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.