>> sponsored by BUSCH'S Fmk Ow ity7k WeeAa- go/sch; ries4 tied Aavkier 8-VEGETABLE LAYERED SALAD This salad is best prepared and served in a large footed glass bowl. Or, if you prefer to serve tossed with the dress- ing, place all ingredients in a large bowl, toss well (start with one cup of dressing, and add more as needed to taste), and transfer to a platter. If layering the salad in a glass bowl, you may prepare the day before. Salad: 8 cups Romaine lettuce, rinsed, very well dried and chopped 11/2 cup cucumber, peeled, seeded and cut into 'A-inch dice 1 cup fresh peas, steamed until just tender (or frozen peas, thawed and drained) 1 cup fresh chopped parsley 1 cup thinly sliced celery 11/2 cups shredded carrots 1 cup thinly sliced scallions 1 pint grape or cherry tomatoes, halved or quartered 11/2 cups shredded Pinconning cheese Dressing: 1 cup mayonnaise made with olive oil 1 cup sour cream '4 cup fresh chopped dill 2 Tbsp. fresh lemon juice 2 Tbsp. sugar 1 Tbsp. prepared Dijon mustard '4 tsp. ground cayenne pepper salt to taste freshly ground pepper to taste In a large clear glass bowl, layer the salad ingredients in the order listed. Cover, and chill up to a day ahead until ready to serve. Whisk together dressing ingredients, and adjust salt and pepper to taste. Cover, and chill (you may do so up to a few days ahead). Serve alongside the salad. Makes 12 or more servings. FRUIT PUNCH I usually make the ice ring for the punch in a ring mold, but any cake pan will work. Make with a clear soft drink or ginger ale; as it melts, it won't dilute the punch. Ice ring: 2 liters clear lemon-lime soda or ginger ale 1 pint sliced strawberries 2 cups fresh blueberries, raspber- ries or blackberries (or a combina- tion) 1 lemon, halved lengthwise and sliced 1 orange, halved lengthwise and sliced 1 cup maraschino cherries, drained (pour the reserved juice into the punch if you wish) Fruited Punch: 4 cups pineapple juice 4 cups orange juice 112 oz. can frozen limeade, thawed 1 bottle inexpensive champagne or 1 liter ginger ale FRESH EMPIRE GROUND 4 CHUCK 6• 49 Make the ice ring: Toss the fruits in a large bowl, and transfer them to a large ring mold or cake pan. Pour soda or ginger ale into the mold, and place in the freezer until frozen. To dislodge from the pan, let sit at room tempera- ture for about 10 minutes, or dip the pan in warm water for about a minute. Turn over into the punch. Prepare the punch: Combine all the punch ingredients in a punch or large glass bowl, and stir well. Add the ice ring, and serve. Makes 8-12 servings. ALMOND-ORANGE- OLIVE OIL BISCOTTI The olive oil is a healthy alternative to vegetable oil, and you really can't taste it at all. If you'd like, vary the nuts in the recipe, or skip the sugar and dip halfway in chocolate. 1% cup flour IA tsp. salt 1 tsp. baking powder '4 cup olive oil 3 % cup sugar 2 large eggs 1 Tbsp. grated orange zest or peel 1 Tbsp. Amaretto or other liqueur 11/2 cup slivered almonds superfine sugar to sprinkle, optional Preheat oven to 300 degrees. Line a baking sheet with parchment. Combine the flour, salt and baking powder in a bowl, and whisk well. Set aside. Combine oil and sugar in a large bowl, and mix well with an electric mixer. Mix in the eggs, orange zest or peel, and the liqueur. Add the flour mixture, and mix well. Stir in the almonds. Form two 12-inch logs on the pre- pared baking sheet (wet hands first). Flatten the logs slightly. Bake for 35-40 minutes until the tops of the logs are light brown. Cover the baking sheet with plastic wrap, and cool completely. When cool, carefully remove the logs to a cutting board. Use a sharp knife to cut the logs into 1/2-inch thick slices. Place each slice cut-side down on the same baking sheet, sprinkle with superfine sugar if desired, and bake for 10-12 minutes until the tops are light golden (you may need to do this on more than one baking sheet). As the biscotti cools, it becomes crunchy. Makes approxi- mately 36 biscotti. All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com . BONELESS, SKINLESS CHICKEN BREAST FRESH MEAL MART 5.591. *f t; TeStitk... 414.. dt. BROCCOLI • CROWNS .591b. Ghop OU4latel woe 44,0*&il Sale prices are good through Sunday, April 7, 2013. Not all items available at all stores. . Save even more time with online shopping! 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