s po I TA Consistently delicious food is the driving force behind Sposita's success" Danny Raskin, Jan 5, 2012 arts & entertainment >> food , s iFninae Casual Atmosphere RISTORANTE BACK BY POPULAR DEMAND OUR PETIT FILET DINNER April 8th thru April 12th & April 15th thru April 10th $21.95 includes Petite Filet, antipasto plate, side of pasta, salad and soup, potato & vegetable Mon-Thurs: 4pm-10pm • Fri: 11am-11pm Sat: 4pm-11pm • Sun: 4pm-9pm (248) 538-8954 33210 W. 14 Mile Rd In Simsbury Plaza, just east of Farmington Rd. West Bloomfield Buddy's Pizza and The Capuchin Soup Kitchen host our 37th Annual "SLICE FOR "1IFF" RESTAURANT PIZZERIA Monday, April 15, 2013 1 946 More info & tickets call 313-579-2100 x.170 $2 OffAny Party Tray N ow Offering Post-Passover biscuits and more. DETROIT'S ORIGINAL Offer not valid with any other coupon/discount. One coupon per person, per table Expires 4/30/13 JN GLUTEN-F=REE SQUARE PIZZA $3 OffAny 8-Square Pizza Multi-Grain Crust Offer not valid with any other coupon/discount. One coupon per person, per table Expires 4/30/13 JN A "thinner" crust featuring 9 grains Join Buddy's Email Club © www.buddyspizza.com ! 31646 Northwestern Hwy. Farmington Hills ph: 248.855.4600 fax: 248.855.3849 Detroit • Warren • Livonia • Dearborn • Pointe Plaza • Auburn Hills • Royal Oak • Bloomfield SEASON FINALE PgBOR s r v Hills IRO MAH LER 0 Symphony No. 6 Arie Lipsky, Conductor 4. 0F N. April 27 18:00 p.m. Michigan Theater • Your seat is waiting... (734) 994-4801 www.a2so.com SPONSORED BY: A V The Ray & Eleanor Cross Foundation •• • Tree Come Check Cheek Out . Our New Happy Hour!' 3pm to 6pm Tuesday thru fhru Frida 4 Hours: 0),", Tue - Thu 11am-10pm Fri - 11am-11pm Sat - 4pm-11pm • Sun - 2pm-9pm • 1 Closed Monday • AMAZING PRICES on ..• •: BEER and WINE! Check out our website www.mikelarcos.com . - - 2440 Orchard Lake Road • Sylvan Lake, Michigan 48320 • 248-682-9500 46 April 4 • 2013 many carb-free recipes so why not eat it as a soup? Add an entree salad (no greens here, though you could serve this dish on a bed of your favorite lettuce or arugula) of wild rice, Israeli couscous, asparagus and tiny green beans (haricots verts). If you'd like to keep this recipe vegetarian, just substitute beans (garban- zo, black, white kidney — any kind you like) for the chicken. Then there are those biscuits, served with a compound butter filled with orange and pecans. Spring has officially been here for a couple of weeks, but — whatever the tempera- ture — it finally is beginning to feel like it's for real. ❑ ART WORKS. • Ai — I t feels good to be in April. With Passover finally over, we soon will commemorate three modern-day Jewish holidays: Yom Hashoah (Holocaust Remembrance Day), Yom Hazikaron (Israel's Memorial Day) and Yom Haatzmaut (Israel's Independence Day), not to mention Lag b'Omer at the end of the month. Next week I will focus on some Israeli foods, but this week, it's all about ... nothing. No theme, no symbolism — just some good seasonal spring eating, including floury biscuits, buttery and deli- cious. On the menu is a non-cream creamy soup. Cauliflower already is being substituted for potatoes in CAULIFLOWER SOUP Thick, white and creamy — but no cream! 2 Tbsp. olive oil 2 cups chopped onion 1 medium cauliflower, stems chopped and the florets separated and chopped 8 cups chicken broth or water 1 tsp. ground cumin 1 /4 tsp. ground cayenne pepper salt and white pepper to taste Heat oil in a large saucepan. Add the onion, and cook, stirring frequently, until softened, about 5 minutes. Add the cauliflower stems and about half of the chopped "florets." Add the remaining ingre- dients, and bring to a boil. Reduce heat slightly, and cook the cauli- flower until it is very tender, about 30 minutes. Remove from heat, and cool slightly before pureeing the soup in a blender or food proces- sor. Transfer the soup back to the pot, and add the remaining cauli- flower. Bring to a boil over medi- um-high heat, reduce heat to sim- mer, cover and cook the soup until the cauliflower is tender, about 2 minutes. Adjust salt and pepper, and serve the soup hot. Makes 6-8 servings.