arts & entertainment >> food
WRCJ 90.9 FM PRESENTS
conc_ete 6ehe •
MADE POSSIBLE BY THE WILLIAM DAVIDSON FOUNDATION
Andrew Grams, conductor
Karen Gomyo, violin
Britten Violin Concerto
Mozart Symphony No. 41, "Jupiter"
THU., APR. 4, 2013 AT 7:30 P.M.
AT CONGREGATION SHAAREY ZEDEK
27375 BELL ROAD
B everly Hills
A delicious spring brunch.
A COMMUNITY-SUPPORTED ORCHESTRA
SUN., APR. 7, 2013 AT 3 P.M.
SELIGMAN PERFORMING ARTS CENTER
22305 W.13 MILE ROAD
Generously sponsored by The William
Davidson Foundation with additional support
from the National Endowment for the Arts.
($io for children under
n this week's
menu is an
brunch, or lunch — if
you'd like, with a spring
theme. And nothing says
spring like fresh vegeta-
bles. I like a frittata, easy
to make ahead and serve
leisurely, almost always at
room temperature. I like
to use vegetables that are
in season in Michigan,
including spinach and
morels (or other mushrooms). A
"Much-heralded Star Deli slow-cooks it's own
— Danny Raskin ,2012
Hol day Tray's
COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!
HOURS: MON-S 1 T - •
* Potato Latkes
* Handcut Lox
* Our Regular Tuna &
Fat-Free Tuna Can't Be Beat!
* Vegetarian Chopped Liver
*homemade Potato Salad
Expires 4/15/13. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
24555 W. 12 MILE ROAD
SUPPORT OUR COMMUNITY,
SHOP WITH OUR ADVERTISERS!
March 28 • 2013
SALAD TRAY W/
LOX & CREAM CHEESE
Just west of Telegraph Road • Southfield
salad, layered and gorgeous, bolsters
the menu and is truly a "do-before"
Start with fresh squeezed
orange or grapefruit juice
(perhaps with a splash
of Prosecco). Or create a
fruity punch — served in
a punch bowl or in pitch-
ers. Float a fruit-filled ice
ring in the bowl, or simply
make lemonade ice cubes
with a few berries in each
For dessert, perhaps your
favorite vanilla ice cream
with a chocolate drizzle
and biscotti on the side.
On Star's beautiful
meat or dairy trays
Mention that you saw them in the JNI
OR VISIT DSO.ORG
TICKETS JUST $25
I make this in a large nonstick,
ovenproof skillet. Double or triple
the recipe if desired.
3 Tbsp. olive oil
1 cup chopped onions
1 cup chopped red bell pepper
1 cup 1 /4-inch diced zucchini,
skin on or off
1 cup sliced mushrooms (or 1/2
cup sliced morel mushrooms)
4 cups fresh chopped spinach
(or 10-oz. frozen package, thawed
and drained well)
3 slices of white or whole wheat
2 cups water
8 large eggs
1 cup freshly grated Parmesan,
Swiss, Cheddar or other cheese
1 tsp. kosher salt
1 /2 tsp. freshly ground black pep-
Preheat oven to 350 degrees. Heat
the oil over medium-high heat in
a large nonstick, ovenproof skillet.
Add onions, bell pepper, zucchini
and mushrooms, and saute until the
vegetables are tender. Set pan aside
for the vegetables to cool.
Place bread in a bowl, and pour
water over it. Let the bread soak for
a minute, and drain.
Place eggs and cooked vegetables
and the remaining ingredients
(including the now soggy-bread) in
a large bowl, and whisk until well
Spray the same skillet (do not
clean the skillet beforehand) well
with nonstick cooking spray. Pour the
egg mixture into the skillet, and cook
on the stove on medium heat for 5
minutes (the eggs will not be cooked
through). Place the skillet in the
oven, and bake until the eggs are set
(about 15-20 minutes). Remove from
oven, and cool for about 15 minutes.
To serve, tip the frittata out of the
pan, and slide onto a serving plate
(do not serve the frittata upside
down). Cut into 8 wedges, and serve
warm or at room temperature (the
frittata may be made up to a day
in advance and chilled. Bring to
room temperature before serving,
or reheat at 250 degrees for 30 min-
utes). Makes 8 servings.