TALLIT. 18% OFF "?- SALE' arts & entertainment 1‘ • 31. Sale ends 2 21 10* 'r a ■ 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.