
Tues.,Wed.,Thurs., and Sunday Dinner Only
First Course
House Salad of Mixed Greens
marinated chickpea, tomato, cucumber, white balsamic vinaigrette
or
Lunch
House Tomato Basil
polenta crouton, crème fraiche, basil
Tuesday-Friday
Second Course
Small Pasta Course (ask your server)
11:00am -2:00pm
Third Course Choice of:
Organic Maple-Mustard Salmon
french green lentils, butternut squash, maple mustard redution, shaved
fennel and citrus
or
Sautéed Chicken Francese
Dinner
Tuesday-Thursday
5:00-10:00pm
parmesan crust, orecchiette, eggplant, mushroom, tomato, lemon beurre
blanc
Friday & Saturday
5:00-11:00pm
or
Twice Cooked Morocaan Duck
Sunday 4:00-9:00
couscous with pistacchios, apricots and dates, sauteed spinach,
pomegranite barbecue sauce
Closed Monday
Fourth Course
Housemade Profiterole
with vanilla bean ice cream, sanders chocolate
or
Alinosi spumoni ice cream
$25.00 per person plus tax and gratuity
Assaggi can accommodate all parties large or small
330 West Nine Mile Road. Ferndale • P 248 584 3499
Reservations welcomed. Requested for Friday and Saturday
www.assaggibistro.com Like us on
JN
November 22 • 2012
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