RE STAU RANT OFFER B •HOPS OFFS Wire Recipes for Tu b'Shevat. quirk-7' RECEIVE HAPP‘i- NEW YEAR! 10% Off 10% Off Dine-in only. Not valid with Specials. Not valid with any other offers. With coupon. Expires 2/28/13. (Lamb Chops Included) Dine-in only. Not valid with Specials. Not valid with any other offers. With coupon. Expires 2/28/13. (Lamb Chops Included) Total Food Bill ' **- G RECEIVE rowing up, when some task was far away or infrequent, my friends and I would joke that we would get to it on Tu b'Shevat. Of course, now that I am older, I realize the importance of this "new year of the trees:' beginning this year at sundown Friday, Jan. 25, and celebrated with a seder including seven species of crops, each native to Israel: wheat, barley, grapes, figs, pomegranates, olives and honey. Many include nuts as part of the celebration. Total Food Bill 4301 ORCHARD LAKE ROAD • WEST BLOOMFIELD • CROSSWINDS PLAZA 248-538-6000 ❑ OVER 40 LOCATIONS TO SERVE YOU! ✓ 7 $1 • 1 I I O ft r Purchase of I II I II $10 00 I I I or m II II II e II 1 I Not valid with any other offer. Not valid on breakfast specials.' I With coupon. Exp 2/15/13 5 2.00 Off Purchase of $20.00 or more I Not valid with any other offer. Not valid on breakfast specials. With coupon. Exp 2/15/13 .1 Caterin Available O pen days breakfast and dinner www.leosconell s nd.com NEWLY RENOVATED Parking Meters Got You Down? NO WORRIES 1 Hour FREE Parking Buy One I Get One I Half Off When Dining at Leo's Coney Island Royal Oak! I Mon-Sat 11-10 • Sundays FREE 11 on any lunch or Dinner Entree Not good with any other offer, 1 coupon per table. For limited time only. Hurry in. Expires 2/15/13. 1 Valid only a1110 S. Main Street, Royal Oak only • ms ■ 110 S. Main Street, Royal Oak, MI (SW corner of Main next to Diablo's, parking in the rear ) 248-336-8093 *We will reimburse you parking meter up to one hour, when you dine at Leo's Royal Oak! Please bring ad or coupon for reimbursement 38 January 17 • 2013 No Pay Meters 7 Days A Week until 11:00 a.m. BEEF-BARLEY STEW You can also make this recipe with lamb. 3 Tbsp. olive oil 2'/z lbs. boneless beef chuck, excess fat trimmed, cut into 2-inch chunks salt and freshly ground pepper to taste 2 cups chopped onions, any variety 1 cup chopped celery 2 tsp. chopped garlic 2 cups red wine, any variety 1 14- to 15-oz. can diced toma- toes, with juices 4 oz. tomato paste 1 tsp. dried thyme (or 1Y2 tsp. fresh thyme) 1 tsp. dried rosemary (or 1 Tbsp. fresh rosemary) 2 bay leaves 2 cups 1-inch diced carrots 1 cup pearled barley (uncooked) 1 /4 cup balsamic vinegar 2 Tbsp. cornstarch, mixed with 2 Tbsp. water 2 Tbsp. chopped fresh parsley Heat oil in a large pot over high heat. Season meat with salt and pep- per, and add it to the hot oil, turning as it cooks to brown on all sides. Transfer the meat to a dish, and set aside. Add the onions, celery and garlic to the pot, and saute until softened. Add the beef back to the pot, and stir. Add the wine, tomatoes, tomato paste, thyme, rosemary and bay leaves, and stir well. Add enough water to just cover the meat. Bring to a boil, and reduce heat to sim- mer. Cover the pot, and cook for 45 minutes. Add the carrots, barley and enough water to barely cover the new ingredients. Stir well. Raise heat to high, and bring to a boil again. Reduce the heat again to sim- mer, and cook until the barley is just tender, about 45 minutes more. Add salt and pepper to taste. Add the balsamic vinegar and cornstarch/ water mixture, and stir well. Simmer, stirring frequently, until the stew is thickened, about 10 minutes more. Serve hot with parsley sprinkled over. Makes 6-8 large servings. SPINACH SALAD WITH DRIED FIGS, ALMONDS, OLIVES AND HONEY- LEMON VINAIGRETTE Salad: 10 oz. fresh baby spinach leaves 1 cup sliced or slivered almonds, lightly toasted 1 /z cup pitted Kalamata olives 6 dried figs, any variety, finely chopped 1 /4 cup minced shallots Dressing: 1/2 cup extra-virgin olive oil % cup fresh lemon juice 2 Tbsp. honey, any variety salt and freshly ground pepper to taste Combine salad ingredients in a large bowl. Whisk together the dressing ingre- dients in a small bowl, and pour over the salad. Toss well. Makes 6-8 serv- ings.