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April 25, 2013 - Image 80

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-04-25

Disclaimer: Computer generated plain text may have errors. Read more about this.

arts & entertainment - >

"Much-heralded Star Deli slow-cooks it's own
tender temptations"



— Danny Raskin ,2012

Tray's a

sTAR

T

J-

ec

ities

COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

DELI

SALAD TRAY

$8.99 person

$9.99 person

DAIRY TRAY

$19.99 'A.,

HOURS: MON-SAT 7-9:30 • SUN 7-8

0

* Potato Latkes
* Handcut Lox
* Our Regular Tuna &
Fat-Free Tuna Can't Be Beat!
* Vegetarian Chopped Liver
,homemade Potato Salad
eColeslaw

116

SALAD TRAY W/
LOX & CREAM CHEESE

$13.49 'Z.,

On Star's beautiful I
already low-priced
meat or dairy trays

Expires 5/15/13. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
DELIVERY AVAILABLE

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

1826310

roNG H U4

I

FINE CHINESE DINING

71 wonderful adventure in fine dining" – Danny Raskin

T

ake a break from meat with
a meal of soup, sandwiches
and an easy slaw. On the
menu this week is just that.
First there's soup — simple and
healthy and vegetarian.
It's full of vegetables
and protein from beans.
It's my version of min-
estrone, an Italian soup
that is bright and brothy
with just a few spoon-
fuls of pasta, which add
contrasting texture. This
soup is my go-to version
for quick satisfaction (it's
much lighter and simpler
than my more compli-
cated, heartier winter
vegetable soup recipes).
Soup goes with sandwiches, and
this recipe for a smoked salmon pani-
ni with avocado is just right, toasted

ITALIAN VEGETABLE
SOUP

2 Tbsp. olive oil

Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
I 27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
www.honghuafinedining.com

1827100

Restaurant

Italian Cuisine

248.476.0044
Buy o lunch or dinner entree
and get the second 1 /2 off

Of equal or lesser value
Not good with any other coupons.
Not good on holidays. One coupon per couple. Up to $30
Expires 5/15/13

Not good with any other coupon.
I Not good on holidays. One coupon per couple. Up to $30
Expires 5/15/13

Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 miles south of the Palace of Auburn Hills

80

Soup and sandwiches.

April 25 • 2013

1827050

1 cup chopped onions
1 cup chopped carrots
1 cup thinly sliced celery
1 can (15 oz.) diced tomatoes in
juice
1 can (15 oz.) white kidney beans
(cannellini), drained
1 package (10 oz.) frozen
chopped spinach, thawed
2 Tbsp. dried parsley
1 tsp. salt
'/2 tsp. pepper
water
1 cup frozen peas, thawed
'/2 cup orzo or acini de pepe pasta
additional water, salt and pepper
to taste, if needed
fresh Parmesan cheese for gar-
nish

Heat oil in a large pot over medi-
um-high heat. Add onions, carrots
and celery, and saute until soft, about
8 minutes. Add tomatoes, beans,
spinach, parsley, salt and pepper. Add
enough water to cover the vegetables,
and bring to a boil. Reduce heat,
cover and cook for 30 minutes.
Add the peas and pasta, and bring
to a boil again over medium-high
heat. Reduce heat to simmer, and

up crispy and golden with melted
cheese.
Of course, once you get in the habit
of preparing this grownup, more
elaborate version of grilled cheese,
you'll want a panini as often
as possible — with a variety
of fillings and every type
of bread you can think of
(imagine a bagel, lox and
cream cheese panini —
yum!).
Add a slaw — this one
with carrots instead of cab-
bage as a base and tinged
ever so lightly with curry.
Delicious and colorful.
Grilling season is fast
approaching so before we
break out the ribs and steaks, keep
it simple and fresh with a meal that's
really quite easy to live with and just a
little different from the ordinary.



cook five minutes more, adding more
salt and pepper to taste and more
water if needed.
Serve garnished with fresh shaved
or grated Parmesan cheese.
Makes 6 hearty servings.

CARROT AND ZUCCHINI
SALAD

2 Tbsp. olive oil
1 cup chopped red or Bermuda
onion
1 tsp. minced garlic
10 oz. shredded or matchstick
carrots
1 cup chopped celery
1 cup water
1 medium zucchini, shredded
'/4 cup fresh lemon juice
1 tsp. curry powder
'/2 tsp. red pepper flakes
salt and pepper to taste
1 cup chopped parsley

Heat olive oil in a large nonstick
skillet over medium-high heat. Add
the onions, garlic, carrots and celery,
and saute for two minutes. Add the
water, bring to a boil, cover and cook
for 5 minutes. Remove from stove,
and drain.
Transfer the hot mixture to a
large bowl, and add the zucchini,
lemon juice, curry and pepper flakes.

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