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BUSCH'S

F4e/sk Garvirils Tki/s WeeAargiack'li

riesk rivd Amid'

the prepared baking pan (you may
need to adjust the shape of the puffs
slightly with your fingers or a spoon;
you also may pipe these with a pastry
bag onto the baking sheet).
Bake the puffs about 30 minutes or
until golden and firm to the touch.
Remove from oven, and using a small

PASSOVER SPINACH
KUGEL
12 oz. kosher-for-Passover medi-
um noodles
1 /2 cup olive oil
2 cups chopped onions
1 tsp. minced garlic
3 10-oz. packages frozen spinach
(chopped or not chopped), thawed
and drained well
6 eggs, beaten
1 cup freshly grated Parmesan
cheese (optional)
2 tsp. salt
'/2 tsp freshly ground pepper

sharp knife, cut air slits into the bot-
toms of the puffs and turn them over
on the baking sheet to cool.
May be made up to several days
in advance and stored in an airtight
container. To serve, drop a few of
these into chicken soup just before
serving. Makes 8 servings.

Preheat oven to 350 degrees. Spray
a 9- x 13-inch baking dish with non-
stick cooking spray.
Cook noodles according to pack-
age directions. Drain, rinse under
cold water and drain again. Transfer
to a large bowl.
Meanwhile, heat the oil in a large
skillet. Add the onions and garlic,
and cook, stirring frequently, until
the onions are very soft. Add the
onions to the noodles and stir well.
Add remaining ingredients to the
noodles, and stir well.
Transfer the mixture to the prepared
baking dish, and bake, uncovered, for
1 hour. Makes 15-18 servings.

FR E S H

I

EMPIRE
BONELESS.
SKINLESS
CHICKEN

• FRESH

EMPIRE
GROUND

:TURKEY

BREAST

1: t 4.491

5.591

b.

1 ' 1,'

SWEET
MINI
PEPPERS

MUSHROOMS

SLICED OR WHOLE
8 OZ.

8 OZ

.

2/$5

I 3/$5

al
14kpliceril

g 6W4044e4

Sale prices are good through Sunday, March 10, 2013. Not all items available at all stores.

Save even more time
with online shopping!

BUS CC-

buschs.com/MyWay

desk to-of / Aviziet

WEST BLOOMFIELD

FARMINGTON HILLS

W. 14 Mile at Farmington

Grand River Avenue at Drake

248-539-4581

248-427-7400

Visit www.buschs.com to find all 15 convenient locations.

A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.

1800700

ROASTED CAULIFLOWER
SALAD
1 large cauliflower (2-3 lbs.)
1/4 cup extra-virgin olive oil (plus
more for garnish)
1 Tbsp. chopped garlic
3 Tbsp. fresh lemon juice
3 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 cup chopped parsley
1 cup chopped scallions
salt and pepper to taste

Preheat oven to 425 degrees. Cut
out the core of the cauliflower, break
up the head into smaller florets and
cut the florets into smaller bite-sized
pieces.

Toss together cauliflower and
onions in a large roasting pan. Add
the oil and garlic to the cauliflower,
and toss well. Arrange the cauli-
flower in as much of a single layer
as possible. Season to taste with salt
and pepper. Roast, uncovered, for
30 minutes, turning the cauliflower
once during cooking.
Remove from oven, and cool the
cauliflower to room temperature.
Transfer to a large bowl. Combine
the lemon juice, vinegar and mustard
in a small bowl, and whisk well. Pour
over the cauliflower, and toss. Add
parsley and scallions, and toss well.
Adjust salt and pepper to taste.

P-11IX TIN

u a rs Cahn,d 2 s u
D a3y
Tues.,Wed.,ThM
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

Dinner

french green lentils, butternut squash, maple mustard redution, shaved
fennel and citrus

ALMOND AND RAISIN
FARFEL PILAF
'/4 cup olive oil
11/2 cups chopped onion
1 tsp. minced garlic
8 cups matzah farfel
2 cups chicken or beef stock or
broth
1 cup lightly toasted slivered
almonds
11/2 cups golden raisins
'/2 cup fresh chopped parsley
salt and pepper to taste

Heat oil in a large skillet over
medium-high heat. Add the onions
and garlic, and saute until softened,
about 3-4 minutes. Add the farfel,
and saute until the farfel is lightly
toasted and browned. Add the stock,
and saute until the liquid is incor-
porated. Add remaining ingredients,
and season to taste.
Cover and chill until ready to
serve. Reheat in microwave oven,
covered and cooked on high, for 10
minutes. Serve warm. Makes 8-12
large servings.

All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .

Tuesday-Thursday

or
Sautéed Chicken Francese

5:00-10:00pm

parmesan crust, orecchiette, eggplant, mushroom, tomato, lemon beurre
blanc

Friday & Saturday

or
Twice Cooked Morocaan Duck

5:00-11:00pm

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

1807340

February 28 • 2013

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