TALLIT.
18%
OFF
"?-
SALE'
arts & entertainment
1‘
• 31.
Sale ends
2 21 10*
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a
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TRADITION!
TRADITION!
www.traditiontradition.co
•
248-557-0109
Preeiuus sales excluded.
Turn your next dinner party into an extraordinary culinary event!
N
A chef with over 15 years of
experience, Chef Dave will work with
you to create the perfect menu. He
will do the shopping and then prepare
in the comfort of your home. When
your guests arrive, he will perform
demonstrations, reveal culinary
secrets, and serve a meal of memorable
proportion. Wonderful references.
Also available for catered events.
248-229-9318 / appareilcatering@gmail.com
1801240
Ca grin
Open 7 days a
week for lunch
& dinner
w ith
ith hard tacos
00
ground beef
(carryout my)
1
1
• Full Bar
• Lunch and Dinner Specials Daily
We are now taking orders for
1
1
Holiday Fiesta Trays!
I.
Okyour
U total
food
FF
1
I
bill
Exp 2/15/13 not good with
any other offer. Dine-in only
— a
30685 W 12 Mile Rd. at just East of Orchard Lake
Farmington Hills • 248-474-0902
248-544-8900
www.cameliasmexicangrill.com
14 Ulla Sushi
Japanese Restaurant
54
January 10 • 2013
I start early, preparing special meals
— not expensive or fancy,
but different and more care-
fully prepared.
The recipes on this
week's menu are the perfect
example. The techniques
aren't difficult or even
complicated, but there are a
few extra steps that turn a
simple salad, pasta and des-
sert into a wow meal.
Despite what some of us
consider bad weather, often
these simple, private gath-
erings become among the best, most
memorable evenings.
❑
BABY GREENS SALAD WITH SPICED CASHEWS
AND HONEY GARLIC DRESSING
9
All lunch specials include rice & refried beans I
DAILY SPECIALS
ow that the holidays are past
us, it's time to
get back to our
daily routines. With all
the hoopla, we've become
accustomed to seeing a lot
of folk, and often. When
it slows down, as it usu-
ally does in January, I find
myself wanting the com-
pany of close friends and
quiet, intimate evenings.
On those few weekend
nights when there is nei-
ther an event nor an obli-
gation, I pick up the phone and call
around. Dinner for six — tonight!
Tuesdays
• Daily lunch specials
starting at $4.99
1304 E. 11 Mile Rd. • Royal Oak
An intimate winter dinner.
179,0890
r
If you feel like bypassing the cashew
preparation, use good-quality roasted
cashews in its place.
Dressing:
'/4 cup minced garlic
1 /2 cup olive oil
2 Tbsp. honey
3 Tbsp. red wine vinegar
2 Tbsp. orange juice
1 Tbsp. Dijon mustard
Spiced cashews:
1 lb. salted roasted cashews (or
choose your favorite nut)
1 large egg white
1 /2 tsp. cayenne pepper
'/2 tsp. ground black pepper
1 tsp. chili powder
1 tsp. garlic powder
Open 7 Days a week
Mon-Sat open at 11
Sunday open at 4
20% OFF
EVERY DAY SPECIAL
$7.99 Bento Box & Sushi lunch
TUESDAYS
Chef's Special
Rolls & Tempura Rolls 50% off
THURSDAYS
All-You-Can-Eat Lunch $9.99
Dinner 50% off all Chef's special rolls
SATURDAYS
Hometown & Tempura Rolls
50% off
33214 W. 14 Mile
at Farmington Road
West Bloomfield MI 48322
Delivery and online ordering
wwwwbninja.com
248-737-4188 1794100
Your total food bill
Not good with any other offer or coupon & daily'
specials Expires 2/15/13
a
Salad:
12 cups baby salad greens
(mesclun or field greens)
1 cup shredded carrots
Make dressing:
Preheat oven to 350 degrees. Toss 1
Tbsp. oil with garlic in a small bowl.
Transfer to a large piece of foil, shiny
side down. Wrap the garlic in a bun-
dle, bunching the foil on top. Roast
the bundle in the center of the oven
for 40 minutes. Remove from oven,
and cool before chopping. Transfer
the garlic to a medium bowl, add
remaining dressing ingredients and
whisk well. Set aside.
Make spiced cashews: Preheat oven
to 350 degrees. Spray a baking pan or
cookie sheet with nonstick cooking
spray. Place cashews in a medium
bowl. Add remaining ingredients,
and toss well. Spread the cashews on
the prepared cookie sheet, and bake
for 10 minutes. Stir well, and bake
3-4 minutes more. Remove from
oven, and cool completely.
Prepare the salad: Toss greens
and shredded carrots and as many
cashews as you desire. Add dressing
to taste, and toss well (you may not
use all the dressing).
Makes 6-8 servings.